Empanadas Beef Turnovers
Experience the irresistible flavors of Empanadas Beef Turnovers, a beloved classic perfect for snacks, appetizers, or a hearty meal. These hand-held delights feature tender, flaky homemade pastry encasing a savory filling of seasoned ground beef, sautéed vegetables, and the tangy punch of chopped green olives. With a perfectly balanced spice blend of paprika, cumin, and chili powder, each bite delivers a burst of bold and comforting flavors. The empanadas are brushed with a golden egg wash and baked to perfection, making them a crowd-pleaser for any occasion. Great for meal prep, parties, or on-the-go meals, these empanadas are easy to make and sure to impress. Serve warm with your favorite dipping sauce or enjoy them as-is for a truly satisfying treat!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Salt
- 1 cup Unsalted butter
- 0.75 cups Cold water
- 2 tablespoons Vegetable oil
- 1 pound Ground beef
- 1 medium Onion, chopped
- 2 Garlic cloves, minced
- 0.5 Green bell pepper, diced
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoons Chili powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Tomato paste
- 0.25 cups Green olives, chopped
- 1 Egg, beaten
Instructions
In a large mixing bowl, combine the flour and 2 teaspoons of salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the cold water, mixing until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a large skillet, heat the vegetable oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes.
Add the chopped onion, minced garlic, and diced bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes.
Stir in the paprika, cumin, chili powder, 0.5 teaspoons of salt, and pepper. Add the tomato paste and mix well to combine. Cook for another 2 minutes.
Remove the skillet from heat and stir in the chopped green olives. Let the beef mixture cool slightly.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Using a 4-5 inch round cutter, cut out circles from the dough.
Place a tablespoon of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape, and press the edges together to seal. Use the tines of a fork to crimp the edges.
Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg to give them a golden sheen when baked.
Bake the empanadas in the preheated oven for 20-25 minutes, or until golden brown and puffed.
Allow the empanadas to cool slightly before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 471 mg | 20% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.2 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 25 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 171 mg | 4% | |
*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.
