Half Tray (12 Empanadas) Recipe
Make Half Tray (12 Empanadas) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Beef Filling
Finishing
Method
Dough
- 1
Make dough
In a large bowl, whisk together 4 cups flour and 2 tsp salt. Add 1 cup cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Add liquids
Beat 1 egg lightly and mix with 1 tablespoon ice water and 1 tbsp vegetable oil (if using). Drizzle into the flour-butter mixture, tossing gently with a fork until the dough begins to come together. Add up to 1-2 more tablespoons ice water if dough is too dry; it should hold together when pressed but not be sticky.
- 3
Chill
Turn dough onto a lightly floured surface, press into a disk, wrap tightly in plastic, and refrigerate at least 30 minutes (up to 2 hours). Chilling makes the dough easier to roll and yields flakier empanadas.
Beef Filling
- 4
Prepare aromatics
Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 finely chopped onion and 1/2 chopped green bell pepper. Sauté 4–5 minutes until softened. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.
- 5
Brown beef
Increase heat to medium-high and add 2 lbs ground beef. Break up with a spatula and cook until no longer pink, about 6–8 minutes. Drain excess fat if the skillet is very greasy, leaving a little for flavor.
- 6
Season and simmer
Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Pour in 1/2 cup beef broth and scrape up any browned bits. Reduce heat and simmer 4–6 minutes until mixture is moist but not soupy. Taste and adjust salt/pepper.
- 7
Finish filling
If using, stir in 1/4 cup chopped green olives, 2 tbsp raisins, and 2 chopped hard-boiled eggs. Remove from heat and let cool to room temperature (about 20–30 minutes) before assembling so dough won't get soggy.
Assemble & Bake
- 8
Preheat and prepare
Preheat oven to 400°F (200°C). Line a half-sheet tray or baking sheet with parchment paper or lightly grease. Lightly flour a work surface.
- 9
Roll and cut
Divide chilled dough into two equal portions. Roll one portion to about 1/8-inch (3 mm) thickness. Using a 4.5-inch round cutter (or small bowl), cut circles. Repeat with remaining dough. You should get about 12 circles for a half tray; if more dough, combine scraps and re-roll as needed.
- 10
Fill
Place about 2 heaping tablespoons of cooled beef filling in the center of each dough circle, leaving a 1/2-inch border. Be careful not to overfill (overfilling makes sealing difficult).
- 11
- 12
Egg wash & finish
Whisk together 2 eggs with 1 tbsp cold water. Brush each empanada lightly with egg wash and sprinkle sesame seeds on top if desired for color and texture.
- 13
Bake
Arrange empanadas on the prepared baking sheet leaving 1-inch space between them. Bake in the preheated oven 18–22 minutes until golden brown and crisp. Rotate the tray halfway through baking for even browning.
- 14
Cool & serve
Remove from oven and let empanadas rest on the tray 5 minutes, then transfer to a wire rack. Serve warm with chimichurri, salsa, or your preferred dipping sauce.