Beef Empanadas

Empanadas! Just their name evokes feelings of celebration. These savory turnovers, a staple at parties and festivals from Spain to Latin America, are made with various fillings, from beef and cheese to chicken and veggies. Baked or fried until golden, they are the ultimate finger food. The name comes from the Spanish verb “empanar,” which means “to wrap or coat in bread.”

Ingredients

For the dough

3 cups all-purpose flour

1 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

1 large egg

1/2 cup ice water

1 tablespoon white vinegar

For the filling

1 tablespoon olive oil

1 small onion, finely choppe

2 cloves garlic, minced

1 pound ground beef

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon chili powder

Salt and pepper to taste

1/4 cup chopped green olives

1 hard-boiled egg, chopped

1 egg, beaten (for egg wash)

Instructions

Make the dough

In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

In a separate small bowl, beat the egg, then add the ice water and vinegar. Pour the wet ingredients into the flour mixture and mix until the dough comes together. If the dough is too dry, add a little more water, 1 tablespoon at a time.

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Make the filling

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.

Add the ground beef, cumin, paprika, chili powder, salt, and pepper. Cook, breaking up the meat with a spoon, until the beef is browned.

Stir in the chopped olives and hard-boiled egg. If you like, you can also add the optional raisins for a touch of sweetness. Remove the filling from the heat and let it cool.

Assemble the empanadas

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter or a small plate to cut out circles of dough, about 5-6 inches in diameter.

Spoon a small amount of the beef filling onto the center of each dough circle.

Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork to create a decorative edge.

Bake the empanadas

Place the assembled empanadas on the prepared baking sheet. Brush the tops with the beaten egg to give them a golden finish.

Bake for 20-25 minutes, or until the empanadas are golden brown.

Allow the empanadas to cool for a few minutes before serving. They can be enjoyed on their own or with your favorite dipping sauce or salsa.

Enjoy!

Thank you for trying this recipe. Please let me know how you liked it.

If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good appetizer and beef pages.

Beef Empanadas