There’s a certain magic in biting into a perfectly crafted beef-filled empanada-a crispy, golden crust giving way to a warm, savory center that dances with rich, well-seasoned flavors. These handheld delights are more than just a snack; they are a party of culture, tradition, and culinary artistry wrapped into one irresistible package. Whether you’re a seasoned cook or a curious foodie eager to explore, mastering the art of crafting perfect beef-filled empanadas unlocks a world of taste and texture that’s both comforting and exciting. Join us as we delve into the secrets of creating these flavorful treasures, from selecting the right cut of beef to folding the dough with finesse, ensuring each empanada is a little masterpiece worthy of savoring.
Savor the Flavor: Crafting Perfect Beef-Filled Empanadas
Savor the flavor of authentic, juicy beef-filled empanadas that will transport your taste buds straight to the heart of Latin American cuisine. these golden pockets of pure delight combine tender, perfectly seasoned beef with a flaky, crisp dough, making every bite an irresistible celebration of texture and taste. Whether you’re a seasoned chef or a passionate home cook, mastering this recipe is your gateway to creating empanadas that impress at every gathering.
Prep and Cook Time
- preparation: 30 minutes
- Cooking: 25 minutes
- Total Time: 55 minutes
Yield
Makes approximately 18 medium-sized empanadas,serving 6 people comfortably.
Difficulty Level
Medium – Perfect for cooks ready to elevate their pastry and seasoning skills.
Ingredients
- For the Beef Filling:
- 1 lb (450 g) beef chuck, finely diced or ground
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 red bell pepper, finely diced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh cilantro or parsley
- 1/4 cup beef broth
- For the Dough:
- 3 cups all-purpose flour, sifted
- 1 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 1 large egg
- 3/4 cup cold water (adjust as needed)
- 1 tbsp white vinegar
- For Baking or Frying:
- 1 egg, beaten (for egg wash)
- Vegetable oil (for frying)
Instructions
- Prepare the Beef Filling: in a large skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent, about 3 minutes. Stir in garlic and red bell pepper; cook for another 2 minutes to soften.
- Add the beef: Incorporate the finely chopped or ground beef,breaking it apart gently with a spatula. Cook until browned and fully cooked through, about 7-8 minutes, stirring occasionally.
- Season: Stir in smoked paprika,cumin,oregano,crushed red pepper flakes,salt,and black pepper. Pour in beef broth to keep the mixture moist. Simmer on low heat for 5 minutes until flavors meld, then remove from heat and mix in fresh herbs.Allow to cool completely for 15 minutes.
- Make the Dough: in a large bowl, combine sifted flour and salt. cut the chilled butter into the flour with your fingertips or a pastry cutter until mixture resembles coarse crumbs.
- mix the wet ingredients: In a small bowl, whisk the egg, cold water, and vinegar. Gradually pour into the flour mixture, stirring gently with a fork until dough begins to come together.
- Knead and rest: Transfer dough to a lightly floured surface and knead briefly (about 5 minutes) until smooth and elastic.Wrap in plastic and refrigerate for at least 30 minutes to relax gluten and firm up the butter for flakiness.
- Roll and fill: Divide the dough into two equal parts. Roll each out on a floured surface to about 1/8 inch thickness. Use a 4-5 inch round cutter to cut discs. Place a heaping tablespoon of cooled beef filling onto the center of each disc.
- Seal the Empanadas: Brush edges with beaten egg to help seal. Fold dough over filling to create a half-moon shape. Press edges firmly with a fork for a classic empanada crimp and airtight closure.
- Bake or Fry: For baking, place empanadas on a parchment-lined tray, brush tops with egg wash, and bake in a preheated 375°F (190°C) oven for 20-25 minutes until golden brown and crispy. For frying, heat vegetable oil to 350°F (175°C) in a deep skillet or fryer. Fry empanadas in batches, flipping occasionally, for 3-4 minutes or until golden and crisp.Drain on paper towels.
Tips for Success
- Cutting the beef: Choose a tender, marbled cut like beef chuck or brisket for juicy filling that won’t dry out during cooking.
- Season progressively: Taste your filling before filling the dough to ensure balance of spices and salt.
- Chilling the dough: don’t skip resting time – it relaxes the gluten and keeps your empanada dough tender and flaky.
- Sealing tips: Use a little cold water on the dough edges if egg wash isn’t enough for sealing.
- Make ahead: Both dough and filling can be prepared a day in advance and stored separately in the fridge.
Serving Suggestions
Present these empanadas warm and crispy alongside chimichurri sauce or a spicy ají verde for a vibrant contrast. Garnish with freshly chopped cilantro and a wedge of lime to brighten the meat’s richness. ideal for sharing with friends over a casual meal or paired with a fresh mixed salad for a balanced lunch.
| Nutrient | Per Serving (3 empanadas) |
|---|---|
| Calories | 460 kcal |
| Protein | 26 g |
| Carbohydrates | 40 g |
| Fat | 20 g |
Discover more recipes that celebrate authentic flavors.
Discover the rich heritage and techniques of fine meat cooking at Serious Eats – best Beef cuts, a trusted source for expert culinary advice.
Q&A
Q&A: Savor the Flavor – Crafting Perfect Beef-Filled Empanadas
Q: What makes beef-filled empanadas such a beloved dish around the world?
A: Beef-filled empanadas capture the heart with their harmonious blend of tender, savory meat wrapped in a flaky, golden crust. They’re a portable feast that tells stories of culture, tradition, and comfort with every bite-comfort food that’s also a handheld adventure.
Q: How can I achieve the perfect texture for empanada dough?
A: The secret lies in balancing cold butter and just enough liquid. Cold butter creates lovely flaky layers, while the liquid-often water or broth-binds it all without making the dough tough. Keep your ingredients chilled, handle the dough gently, and give it time to rest before rolling.
Q: What’s the key to a flavorful beef filling?
A: It’s all about layering flavors: start with quality ground beef, then build depth using sautéed onions, garlic, and spices like cumin and smoked paprika. A splash of beef broth or tomato paste adds richness, while a touch of fresh herbs or a hint of acidity, such as vinegar or lime juice, brightens the mixture.
Q: Should the beef mixture be cooked before filling the empanadas?
A: Absolutely! Pre-cooking the filling ensures the meat is fully cooked, the flavors meld perfectly, and excess moisture evaporates. This prevents soggy empanadas and guarantees every bite bursts with concentrated flavor and ideal texture.
Q: Can I customize the filling beyond traditional beef?
A: Of course-empanadas are a canvas for creativity. Try mixing in olives, raisins for a sweet contrast, or peppers for a spicy kick. You can also experiment with cheeses or swap beef for other proteins like lamb or mushrooms to suit your palate.
Q: How do I seal the empanadas to avoid leakage during baking or frying?
A: After carefully placing the filling, fold the dough over and press the edges together firmly. Use a fork to crimp the edges, creating a decorative and secure seal. For an extra safeguard,brushing the edges with beaten egg before sealing can definitely help them stick better.
Q: What’s the best cooking method for beef-filled empanadas?
A: Both baking and frying have their charms-baking yields a crisp, golden crust with less oil, while frying adds a sumptuous crunch and richer flavor. Choose based on your desired texture and dietary preference; either way, the key is maintaining the right temperature to cook evenly without burning.
Q: How can I serve empanadas to enhance their flavor experience?
A: Serve them warm, straight from the oven or skillet, accompanied by vibrant sides like a fresh chimichurri, tangy salsa, or creamy guacamole. The contrast of bright, zesty dips with savory, meaty empanadas elevates every mouthful to something truly memorable.
Q: Any tips for making empanadas ahead of time?
A: Yes! Assemble and freeze uncooked empanadas on a baking sheet until firm, then transfer them to a bag for longer storage. When ready to enjoy, bake them straight from frozen, adding a few extra minutes to achieve that perfect golden crust and piping hot filling.
Q: Why is crafting empanadas considered an art as much as a recipe?
A: Because it blends technique, tradition, and personal touch. The dough’s tenderness, the filling’s balance, the sealing’s precision, and even the shape tell a unique story. Each empanada is a handcrafted edible treasure-where passion meets palate to create magic.
in summary
As the warm aroma of perfectly seasoned beef-filled empanadas fills your kitchen, you realize that this beloved treat is more than just a snack-it’s a celebration of culture, craft, and comfort. With each flaky bite, you honor a tradition that spans continents, bringing together simple ingredients and thoughtful technique to create something truly magical.Whether you’re sharing them at a lively gathering or savoring one quietly with a cup of coffee, these empanadas remind us that the best flavors come from patience, passion, and a bit of culinary adventure. So, roll up your sleeves, embrace the process, and let your taste buds embark on a savory journey they won’t soon forget.