Crispy Beef Empanadas
Delicious pastries filled with a savory beef mixture, perfect for snacks, appetizers, or a main meal.
Ingredients
For the Dough
- 3 cups all-purpose flour Provides the main structure of the empanada
- ¾ cup cubed cold unsalted butter Important for a flaky crust
- 1 teaspoon salt Enhances the flavor of the dough
- 1 large egg Bind the dough together
- ½ cup milk Adds moisture to the dough
For the Filling
- 2 tablespoons olive oil For sautéing the vegetables
- 1 small yellow onion, chopped Adds sweetness and flavor
- ⅓ cup finely diced jalapeno Adds spiciness (about 1 medium jalapeno)
- 1 pound ground beef Main protein source
- 2 tablespoons tomato paste Adds richness to the filling
- 1 teaspoon chili powder For extra flavor
- 1 teaspoon paprika For color and flavor
- 1 teaspoon cumin Adds warmth
- ½ teaspoon oregano Herb flavor
- to taste Salt and pepper For seasoning
- 1 cup beef broth Helps to bind and flavor the filling
- 1 medium potato, small diced Adds heartiness
- ¼ cup frozen peas Adds color and sweetness
- 1 egg for egg wash Helps achieve golden brown color
- 2 tablespoons water To mix with the egg for wash
Instructions
Dough Preparation
- In a large bowl, mix the flour and salt.
- Add the cold butter and mix until crumbly.
- In a separate bowl, whisk together the egg and milk.
- Add this mixture to the flour and mix until a dough forms.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- Heat olive oil in a pan over medium heat.
- Add the chopped onion and jalapeno, cooking until softened.
- Add the ground beef and cook until brown.
- Stir in the tomato paste, spices, salt, and pepper.
- Add the beef broth, diced potato, and peas.
- Cook until the mixture thickens.
- Remove from heat and let cool.
Assembly and Baking
- Preheat your oven to 375°F (190°C).
- Roll out the dough on a floured surface and cut into circles.
- Place a spoonful of the beef filling in the center of each circle.
- Fold the dough over to create a half-moon shape and seal the edges with a fork.
- Brush with a mixture of egg and water.
Notes
Serve warm alongside a dipping sauce like salsa or guacamole. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Bake after thawing.