Empanada De Filete Recipe

Make the dough

In a large bowl, whisk together 2.25 cups all-purpose flour and 1 tsp salt. Cut 6 tbs cold cubed unsalted butter into the flour using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces. Add 1/2 cup cold water a few tablespoons at a time, tossing gently until the dough comes together but is not sticky. Form into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes (can chill up to 2 hours).

Prepare egg wash

Beat 1 large egg with 1 tsp milk in a small bowl and set aside, chilled.

Combine 2 cups diced tomatoes, 1/4 cup granulated sugar, 1 tbsp red wine vinegar, 1 tbsp minced shallot, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper in a small saucepan. Bring to a simmer over medium heat, then lower heat and cook gently, stirring occasionally, until mixture thickens to a jam-like consistency, about 20–25 minutes. Taste and adjust salt/sugar as needed. Remove from heat and let cool to room temperature; the jam will continue to thicken as it cools.

Pat 1 lb diced steak dry with paper towels. Toss the steak in a bowl with 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using).

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add 1/2 cup finely chopped yellow onion and sauté until translucent, 3–4 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add seasoned diced steak in a single layer and sear, stirring occasionally, until just cooked through but still juicy, about 4–6 minutes depending on dice size. Remove from heat and transfer steak to a bowl to cool slightly.

While steak cools, heat 1 tbs butter in a small skillet over medium heat. Add 1 cup grated parsnip and sauté until softened and lightly golden, about 6–8 minutes. Season with a pinch of salt. Remove from heat and let cool slightly.

Stir 2 tbs softened cream cheese into the warm parsnip until combined. Add 1 lightly beaten egg and 2 tbs chopped fresh parsley; mix thoroughly. Combine this parsnip mixture with the cooled steak, folding gently to create the empanada filling. Taste and adjust seasoning with salt and pepper as needed.

In a bowl, combine 3 minced garlic cloves, 3/4 cup finely chopped flat-leaf parsley, 1 tbsp chopped oregano, 2 tbs red wine vinegar, 1/3 cup extra-virgin olive oil, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir or whisk until emulsified. Let rest at room temperature for 15 minutes to allow flavors to meld. Reserve most for serving; you can fold 1–2 tbs into the filling if you want a more herb-forward empanada.

Preheat oven to 400°F (200°C) if baking, and line a baking sheet with parchment. Alternatively, heat 1/2 inch oil in a heavy skillet for frying and keep at medium heat (350°F) if frying.

On a lightly floured surface, roll chilled dough to about 1/8-inch thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles. Re-roll scraps as needed.

Place about 2 tbs of the steak-parsnip filling in the center of each dough circle, and spoon about 1 tsp tomato jam atop the filling. Do not overfill—the edges should remain clean.

Brush the edges with a little egg wash, fold dough over to form a half-moon, and press edges to seal. Crimp edges with a fork or fold decorative pleats. Brush tops with egg wash.

If baking: place empanadas on prepared sheet and bake at 400°F (200°C) for 18–22 minutes or until golden brown. If frying: carefully add empanadas (in batches) to hot oil and fry until golden and crisp, about 2–3 minutes per side. Drain on paper towels.

Let empanadas rest 5 minutes before serving.

Serve empanadas warm with a generous spoonful of tomato jam and a drizzle or dollop of chimichurri on the side. Garnish with extra chopped parsley if desired.