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Beef Empanadas Recipe

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These Beef Empanadas feature a flaky homemade dough filled with a savory mixture of ground beef, onions, spices, pickled jalapeños, and melted cheeses. Perfectly baked to golden perfection, they make a delicious appetizer or snack, complemented by fresh cilantro and tangy sour cream.

Ingredients

Dough

  • 3 cups (360 g) all-purpose flour, plus more for surface
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1 large egg
  • 3/4 cup water

Filling

  • 1 tbsp extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 lb ground beef
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup chopped pickled jalapeños
  • 1/2 cup chopped tomatoes
  • 1 1/4 cups shredded cheddar cheese
  • 1 1/4 cups shredded Monterey Jack cheese

For Assembly

  • All-purpose flour, for dusting
  • 1 large egg (for egg wash, beaten with splash of water)

To Serve

  • Chopped fresh cilantro
  • Sour cream

Instructions

  1. Prepare the Dough: In a large bowl, whisk together flour, baking powder, and salt. Add cold butter cubes and use your hands or a pastry cutter to cut butter into the flour mixture until pea-sized pieces form. Add egg and 3/4 cup water, then mix everything with a wooden spoon until a dough forms.
  2. Knead and Chill Dough: Turn the dough onto a lightly floured surface and knead it until smooth, about 5 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to overnight to firm up.
  3. Cook the Filling: Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper. In a large skillet over medium heat, warm olive oil. Add the finely chopped onion and sauté until softened, about 7 minutes. Add garlic and cook for another minute until fragrant.
  4. Add Beef and Spices: Add ground beef to the skillet, breaking it up with a wooden spoon. Cook until no longer pink, about 5 minutes, then drain excess fat. Return skillet to medium heat and stir in tomato paste, oregano, cumin, paprika, salt, and pepper. Add chopped pickled jalapeños and tomatoes; cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat and let cool slightly.
  5. Roll and Cut Dough: On a lightly floured surface, roll out half the chilled dough to about 1/4-inch thickness. Using a 4.5-inch round cookie cutter, cut out dough circles. Reroll scraps once and cut more rounds.
  6. Assemble Empanadas: Lightly moisten the outer edges of each dough circle with water. Place about 2 tablespoons of the beef filling in the center of each circle, then top with a mixture of shredded cheddar and Monterey Jack cheeses. Fold the dough over the filling to form a half-moon shape. Press edges firmly and crimp with a fork to seal.
  7. Apply Egg Wash and Bake: Beat an egg with a splash of water to make an egg wash. Place assembled empanadas on the prepared baking sheets and brush the tops with egg wash. Bake in the preheated oven for about 25 minutes, or until golden brown and the filling is warmed through.
  8. Serve: Garnish the baked empanadas with chopped fresh cilantro and serve with sour cream alongside for dipping.

Notes

  • Chilling the dough for at least an hour helps create a flakier texture when baked.
  • You can substitute pickled jalapeños with fresh jalapeños for a fresher heat, adjusting quantity to taste.
  • Leftover empanadas can be refrigerated for up to 3 days and reheated in the oven for best crispness.
  • For a spicier kick, add a pinch of cayenne pepper to the filling mixture.
  • Use a fork or your fingers to press the edges securely to prevent filling leakage during baking.

Find it online: http://bitezly.com/beef-empanadas-recipe/