Description
A recipe for classic homemade empanadas with a savory beef filling and a flaky dough.
Ingredients
Scale
- 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