Chef's Essential Tips

Dough Consistency: Ensure your dough is not too soft; it should be firm enough to hold its shape. If it's too sticky, add a little more flour.
Filling Flavor: Tasting the filling before sealing your empanadas allows you to adjust seasonings according to your preference.
Making Ahead: You can prepare the empanadas ahead of time and freeze them before baking. Just add a few extra minutes to the baking time if cooking from frozen.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to cater to dietary needs.
Egg Wash: The egg wash not only adds color but also helps to create a beautiful crust; ensure it's evenly applied for best results.
Serving Suggestions: Pair your empanadas with a refreshing salad or a side of rice for a complete meal.

Essential Ingredients Selection

All-Purpose Flour: This is the foundation for your empanada dough, providing the necessary structure and texture. Sifting makes it lighter for a flaky crust.
Salt: Enhances the overall flavor of the dough and filling. It is a crucial ingredient that brings out the sweetness and richness of other components.
Unsalted Butter: Cold butter is key for creating a flaky texture in the crust; it steams as it bakes, helping to create those delightful layers.
Ice Water: Helps to bind the dough without making it overly sticky. The cold temperature keeps the butter from melting and maintains a flaky texture.
Ground Beef: The star of the empanada, offering a savory and rich flavor that is filling and satisfying. It’s versatile and can be seasoned to your liking.
Onion: Adds sweetness and depth of flavor to the filling. When cooked, it becomes soft and enhances the overall taste profile.
Red Bell Pepper: Provides color and a slight crunch. Its sweetness complements the savory beef, creating a well-rounded filling.
Garlic: Introduces aromatic properties that enhance the overall flavor. Freshly minced garlic can elevate the taste of any savory dish.
Cumin: A warm spice that adds an earthy flavor to the filling. It’s commonly used in Latin cooking and is essential for authentic taste.
Paprika: Adds both color and a subtle smokiness to the filling, balancing the savory notes of the beef.

Creating Your Masterpiece

Cleaning Up:

Empanada-making can be messy, so keep a clean workspace to avoid sticky situations. Use a bench scraper to gather scraps and keep your surface clear for rolling and cutting.

Experimenting with Fillings:

Feel free to get creative! While beef is traditional, you can substitute with chicken, cheese, or even vegetables for a vegetarian option. Adjust spices and herbs according to your chosen filling to maintain flavor balance.

Freezing for Later:

If you wish to make them ahead of time, freeze the raw empanadas before baking. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few minutes to the cooking time for best texture.

Serving Warm:

Allow the empanadas to cool slightly before serving to avoid burns. They are best enjoyed warm, allowing the flavors to meld beautifully. Pair with dipping sauces like chimichurri for added excitement.

Baking the Empanadas:

Brush each empanada with egg wash to achieve a golden hue during baking. Preheat the oven adequately to ensure even cooking and place the empanadas on a parchment-lined baking sheet to avoid sticking. Baking them at the right temperature is crucial for a crispy crust.

Filling and Sealing:

Place a spoonful of the cooled filling in the center of each dough circle, ensuring not to overfill. Fold the dough over and crimp the edges with a fork or your fingers for a secure seal. This technique not only prevents spillages during cooking but also adds visual interest.

Rolling Out the Dough:

On a lightly floured surface, roll the chilled dough to about 1/8 inch thick, which ensures the empanadas will be flaky and not too thick. Using a round cutter, cut out circles, making as many as possible. Scraps can be re-rolled but do so minimally to avoid toughening the dough.

Preparing the Filling:

Sauté the ground beef over medium heat until browned and crumbly. Adding the onions and garlic infuses the meat with extra flavor as they cook until softened. Be sure to season the mixture well and let it cool before filling the empanadas to prevent the dough from getting soggy.

Making the Dough:

Begin by mixing the flour and salt in a bowl before cutting in the cold butter. The key to a flaky crust is to ensure the butter remains cold while working; this will prevent it from melting into the flour. Incorporate the ice water gradually until the dough forms, then chill to help it relax and be easier to roll out later.

The Complete Guide to Mastering Savory Beef Empanadas

Cleaning Up:

Empanada-making can be messy, so keep a clean workspace to avoid sticky situations. Use a bench scraper to gather scraps and keep your surface clear for rolling and cutting.

Experimenting with Fillings:

Freezing for Later:

Serving Warm:

Baking the Empanadas:

Filling and Sealing:

Rolling Out the Dough:

Preparing the Filling:

Making the Dough:

Master Your Recipe: Pro Chef Secrets

Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven for best texture.

Experiment with different fillings such as chicken, cheese, or vegetables for variety.

Use parchment paper on your baking sheet to prevent sticking and ensure easy cleanup.

For a crispier texture, fry the empanadas instead of baking them.

Savory Beef Empanadas with Flaky Crust and Aromatic Spices

Name: Savory Beef Empanadas with Flaky Crust and Aromatic Spices
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Cuisine: Latin American
Ingredients: For the Dough:; 3 cups all-purpose flour, sifted for lightness; 1 tsp salt, enhances flavor; 1 cup unsalted butter, cold and cubed for flakiness; 1/4 cup ice water, for binding; For the Filling:; 1 lb ground beef, the heart of the empanada; 1 medium onion, finely chopped for sweetness; 1 red bell pepper, diced for color and crunch; 2 cloves garlic, minced for depth of flavor; 1 tsp cumin, adds warmth; 1 tsp paprika, for smokiness; Salt and pepper, to taste; 1 egg, beaten for egg wash

These savory beef empanadas are a delightful blend of flavors and textures that will transport you to a comforting world of culinary joy. Filled with seasoned ground beef, onions, and vibrant bell peppers, each bite offers a satisfying crunch from the flaky crust balanced with the savory, aromatic filling. The fusion of spices creates a rich, tangy taste that dances on your palate. Perfect for festive gatherings, casual family dinners, or as a game-day snack, these empanadas are sure to warm hearts and fill bellies. People adore them for their delightful bite-sized nature and the nostalgic memories they evoke of shared meals and celebrations. With every crispy layer, you’ll find an irresistible combination of comfort and satisfaction that makes these empanadas a staple in any kitchen.

Prep Time

30 Minutes

Cook Time

25 Minutes

Total Time

55 Minutes

Chef

JUE

Ingredients

For the Dough:

3 cups all-purpose flour, sifted for lightness

1 tsp salt, enhances flavor

1 cup unsalted butter, cold and cubed for flakiness

1/4 cup ice water, for binding

For the Filling:

1 lb ground beef, the heart of the empanada

1 medium onion, finely chopped for sweetness

1 red bell pepper, diced for color and crunch

2 cloves garlic, minced for depth of flavor

1 tsp cumin, adds warmth

1 tsp paprika, for smokiness

Salt and pepper, to taste

1 egg, beaten for egg wash

Instructions

Step 1: In a large mixing bowl, combine the flour and salt. Mix well, ensuring an even distribution of salt throughout the flour.

Step 2: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Step 3: Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to come together. You may not need all the water.

Step 4: Turn the dough onto a lightly floured surface and knead gently just until smooth. Form it into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Step 5: Meanwhile, heat a large skillet over medium heat. Add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes.

Step 6: Add the chopped onion, bell pepper, and minced garlic to the skillet. Cook until the vegetables are soft, about 5 minutes.

Step 7: Stir in the cumin, paprika, salt, and pepper. Remove from heat and let the filling cool slightly.

Step 8: Preheat your oven to 400°F (200°C).

Step 9: Roll out the chilled dough on a floured surface to about 1/8 inch thick. Use a round cutter to cut 4-5 inch circles.

Step 10: Place a tablespoon of the beef filling in the center of each dough circle. Fold over and crimp the edges to seal, brushing with beaten egg for a golden finish.

Step 11: Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining egg wash.

Step 12: Bake in the preheated oven for 20-25 minutes, or until golden brown.

Step 13: Allow to cool slightly before serving. Enjoy them warm with your favorite dipping sauce!

Step 14: For added flavor, serve with a side of chimichurri or salsa for dipping.