Beef Empanadas Recipe
Make Beef 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
Assembly & Finishing
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 fats
Add the cold cubed butter (6 tbs) and cold cubed lard/shortening (2 tbs) to the flour. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3
Add wet
In a small bowl whisk the whole egg with 1 tsp apple cider vinegar. Add the egg mixture to the flour along with about 4 tablespoons ice water and gently fold with a fork until the dough begins to come together. Add additional ice water, 1 tablespoon at a time (up to the total 6 tbs), only until the dough holds when squeezed. Avoid overworking.
- 4
Form and chill
Turn the dough out onto a lightly floured surface, press into a disk about 1.5 inches thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to relax the gluten and firm the fats.
Beef Filling
- 5
Sauté aromatics
Heat 2 tbs vegetable oil in a large skillet over medium heat. Add the diced yellow onion (1 cup) and diced green bell pepper (1 cup). Cook, stirring occasionally, until softened, about 5–7 minutes. Add the minced garlic (3 tsp) and cook 30–45 seconds until fragrant.
- 6
Brown the beef
Increase heat to medium-high, add 1 lb ground beef to the pan. Break it up with a spatula and cook until no longer pink, about 6–8 minutes, letting it brown for flavor. If excess fat accumulates, drain off all but about 1 tablespoon.
- 7
Season & finish
Reduce heat to medium. Stir in smoked paprika (1 tsp), cumin (1 tsp), dried oregano (1 tsp), tomato paste (2 tbs) and 1 tbs stock. Mix thoroughly so spices and paste coat the beef. Add optional chopped green olives (8 whole, chopped) and raisins (2 tbs) if using. Simmer gently for 3–4 minutes to meld flavors. Taste and season with 1 tsp salt and 1 tsp black pepper. Remove from heat and let cool slightly. Fold in chopped hard-boiled eggs (2 whole), if desired. Allow filling to cool to near room temperature before assembling so dough doesn't get soggy.
Assembly & Baking
- 8
Prepare work surface
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Lightly flour your work surface with 2 tbs flour.
- 9
Roll out dough
Divide chilled dough into two equal portions. Roll one portion on the floured surface to about 1/8-inch thickness. Using a 4.5-inch round cutter (or a small bowl), cut circles and transfer them to the prepared baking sheet. Re-roll scraps as needed.
- 10
- 11
- 12
Bake
Bake in the preheated oven for 18–22 minutes, rotating the pans halfway through, until the empanadas are golden brown and cooked through.
- 13
Cool & serve
Let empanadas cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm with chimichurri, ají, salsa, or your preferred dipping sauce.