Description
Delicious and savory Beef Empanadas with a flaky homemade dough filled with a flavorful mixture of ground beef, vegetables, and spices, baked to golden perfection. This recipe includes a buttery, tender crust and a rich, seasoned filling making it a perfect snack or meal.
Ingredients
Scale
Dough
- 1 cup water
- 1 1/2 sticks (170 grams) unsalted butter
- 2 3/4 cups (349 grams) all-purpose flour
- 2 teaspoons fine sea salt
- Pinch of paprika
Filling
- 3 tablespoons olive oil, (divided)
- 1 pound ground beef (85-90% lean)
- 1 small yellow onion, peeled and minced
- ½ red bell pepper, cored, seeded, and finely diced
- ½ green bell pepper, cored, seeded, and finely diced
- ½ cup frozen peas
- 2 cloves garlic, finely minced
- 1 teaspoon oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground cumin
- ¼ cup beef broth
- 1–2 tablespoons tomato paste, to preference
- 1 small russet potato, peeled, finely diced, and boiled
- 3 scallions, trimmed and chopped
- 1/2 cup shredded monterey jack cheese or Mexican blend cheese (optional)
Egg Wash
- 1 egg
- 3 tablespoons water
Instructions
- Prepare the dough: In a medium saucepan over medium heat, heat the water and butter until the butter fully melts. In a large bowl, whisk together the flour, salt, and paprika, then create a well in the center. Pour a small amount of the warm butter mixture into the well and mix with your fingertips to make a wet paste. Pour in the remaining liquid and work with your hands until you have a wet, oily dough. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven: Set the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cook the beef: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the ground beef until browned, about 10 minutes. Remove the beef with a slotted spoon and set aside, leaving 2 tablespoons of drippings in the pan.
- Sauté vegetables and seasonings: Add the remaining 1 tablespoon olive oil and the reserved drippings to the skillet. Cook the minced yellow onion until translucent, 10-15 minutes. Add the diced red and green bell peppers, frozen peas, garlic, oregano, salt, paprika, red pepper flakes, white pepper, and cumin. Stir to combine and cook for a few minutes.
- Deglaze and simmer: Pour in ¼ cup beef broth to deglaze the pan, scraping up any browned bits. Stir in 1-2 tablespoons of tomato paste, according to your preference, and cook until dissolved.
- Combine filling ingredients: Mix the cooked ground beef and boiled, diced russet potato into the skillet. Remove from heat and stir in chopped scallions. Set aside.
- Roll out dough and assemble empanadas: Tear off golf-ball sized pieces of chilled dough and roll into balls. On a lightly floured surface, roll each ball into a 5-inch diameter circle, about 1/4-inch thick. Place 2 heaping tablespoons of filling into the center of each circle. Top with ½ teaspoon scallions and sprinkle with cheese if using. Brush the edge of one half of the dough circle lightly with egg wash. Fold the dough over to create a half-moon shape, pressing edges firmly together. Crimp edges with the back of a fork to seal.
- Apply egg wash and bake: Place empanadas on the prepared baking sheet. Beat together 1 egg and 3 tablespoons water to make the egg wash. Brush the tops of the empanadas gently with the egg wash to encourage browning.
- Bake until golden: Bake in the preheated oven for about 20 minutes or until golden brown. Serve warm.
- Storage and reheating: Refrigerate leftovers wrapped in plastic or stored in an airtight container for up to 3 days. For longer storage, freeze cooked empanadas wrapped in freezer bags or airtight containers for up to 3 months. To reheat, warm unwrapped empanadas in a 300°F oven or toaster oven for about 10 minutes until heated through.
Notes
- Potatoes should be peeled, finely diced, and boiled until tender before adding to the filling.
- Cheese is optional but adds a nice melty texture to the filling.
- Adjust the amount of tomato paste based on your preference for acidity and richness.
- Egg wash is essential for a glossy, golden-brown crust.
- The dough requires chilling for at least 2 hours to achieve the right consistency and ease of rolling.
- To make dough handling easier, keep extra flour on hand for rolling.
- Empanadas can be frozen and reheated without significant loss of quality.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Savory Pastry
- Method: Baking
- Cuisine: Latin American
Keywords: beef empanadas, savory pastry, Latin American recipes, baked empanadas, ground beef filling, homemade empanada dough
