2 Pabellon Empanadas Recipe

Cook the beef

Pat the steak dry and season with 1/2 tsp salt and 1/4 tsp black pepper. In a medium saucepan or skillet with a tight lid, heat 1 tablespoon olive oil over medium-high heat. Sear the steak 2–3 minutes per side until browned. Add 1 cup beef broth and the bay leaf, bring to a simmer, reduce heat to low, cover, and braise gently for 45–60 minutes until very tender. Remove the beef, reserve the braising liquid, and shred the meat coarsely with two forks once cool enough to handle.

Build the Pabellón sauce

In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and green pepper and sauté 5–6 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant. Stir in the diced tomato and tomato paste; cook 2–3 minutes to break down the tomato. Add the shredded beef, 1/4 cup of the reserved braising liquid (more if dry), cumin, smoked paprika, remaining 1/2 tsp salt, 1/4 tsp black pepper, and sugar if using. Simmer uncovered 6–8 minutes until flavors meld and mixture is moist but not soupy. Taste and adjust seasoning. Remove bay leaf and cool slightly before assembling empanadas.

In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped small onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds. Add the rinsed black beans, 1–2 tablespoons water, 1/4 tsp ground cumin, 1/4 tsp salt and 1/4 tsp black pepper. Cook 3–4 minutes, gently smashing some beans with the back of a spoon to create a slightly creamy texture while leaving many whole. Remove from heat and let cool to room temperature.

In a medium skillet, pour oil to reach about 1/4" depth and heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Add plantain slices in a single layer (work in batches if needed) and fry 1.5–2 minutes per side until deeply golden and caramelized. Transfer to a paper towel–lined plate and sprinkle lightly with 1/4 tsp salt. Let cool.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare filling portions: keep the three components separate so each empanada has a small amount of each. For 8 empanadas: portion about 2 tablespoons shredded beef filling per empanada, 1 tablespoon seasoned black beans, and 1 small strip of fried plantain (about 1–2 pieces depending on length).

Lightly dust a work surface with the 2 tablespoons flour. Lay out one empanada disc and place the fillings slightly off-center: beef first, then beans, then a plantain strip. Brush the edge of the disc with a little beaten egg (or a dab of oil). Fold the disc over to form a half-moon and press edges to seal. Crimp the edge with a fork or fold into a decorative pleat. Repeat for remaining discs.

Place empanadas on the prepared baking sheet. Brush tops with beaten egg to give a golden finish. Lightly prick each empanada once with a fork to vent.

Bake in the preheated oven 18–22 minutes until golden brown and crisp. Remove from oven and let rest 5 minutes before serving so fillings set slightly.