Beef Empanadas
Indulge in these irresistible homemade Beef Empanadas, a flavorful combination of a buttery, flaky pastry and a savory ground beef filling seasoned with paprika, cumin, and garlic. This classic dish takes your taste buds on a journey with the addition of tender hard-boiled eggs and briny green olives, creating the perfect balance of rich and tangy flavors. The easy-to-make dough wraps around the spiced filling, baked to golden perfection with a crisp, flaky finish. Perfect as an appetizer, snack, or hearty meal, these baked empanadas are a crowd-pleaser for any gathering. With simple ingredients and a step-by-step process, this recipe is your gateway to mastering the art of empanada-making. Serve them warm or at room temperature, and enjoy every delicious bite of this South American-inspired favorite!
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 egg
- 0.75 cup water
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 hard-boiled eggs, chopped
- 0.25 cup green olives, sliced
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, mix the flour and salt together. Add the cubed butter, and using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
Beat the egg with 3/4 cup of water, then gradually add this to the flour mixture, mixing just until combined.
Knead the dough on a floured surface for about 5 minutes until smooth. Wrap it in plastic wrap and refrigerate while you prepare the filling.
In a skillet over medium heat, warm the olive oil. Add the onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink.
Stir in the paprika, cumin, salt, and black pepper. Mix well to evenly distribute the spices.
Remove the skillet from heat and fold in the chopped hard-boiled eggs and sliced olives. Let this mixture cool slightly.
Roll out the refrigerated dough on a floured surface to about 1/8 inch thickness. Cut out circles using a 4-inch round cutter.
Place about 1 tablespoon of filling onto the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together, sealing them with a fork.
Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a shiny finish.
Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown.
Allow the empanadas to cool slightly before serving. Enjoy them warm or at room temperature.
Nutrition Facts
Calories |
3866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.7 g | 283% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1137 mg | 379% | |
| Sodium | 5048 mg | 219% | |
| Total Carbohydrate | 341.9 g | 124% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 8.2 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 348 mg | 27% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 2029 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
