Empanadillas De Carne
Discover the comforting flavors of traditional Spanish cuisine with these golden, flaky *Empanadillas de Carne*! Perfectly seasoned ground beef—simmered with sweet paprika, cumin, tomatoes, and studded with chopped green olives and diced hard-boiled eggs—is enveloped in a tender, buttery homemade dough. These baked empanadas are brushed with a glossy egg wash for a beautiful golden finish, offering a crisp bite that gives way to a savory, flavorful filling. Whether served warm as a hearty appetizer, a snack on the go, or the centerpiece of your next gathering, these empanadillas are a delicious way to bring a taste of Spain to your table. Skip store-bought and savor the rewarding process of making these savory hand pies from scratch!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter
- 0.5 teaspoon salt
- 2 egg yolks
- 0.5 cup cold water
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon sweet paprika
- 0.5 teaspoon ground cumin
- 1 cup diced tomato
- 0.25 cup green olives, chopped
- 2 hard-boiled eggs, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 egg, beaten (for sealing & brushing)
Instructions
In a large bowl, combine the all-purpose flour and 0.5 teaspoon of salt. Add the unsalted butter, cut into small cubes, and mix until a crumbly texture forms.
Add 2 egg yolks and 0.5 cup of cold water to the flour mixture. Mix until the dough comes together. Knead it briefly, wrap it in plastic wrap, and refrigerate for 30 minutes.
While the dough chills, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until soft and translucent, about 5 minutes.
Stir in the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink, about 8 minutes.
Add the paprika, ground cumin, diced tomato, chopped green olives, salt, and black pepper to the skillet. Mix well and simmer for 5 minutes, allowing the flavors to meld and any excess liquid to evaporate. Remove from the heat and let cool completely.
Once cooled, fold in the diced hard-boiled eggs into the beef mixture. Set aside.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-6 inch round cutter to cut circles out of the dough.
Place a spoonful of the beef filling in the center of each dough round. Brush the edges with the beaten egg, then fold the dough over to form a half-moon shape. Press the edges together with a fork to seal.
Place the filled empanadillas on the prepared baking sheet. Brush the tops with more beaten egg for a golden finish.
Bake for 20-25 minutes, or until the empanadillas are golden brown and crisp.
Allow them to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.3 g | 309% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1495 mg | 498% | |
| Sodium | 2679 mg | 116% | |
| Total Carbohydrate | 303.4 g | 110% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 12.9 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 350 mg | 27% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 2401 mg | 51% | |
*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.
