Get ready for a culinary delight that’s both comforting and exciting! Imagine sinking your teeth into golden, flaky pastry pockets, revealing a savory, perfectly seasoned beef filling, all handcrafted with love in your own kitchen. This Homemade Beef Empanada recipe is truly special for its incredibly rich flavor profile and the satisfying experience of creating these delicious handheld pies from scratch. Perfect for gatherings when you want to impress your guests, a fantastic way to enjoy a fun cooking project, or when you simply crave a hearty and flavorful snack or meal, these empanadas are sure to become a family favorite. You won’t believe how rewarding it is to bake these golden beauties!
Prep Time: 45 mins
Total Time: 1 hr 15 mins (includes baking time)
Servings: 12 empanadas
Ingredients:
For the Empanada Dough:
- 3 cups All-purpose Flour
- 1 tsp Salt
- 1/2 cup (1 stick) Unsalted Butter, cold and cubed
- 1 large Egg
- 1/2 cup Ice Water, you might need a little more or less
- 1 Egg, beaten (for egg wash)
For the Beef Filling:
- 1 tbsp Olive Oil
- 1 lb Ground Beef
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 1 Red Bell Pepper, finely chopped
- 1 tsp Smoked Paprika
- 1/2 tsp Ground Cumin
- 1/4 tsp Dried Oregano
- Salt and Black Pepper
- 1/2 cup Beef Broth
- 2 tbsp Tomato Paste
- 1/4 cup Green Olives, pitted and chopped
- Fresh Cilantro, chopped (for garnish)
Instructions:
- Prepare the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a small bowl, whisk the egg with 1/2 cup ice water. Gradually add the egg mixture to the flour mixture, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead briefly until it comes together. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Cook the Filling: While the dough chills, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess fat. Add the chopped onion, minced garlic, and chopped red bell pepper to the skillet and cook until softened, about 5-7 minutes.
- Season the Filling: Stir in the smoked paprika, ground cumin, dried oregano, salt, and pepper. Cook for 1 minute more until fragrant. Add the beef broth and tomato paste, stirring to combine. Bring the mixture to a simmer and cook until the liquid has mostly evaporated, about 10-15 minutes. Stir in the chopped green olives. Remove from heat and let the filling cool completely.
- Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Assemble the Empanadas: On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Using a 5-inch round cutter (or a small bowl as a guide), cut out circles of dough. Re-roll scraps as needed. Place about 2-3 tablespoons of the cooled beef filling onto one half of each dough circle.
- Seal the Empanadas: Moisten the edges of the dough circles with a little water. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp the edges with a fork or create a decorative “repulgue” border by folding and pinching the edge. Place the assembled empanadas on the prepared baking sheet.
- Bake the Empanadas: Brush the tops of the empanadas with the beaten egg wash. Bake for 20-25 minutes, or until golden brown and puffed.
- Cool Slightly: Let the empanadas cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Serve: Garnish with fresh cilantro and serve warm with your favorite salsa or dipping sauce. Enjoy these delicious homemade treats!
Recipe Notes:
- Dough Consistency: The key to flaky empanada dough is keeping the butter cold and not overworking the dough. If your kitchen is warm, chill the dough for longer if needed.
- Filling Variations: Feel free to customize the filling! You could add diced potatoes, peas, or a pinch of red pepper flakes for some heat. Cooked, shredded chicken or pork would also work well.
- Cooling the Filling: It’s crucial that the beef filling is completely cool before assembling the empanadas. A warm filling can make the dough greasy and difficult to work with.
- Sealing Securely: Ensure the empanadas are well-sealed to prevent the filling from leaking out during baking. A good crimp with a fork is usually sufficient.
- Freezing Empanadas: Unbaked empanadas can be frozen. Place them on a baking sheet in a single layer until solid, then transfer to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
- Achieving Golden Color: The egg wash is essential for that beautiful golden-brown color and slight sheen on the baked empanadas. Don’t skip this step!
- Make-Ahead Tip: You can prepare the dough and the filling a day in advance. Store them separately in the refrigerator until you’re ready to assemble and bake.
- Serving Suggestions: These beef empanadas are fantastic on their own, but also pair wonderfully with pico de gallo, chimichurri sauce, or a creamy avocado dip.
- Reheating Leftovers: Store leftover baked empanadas in an airtight container in the refrigerator. Reheat in an oven at 350°F (175°C) for about 10-15 minutes, or until warmed through, to maintain crispness.
There you have it – an incredibly savory, satisfying, and fun-to-make Homemade Beef Empanada recipe that’s perfect for any occasion! These golden pockets of joy will quickly become a favorite for their rich flavors and delightful texture. We hope you enjoy this delicious dish! Happy baking!
