Beef Empanada Recipe
ground beef, onion, garlic, potato, red bell pepper, spices, and seasoning
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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 butter
Cut 8 tbs cold unsalted butter into 1/2-inch cubes and work into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 3
- 4
Chill
Form dough into a disk, wrap tightly in plastic, and refrigerate at least 30 minutes (up to 2 hours). This makes it easier to roll and prevents shrinking during cooking.
Filling
- 5
Prep vegetables
Peel and dice the potato into 1/2-inch cubes. Dice the onion and red bell pepper. Mince the garlic. If using, pit and chop olives and chop the hard-boiled egg.
- 6
- 7
Sauté aromatics
In the same skillet heat 1 tbsp olive oil over medium-high heat. Add the diced onion and red bell pepper and cook 4–6 minutes until softened and starting to brown. Add the minced garlic and cook 30–45 seconds until fragrant.
- 8
Brown beef
Add 1 lb ground beef to the skillet, breaking it up with a spatula. Cook until no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving a little for flavor.
- 9
Season and combine
Stir in 2 tbsp tomato paste, 1 tbsp broth, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Cook 1–2 minutes to toast the spices and integrate the tomato paste.
- 10
Finish filling
Return the cooked potatoes to the pan and mix thoroughly. If using, fold in 1 oz chopped green olives and the chopped hard-boiled egg. Taste and adjust seasoning. Remove from heat and allow filling to cool to near room temperature (15–20 minutes) before assembling so it won’t make the dough soggy.
Assembly & Cooking
- 11
Roll and cut dough
Lightly flour a work surface with 1/4 cup flour. Roll the chilled dough to 1/8–1/4-inch thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles. Re-roll scraps as needed. You should get about 12–14 empanadas from this dough.
- 12
- 13
Seal
Fold the dough over the filling to form a half-moon. Press edges to seal and crimp with a fork or fold a decorative rope edge to ensure a tight seal. Wipe excess flour from edges before sealing to improve adhesion.
- 14
Egg wash
Arrange empanadas on a baking sheet lined with parchment. Brush each with the egg wash to promote even browning if baking.
- 15
Bake (preferred) or fry (optional)
Baking: Preheat oven to 400°F (200°C). Place baking sheet with empanadas in the oven and bake 18–22 minutes until golden brown and crisp. Rotate pan halfway through for even color. Frying: Heat 2 cups vegetable oil in a heavy skillet or deep-fryer to 350°F (175°C). Fry empanadas in batches for 2–3 minutes per side until golden, then drain on paper towels. Note: adjust internal time if empanadas are frozen.
- 16
Serve
Let empanadas rest 5 minutes after cooking. Serve warm with chimichurri, salsa, or hot sauce as desired.