Baked Wheat Empanadas Recipe
Make Baked Wheat Empanadas Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling - savory beef & vegetable
Finish & assembly
Method
Dough
- 1
Prepare dry ingredients
In a large bowl whisk together 2 cups whole wheat flour, 1 cup all-purpose flour, 1 tsp salt and 1 tsp sugar until evenly combined.
- 2
Cut in butter
Add 6 tbsp cold cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 4–6 minutes).
- 3
- 4
Form and chill
Turn dough out onto a lightly floured surface (use 1 tbsp all-purpose flour). Gather into a disc, flatten gently, wrap tightly in plastic wrap and refrigerate for at least 30 minutes (up to 2 hours) to relax gluten and firm butter.
Filling - savory beef & vegetable
- 5
Sauté aromatics
Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely chopped yellow onion and 1/3 cup diced red bell pepper; cook until softened, about 4 minutes. Add 2 tsp minced garlic and cook 30 seconds until fragrant.
- 6
Cook beef
Increase heat to medium-high and add 1 cup lean ground beef. Break the meat apart and cook until browned, about 5–6 minutes, draining any excess fat if necessary.
- 7
Season and simmer
Stir in 1 tbsp tomato paste, 3 tbsp beef or vegetable broth, 2 tbsp chopped green olives, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Reduce heat to low and simmer gently until mixture is thick and most liquid is absorbed, about 4–6 minutes. Taste and adjust seasoning. Remove from heat and let cool to room temperature (about 20 minutes).
Finish & assembly
- 8
Preheat oven
Position a rack in the middle of the oven and preheat to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- 9
Roll and cut dough
On a lightly floured surface roll chilled dough to about 1/8-inch (3 mm) thickness. Use a 4.5–5 inch (11–13 cm) round cutter or a small bowl to cut out circles. Gather scraps, re-roll once and cut additional circles. You should get about 10–12 circles.
- 10
Portion filling
Place about 2 heaping tablespoons (roughly 25–30 g) of the cooled beef filling in the center of each dough circle, leaving a 1/2-inch border around the edge.
- 11
- 12
Make egg wash
Whisk together 1 large egg and 1 tsp cold water in a small bowl until smooth.
- 13
Brush and score
Arrange sealed empanadas on the prepared baking sheet about 1 inch apart. Brush each with the egg wash. Using a sharp knife, make one small 1/4-inch slit in the top of each empanada to allow steam to escape.
- 14
Bake
Bake in the preheated 400°F (200°C) oven for 18–22 minutes, rotating the pan halfway through, until empanadas are golden brown and crisp on the edges.
- 15
Cool and serve
Remove from oven and transfer to a wire rack to cool for 5 minutes. Serve warm with chimichurri, salsa, or a simple green salad.