Beef Empanadas
Flaky pastry pockets filled with seasoned ground beef, olives, and spices. These Latin American hand pies are perfect for parties and can be made ahead and frozen for easy entertaining.
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Ingredients
- 3 cups all-purpose flour
- 1 tsp salt (for dough)
- 1 cup unsalted butter, cold, cut into small cubes
- 1 egg (for dough)
- 1/2 cup ice water
- 1 tbsp white vinegar
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 garlic cloves, minced
- 1 lb ground beef, 85% lean
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp dried oregano
- 1 tsp salt (for filling)
- 1/2 tsp black pepper (for filling), freshly ground
- 2 tbsp tomato paste
- 1/2 cup beef broth
- 1/2 cup green olives, pitted and chopped
- 1/4 cup raisins, optional
- 1 egg (for egg wash), beaten with 1 tablespoon water
Instructions
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1
For the dough: In a large bowl, whisk together the 3 cups all-purpose flour and 1 tsp salt (for dough).
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2
Add the 1 cup cold, cut into small cubes unsalted butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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3
In a small bowl, beat the 1 egg (for dough) and add it to the flour mixture along with the 1/2 cup ice water and 1 tbsp white vinegar.
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4
Stir with a fork until the dough begins to come together. If it seems too dry, add more ice water, 1 tablespoon at a time.
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5
Turn the dough out onto a lightly floured surface and knead gently just until it comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
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6
For the filling: Heat the 2 tbsp olive oil in a large skillet over medium heat. Add the 1 finely diced yellow onion and 1 finely diced red bell pepper and cook until softened, about 5 minutes.
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7
Add the 3 minced garlic cloves and cook for another 30 seconds until fragrant.
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8
Add the 1 lb 85% lean ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
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9
Stir in the 1 tbsp ground cumin, 1 tbsp paprika, 1 tsp dried oregano, 1 tsp salt (for filling), and 1/2 tsp freshly ground black pepper (for filling). Cook for 1 minute to toast the spices.
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10
Add the 2 tbsp tomato paste and cook for another minute, stirring constantly.
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11
Pour in the 1/2 cup beef broth and simmer until most of the liquid has evaporated, about 5-7 minutes.
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12
Stir in the chopped 1/2 cup pitted and chopped green olives and 1/4 cup optional raisins if using. Remove from heat and let the filling cool completely.
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13
To assemble: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
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14
On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Using a 4-inch round cutter or a small bowl as a guide, cut out as many circles as possible.
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15
Place about 1 1/2 tablespoons of filling in the center of each dough circle. Fold the dough over to form a half-moon and press the edges together to seal.
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16
Use a fork to crimp the edges or fold the edges over in a decorative pattern (repulgue). Transfer to the prepared baking sheets.
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17
Repeat with the remaining dough and filling, rerolling scraps as necessary.
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18
Brush the empanadas with the 1 beaten with 1 tablespoon water egg (for egg wash) and prick each one once or twice with a fork to allow steam to escape during baking.
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19
Bake for 20-25 minutes, or until golden brown. Let cool for 5 minutes before serving.
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20
Serve warm or at room temperature. Empanadas can be frozen before baking for up to 3 months.
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