Gotta Empanada
Discover the irresistible flavor-packed charm of "Gotta Empanada," a recipe that combines flaky, buttery pastry with a savory-sweet filling that's unforgettable. These homemade empanadas start with a tender homemade dough, perfectly crimped to hold a succulent blend of seasoned ground beef, savory spices like cumin and paprika, and a surprising twist of chopped green olives, sweet raisins, and hard-boiled eggs. Baked to golden perfection with a glossy egg wash, these hand-held delights are perfect for parties, snacks, or an indulgent family dinner. With their balance of texture and flavor, "Gotta Empanada" is your go-to recipe for crafting authentic empanadas that are as fun to make as they are to eat.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 0.75 cup unsalted butter
- 1 teaspoon salt
- 0.5 cup cold water
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.5 teaspoon chili powder
- 0.25 cup green olives, chopped
- 0.25 cup raisins
- 2 hard-boiled eggs, chopped
- 2 tablespoons vegetable oil
- 1 egg, beaten (for egg wash)
- 1 teaspoon water
Instructions
In a large bowl, combine the all-purpose flour and salt. Cut the unsalted butter into small cubes and add to the flour mixture.
Using a pastry cutter or your hands, work the butter into the flour until it resembles coarse crumbs.
Gradually add the cold water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
In a skillet over medium heat, heat the vegetable oil. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another minute, stirring frequently.
Add the ground beef to the skillet and cook until browned, breaking it into small pieces. Drain excess fat if necessary.
Stir in the paprika, cumin, chili powder, chopped olives, raisins, and salt to taste. Cook for an additional 2 minutes to blend flavors.
Remove the skillet from heat and let the beef filling cool slightly. Gently fold in the chopped hard-boiled eggs.
Preheat your 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 circular cutter or a bowl to cut out 4- to 5-inch circles.
Place about 2 tablespoons of the beef filling in the center of each dough circle. Be careful not to overfill.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly and crimp with a fork to seal.
In a small bowl, whisk the beaten egg with the teaspoon of water to create an egg wash.
Brush the egg wash over the top of each empanada for a golden, shiny finish.
Place the empanadas on the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and cooked through.
Allow the empanadas to cool for a few minutes before serving. Enjoy warm!
Nutrition Facts
Calories |
3648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 3865 mg | 168% | |
| Total Carbohydrate | 328.4 g | 119% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 34.2 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 315 mg | 24% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 2255 mg | 48% | |
*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.
