Easy Beef Empanadas – Delicious Latin American Snack
Empanadas are savory pastry pockets filled with a variety of delicious ingredients. In this recipe, we'll focus on a classic beef empanada, but you can easily adapt the filling to suit your taste. These golden, flaky pastries are perfect for lunch, dinner, or as a snack. The dough is buttery and light, while the filling is packed with seasoned meat, onions, and spices. They’re portable, making them a great choice for picnics or on-the-go meals!
Ingredients
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Dough
- 3 cups all-purpose flour
- 1 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 1 large egg
- 1/3 cup cold water
- 1 tbsp white vinegar
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Filling
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup green olives, chopped
- 1/4 cup raisins (optional)
- 1 hard-boiled egg, chopped
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- Salt and pepper to taste
- 1 tbsp olive oil for cooking
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For assembly
- 1 beaten egg (for egg wash)
Directions
Prepare the dough. In a large bowl, combine the flour and salt. Add the cold butter and mix with your hands or a pastry cutter until it forms a crumbly texture. In a separate bowl, whisk the egg, water, and vinegar. Gradually add this to the flour mixture, kneading gently until the dough comes together. Shape it into a ball, wrap it in plastic, and refrigerate for 20 minutes.
Make the filling. While the dough chills, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until soft and translucent. Add the ground beef, cumin, paprika, and oregano, stirring occasionally until the meat is fully cooked. Add chopped olives, raisins, and boiled egg. Season with salt and pepper. Remove from heat and let the mixture cool.
Assemble the empanadas. Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface until it's about 1/8 inch thick. Cut circles using a round cutter (about 5 inches in diameter). Spoon about 2 tablespoons of the filling into the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal. Brush the tops with the beaten egg.
Bake the empanadas. Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown. Let them cool slightly before serving.
Recipe tips
For extra flaky dough, make sure your butter is as cold as possible before mixing. You can swap the beef for chicken, pork, or even a vegetarian filling like spinach and cheese. Add a bit of spice with chopped jalapeños or a pinch of cayenne pepper in the filling. If you're short on time, use pre-made pastry dough.
Nutrition Facts (per serving)
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