Classic Beef Empanadas
Indulge in the rich, savory flavors of Classic Beef Empanadas, a timeless handheld treat that’s perfect for any occasion. These flaky, golden pastries are filled with a mouthwatering combination of seasoned ground beef, tender onions, garlic, green olives, and chopped hard-boiled eggs, all enveloped in a buttery homemade dough. With hints of paprika, cumin, and oregano for a bold aromatic kick, these empanadas deliver an irresistible blend of textures and tastes. Perfectly baked to a crisp finish, they’re a crowd-pleasing favorite that pairs beautifully with salsa or chimichurri. Whether as an appetizer, snack, or main dish, these empanadas are easy to make and guaranteed to impress! Keywords: beef empanadas, homemade pastry dough, savory filling, baked appetizer, traditional recipe.
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 0.75 cup unsalted butter
- 0.75 cup ice water
- 1.5 teaspoons salt
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 2 tablespoons tomato paste
- 0.5 cup beef broth
- 0.5 cup, chopped green olives
- 2 chopped hard-boiled eggs
- 1 beaten egg
- 0.5 teaspoon black pepper
Instructions
To make the dough, combine flour and 1 teaspoon of salt in a large mixing bowl.
Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
Gradually add ice water, mixing just until the dough holds together.
Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
For the filling, heat olive oil in a large skillet over medium heat.
Add chopped onion and cook until softened, about 3 minutes.
Stir in minced garlic, paprika, cumin, oregano, and cook for another minute.
Increase heat to medium-high, add ground beef, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper.
Cook, breaking up the meat, until browned and cooked through.
Add tomato paste and beef broth, mix to combine, and simmer until liquid is absorbed, about 5 minutes.
Stir in chopped green olives and chopped hard-boiled eggs, then remove from heat and let the mixture cool.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the dough on a floured surface to 1/8-inch thickness.
Cut out circles using a 4-inch cutter or a small bowl.
Place about 1 tablespoon of filling in the center of each circle.
Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork.
Place empanadas on the prepared baking sheet and brush with beaten egg.
Bake in preheated oven for 20 to 25 minutes or until golden brown.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.6 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 110 mg | 2% | |
*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.
