Beef Empanadas Recipe
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4.7
33 reviews
Excellent
Beef Empanadas Recipe
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Easy beef empanadas made with a crisp and flaky crust filled with a savory ground beef picadillo and cheese filling.
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Ingredients
For the dough
- 3 ¾ cups all-purpose flour
- ¾ teaspoon fine salt
- ¾ cup cold unsalted butter, cut into ½-inch cubes
- 2 large eggs, chilled and divided
- ¾ cup ice water
For the filling
- 1 tablespoon oil
- 1 plum tomato, diced
- ¼ medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon ground coriander
- 1 small russet potato, diced
- 1 medium carrot, diced
- ½ cup beef broth (or water)
- ¼ cup frozen peas
- 1 cup shredded cheddar cheese
Instructions
- Make the pastry dough: In a food processor, add the all-purpose flour and salt. Pulse to combine. Add the butter, 1 egg, and ice water. Pulse until the mixture resembles coarse crumbs. (You may need to do this in batches depending on the size of your food processor.)
- Transfer the dough mixture onto a clean surface and knead it for 5 minutes until it comes together and is smooth. Shape it into 2 equal sized balls, tightly cover each in plastic wrap, and refrigerate while you make the filling.
- Make the filling: In a large skillet over medium-high heat, add the oil. When hot, add the tomato and onion, and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, until fragrant.
- Add the ground beef, chili powder, salt, ground cumin, dried oregano, and ground coriander, and cook for 6-8 minutes, using a spoon to break up the meat into smaller pieces and stirring occasionally.
- Stir in the potato, carrot, and water, then reduce the heat to medium-low, cover, and cook for 10 minutes until the potatoes and carrots are soft and tender.
- Remove the skillet from heat, taste, and season with more salt if desired. Stir in the frozen peas and set aside.
- Remove the dough balls from the refrigerator and divide them into 18 equal pieces, then roll each piece into a ball.
- On a lightly floured surface, roll each ball evenly into a 6½ -7-inch circle with a rolling pin.
- In a small bowl, beat the remaining egg with a fork to make an egg wash.
- Working one at a time, add 3-4 tablespoons of filling to one side of the empanada round and top with a small pinch of shredded cheese.
- Using a pastry brush, brush the inside edge of the empanada round, then fold the dough in half over the filling.
- Seal the empanada by pressing the edges together with the tines of a fork or folding over the edges in increments with your fingers. Repeat until all the empanadas are filled and sealed.
- Transfer the empanadas to 2 large baking sheets lined with parchment paper, and refrigerate for 15 minutes.
- Preheat the oven to 400°F with the rack in the center of the oven.
- Brush the tops of each empanada with the remaining egg wash and bake for 25-30 min or until golden brown. Let them cool for 10 minutes before serving.
Nutrition Information
Show Details
Serving
1empanada
Calories
251kcal
(13%)
Carbohydrates
23g
(8%)
Protein
11g
(22%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
63mg
(21%)
Sodium
311mg
(13%)
Potassium
214mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
974IU
(19%)
Vitamin C
2mg
(2%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18empanadas
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 1empanada | |
| Calories | 251kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 311mg | 13% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 974IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
33 reviews
Excellent
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