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Easy Beef Empanadas Recipe

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4.1 from 6 reviews

This Easy Beef Empanadas recipe features a flaky homemade dough filled with a savory mixture of ground beef, potatoes, vegetables, and warm spices. Perfectly baked until golden brown, these empanadas make a delicious appetizer or main dish that’s hearty and comforting.

Ingredients

Dough

  • 2½ cups all purpose flour
  • ½ teaspoon sea salt
  • ½ cup (1 stick) unsalted butter, chilled, cut into ¼-inch cubes
  • 2 large eggs, room temperature (1 for dough, 1 for egg wash)
  • ⅓ cup ice water, plus more as needed

Filling

  • 1 medium russet potato, peeled and cut into ⅓-inch dice (about 1½ cups)
  • ¾ pound 80/20 ground beef
  • ½ medium yellow onion, grated
  • 1 medium carrot, grated
  • 1 celery rib, minced
  • 2 garlic cloves, minced
  • ½ teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • ½ cup frozen peas, thawed
  • ¾ cup beef stock

Instructions

  1. Make the empanada dough: In a food processor, combine the flour and salt. Pulse about 5 times until mixed. Add the chilled butter cubes, 1 egg, and ice water. Pulse approximately 20 times until the mixture resembles coarse crumbs, with some butter pieces visible. If the dough looks too dry, add additional ice water 1 tablespoon at a time while pulsing until the dough just comes together.
  2. Chill the dough: Turn the dough out onto a work surface and shape into a ball. Wrap tightly with plastic wrap and refrigerate for at least 30 minutes to firm up.
  3. Prepare the potatoes: Bring a medium saucepan of salted water to a boil. Add the diced potatoes and cook until just tender, about 3 to 4 minutes. Drain and set aside.
  4. Cook the beef and vegetables: Heat a large skillet over medium-high heat. Add ground beef, grated onion, grated carrot, and minced celery. Cook while breaking up the meat with a wooden spoon until beef is browned and vegetables are softened, 8 to 10 minutes.
  5. Finish the filling: Stir in the cooked potatoes, minced garlic, chili powder, cumin, cinnamon, salt, pepper, peas, and beef stock. Cook, stirring occasionally, until most of the liquid is absorbed and the mixture is thick enough to hold together, about 5 minutes. Remove from heat and allow to cool slightly.
  6. Preheat the oven and prepare dough portions: Preheat oven to 375°F (190°C) and place a rack in the center. Line a rimmed sheet pan with parchment paper. Remove dough from refrigerator and divide into 10 equal pieces, about 2.2 ounces each. On a lightly floured surface, roll each piece into a thin 7-inch diameter circle.
  7. Fill and seal the empanadas: On one half of each dough circle, place a heaping ⅓ cup of beef filling, leaving a ½-inch border. In a small bowl, beat the remaining egg with 1 tablespoon water to create an egg wash. Brush the exposed dough edge with the egg wash. Fold the dough over the filling to form a half-moon shape. Press the edges firmly with a fork or crimp by hand to seal securely.
  8. Bake the empanadas: Arrange the empanadas on the prepared baking sheet. Brush the tops with the remaining egg wash. Bake for 30 to 35 minutes or until the empanadas are deep golden brown and crispy.
  9. Serve warm: Remove from oven and let the empanadas cool for 5 minutes before serving to allow filling to set and prevent burning.

Notes

  • Make sure the butter is well chilled for a flaky dough texture.
  • If dough is too dry, add water slowly to avoid a sticky dough.
  • Grated vegetables help the filling cook evenly and blend well.
  • Beef stock adds moisture and richness to the filling; use low sodium if preferred.
  • Resting the filling slightly before assembling prevents dough from becoming soggy.
  • Egg wash gives a beautiful golden crust and helps seal edges.
  • For a spicier filling, increase chili powder or add cayenne pepper.
  • Empanadas can be frozen before baking; freeze on a tray, then transfer to a container. Bake from frozen, adding extra baking time.

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