Name: Beef Empanadas: The Ultimate Guide to Making Delicious Empanadas
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 12-16 empanadas
Ingredients: 3 cups all-purpose flour, plus more for dusting; 1 teaspoon salt; 1 cup (2 sticks) cold unsalted butter, cut into small cubes; 1/2 cup ice water, plus more if needed; 1 large egg, beaten (for egg wash); 1 tablespoon olive oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, finely chopped; 1 green bell pepper, finely chopped; 1 pound ground beef (80/20 blend recommended); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper (optional, for heat); 1 (14.5 ounce) can diced tomatoes, undrained; 1/2 cup beef broth; 1/4 cup raisins (optional); 1/4 cup green olives, chopped (optional); 2 tablespoons tomato paste; 1 tablespoon apple cider vinegar; Salt and black pepper to taste

Beef Empanadas: Just the words conjure up images of golden-brown, flaky pastries filled with savory, seasoned ground beef. I don't know about you, but my mouth is already watering! These handheld pockets of deliciousness are more than just a snack; they're a culinary hug, a taste of tradition, and a perfect representation of comfort food at its finest.

Empanadas, in general, boast a rich history, tracing their roots back to Spain and Portugal, where they were originally created as a way to preserve meat and other fillings. Over time, they traveled across the ocean to Latin America, evolving with regional flavors and ingredients. The Beef Empanadas we know and love today are a testament to this beautiful fusion of cultures, each country adding its own unique spin to the recipe.

But what is it about Beef Empanadas that makes them so irresistible? Is it the satisfying crunch of the perfectly baked or fried dough? Or perhaps it's the explosion of flavors from the seasoned beef filling, often featuring a delightful blend of onions, peppers, garlic, and spices? Maybe it's the sheer convenience of having a complete, portable meal in your hand. Whatever the reason, these savory pastries have captured hearts (and stomachs!) around the world, and I'm thrilled to share my version with you. Get ready to embark on a culinary adventure that's both delicious and deeply satisfying!

Ingredients:

For the Dough:

3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
1/2 cup ice water, plus more if needed
1 large egg, beaten (for egg wash)

For the Beef Filling:

1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 pound ground beef (80/20 blend recommended)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional, for heat)
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup beef broth
1/4 cup raisins (optional)
1/4 cup green olives, chopped (optional)
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
Salt and black pepper to taste

Making the Empanada Dough:

Okay, let's start with the dough. This is the foundation of our delicious empanadas, and a good dough makes all the difference. Don't be intimidated; it's easier than you think!

Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender (or your fingertips, if you're feeling ambitious!), cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to keep the butter cold. Cold butter creates flaky layers in the dough. If you're using your fingertips, work quickly to prevent the butter from melting.
Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough dough. You want a shaggy dough that holds its shape when pressed together.
Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc. If the dough seems too dry, add a tiny bit more ice water, a teaspoon at a time. If it's too sticky, add a little more flour.
Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling period allows the gluten to relax, making the dough easier to roll out. It also helps the butter to firm up, which contributes to flakiness.

Preparing the Beef Filling:

While the dough is chilling, let's get started on the flavorful beef filling. This is where the magic happens! Feel free to adjust the spices to your liking.

Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, about 5-7 minutes. Add the garlic, red bell pepper, and green bell pepper and cook for another 3-5 minutes, until slightly softened. The aroma should be amazing at this point!
Brown the Beef: Add the ground beef to the skillet and break it up with a spoon. Cook until browned, making sure to crumble it well. Drain off any excess grease. Nobody wants greasy empanadas!
Add Spices: Stir in the cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute more, allowing the spices to bloom and release their flavors.
Simmer the Filling: Add the diced tomatoes (undrained), beef broth, raisins (if using), green olives (if using), tomato paste, and apple cider vinegar. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to 45 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld together. You want the filling to be thick and saucy, not watery. If it's too watery, remove the lid and continue simmering until the excess liquid evaporates.
Cool the Filling: Remove the filling from the heat and let it cool completely. This is crucial! If you try to fill the empanadas with hot filling, the dough will melt and become difficult to work with.

Assembling and Baking the Empanadas:

Now for the fun part – putting it all together! This is where your empanadas start to take shape.

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent the empanadas from sticking.
Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cookie cutter or a bowl to cut out circles of dough. You can re-roll the scraps to get more circles, but the dough will become tougher each time you re-roll it, so try to minimize the scraps.
Fill the Empanadas: Place a spoonful (about 2 tablespoons) of the cooled beef filling in the center of each dough circle. Don't overfill them, or they will be difficult to seal.
Seal the Empanadas: Fold the dough over to form a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal. This is important to prevent the filling from leaking out during baking.
Egg Wash: Brush the tops of the empanadas with the beaten egg. This will give them a beautiful golden-brown color.
Bake: Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and cooked through. Keep an eye on them, as baking times may vary depending on your oven.
Cool and Serve: Let the empanadas cool slightly on the baking sheet before serving. They are delicious served warm or at room temperature.

Tips for Success:

Keep the Butter Cold: This is the most important tip for a flaky crust. Use cold butter and ice water, and work quickly to prevent the butter from melting.
Don't Overmix the Dough: Overmixing develops the gluten in the flour, resulting in a tough dough. Mix just until the dough comes together.
Chill the Dough: Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a more tender and flaky crust.
Cool the Filling: Filling the empanadas with hot filling will melt the dough and make it difficult to work with.
Seal the Edges Well: This will prevent the filling from leaking out during baking.
Don't Overfill: Overfilling the empanadas will make them difficult to seal and may cause them to burst during baking.

Variations:

Spicy Empanadas: Add more cayenne pepper to the filling, or use a spicy chorizo instead of ground beef.
Vegetarian Empanadas: Replace the beef with black beans, corn, and cheese.
Chicken Empanadas: Use shredded cooked chicken instead of ground beef.
Cheese Empanadas: Fill the empanadas with your favorite cheese, such as mozzarella, cheddar, or Monterey Jack.
Sweet Empanadas: Fill the empanadas with fruit, such as apples, peaches, or berries.

Storage:

Refrigerating: Baked empanadas can be stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
Freezing: Unbaked empanadas can be frozen for up to 2 months. Freeze them on a baking sheet until solid, then transfer them to a freezer bag. Bake them directly from frozen, adding a few extra minutes to the baking time.

Conclusion:

So there you have it! These Beef Empanadas are more than just a recipe; they're a passport to a flavor fiesta. I truly believe this recipe is a must-try for anyone who loves savory, satisfying food. The combination of the flaky, golden crust and the rich, seasoned beef filling is simply irresistible. It's the kind of dish that brings people together, sparks conversation, and leaves everyone wanting more. But why is this recipe so special? It's the perfect balance of textures and tastes. The dough, whether you choose to make it from scratch or use store-bought discs, bakes up beautifully, offering a delightful crunch with every bite. And the filling? Oh, the filling! The ground beef is simmered in a flavorful blend of spices, onions, peppers, and tomatoes, creating a depth of flavor that's both comforting and exciting. It's a taste of home, elevated. And the best part? These empanadas are incredibly versatile! While I've shared my go-to beef filling, feel free to get creative and experiment with different variations.

Serving Suggestions and Variations:

* Dipping Sauces: Serve these beauties with a variety of dipping sauces. A classic chimichurri sauce adds a vibrant, herbaceous kick. A creamy avocado crema provides a cool and refreshing contrast. Or, for a spicy twist, try a chipotle mayo. * Cheese Please!: Add a sprinkle of shredded cheese, like Monterey Jack or cheddar, to the filling before baking for an extra layer of cheesy goodness. * Spice It Up: If you like a little heat, add a pinch of cayenne pepper or a finely chopped jalapeño to the beef mixture. * Vegetarian Option: Swap the beef for black beans, corn, and sweet potatoes for a delicious vegetarian alternative. * Sweet Treat: For a sweet ending, try filling the empanadas with fruit preserves like guava or apple. Dust with powdered sugar after baking. * Make it a Meal: Serve alongside a fresh salad or a side of rice and beans for a complete and satisfying meal. These Beef Empanadas are perfect for any occasion, from a casual weeknight dinner to a festive gathering with friends and family. They're also great for meal prepping – simply bake a batch on the weekend and enjoy them throughout the week. They reheat beautifully in the oven or microwave. I've poured my heart and soul into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a labor of love, yes, but the end result is so worth it. The smiles on the faces of those who enjoy these empanadas are the ultimate reward. Now, it's your turn! I encourage you to give this recipe a try. Don't be intimidated by the process – it's easier than you think. And remember, cooking is all about experimentation and having fun. So, put on some music, gather your ingredients, and get ready to create some magic in the kitchen. I can't wait to hear about your experience making these Beef Empanadas. Did you try any of the variations I suggested? Did you come up with your own unique twist? Share your photos and stories in the comments below! I'm always eager to learn from my readers and see how you're making this recipe your own. Happy cooking!