Empanadas De Honoro Beef Turnovers
Bring bold Latin-inspired flavors to your kitchen with these irresistible Empanadas De Honoro Beef Turnovers. These flaky, golden pastries are filled with a savory blend of seasoned ground beef, sautéed onions, and red bell peppers, enhanced by the richness of green olives and diced hard-boiled egg. Encased in a buttery homemade dough and baked to perfection, these empanadas strike the perfect balance between crisp and tender. Ideal as party appetizers, on-the-go snacks, or a comforting dinner, they’re a celebration of texture and taste. With just 40 minutes of prep, this versatile recipe is a delicious way to explore classic empanada flavors.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter
- 1 tsp salt
- 0.5 cup cold water
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 lb ground beef
- 1 tsp paprika
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp black pepper
- 2 tbsp tomato paste
- 0.5 cup green olives, chopped
- 1 large hard-boiled egg, diced
- 1 egg, beaten
- 1 tbsp water (for egg wash)
Instructions
In a large mixing bowl, combine the flour and salt.
Cut the cold butter into the flour mixture using a pastry cutter until it resembles coarse crumbs.
Gradually add the cold water, 1 tablespoon at a time, mixing until the dough just comes together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
While the dough chills, heat olive oil in a skillet over medium heat.
Add the diced onion and red bell pepper, cooking until softened, about 5 minutes.
Stir in the ground beef and cook until browned, breaking it into small pieces.
Season the beef mixture with paprika, cumin, garlic powder, salt, and black pepper.
Mix in the tomato paste and cook for 2 minutes, followed by the chopped green olives and diced hard-boiled egg. Remove from heat and let cool.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to 1/8-inch thickness.
Cut out 5-inch circles using a cookie cutter or the rim of a bowl.
Place 2 tablespoons of the beef filling in the center of each circle.
Fold the dough over to form a half-moon shape and seal the edges by crimping with a fork.
In a small bowl, whisk the beaten egg with 1 tablespoon of water to make an egg wash.
Brush the top of each empanada with the egg wash for a golden finish.
Arrange the empanadas on the prepared baking sheet and bake for 20 minutes or until golden brown.
Let the empanadas cool slightly before serving.
Nutrition Facts
Calories |
4827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.1 g | 430% | |
| Saturated Fat | 166.8 g | 834% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 3146 mg | 137% | |
| Total Carbohydrate | 318.6 g | 116% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 17.3 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 350 mg | 27% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2167 mg | 46% | |
*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.
