2 Shredded Beef Empanadas Recipe
Make 2 Shredded Beef Empanadas Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Dough & Assembly
Method
Filling
- 1
Brown the beef
Trim excess fat from the chuck roast and cut into 2–3 large chunks. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon vegetable oil in a medium pot or Dutch oven over medium-high heat. Brown the beef on all sides, about 3–4 minutes per side, until a deep crust forms. Remove beef and set aside.
- 2
Sauté aromatics
Reduce heat to medium. Add the diced onion (about 1/2 cup) to the pot and sauté until translucent, about 4 minutes. Add the minced garlic (2 tbs) and cook until fragrant, about 30 seconds. Stir in 1 tablespoon tomato paste and cook 1 minute to remove raw flavor.
- 3
Braise the beef
Return the browned beef to the pot. Add 2 cups beef broth, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp oregano, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Bring to a gentle simmer. Cover, reduce heat to low, and simmer until very tender, 1.5–2 hours (or transfer to a slow cooker on low for 6–8 hours). Alternatively, braise in a 325°F (160°C) oven for 1.5–2 hours.
- 4
Shred and flavor
When beef is fork-tender, remove it to a cutting board and shred with two forks. Skim or discard excess cooking fat from the braising liquid; reserve about 1/3 cup of the liquid. Return shredded beef to the pot or a bowl and stir in 2 tablespoons chopped green olives, 1 tablespoon raisins (if using), and 1 teaspoon lime juice. Add 1–3 tablespoons of reserved braising liquid as needed to moisten — the filling should be moist but not runny. Adjust seasoning with additional salt or pepper to taste.
- 5
Cool filling
Spread the shredded beef on a plate or shallow bowl and let cool until lukewarm, about 15–20 minutes. Chilling briefly in the refrigerator (10–15 minutes) makes assembly easier and prevents dough from getting soggy.
Dough & Assembly
- 6
Prepare dough
If using refrigerated pie dough, roll it out on a lightly floured surface to about 1/8-inch thickness and use a 4.5–5 inch round cutter to make 6 discs. If using store-bought empanada discs, separate them and keep covered with a damp towel to prevent drying.
- 7
Make egg wash
Whisk together 1 large egg and 1 teaspoon water in a small bowl; set aside.
- 8
Assemble empanadas
Place one dough disc on a lightly floured surface. Spoon about 3 tablespoons of the shredded beef filling into the center of each disc, leaving a 1/2-inch border. Brush the border with egg wash. Fold the dough over to form a semi-circle and press the edges to seal. Crimp the edges with a fork or twist/repulgue the edges to form a tight seal. Repeat until all discs are filled (should make approximately 6 small empanadas from the given dough quantity).
- 9
Finish and bake
Place assembled empanadas on a parchment-lined baking sheet about 1 inch apart. Lightly brush the tops with egg wash to give a golden finish. Using a sharp knife, make one small slit in the top of each empanada to allow steam to escape. Bake in a preheated oven at 400°F (200°C) for 18–22 minutes, until golden brown. Let cool on the baking sheet 5 minutes before serving.