Beef and Cheese Empanadas
User Reviews
4
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Prep Time
2 hrs 30 mins
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Cook Time
25 mins
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Total Time
2 hrs 55 mins
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Servings
8
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Calories
560 kcal
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Course
Main Course, Appetizer
Beef and Cheese Empanadas
Description
The dough for the empanadas is prepared by mixing flour with salt and diced cold butter until crumbly with some butter chunks remaining to create flakiness. A cold liquid mixture of eggs, vinegar, and ice water binds the dough, which is gently combined without kneading to preserve the tender texture. The dough is chilled for several hours to firm up.
The filling is made by sautéing onion until soft, browning ground beef, then adding minced garlic, chopped chipotles in adobo, adobo sauce, chili powder, cumin, and seasoning. A splash of water is added to moisten the mixture slightly.
The dough is rolled out and cut into rounds, filled with the beef mixture and cheese, then folded and sealed. An egg wash is brushed on before baking to promote a golden, shiny crust. The empanadas develop a flaky, layered pastry with a savory, mildly spicy, cheesy beef filling inside.
These empanadas work well served as a snack or meal component. The dough's preparation method is important for achieving proper texture, and chilling before rolling helps with handling and flakiness.
Ingredients
- 3 1/4 cups all-purpose flour
- 6 oz. butter 1.5 sticks
- 1.5 teaspoons salt
- 2 egg small
- 1/2 cup water ice cold
- 1.5 tablespoon apple cider vinegar or white vinegar
- 1 cup Monterey jack cheese or Mozzarella
- 1 egg for the eggwash
For the beef mixture:
- 1 lb. ground beef
- 1/2 onion
- 2 cloves garlic
- 2-3 chipotles in adobo
- 1 tablespoon adobo sauce
- 1-2 tablespoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- black pepper freshly cracked
- water splash
Instructions
- Start by mixing 1.5 teaspoons of salt into 3 1/4 cups of flour. Dice up 6 oz. of butter (1.5 sticks) into small 1/2" chunks and plop them into the flour. Use your fingers to disintegrate some of the butter into the mixture but don't worry about getting all of the butter dissolved. Mix it in just enough to make the mixture crumbly with a few chunks of butter laying about.
- In a bowl, combine 2 small eggs, 1.5 tablespoons vinegar, and 1/2 cup ice cold water. Add this mixture to the flour and use a fork or spatula to roughly combine.
- Dump onto a work surface but resist the temptation to knead! Just combine it enough to form a cohesive ball. Cover with plastic wrap and chill in the refrigerator for at least two hours.
- For the beef mixture, saute 1/2 onion in a dollop of oil over medium-high heat for a few minutes. Add ground beef and cook until browned. Drain any fat if you want. Add 2 cloves minced garlic and saute briefly. Add 2-3 minced chipotles, 1 Tablespoon adobo sauce, 1-2 Tablespoons chili powder (I used New Mexican), 1/2 teaspoon cumin, 1/2 teaspoon salt, and freshly cracked pepper. Add a splash of water and let simmer over medium heat, stirring well.
- Once the dough has been chilled you can roll it out. If using a cutting board roll out 1/4 of the dough at a time. Sprinkle your work surface and rolling pin with flour before starting. Roll the dough down to 1/4" thickness or less.
- Use a biscuit cutter or bowl to cut out circles of empanada dough. Fill each round with 1-2 Tablespoons of beef mixture and plenty of cheese chunks. Lift both edges of the round and seal the edges using your fingers. Use a fork to seal the edges further.
- For the eggwash, crack an egg in a bowl, add a splash of water and whisk. Brush the empanadas with the eggwash.
- Bake at 400F for 20-25 minutes or until golden brown. Let cool for a few minutes before serving.
Notes
- Keep some butter chunks in the dough to help create flaky layers in the crust.
- Chill the dough for at least two hours before rolling to improve texture and handling.
- Avoid kneading the dough to maintain tenderness and flakiness.
- Use ice cold water and cold butter for best results in the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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