Description
A savory pastry filled with seasoned beef and vegetables.
Ingredients
Scale
- For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1 large egg
- 1/4 cup cold water (more if needed)
- 1 tablespoon vinegar (optional, for tenderness)
- For the Filling:
- 1 lb ground beef
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 bell pepper (finely chopped)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (adjust for spice preference)
- Salt and pepper (to taste)
- 1/4 cup olives (chopped, optional)
- 1/4 cup raisins (optional, for sweetness)
- 1 egg (beaten, for egg wash)
Instructions
- In a large mixing bowl, combine 3 cups flour and 1 teaspoon salt.
- Add 1/2 cup cold cubed butter and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 large egg, 1/4 cup cold water, and 1 tablespoon vinegar (if using).
- Gradually add the wet mixture to the dry ingredients, mixing until the dough comes together. Add more water if needed.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- In a large skillet over medium heat, cook 1 lb ground beef until browned, breaking it apart with a spoon.
- Add 1 finely chopped onion, 2 minced garlic cloves, and 1/2 chopped bell pepper. Cook until vegetables are soft, about 5 minutes.
- Stir in 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon chili powder, salt, and pepper to taste. If using, add 1/4 cup chopped olives and 1/4 cup raisins. Cook for 2–3 more minutes. Remove from heat and let cool.
- Preheat oven to 400°F (200°C) if baking.
- On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a 4–5 inch round cutter to cut out circles.
- Place a tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden finish.
- To Bake: Bake for 20–25 minutes, or until golden brown.
- To Fry: Heat oil in a deep skillet over medium-high heat. Fry empanadas in batches for 3–4 minutes on each side, until golden brown. Drain on paper towels.
- Serve warm with your favorite dipping sauce or salsa.
Notes
- Chill the dough for best results.
- Adjust spices according to your taste.
- Empanadas can be made ahead and frozen.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking or Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg