Oh, empanadas! Just saying the word brings back so many happy memories. There’s something truly special about biting into a perfectly flaky pastry pocket filled with a rich, savory beef filling. My family gatherings wouldn’t be the same without them! This recipe for homemade empanada dough and beef filling is a total game-changer. It’s my go-to because it delivers that authentic, delicious taste you crave, and honestly, it’s way easier than you might think to get that amazing flaky dough and tender beef just right.
Discover the Perfect Homemade Empanada Dough and Beef Filling
There’s just something about a homemade empanada that feels like a warm hug, right? Forget those store-bought ones that can sometimes be a bit… meh. This recipe is all about bringing that authentic, incredible flavor right into your own kitchen. I’ve been making these for years, and trust me, the secret really is in making the dough from scratch – it makes all the difference! You get this amazing, flaky crust that just melts in your mouth, perfectly complementing the rich, savory beef filling. It’s one of those recipes that looks super impressive, but it’s totally achievable, even if you’re not a seasoned pro. It’s a taste of Latin American comfort that I love sharing.
Why You’ll Love This Homemade Empanada Dough and Beef Filling
- Perfectly flaky dough: Seriously, the texture is just divine.
- Well-seasoned beef filling: Packed with flavor that’ll have everyone asking for seconds.
- Impressive yet achievable: Looks fancy, but it’s totally doable!
- Great for parties or weeknights: They’re a hit at gatherings and satisfying enough for a weeknight treat.
Gathering Your Ingredients for Homemade Empanada Dough and Beef Filling
Alright, let’s get down to business! To make these amazing homemade empanadas, you’ll want to grab the best ingredients you can find. Quality really shines through here, especially for that perfect homemade empanada dough and savory beef filling. It takes about 45 minutes to prep and 30 minutes to cook, giving you about 12-15 delicious empanadas. It’s totally worth it!
For the Perfect Empanada Dough
You just need a few simple things for this flaky dough: 3 cups of all-purpose flour, 1 teaspoon of salt, 1/2 cup of cold unsalted butter that’s been cut into 1/2-inch cubes, 1 large egg, and about 1/2 cup of ice water, but have a little extra handy just in case.
For the Savory Beef Filling
For the filling, we’re using 1 tablespoon of olive oil, 1 pound of ground beef, 1 medium onion that’s been finely chopped, 2 cloves of garlic that are minced, 1/2 cup of bell pepper that’s also finely chopped, 1/2 teaspoon of cumin, 1/4 teaspoon of paprika, salt and black pepper to taste, and about 1/4 cup of fresh parsley, which needs to be finely chopped.
For the Finishing Touches
And for that beautiful golden finish? Just one large egg, beaten, for the egg wash.
Crafting Your Homemade Empanada Dough and Beef Filling
Now for the fun part – actually making these beauties! It’s a two-part process, but I promise, it’s totally manageable and so rewarding. We’ll start with that magical, flaky dough, then move on to the flavorful beef filling. It all comes together beautifully!
Preparing the Flaky Empanada Dough
Okay, for this dough, the absolute key is keeping everything COLD. Seriously, it’s like the golden rule of flaky pastry! Grab a big bowl and whisk together your flour and salt. Then, toss in those cubes of cold butter. I like to use my fingertips for this, just rubbing the butter into the flour until it looks like coarse crumbs, maybe with a few pea-sized bits of butter still in there. That’s good! Next, in a separate little bowl, whisk up your egg and that super icy water. Pour this wet mixture into the dry ingredients, but only add enough to get it to *just* come together. Gently turn it onto a lightly floured surface and just knead it a few times – really, just enough to form a disc. Don’t go crazy with the kneading, or it’ll get tough. Wrap that disc up tight in plastic wrap and let it chill in the fridge for at least 30 minutes. This part is crucial for getting that perfect flaky texture later!
Cooking the Savory Beef Filling
While the dough is chilling, let’s get that yummy filling ready. Heat up your olive oil in a skillet over medium heat. Add the ground beef and just break it up with your spoon as it cooks. You want it all nicely browned. Once it’s cooked, drain off any extra grease – nobody wants a greasy empanada! Now, toss in your chopped onion, minced garlic, and bell pepper. Sauté those until they start to soften up, which usually takes about 5 to 7 minutes. Give it a good stir, and then add your cumin, paprika, salt, and pepper. Cook for just another minute, letting those spices bloom. Take the skillet off the heat and stir in that fresh parsley. It adds such a lovely brightness! Let this filling cool down a bit before you start assembling your empanadas. Trust me, trying to fill with hot filling can be a bit messy!
Assembling and Baking Your Homemade Empanada Dough and Beef Filling
Okay, now that we’ve got our dough chilled and our filling cooled, it’s time to bring them together! This is where the magic really happens. We’re going to turn these simple ingredients into gorgeous, golden empanadas.
Shaping and Sealing Empanadas
Grab your chilled dough and roll it out on a lightly floured surface. You want it about 1/8-inch thick – not too thin, not too thick. Then, use a 5 or 6-inch round cutter to make your circles. Pop a couple of tablespoons of that delicious beef filling onto one half of each circle. Don’t go overboard, or they might burst! Lightly brush the edges of the dough with a little water – this is like edible glue! Then, fold the other half of the dough over the filling to make a half-moon. Press those edges together really well to seal them. You can use a fork to crimp the edges for a classic look, or just fold them over a couple of times. It’s all about making sure that yummy filling stays inside!
Baking to Golden Perfection
First things first, get your oven preheated to 375°F (190°C). Line a couple of baking sheets with parchment paper – this makes cleanup a breeze and stops them from sticking. Arrange your beautifully shaped empanadas on the prepared sheets. Now, for that gorgeous golden-brown color, brush the tops with your beaten egg wash. It’s like giving them a little spa treatment! Pop them into the preheated oven and bake for about 20 to 25 minutes. You’re looking for that perfect golden-brown hue. They’ll smell amazing, I promise!
Tips for Success with Homemade Empanada Dough and Beef Filling
Making these homemade empanadas is so rewarding, and a few little tricks can make all the difference. It’s all about paying attention to the details! The goal is that perfect flaky crust and a filling that stays put. Don’t worry if your first few aren’t magazine-perfect; they’ll still taste amazing!
Dough Handling for Ultimate Flakiness
Remember, cold is your best friend for this dough! Keep that butter and water icy, and try not to overwork the dough when you’re mixing or kneading. A little chill time in the fridge is non-negotiable – it really helps develop that wonderful flakiness.
Filling and Sealing Secrets
When you’re filling them, don’t overstuff them! A couple of tablespoons of filling per empanada is usually just right. Make sure you really press those edges together to seal them well. A good crimp with a fork or even just folding the edges over adds extra security, so all that delicious beef stays tucked inside where it belongs!
Frequently Asked Questions about Homemade Empanada Dough and Beef Filling
Got questions about making these delicious homemade empanadas? I totally get it! It’s a process, but so worth it. Here are some things people often ask me about getting that perfect homemade empanada dough and beef filling just right.
Dough Consistency and Handling
Your empanada dough should feel soft and pliable, kind of like play-doh, but not sticky. If it feels too dry and crumbly, add a tiny bit more ice water, just a teaspoon at a time. If it’s too sticky, add a little more flour, but be careful not to add too much, or your dough will get tough!
Variations for Your Empanada Filling
This beef filling is classic, but you can totally play around with it! Feel free to add a pinch of cayenne pepper for a little heat, or maybe some chopped olives or raisins for extra texture and sweetness. Some people even love adding a bit of tomato paste for a richer flavor. It’s your empanada, make it your own!
Make-Ahead and Freezing Options
You can absolutely make these ahead! Prepare the dough and filling a day in advance and keep them separate in the fridge. Assemble them just before baking, or even freeze the assembled, unbaked empanadas. Just wrap them well and pop them in the freezer. You can bake them straight from frozen, just add a few extra minutes to the baking time until they’re golden and heated through.
Storing and Reheating Your Homemade Empanada Dough and Beef Filling
Got some leftover empanadas from your amazing homemade dough and beef filling? Don’t let them go to waste! Storing and reheating them properly is key to keeping that delicious, flaky texture and savory filling just right. It’s super easy, too!
Storing Leftovers
Once your empanadas have cooled down completely, just pop them into an airtight container. They’ll stay good in the refrigerator for about 3 to 4 days.
Reheating for Best Taste
To get them tasting almost as good as fresh, skip the microwave! The oven or an air fryer is your best friend here. Pop them on a baking sheet in a preheated oven at around 350°F (175°C) for about 5-10 minutes, or until they’re warmed through and crispy again. If you have an air fryer, just a few minutes at 375°F (190°C) should do the trick!
Estimated Nutritional Information
Just a heads-up, the nutritional info for these amazing homemade empanadas is an estimate, of course! Based on the ingredients and yield, each empanada serves up around 350 calories, with about 18g of fat, 15g of protein, and 30g of carbohydrates. Remember, this can vary a bit depending on your exact measurements and how generously you fill them!
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Homemade Empanada Dough and Beef: 12 Amazing Bites
- Total Time: 1 hour 15 minutes
- Yield: 12-15 empanadas 1x
- Diet: Vegetarian
Description
A recipe for classic homemade empanadas with a savory beef filling and a flaky dough.
Ingredients
- For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1 large egg
- 1/2 cup ice water, plus more if needed
- For the Beef Filling:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped bell pepper (any color)
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- 1 large egg, beaten (for egg wash)
Instructions
- For the Dough: In a large bowl, whisk together 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 and ice water. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Turn the dough out onto a lightly floured surface and knead gently a few times until it comes together. Do not overwork.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- For the Beef Filling: Heat olive oil in a skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat.
- Add onion, garlic, and bell pepper to the skillet. Cook until softened, about 5-7 minutes.
- Stir in cumin, paprika, salt, and pepper. Cook for 1 minute more.
- Remove from heat and stir in fresh parsley. Let the filling cool slightly.
- Assembly: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
- Use a 5-6 inch round cutter to cut out circles of dough.
- Place about 2-3 tablespoons of the beef filling onto one half of each dough circle.
- Moisten the edges of the dough with water and fold the other half over the filling to create a half-moon shape. Press edges to seal. Crimp the edges with a fork or by folding them over.
- Place the empanadas on the prepared baking sheets.
- Brush the tops with the beaten egg wash.
- Bake for 20-25 minutes, or until golden brown.
Notes
- Ensure butter and water are very cold for a flaky dough.
- Do not overfill the empanadas to prevent them from bursting during baking.
- Empanadas can be frozen before baking. Bake from frozen, adding a few extra minutes to the cooking time.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg
Keywords: empanadas, beef empanadas, homemade dough, Latin American food, savory pastry