Empanadas
User Reviews
5.0
114 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
9 servings
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Calories
405 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Empanadas
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These homemade beef Empanadas are filling, flavorful, and so easy to make from scratch. Baked to golden perfection, you'll be making this again and again.
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Ingredients
Filling:
- 1 tablespoon olive oil
- ½ pound ground chuck (226g)
- 1 cup peeled diced russet potato, (178g)
- ¾ cup diced yellow onion (93g)
- ⅓ cup diced carrot (45g)
- ⅓ cup diced celery (45g)
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- ½ cup frozen peas (76g)
Dough:
- 3 cups all-purpose flour (360g)
- ½ teaspoon salt
- ¾ cup cold unsalted butter cut into small pieces (170g)
- 1 large egg
- ⅓ cup water (80mL)
Assembly:
- 1 large egg
- water if needed
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Instructions
For the Filling:
- Heat the oil in a large skillet over medium heat. Add the beef, onion, carrot, and celery. Cook until the beef is browned and vegetables are tender, about 8 minutes. Add the garlic, tomato paste, chili powder, cumin, salt, cinnamon, and pepper. Cook, stirring constantly, for 2 minutes. Stir in the peas and cook for an additional 1 minute. Remove from the heat and let cool while making the dough.
- Preheat the oven to 375°. Line a large baking sheet with parchment paper.
For the Dough:
- In the bowl of a food processor, combine flour and salt; pulse 3 times. Add butter and pulse until the mixture is crumbly. Add the egg and the water; pulse until a dough forms a ball around the side of the bowl. Transfer to a clean work surface and knead a few times just until the dough forms a smooth ball. Divide the dough in half.
For the Assembly:
- Working with one half at a time, roll out dough to a 1/16-inch thickness on a lightly floured work surface. Using a 6-inch round cutter, cut out 6 circles. (You can also a round container as a guide and run a sharp knife around it to cut the dough.) Reroll dough as needed. Repeat with the remaining half of the dough.
- Spoon about 2 tablespoons of filling in the middle of each dough circle. Fold circles in half and press the edges together. (If the dough doesn’t want to stick together, rub a little bit of water on the edge of the dough before closing.) Crimp the dough with your fingers or a fork all around the edge to seal. Place empanadas on the lined baking sheet.
- In a small bowl, beat 1 egg. Brush empanadas with the egg wash.
- Bake for 30 to 35 minutes or until golden brown. Let cool for a few minutes before serving. Refrigerate any leftover in an airtight container for up to 3 days, or freeze for up to 2 months.
Notes
- Depending on how much your vegetables cook down and the size you cut them, you may have a little leftover filling. The leftover filling makes an excellent quesadilla or taco filling. You can also stir it into cooked rice and top with avocado, sour cream, and pickled onions!
- You can also freeze the filling for up to 3 months when the cravings strike for a quick and easy batch of empanadas.
- To make the dough without a food processor, whisk the flour and salt together in a large bowl. Cut in the cold butter with a pastry blender or fork until the mixture is very crumbly and resembles large breadcrumbs. Whisk the egg and water together, then pour it into the flour. Stir in with a fork, then knead by hand until it forms a cohesive ball.
- It’s best to use the dough as soon as you make it, as it will crack as it dries. Keep the dough covered when not in use.
- Make sure the potato and beef empanadas filling are diced finely and in similar sizes. This allows the filling in each empanada to have a little bit of everything.
- Don’t skip the egg wash as it gives the empanadas a beautiful golden-brown, crispy exterior.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
37g
(12%)
Protein
11g
(22%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
100mg
(33%)
Sodium
487mg
(20%)
Potassium
279mg
(8%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1531IU
(31%)
Vitamin C
8mg
(9%)
Calcium
45mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 487mg | 20% |
| Potassium | 279mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1531IU | 31% |
| Vitamin C | 8mg | 9% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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