Description
These flaky and savory beef empanadas are perfect for a quick snack or party appetizer. Filled with seasoned ground beef, onions, and spices, they’re baked to golden perfection.
Ingredients
Scale
For the Crust:
- For the dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg
- 1/3 cup ice water
- 1 tablespoon white vinegar
- For the filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1/4 cup beef broth
- 1/4 cup chopped green olives (optional)
- For assembly:
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- 1. Make the dough: In a large bowl, whisk together flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
- 2. In a small bowl, beat egg, then mix in ice water and vinegar. Gradually add to flour mixture, stirring until dough comes together. Wrap in plastic and chill for 30 minutes.
- 3. Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, about 3 minutes.
- 4. Add ground beef, breaking it up with a spoon. Cook until browned. Stir in cumin, paprika, oregano, salt, and pepper.
- 5. Mix in tomato paste and beef broth. Simmer for 5 minutes until thickened. Stir in olives (if using). Let cool slightly.
- 6. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 7. Roll out dough on a floured surface to 1/8-inch thickness. Cut into 5-inch circles using a cutter or bowl.
- 8. Place 1-2 tablespoons of filling in the center of each circle. Fold dough over and crimp edges with a fork to seal.
- 9. Brush empanadas with beaten egg. Bake for 20-25 minutes until golden brown. Serve warm.
Notes
For a shortcut, use store-bought empanada dough or pie crust. These can also be fried instead of baked for a crispier texture. Freeze unbaked empanadas for up to 3 months—bake from frozen, adding 5-10 extra minutes.