Empanadas are a delightful and versatile treat, filled with savory ingredients and wrapped in a flaky pastry. Perfect for appetizers, snacks, or even a main course, these beef empanadas are sure to be a hit at any gathering!
Ingredients:
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1 large egg
- 1/2 cup cold water (adjust as needed)
- 1 tablespoon vinegar
For the Beef Filling:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup bell pepper, finely chopped (any color)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olives, chopped (optional)
- 1/2 cup hard-boiled eggs, chopped (optional)
- 1 tablespoon vegetable oil (for cooking)
Instructions:
- Prepare the Dough:
– In a large bowl, mix the flour and salt. Add the diced butter and mix 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, mixing until the dough comes together. If the dough is too dry, add a little more water, one tablespoon at a time.
– Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes. - Make the Beef Filling:
– In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper; sauté until softened, about 5 minutes.
– Add the minced garlic and cook for an additional minute. Add the ground beef, cumin, smoked paprika, salt, and pepper. Cook until the beef is browned and fully cooked, breaking it up with a spoon as it cooks.
– If using, stir in the chopped olives and hard-boiled eggs. Remove from heat and let the mixture cool. - Assemble the Empanadas:
– Preheat your oven to 400°. On a floured surface, roll out one dough disc to about 1/8 inch thick. Cut out circles using a 4-5 inch round cutter.
– Place a spoonful of the beef filling in the center of each circle. Fold the dough over to create a half-moon shape, pressing the edges to seal. Use a fork to crimp the edges for an extra seal and decorative touch.
– Repeat with the remaining dough and filling. - Bake the Empanadas:
– Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
– Bake for 20-25 minutes or until the empanadas are golden brown and cooked through. - Serve:
– Allow the empanadas to cool slightly before serving. Enjoy them warm with your favorite dipping sauce or salsa! Makes 12-15 empanadas.
Aprile's Kitchen 