Beef Empanadas: The Ultimate Recipe and Guide

Beef Empanadas: Just the name conjures images of golden-brown, flaky pastries filled with savory, seasoned ground beef. I don’t know about you, but my mouth is already watering! These handheld pockets of deliciousness are more than just a tasty snack; they’re a culinary hug, a taste of tradition, and a perfect representation of comfort food at its finest.

Empanadas, in general, boast a rich history, with roots tracing back to Spain and Portugal. From there, they journeyed across the Atlantic, adapting and evolving with each new culture they encountered. In Latin America, the Beef Empanada became a staple, with countless regional variations reflecting local ingredients and culinary preferences. Each family has their own secret recipe, passed down through generations, making every bite a unique and cherished experience.

So, what’s the secret to their enduring appeal? It’s a symphony of textures and flavors! The crispy, often buttery, crust gives way to a tender, flavorful filling of seasoned ground beef, often accompanied by onions, peppers, olives, and sometimes even a hard-boiled egg. The combination is simply irresistible. Plus, let’s be honest, the convenience factor is a major draw. These little pockets are perfectly portable, making them ideal for lunchboxes, picnics, or a quick and satisfying snack on the go. Whether you’re a seasoned cook or a kitchen novice, my recipe for Beef Empanadas is designed to be easy to follow and guaranteed to impress. Get ready to embark on a culinary adventure and create your own batch of these delightful treats!

this Recipe

Ingredients:

• For the Dough:
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 1/2 cup ice water, plus more if needed
• 1 large egg, beaten (for egg wash)
• For the Beef Filling:
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1 pound ground beef (80/20 blend recommended)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup beef broth
• 1/4 cup tomato paste
• 1/4 cup raisins (optional)
• 1/4 cup green olives, chopped (optional)
• 2 hard-boiled eggs, chopped (optional)
• Salt and black pepper to taste
• For Frying:
• Vegetable oil, for frying

Preparing the Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
2. Incorporate the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to keep the butter cold; this will create flaky layers in the empanadas. If you’re using your fingertips, work quickly to prevent the butter from melting.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the dough tough. The dough should be slightly shaggy but not sticky.
4. Form and Chill the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 hour, or preferably 2 hours. This chilling period allows the gluten to relax, making the dough easier to roll out. It also allows the butter to firm up, which is crucial for creating flaky layers. You can even chill it overnight!

Preparing the Beef Filling:

1. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
2. Cook the Beef: Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Nobody wants greasy empanadas!
3. Add Vegetables: Add the chopped bell peppers (both red and green) to the skillet and cook until slightly softened, about 3-5 minutes.
4. Season the Filling: Stir in the ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook for another minute, allowing the spices to bloom and release their flavors.
5. Simmer the Filling: Pour in the beef broth and tomato paste. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low and cook for 15-20 minutes, or until the sauce has thickened and the flavors have melded together. Stir occasionally to prevent sticking.
6. Add Optional Ingredients: If using, stir in the raisins, chopped green olives, and chopped hard-boiled eggs. These ingredients add a wonderful depth of flavor and texture to the filling.
7. Season to Taste: Season the filling with salt and black pepper to taste. Remember that the dough will also have some salt, so don’t over-salt the filling.
8. Cool the Filling: Remove the skillet from the heat and let the filling cool completely. This is important because a hot filling will melt the butter in the dough and make the empanadas difficult to handle. You can even prepare the filling a day ahead and store it in the refrigerator.

Assembling the Empanadas:

1. Preheat Oil: Pour about 2 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature of the oil. Maintaining the correct temperature is crucial for achieving golden brown and crispy empanadas.
2. Prepare Work Surface: Lightly flour a clean work surface.
3. Roll Out the Dough: Remove the chilled dough from the refrigerator. Divide the dough in half. Keep one half wrapped in plastic wrap while you work with the other half. Roll out the dough to about 1/8 inch thickness. Use a 4-inch round cookie cutter or a bowl to cut out circles of dough.
4. Fill the Empanadas: Place about 2 tablespoons of the cooled beef filling in the center of each dough circle. Don’t overfill the empanadas, or they will be difficult to seal and may burst during frying.
5. Seal the Empanadas: Fold the dough over the filling to form a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal. This is important to prevent the filling from leaking out during frying.
6. Egg Wash (Optional): Brush the tops of the empanadas with the beaten egg wash. This will give them a beautiful golden brown color when fried.

Frying the Empanadas:

1. Fry in Batches: Carefully place the empanadas in the hot oil, working in batches to avoid overcrowding the pot. Overcrowding will lower the temperature of the oil and result in soggy empanadas.
2. Fry Until Golden Brown: Fry the empanadas for 3-4 minutes per side, or until golden brown and crispy. Turn them occasionally to ensure even cooking.
3. Drain Excess Oil: Remove the empanadas from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain off any excess oil.
4. Serve Immediately: Serve the beef empanadas immediately while they are still hot and crispy. They are delicious on their own or with your favorite dipping sauce, such as salsa or chimichurri.

Tips for Success:

• Keep Ingredients Cold: Cold butter is essential for a flaky dough. Use ice water and work quickly to prevent the butter from melting.
• Don’t Overmix the Dough: Overmixing will develop the gluten and make the dough tough. Mix just until the dough comes together.
• Cool the Filling Completely: A hot filling will melt the butter in the dough and make the empanadas difficult to handle.
• Seal the Empanadas Tightly: A tight seal will prevent the filling from leaking out during frying. Use a fork to crimp the edges for extra security.
• Maintain the Correct Oil Temperature: The oil should be hot enough to cook the empanadas quickly and evenly, but not so hot that they burn. Use a deep-fry thermometer to monitor the temperature.
• Don’t Overcrowd the Pot: Overcrowding will lower the temperature of the oil and result in soggy empanadas. Fry in batches.

Variations:

• Spicy Empanadas: Add more cayenne pepper to the filling for a spicier kick. You can also add a pinch of chili flakes.
• Vegetarian Empanadas: Replace the ground beef with cooked lentils or black beans for a vegetarian option. Add some chopped vegetables like corn, zucchini, and carrots.
• Chicken Empanadas: Use shredded cooked chicken instead of ground beef.
• Baked Empanadas: For a healthier option, you can bake the empanadas instead of frying them. Preheat your oven to 375°F (190°C). Place the assembled empanadas on a baking sheet lined with parchment paper. Brush with egg wash and bake for 20-25 minutes, or until golden brown.

Conclusion:

And there you have it! These Beef Empanadas are more than just a recipe; they’re a passport to a flavor-packed adventure. From the satisfyingly crisp pastry to the savory, perfectly seasoned beef filling, every bite is an explosion of textures and tastes that will leave you wanting more. I truly believe this is a must-try recipe for anyone who loves authentic, comforting food.

But why are these empanadas so special? It’s the combination of simple ingredients, carefully balanced spices, and the sheer joy of creating something delicious with your own hands. The flaky crust, achieved through a simple yet effective technique, provides the perfect counterpoint to the rich and flavorful beef. And the filling? Oh, the filling! It’s a symphony of ground beef, onions, peppers, garlic, and a blend of spices that will transport you straight to a bustling Latin American market.

Beyond the incredible taste, these empanadas are incredibly versatile. They’re perfect as a hearty appetizer for your next gathering, a satisfying lunch on the go, or even a fun and interactive dinner. Imagine serving them with a vibrant chimichurri sauce for an extra kick, or a cooling sour cream dip to balance the richness of the beef.

Serving Suggestions and Variations:

* Dipping Sauces: As I mentioned, chimichurri is a fantastic choice, but don’t be afraid to experiment! A spicy aioli, a creamy avocado dip, or even a simple salsa verde would all complement the empanadas beautifully.
* Cheese, Please!: For an extra layer of flavor and richness, try adding a sprinkle of shredded cheese to the filling before baking. Monterey Jack, cheddar, or even a little queso fresco would be delicious.
* Spice It Up: If you like a little heat, add a pinch of cayenne pepper or a finely chopped jalapeño to the beef filling.
* Vegetarian Option: While this recipe focuses on beef, you can easily adapt it to a vegetarian version by substituting the beef with lentils, black beans, or a mixture of vegetables like corn, peas, and carrots. Just be sure to adjust the seasoning accordingly.
* Sweet Empanadas: Don’t limit yourself to savory fillings! Empanadas can also be filled with sweet ingredients like apple pie filling, guava paste and cheese, or even Nutella.

I’m so excited for you to try this recipe and experience the magic of homemade Beef Empanadas for yourself. I’ve poured my heart and soul into perfecting this recipe, and I truly believe it’s one that you’ll make again and again.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you make any variations? What dipping sauce did you choose? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear about your empanada adventures. Happy baking! I hope you enjoy these as much as I do!