Beef Empanadas
- Ellie Cone
- Oct 27, 2019
- 2 min read
An impressive baked meal that's delicious and portable, the Latin American classic is a hit every time. Simple ingredients and an quick dough make for a easy but interesting dinner.
For the Empanada Dough: (approximately 12 empanadas)
3 cups all-purpose flour
1/2 teaspoon salt
1 1/12 sticks unsalted butter cold, cut into small pieces
1 egg
1/2 cup cold water
For the Empanada Beef Filling:
1 large onion diced
3 teaspoons minced garlic
3 teaspoons cumin
3 teaspoons achiote powder
1 tablespoon dry oregano
oil for pan
1 pound 93% ground beef
1 teaspoon salt
1/2 teaspoon pepper
1 beaten egg for egg wash
Technique:
For the dough:
Whisk together flour and salt. Cut in butter chunks using pastry cutter or two forks until small pebbles form.
Add egg and then water in small increments and continue cutting into flour mixture.
Split dough into two large balls and shape into disks. Dough can be used immediately or refrigerated for up to 2 days and frozen for up to 6 months.
Roll out dough into a thin layer on a lightly floured surface. Using a small plate or bowl (approximately 6 inches in diameter) trace the shape of the empanada pastry. You should end up with approximately 12 discs.
For the filling:
Heat oil in pan and saute onions and garlic for about 8 minutes on medium heat.
Add oregano, cumin, achiote, salt and pepper. Stir 1 minute.
Add ground beef, stirring until fully cooked. Turn off heat and let cool.
Assembly:
Preheat oven to 400 degrees. Line baking sheets with parchment paper.
Distribute beef filling amongst empanada pastries.
Fold over edges of discs to create a filled half moon shape and seal edges with fingers. Take a clean fork and press along edges to secure seam. Dip fork in water throughout the process to keep clean markings.
Pierce each empanada with fork a few times to let out steam while baking. Brush each pastry with egg wash.
Place empanadas on prepared baking sheets and bake for 20 minutes.
Serve with your choice of dipping sauce!
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