Introduction
Empanadas, or beef turnovers, are a staple in Latin cuisine and a beloved snack worldwide. These golden pockets of joy are endlessly versatile—you can enjoy them as an appetizer, main dish, or even a snack on the go. Whether you’ve been craving authentic Latin flavors or simply want a family-friendly cooking project, empanadas are the answer.
This blog will guide you step-by-step on how to make beef empanadas from scratch, offering tips on creating flaky pastry, a juicy filling, and variations you can try. By the end, you’ll have a go-to recipe that’s as satisfying to eat as it is enjoyable to make.
What Are Empanadas?
Originally hailing from Spain, empanadas have become a culinary classic throughout Latin America, with each country adding unique twists. The word "empanada" comes from the Spanish verb empanar, meaning "to wrap in bread." At their core, empanadas consist of a dough that’s folded over various fillings, then baked or fried to golden perfection.
The versatility of empanadas is what makes them special; fillings range from the classic beef or chicken to cheeses, veggies, and even sweetened fruits for dessert versions. But it’s the beef-filled empanada—a savory, juicy interior complemented by buttery dough—that remains a universal favorite.
Why You’ll Love This Recipe
Here’s what makes this beef empanadas recipe worth trying:
- Flaky Perfection: We’ll show you how to make an empanada dough that’s light, crisp, and melts in your mouth.
- Flavorful Beef Filling: A rich, spiced ground beef filling with onions, garlic, and olives will have you coming back for seconds.
- Customizable: Use this recipe as a base and experiment with other fillings or cooking methods (baked or fried).
- Beginner-Friendly: Whether you’re an experienced cook or a kitchen novice, this guide will ensure success.
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 stick (1/2 cup) unsalted butter, chilled and cubed
- 1 egg
- 1/3 cup cold water
- 1 tablespoon vinegar
For the Filling
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon chili powder (optional, for heat)
- 1/3 cup green olives, chopped
- 1/4 cup diced boiled egg (optional, for extra richness)
- Salt and pepper, to taste
- 1 tablespoon olive oil (for cooking)
The Step-by-Step Process
1. Create the Dough
a. Mix Dry Ingredients: Combine the flour, salt, and sugar in a large mixing bowl.
b. Add Butter: Toss in the cold, cubed butter, and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
c. Bring it Together: Whisk the egg, cold water, and vinegar in a small bowl. Gradually pour the liquid into the flour mixture, stirring until a dough forms.
d. Chill: Transfer the dough to a lightly floured surface, knead briefly, then wrap in plastic and refrigerate for 30 minutes.
2. Prepare the Beef Filling
a. Sauté Aromatics: Heat olive oil in a pan over medium heat. Sauté the onions and garlic until soft and fragrant (about 2-3 minutes).
b. Brown the Beef: Add the ground beef to the pan and cook until no longer pink, breaking it apart with a spoon.
c. Add Seasonings: Stir in the paprika, cumin, oregano, chili powder, salt, and pepper to taste. Simmer for a few minutes.
d. Finish with Olives: Stir in the green olives and optional boiled eggs, then remove the filling from heat and allow it to cool.
3. Assemble the Empanadas
a. Roll Out the Dough: On a floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter (or the rim of a glass) to create 4- to 5-inch circles.
b. Fill: Place 1-2 tablespoons of the beef mixture in the center of each dough circle. Be careful not to overfill!
c. Seal: Fold the dough over the filling to form a half-moon shape. Press the edges together, then crimp them with a fork for a decorative seal. For added security, brush the edges lightly with water before sealing.
d. Optional Chill: Pop the assembled empanadas into the fridge for 10-15 minutes to firm up before cooking.
4. Cook the Empanadas
Option 1 – Bake: Preheat your oven to 375°F (190°C). Arrange the empanadas on a parchment-lined baking sheet, brush them with an egg wash for a golden crust, and bake for 20-25 minutes or until evenly golden brown.
Option 2 – Fry: Heat vegetable oil in a large skillet or pot (about 1-2 inches deep). Once the oil reaches 350°F (175°C), fry the empanadas in batches for 2-3 minutes per side or until golden. Transfer to a paper towel-lined plate to drain excess oil.
Tips for Perfect Beef Empanadas
- Don’t Skip the Chill: Chilling the dough ensures it stays flaky and easier to work with while shaping.
- Taste as You Go: Adjust filling seasonings to your taste before assembling the empanadas.
- Double the Recipe: Empanadas freeze exceptionally well! Store uncooked ones in an airtight container with parchment paper between layers for a quick snack later.
- Add a Dip: Serve with chimichurri, salsa, or even a creamy garlic aioli for an extra flavor punch.
Variations to Try
Once you’ve mastered the classic beef empanada, branch out with these tasty alternatives:
- Chicken & Cheese: Swap out beef for shredded rotisserie chicken, mixed with mozzarella or cream cheese.
- Vegetarian: Opt for fillings like black beans, sweet corn, and sautéed peppers with a hint of spice.
- Sweet Treat: Swap savory for sweet by filling the dough with chopped apples, cinnamon, and a touch of sugar.
From First Bite to Lifelong Love
Making empanadas at home brings a little piece of Latin culture into your kitchen. With each step—from creating the dough to savoring that first bite—you’ll feel the joy of crafting something truly special.
Whether you’re cooking up a batch for a dinner party, a family meal, or your lunchbox, this beef empanadas recipe can be your go-to. Start experimenting with fillings, dips, and cooking methods—you’ll soon see why empanadas hold a treasured spot in culinary hearts around the world.
Happy cooking!
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