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Beef Empanadas

Author: Zaina Hill
Crispy hand-held pies filled with savory beef and vegetables, ideal for any gathering.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Snack
Cuisine Argentinian, Latin American
Servings 10 pieces
Calories 300 kcal

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.

Notes

Chill the dough to ensure a flaky crust. Allow filling to cool slightly before stuffing to prevent soggy dough. Use a fork to seal tightly and prevent bursting. If reheating, use a hot oven to restore crispiness.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 12gFat: 15gSaturated Fat: 7gSodium: 480mgFiber: 2gSugar: 1g
Keyword Beef Empanadas, Comfort Food, Easy Recipe, Hand-held pies, Savory pastries
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