Beef Empanada Recipe: A Savory Delight
Are you ready to embark on a culinary adventure? This beef empanada recipe will guide you through making these delicious savory pastries. Empanadas are a beloved treat around the world, and this recipe focuses on achieving that perfect balance of tender beef filling encased in a flaky, golden-brown crust. Let's get started!
Ingredients:
This recipe yields approximately 12 empanadas.
For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
- ½ cup ice water
For the Beef Filling:
- 1 lb ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional, for a little heat)
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions:
Making the Dough:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add ice water: Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax and prevents shrinkage during baking.
Preparing the Beef Filling:
- Brown the beef: In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease.
- Sauté vegetables: Add the onion, garlic, and bell pepper to the skillet and cook until softened, about 5-7 minutes.
- Simmer the filling: Stir in the diced tomatoes (undrained), cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Stir in the parsley. Remove from heat and let cool completely.
Assembling and Baking the Empanadas:
- Roll out the dough: On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles.
- Fill the empanadas: Place a spoonful of the cooled beef filling in the center of each circle.
- Fold and crimp: Fold the dough over to form a half-moon shape, crimping the edges with a fork to seal.
- Bake: Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg or milk for a golden brown finish. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and cooked through.
Tips for the Perfect Beef Empanada:
- Don't overwork the dough: Overworking the dough will make it tough.
- Use cold ingredients: Cold butter and ice water are crucial for a flaky crust.
- Let the filling cool completely: This prevents the dough from becoming soggy.
- Crimp the edges tightly: This ensures the filling stays inside during baking.
- Experiment with fillings: Feel free to customize the filling with other vegetables or spices to suit your taste.
Enjoy your homemade beef empanadas! They're perfect for a snack, appetizer, or even a light meal. This recipe is sure to become a family favorite! Remember to share your creations and tag us! #BeefEmpanadas #HomemadeEmpanadas #EmpanadaRecipe #SavoryPastry #Recipe
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