Beef Empanadas Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Let dough set
4 hrs
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Total Time
4 hrs 20 mins
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Servings
12
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Calories
245 kcal
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Course
Main Course
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Cuisine
Mexican
Beef Empanadas Recipe
Description
To make the dough, basic pantry ingredients including all-purpose flour, salt, and baking powder are mixed with lard and warm water to form a slightly sticky dough that rests for several hours. This resting allows the dough to relax for easier rolling and nice texture in the finished empanadas.
The filling consists of cooked shredded roast beef mixed with red enchilada sauce for seasoning and sliced black olives to add briny contrast. Each dough ball is rolled out into a 5-6 inch circle and filled with roughly ¼ cup of the beef mixture, then folded and sealed by pinching the edges.
Fried in hot oil until golden and crisp, the empanadas develop a crunchy exterior with a juicy and flavorful filling inside. They are best served warm. The filling can be made ahead and stored refrigerated for up to two days. Variations include substituting pork or chicken fillings with different sauces for variety.
Ingredients
Dough
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon salt
- ½ cup lard or shortening
- 1¼ cups water 110-115 degrees F, warm
Filling
- 2½ pounds roast beef cooked and shredded (store-bought or homemade
- 1-2 cups enchilada sauce to taste (store bought or homemade, red
- ½ cup black olive sliced
- vegetable oil for frying
Instructions
- Prepare the dough: In a medium bowl, mix all ingredients for the dough together with a wooden spoon until well combined and a little sticky. Pinch away golf ball–sized pieces of dough and roll each one into a ball. Place dough balls on a glass or ceramic plate and cover with plastic wrap. Let rest at room temperature for 4–6 hours (we usually make ours in the morning to be ready for dinner).
- Prepare the filling: In a medium bowl, combine meat, red enchilada sauce, and sliced olives. Mix and set aside.
- When dough is ready, fill a medium saucepan with ¾ inch oil. Heat over medium heat to 365 degrees F.
- Roll out each dough ball on a floured surface into a 5–6-inch round.
- Add ¼ cup of roast beef mixture to one side of each dough circle. Fold the other half over and pinch around the entire edge.
- Working in batches, fry empanadas in oil for 2–3 minutes on each side until golden brown.
- Transfer to a paper towel–lined plate to drain. Serve warm.
Notes
- Prepare the filling up to 48 hours in advance and keep refrigerated for convenience.
- It is best to fry empanadas fresh; frying ahead and reheating is not suggested to maintain crispiness.
- Variations include substituting the beef with pulled pork mixed with green chile sauce or shredded chicken with a different sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1empanada | |
| Calories | 245kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 24g | 48% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 2268mg | 95% |
| Potassium | 405mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 43mg | 48% |
| Calcium | 320mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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