Beef Empanada Recipe
Make Beef Empanada 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
Filling
Assembly & Finishing
Method
Dough
- 1
Make the dough
In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt. Add 10 tbs chilled, cubed unsalted butter. Using a pastry cutter, two knives, or fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2
Add liquids and chill
Whisk together 1 cup cold water, 1 tbs white vinegar and 1 optional egg (if using for slightly richer dough). Gradually add the liquid to the flour-butter mixture, mixing with a fork until dough just comes together. You may not need all the liquid; stop when dough holds when pinched. Gather the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes to 1 hour.
Filling
- 3
Sauté aromatics
Heat 2 tbs olive oil in a large skillet over medium heat. Add 1 finely chopped yellow onion and sauté until translucent, about 5 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.
- 4
Brown the beef
Increase heat to medium-high and add 1 lb ground beef to the skillet. Break up the meat with a spoon and cook until no longer pink, about 6–8 minutes.
- 5
Season and simmer
Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp ground black pepper and 1 tsp kosher salt. Add 2 tbs tomato paste and cook 1–2 minutes to deepen flavor. Pour in 1 cup beef or chicken broth, stirring to combine and scrape any browned bits from the pan. Lower heat and simmer until most of the liquid has reduced and mixture is fairly thick, about 8–10 minutes.
- 6
Finish filling
Stir in 1 tbs chopped green olives (if using), 2 tsp raisins (if using), 1/2 small diced red bell pepper (if using), 2 tbs chopped cilantro or parsley and 1 tsp lime juice. Taste and adjust salt/pepper. Remove from heat and let the filling cool completely — at least 20–30 minutes — before assembling to prevent soggy dough.
Assembly & Baking
- 7
Prepare dough rounds
Preheat oven to 400°F (200°C). Line two baking sheets with parchment. Lightly flour a work surface with 1/4 cup flour. Roll chilled dough to roughly 1/8-inch thickness. Using a 4.5–5 inch round cutter (or a small bowl), cut circles from dough and re-roll scraps as needed. You should get about 12–14 rounds depending on cutter size.
- 8
Fill and seal empanadas
Place about 2 heaping tablespoons of cooled beef filling in the center of each dough circle. Lightly brush the edge with a little water or beaten egg from the reserved egg. Fold the dough over to create a half-moon and press edges to seal. Crimp edges with a fork or make a traditional braid/crimp fold to ensure a tight seal.
- 9
Egg wash and optional toppings
Beat the remaining egg with a small splash of water and brush each empanada with the egg wash to give a golden finish. Optionally sprinkle sesame seeds on top or brush a little vegetable oil for a less glossy finish.
- 10
Bake
Arrange empanadas on prepared baking sheets spaced about 1 inch apart. Bake in the preheated oven for 18–22 minutes, or until golden brown and crisp. Rotate pans halfway through if necessary for even color.
- 11
Cool and serve
Remove empanadas from oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack for a few more minutes. Serve warm with chimichurri, salsa, or your preferred dipping sauce.