Beef empanada (Empanadas de carne)
User Reviews
4.8
3,366 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
20 mins
-
Total Time
2 hrs
-
Servings
15 medium size empanadas
-
Cuisine
South American, American, Ecuadorian
Beef empanada (Empanadas de carne)
Report
These beef empanadas combine a tender homemade dough with a spiced ground beef filling seasoned with garlic, cumin, oregano, and achiote powder. The dough is prepared using a simple mixture of flour, butter, egg, and water, rolled into discs, and either baked or fried. The filling is savory and aromatic, providing a satisfying handheld meal or snack.
Description
Beef empanadas start with making a dough from all-purpose flour, salt, butter, egg, and water, mixed until just combined, then chilled briefly. The dough is rolled thin and cut into rounds to encase the filling. The filling consists of ground beef sautéed with diced onion, garlic, oregano, cumin, and annatto powder, all seasoned with salt and pepper for balance.
The empanadas can be assembled by placing the filling on each dough round and sealing them before baking or frying. The resulting pastries have a flaky, buttery crust surrounding a richly seasoned beef center, delivering both texture and depth of flavor in each bite.
They pair well with chimichurri sauce, adding a fresh herbal and tangy contrast to the savory filling, making them suitable as appetizers, snacks, or a main dish.
Share:
Ingredients
Homemade empanada dough (or use 15 store bought empanada discs):
- 3 cups all-purpose flour
- ¼ to ½ teaspoon salt
- 6 ounces butter unsalted, 170 grams (1 ½ sticks
- 1 egg
- ¼ to ½ cup of water adjust as needed
Beef empanada filling:
- 4 tablespoons butter or oil
- 1 white onion diced
- 2-3 garlic crushed, cloves
- 1 tablespoon oregano dry
- 2-3 teaspoons ground cumin
- 2 teaspoons annatto powder or achiote powder
- 1 lb ground beef
- salt to taste
- black pepper to taste
- 1 egg whisked – to be used as egg wash
To serve:
- chimichurri sauce quick variant
Instructions
Homemade empanada dough preparation:
- Use a food processor to mix the flour and salt. Add the butter, cut in small chunks, and pulse until mixed.
- Add the egg and the water (in small increments) and continue pulsing until a clumpy dough forms. To make the empanada dough by hand, follow the same process, but use your hands to mix the ingredients together.
- Split the dough into 2 large balls; flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
- To make the empanada disks, roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.
- You can also see more detailed step by step photos and video preparation of the empanada dough.
Beef empanada filling preparation:
- Heat the butter in a large frying pan, add the diced onions and crushed garlic. Cook until the onions are soft.
- Add the oregano, ground cumin, ground achiote or annatto, and salt/pepper.
- Add the ground beef, stir and cook until the meat is fulling cooked. Taste and adjust salt/pepper and any seasonings to your personal preference. Let the beef filling cool down completely before using to fill the empanadas.
Beef empanada assembly:
- Place a generous amount of the beef picadillo filling on the center of each empanada disc.
- Fold the empanada discs and gently seal the edges with your fingers. Then twist and fold the edges of the empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.
- If you have time, refrigerate the empanadas for 30 minutes to an hour, this will help them seal better and prevent them for leaking. You can also prepare them the day before and bake them right before serving.
- Pre-heat the oven to 400F (200C) for medium sized empanadas, or 375F (190F) for smaller empanadas.
- Place the empanadas on baking sheet, lightly greased or lined with parchment paper.
- Brush the empanadas with the whisked egg mix; this will give a nice golden glow when baked.
- Bake at the empanadas at 400F for ~20 minutes, or until golden on top.
- Serve warm, alone or with your choice of dipping sauce.
Genuine Reviews
User Reviews
Overall Rating
4.8
3,366 reviews
Excellent
Other Recipes
You'll Also Love
