Maria Empanada Recipe
Make Maria Empanada Recipe in just 1h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling (Maria-style savory beef & vegetable)
Finishing
Method
Dough
- 1
Mix dry ingredients
In a large bowl or the bowl of a stand mixer, whisk together 3 cups all-purpose flour and 1 tsp salt.
- 2
Cut in butter
Add 10 tbs cold cubed unsalted butter to the flour. Use a pastry cutter, two knives, or the mixer on low to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- 3
Add liquids
In a small bowl whisk together 6 tbs cold water, 1 large egg, and 1 tsp white vinegar. Slowly add the liquid to the flour-butter mixture, mixing just until the dough begins to come together. You may not need every drop; the dough should be moist but not sticky.
- 4
Form and chill
Turn the dough out onto a lightly floured surface, gather into a disk, press to flatten to about 1-inch thick, wrap tightly in plastic wrap and refrigerate for at least 45 minutes (up to 2 hours). Chilling makes rolling easier and yields flakier crust.
Filling (Maria-style savory beef & vegetable)
- 5
Sauté aromatic vegetables
Heat 2 tbs vegetable oil in a large skillet over medium heat. Add 1 finely diced yellow onion and sauté until translucent, about 5 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.
- 6
Brown the beef
Add 1 lb ground beef to the skillet. Break it up with a spoon and cook until browned with no pink remaining, about 6–8 minutes. Season with 1 tsp kosher salt and 1 tsp black pepper as it cooks.
- 7
Add spices and tomato paste
Stir in 1 tsp smoked paprika, 1 tsp ground cumin, and 2 tbs tomato paste. Cook 1–2 minutes to toast the spices and deepen flavors.
- 8
Simmer with broth
Pour in 1 cup beef or chicken broth, scraping up any browned bits from the pan. Simmer gently until the liquid reduces and the mixture is thick but still moist, about 6–8 minutes. Taste and adjust seasoning.
- 9
Assembly & Baking
- 10
Preheat and prepare work surface
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Lightly flour your work surface and a rolling pin.
- 11
Roll and cut dough
Remove chilled dough from refrigerator. On a lightly floured surface, roll the dough out to a thickness of about 1/8 inch (3 mm). Using a 4.5–5 inch round cutter (a small bowl or plate works), cut out circles. Gather scraps, re-roll once, and cut more rounds. You should get about 12–14 rounds depending on thickness.
- 12
Fill empanadas
Place about 2–3 tbs of the cooled filling in the center of each dough round, leaving a 1/2 inch border. Do not overfill.
- 13
- 14
Egg wash and finish
Whisk together 1 large egg and 1 tsp cold water for the egg wash. Place assembled empanadas on prepared baking sheets about 1 inch apart. Brush each empanada with the egg wash and, if desired, sprinkle a light pinch (about 1/8 tsp) of coarse sea salt on top of a few for contrast.
- 15
Bake
Bake in the preheated 400°F (200°C) oven for 18–22 minutes, rotating the pans once halfway through, until empanadas are golden brown and crisp.
- 16
Cool and serve
Remove from oven and let empanadas cool on the baking sheet for 5 minutes, then transfer to a wire rack for another 5 minutes. Serve warm with chimichurri, salsa, or aji verde if desired.
