Directions: How to Make Beef Empanadas
- Prepare the Dough:
- In a large bowl, combine the flour and salt. Add the chilled, diced butter and use a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg, cold water, and vinegar. Gradually add this mixture to the flour and butter, stirring until the dough comes together.
- Turn the dough out onto a floured surface and knead it a few times until smooth. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling:
- In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- Add the chopped onion, green bell pepper, and garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
- Stir in the ground cumin, smoked paprika, oregano, salt, and pepper. Add the tomato paste and beef broth, stirring until well combined.
- Add the chopped green olives and raisins (if using), and cook for an additional 5 minutes. Remove from heat and let the filling cool slightly.
- Assemble the Empanadas:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a floured surface, roll out one of the dough discs to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.
- Place a tablespoon of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape, and press the edges together to seal. You can crimp the edges with a fork or pinch them into a decorative pattern.
- Transfer the empanadas to the prepared baking sheet. Repeat with the remaining dough and filling.
- Bake the Empanadas:
- In a small bowl, beat the egg with a tablespoon of water to make an egg wash. Brush the tops of the empanadas with the egg wash.
- Bake for 20-25 minutes, or until the empanadas are golden brown and the filling is hot.
- Serve:
- Allow the empanadas to cool slightly before serving. Enjoy them warm, either on their own or with your favorite dipping sauce.
Notes and Tips
- Dough Consistency: If the dough is too dry, add a little more cold water, a tablespoon at a time, until it comes together.
- Filling Variations: You can customize the filling by adding ingredients like cooked potatoes, hard-boiled eggs, or different spices.
- Freezing Instructions: Unbaked empanadas can be frozen on a baking sheet until solid, then transferred to a freezer bag. Bake them from frozen, adding a few extra minutes to the baking time.
Equipment Needed
- Mixing bowls
- Pastry cutter or food processor
- Rolling pin
- Round cutter (4-5 inches in diameter)
- Baking sheet
- Parchment paper
- Skillet
- Spatula
Storing Leftovers
Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven until warmed through. You can also reheat them in the microwave, though the crust may not stay as crispy.
Food and Drink Pairings
Beef empanadas are versatile and pair well with a variety of sides and beverages. Here are some suggestions:
- Side Dishes: Serve with a fresh green salad, rice and beans, or roasted vegetables.
- Dipping Sauces: Chimichurri, salsa, or a creamy avocado dip are great choices.
- Beverages: Pair with a glass of red wine, a cold beer, or a refreshing iced tea.
