Ground Meat Empanadas Recipe
Make Ground Meat Empanadas 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
Assembly & Finish
Method
Dough
- 1
Mix dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt until evenly combined.
- 2
Cut in fat
Add 12 tbs cold cubed unsalted butter and 2 tbs cold vegetable shortening (if using) to the flour. Using a pastry cutter, two forks, or your fingertips, cut the fat into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
Add ice water
Drizzle in 6 tbs ice water a tablespoon at a time, gently stirring with a fork after each addition. Stop when dough just comes together and holds when pinched; you may not need all the water.
- 4
Form and chill
Turn the dough onto a lightly floured surface and gently bring it together into a disc without overworking. Divide into two discs, wrap in plastic, and refrigerate at least 1 hour (or up to 24 hours) to relax the gluten and firm the fat.
- 5
Prepare egg wash
Whisk 1 egg with 1 tbs cold milk in a small bowl, cover and refrigerate until ready to brush on empanadas.
Filling
- 6
Sauté aromatics
Heat 1 tbs olive oil in a large skillet over medium heat. Add 1 finely diced yellow onion and 1 finely diced green bell pepper. Cook until softened and translucent, about 5–7 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.
- 7
Brown meat
Increase heat to medium-high, add 1 lb ground beef and break it up with a spatula. Cook until no longer pink, about 6–8 minutes, allowing small browned bits to form for flavor.
- 8
Season and simmer
Stir in 2 tbs tomato paste and cook 1 minute. Add 1 tbs broth, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Reduce heat to medium-low and simmer 3–4 minutes until mixture is slightly thickened. Taste and adjust seasoning.
- 9
Finish filling (optional additions)
Remove from heat. Stir in 1 tbs chopped pitted green olives (if using), 2 chopped hard-boiled eggs (if using), and 2 tbs chopped fresh cilantro or parsley (if using). Let filling cool to near room temperature (15–20 minutes) before assembling so it won't steam the dough.
Assembly & Baking
- 10
Roll out dough
Preheat oven to 400°F (200°C). On a lightly floured surface, roll one chilled dough disc to about 1/8-inch thick. Using a 4.5–5 inch round cutter (or a small bowl), cut out rounds. Re-roll scraps as needed. You should get about 12–16 rounds depending on thickness.
- 11
- 12
Brush and bake
Place assembled empanadas on a parchment-lined baking sheet about 1 inch apart. Brush tops with remaining egg wash and sprinkle with a pinch of coarse salt if desired. Using a sharp knife, cut one small vent in the top of each empanada to release steam.
- 13
Bake
Bake in the preheated 400°F (200°C) oven for 18–22 minutes, until golden brown and crisp. Rotate the pan halfway through baking for even color.
- 14
Cool and serve
Transfer empanadas to a wire rack and cool 5 minutes before serving. Serve warm with chimichurri, salsa, or your preferred dipping sauce.