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Savory Beef Empanadas for Your Next Gathering

Savory Beef Empanadas for Your Next Gathering

Savory Beef Empanadas are the perfect crowd-pleasing appetizer for your next gathering. These golden-brown pastry pockets are stuffed with a flavorful mixture of ground beef, spices, and aromatic vegetables, making them irresistible. Whether you’re hosting a party or just looking for a delicious snack, these empanadas are sure to be a hit!

Why You’ll Love This Recipe

This easy beef empanada recipe is not only delicious but also simple to make. With a flaky crust and savory filling, these empanadas are perfect for sharing.

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  • Quick and Easy: Perfect for last-minute gatherings.
  • Flavor Packed: A delightful blend of spices and beef.
  • Versatile: Customize the filling to suit your taste.
  • Make Ahead: Perfect for prepping in advance.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/2 teaspoon salt
  • 6-8 tablespoons cold water
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 egg, beaten (for egg wash)
  • Optional: chopped fresh cilantro for garnish

How to Make Savory Empanadas

  1. In a large bowl, combine the all-purpose flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
  2. Gradually add cold water, one tablespoon at a time, mixing until a dough forms. Knead gently on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  3. While the dough is chilling, heat a large skillet over medium heat. Add the ground beef, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
  4. Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 3-4 minutes.
  5. Stir in the cumin, paprika, and black pepper. Cook for an additional 2 minutes, then remove from heat and let the mixture cool slightly.
  6. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  7. On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles using a 4-inch round cutter.
  8. Place a tablespoon of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
  9. Brush the tops of the empanadas with the beaten egg for a golden finish.
  10. Bake in the preheated oven for 20-25 minutes or until golden brown. Remove from oven and let cool slightly before serving.

Tips for the Best Results

  • Make sure your butter is very cold for a flakier crust.
  • Don’t overwork the dough to keep it tender.
  • Allow the filling to cool before filling the empanadas to prevent sogginess.
  • You can freeze unbaked empanadas; just add a few extra minutes to the baking time when cooking from frozen.

Easy Variations

  • Substitute ground turkey or chicken for a lighter option.
  • Add diced vegetables like bell peppers or olives for extra flavor and texture.
  • Spice it up with a dash of hot sauce or cayenne pepper in the filling.
  • Use store-bought pastry dough for even quicker preparation.

What to Serve With It

  • Fresh salsa or pico de gallo for a zesty kick.
  • A side of guacamole for a creamy contrast.
  • Sour cream or yogurt for dipping.
  • A simple mixed greens salad to balance the richness.

Storage and Reheating

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. For longer storage, you can freeze the baked empanadas for up to 2 months.

Recipe Card

Savory Beef Empanadas
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 12 empanadas
Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/2 teaspoon salt
  • 6-8 tablespoons cold water
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 egg, beaten (for egg wash)
  • Optional: chopped fresh cilantro for garnish

Instructions:

  1. In a large bowl, combine the all-purpose flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
  2. Gradually add cold water, one tablespoon at a time, mixing until a dough forms. Knead gently on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  3. While the dough is chilling, heat a large skillet over medium heat. Add the ground beef, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
  4. Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 3-4 minutes.
  5. Stir in the cumin, paprika, and black pepper. Cook for an additional 2 minutes, then remove from heat and let the mixture cool slightly.
  6. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  7. On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles using a 4-inch round cutter.
  8. Place a tablespoon of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
  9. Brush the tops of the empanadas with the beaten egg for a golden finish.
  10. Bake in the preheated oven for 20-25 minutes or until golden brown. Remove from oven and let cool slightly before serving.

Notes: For a flaky crust, keep all ingredients cold. Feel free to customize the filling as you desire.

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