I've always had a soft spot for hand-held pies like beef empanadas. The crispy, golden pastry filled with savory beef and vegetables brings back memories of family gatherings around lively dinner tables. This recipe combines a tender pastry with a flavorful beef filling that's perfect for any occasion. It's not just about the taste; it's about the sense of comfort and satisfaction these empanadas bring to your table.
Whether it's a casual dinner or a festive celebration, beef empanadas are a hit. The ingredients come together to create a hearty filling embraced by a flaky crust that everyone will love. The simplicity of this recipe makes it a staple in my kitchen, and I am excited to share it with you. This is a dish that's sure to impress family and friends alike.
Why You’ll Love This Recipe
- Flaky Crust: Made with chilled butter, the crust has a tender bite and flaky texture.
- Flavorful Filling: The beef mixture is perfectly seasoned with just the right hints of spices.
- Versatile Dish: Ideal for both casual meals and special celebrations.
- Easy to Make: Straightforward steps make this recipe perfect for novice cooks.
- Meal-Prep Friendly: Prepare in advance and bake when needed for quick meals.
Ingredients You'll Need
- All-purpose flour – 2 ½ cups. Provides the base for the dough.
- Sea salt – ½ teaspoon. Enhances the overall flavor.
- Unsalted butter – ½ cup. Adds richness to the dough.
- Eggs – 2 large. Helps bind the dough and provides a golden finish.
- Ice water – ⅓ cup. Ensures the dough maintains the right consistency.
- Russet potato – 1 medium. Gives the filling substance and texture.
- Ground beef – ¾ pound. The hearty main component of the filling.
- Yellow onion – ½, grated. Adds sweetness and depth to the filling.
- Carrot – 1 medium, grated. Introduces subtle sweetness and color.
- Celery – 1 rib, minced. Delivers crunch and aroma.
- Garlic cloves – 2, minced. Infuses the filling with fragrant flavor.
- Chili powder – ½ teaspoon. Adds a touch of heat to the filling.
- Ground cumin – 1 teaspoon. Brings warmth and earthiness.
- Ground cinnamon – ½ teaspoon. Provides a hint of sweetness.
- Sea salt – 1 teaspoon. Balances the flavors in the filling.
- Black pepper – ¼ teaspoon. Adds sharpness to the flavor profile.
- Frozen peas – ½ cup, thawed. Brightens the filling with color and taste.
- Beef stock – ¾ cup. Enriches and moistens the filling.
How to Make Beef Empanadas
Step 1: Prepare the Dough
In a food processor, combine flour and salt. Pulse to mix. Add in butter, 1 egg, and ice water. Pulse until the mixture resembles coarse crumbs. Shape into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
Step 2: Cook the Potatoes
Boil the diced potato in salted water for 3 to 4 minutes until tender. Drain and set aside.
Step 3: Make the Filling
Brown the ground beef with onion, carrot, and celery in a skillet over medium-high heat for 8 to 10 minutes. Add boiled potatoes, garlic, spices, salt, pepper, peas, and beef stock. Cook until most liquid is absorbed, then remove from heat.
Step 4: Assemble Empanadas
Preheat oven to 375°F. Divide dough into 10 pieces and roll each into a 7-inch circle. Place filling on one half of each circle, leaving a border. Brush the edges with egg wash, fold over, and seal with a fork.
Step 5: Bake the Empanadas
Arrange empanadas on a parchment-lined baking sheet. Brush the tops with egg wash and bake for 30 to 35 minutes until golden brown. Let cool for 5 minutes before serving.
Pro Tips from My Kitchen
✓ Chill the Dough – Keep your dough cold until you’re ready to use it to ensure a flaky crust.
✓ Perfect Filling Consistency – Allow the filling to cool slightly before stuffing the dough to prevent the dough from becoming soggy.
✓ Seal Tightly – Use a fork to press the edges firmly to ensure the filling stays in during baking.
✓ Avoid Overstuffing – Use a modest amount of filling; overstuffing may cause the empanadas to burst open.
✓ Reheat for Crunch – If reheating, pop them in a hot oven to bring back their crispy texture.
What Makes This Recipe Work
- The use of chilled butter and ice water ensures the dough turns out flaky and tender, creating the perfect vessel for the filling.
- The combination of spices in the beef mixture enhances the flavor profile, delivering a savory filling with aromatic hints that complement the crust.
- Cooking the potatoes just until tender allows them to absorb the beef stock and spices, creating a cohesive and flavorful filling.
Frequently Asked Questions About Beef Empanadas
Q: Can I substitute the ground beef with another meat?
Yes, ground turkey or chicken can be used as a substitute for ground beef. Just remember to adjust the seasoning as needed to enhance the flavor.
Q: What if I want a crispier crust?
To achieve a crispier crust, bake the empanadas on a higher rack in your oven. You can also extend the baking time by a few minutes, but keep an eye on them to prevent burning.
Q: Can these empanadas be made ahead of time?
Absolutely, you can assemble these empanadas ahead of time and freeze them unbaked. When ready to enjoy, simply bake from frozen, adding a few extra minutes to the bake time.
Q: Why did my empanadas open during baking?
Ensure you haven’t overfilled them and that the edges are properly sealed with a fork. Overstuffing or loose seals can cause them to burst.
Q: What is a good side to serve with these empanadas?
A simple green salad with a tangy vinaigrette pairs beautifully with these empanadas, balancing their rich flavors.
Beef Empanadas
Ingredients
For the Dough
- 2.5 cups All-purpose flour Provides the base for the dough.
- 0.5 teaspoon Sea salt Enhances the overall flavor.
- 0.5 cup Unsalted butter Adds richness to the dough.
- 2 large Eggs Helps bind the dough and provides a golden finish.
- 0.33 cup Ice water Ensures the dough maintains the right consistency.
For the Filling
- 1 medium Russet potato Gives the filling substance and texture.
- 0.75 pound Ground beef The hearty main component of the filling.
- 0.5 Yellow onion, grated Adds sweetness and depth to the filling.
- 1 medium Carrot, grated Introduces subtle sweetness and color.
- 1 rib Celery, minced Delivers crunch and aroma.
- 2 cloves Garlic, minced Infuses the filling with fragrant flavor.
- 0.5 teaspoon Chili powder Adds a touch of heat to the filling.
- 1 teaspoon Ground cumin Brings warmth and earthiness.
- 0.5 teaspoon Ground cinnamon Provides a hint of sweetness.
- 1 teaspoon Sea salt Balances the flavors in the filling.
- 0.25 teaspoon Black pepper Adds sharpness to the flavor profile.
- 0.5 cup Frozen peas, thawed Brightens the filling with color and taste.
- 0.75 cup Beef stock Enriches and moistens the filling.
Instructions
Prepare the Dough
- In a food processor, combine flour and salt. Pulse to mix.
- Add in butter, 1 egg, and ice water. Pulse until the mixture resembles coarse crumbs.
- Shape into a ball, wrap in plastic, and refrigerate for at least 30 minutes.
Cook the Potatoes
- Boil the diced potato in salted water for 3 to 4 minutes until tender.
- Drain and set aside.
Make the Filling
- Brown the ground beef with onion, carrot, and celery in a skillet over medium-high heat for 8 to 10 minutes.
- Add boiled potatoes, garlic, spices, salt, pepper, peas, and beef stock.
- Cook until most liquid is absorbed, then remove from heat.
Assemble Empanadas
- Preheat oven to 375°F.
- Divide dough into 10 pieces and roll each into a 7-inch circle.
- Place filling on one half of each circle, leaving a border.
- Brush the edges with egg wash, fold over, and seal with a fork.
Bake the Empanadas
- Arrange empanadas on a parchment-lined baking sheet.
- Brush the tops with egg wash and bake for 30 to 35 minutes until golden brown.
- Let cool for 5 minutes before serving.
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