beef empanada

Try this Beef Empanada recipe! With a delicious savory filling encased in a buttery, flaky crust, these meat hand pies make a great snack, game day food or a light meal and are sure to be a family favorite.

Beef Empanada

(2 sticks) butter

flour

sugar

salt

water

canola oil

onion,

garlic,

beef

tomato sauce

potato,

carrot,

sweet peas, thawed

raisins

salt and pepper

milk

Cut butter into cubes and freeze for about 1 hour.&nbsp; In a bowl, whisk together flour, sugar and salt and chill in the refrigerator for about 30 minutes.

Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.

Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. If the dough is too crumbly and does not hold together, add more water a tablespoon at a time.&nbsp;&nbsp;DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.

Gently gather dough into a ball. Wrap with plastic wrap and chill in the refrigerator for about 2 hours.&nbsp;

Meanwhile, in a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.&nbsp;

Add ground beef and cook, breaking into pieces with the back of the spoon, for about 6 to 8 minutes, or until no longer pink.

Add tomato sauce and water and bring to a boil. Lower heat, cover and simmer until meat is cooked.

Add potatoes and carrots and cook until tender.&nbsp;

Add green peas and raisins. Continue to cook until vegetables are heated through and liquid is reduced. Season with salt and pepper to taste.&nbsp;

In a colander, drain meat filling and allow to cool completely.

Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into 5-inch diameter and 1/4-inch thickness.

Using a round biscuit cutter or an inverted bowl, cut into the&nbsp;dough by gently twisting to form circles with smooth edges. Trim any excess dough.

On a flat work surface, lay dough circle and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of the dough over filling and with fingers, press edges firmly. Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling.&nbsp;

In a bowl, whisk together eggs, milk and salt.

On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash. Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned.&nbsp;

Remove from oven and allow to slightly cool for about 1 to 2 minutes before removing from the baking sheet.

https://www.youtube.com/watch?v=eEHshhiFir4

Try this Beef Empanada recipe! With a savory filling encased in a flaky crust, these meat hand pies make a great snack or appetizer!
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How to Make Filipino Empanada

Ingredients:

For the Crust

8 ounces (2 sticks) butter
2 1/2 cups flour
3 tablespoons sugar
1 teaspoon salt
1/3 cup ice water

For the Meat Filling

1 tablespoon canola oil
1/2 small onion, peeled and chopped
1 clove garlic, peeled and minced
1/2 pound ground beef
1/2 cup tomato sauce
1/2 cup water
1 small potato, peeled and diced
1 large carrot, peeled and diced
1/2 cup frozen sweet peas, thawed
2 tablespoons raisins
salt and pepper to taste

For the Egg Wash

1 egg
1 tablespoon milk
1/8 teaspoon salt

Instructions:

Cut butter into cubes and freeze for about 1 hour.  In a bowl, whisk together flour, sugar and salt and chill in the refrigerator for about 30 minutes.

Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.

Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. If the dough is too crumbly and does not hold together, add more water a tablespoon at a time.  DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.

Gently gather dough into a ball. Wrap with plastic wrap and chill in the refrigerator for about 2 hours. 

Meanwhile, in a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened. 

Add ground beef and cook, breaking into pieces with the back of the spoon, for about 6 to 8 minutes, or until no longer pink.

Add tomato sauce and water and bring to a boil. Lower heat, cover and simmer until meat is cooked.

Add potatoes and carrots and cook until tender. 

Add green peas and raisins. Continue to cook until vegetables are heated through and liquid is reduced. Season with salt and pepper to taste. 

In a colander, drain meat filling and allow to cool completely.

Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into 5-inch diameter and 1/4-inch thickness.

Using a round biscuit cutter or an inverted bowl, cut into the dough by gently twisting to form circles with smooth edges. Trim any excess dough.

On a flat work surface, lay dough circle and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of the dough over filling and with fingers, press edges firmly. Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling. 

In a bowl, whisk together eggs, milk, and salt.

On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash. Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned. 

Remove from oven and allow to slightly cool for about 1 to 2 minutes before removing from the baking sheet.

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#beefempanada  #meatpies

How to Make Beef Empanada

This flakey, sweet, and savory meat pie is a Filipino classic that has plenty of vegetables.

Filipino Beef Empanadas

⅓ c frozen peas

fl oz filtered water

½ fl oz vegetable oil

½ c onions (½ small onion) (chopped)

tbsp garlic (5 cloves) (minced)

½ lb ground beef

fl oz tomato sauce (½ can)

brown sugar

g black pepper

⅓ c carrots (1 medium carrot) (minced)

½ c gold potato (1 medium potato) (chopped into fine pieces)

250 g all purpose flour

g white granulated sugar

g salt

g baking powder

butter

fl oz ice water

egg (beaten for egg wash)

In a microwave safe bowl, add the filtered water and frozen peas and microwave for 1-2 minutes or until the peas are soft and fully cooked. It’s best to follow the instructions on your package too.

In a large pan over medium heat, add the vegetable oil and onions. Saute for one minute or until the onions are slightly translucent. Add the garlic and saute for 30 seconds or until fragrant.

Add the ground beef and cook until the meat is brown, this is about 2-5 minutes. The meat will continue to cook in the sauce, but if you are hesitant about food safety, the meat temperature should be around 160 °F.

Add tomato sauce, sugar, salt, and pepper into the pan and stir until combined.

Add carrots and potatoes and cook for about 10-12 minutes or until potatoes are soft enough to pierce with a fork without resistance, but not disintegrating.

Add the peas and cook for an additional 1 minute to warm up the peas.

Sauce should be thick and chunky. Move the pan from the heat and leave it to cool until you are ready to assemble. You want this to be cool to the touch so you don’t end up melting your dough while you are filling it with meat and trying to assemble your empanadas. If you are cooking this ahead of time, transfer the filling into an airtight container once it’s cooled and move it into the fridge.

Filling

Whisk all the dry ingredients into a mixing bowl and then add the cold butter. Use a pastry cutter to mix the butter into dry ingredients. Stop when the butter is about the size of a pea. Alternatively, do this in your food processor.

In a small bowl, beat the egg and whisk in the water.

Add the wet ingredients into the large mixing bowl with the dry ingredients and butter. Use a wooden spoon or spatula to combine. Use your hands to form the dough into a ball and wrap with cling wrap.

Put the ball in the fridge for 15 minutes to chill.

Dough

Preheat the oven for 350 °F.

Remove the dough from the fridge. Divide the ball of dough into 12 balls of dough (about 38 grams per ball). Cut two parchment papers in a 5 x 5 inch square.

Place: one ball of dough in between the parchment papers.

Roll: one small ball of dough into a 4 ½ inch diameter circle with a thickness of 3 mm. Do not roll past the parchment paper.

Remove: the circle of dough from the parchment paper and place it at the palm of your hand.

Fill: 1 ½ tablespoons of meat filling in the center in the form of a log.

Seal: Take one end of the dough and fold it over so that the log is nestled in between. Use your hands to press the edges together.

Crimp: Use a fork to crimp and finish the edges. Place the finished empanada on a parchment paper lined sheet pan.

Repeat with all balls of dough.

Beat an egg and brush each empanada on top. Place empanadas in the middle rack of your oven and bake for 25-30 minutes per batch.

Remove them from the oven when they are golden brown. Place them on a cooling rack for about five minutes and serve.

Assembly

Recipe video above. This dough is easy to work with and comes together in seconds using a good processor. While I really encourage you to make the dough, you&#39;ll still get an excellent empanada fix making this with store-bought puff pastry or shortcrust pastry.Empanada dough adapted from Kevin Is Cooking and the filling is based on the New York Times Cooking Beef Empanadas recipe (I found the flavour a bit mild and too dry, so I tweaked).

Beef Empanadas

plain/all-purpose flour

175 grams/ 12 tbsp cold unsalted butter

tsp cooking/kosher salt

milk (, full fat (30 sec microwave))

olive oil

onion (, finely chopped)

garlic (, minced)

300 grams/10 oz beef mince ((ground beef))

120 grams/4 oz chorizo

tomato paste

thyme

tsp EACH dried oregano, cumin, paprika

cayenne pepper

chicken stock/broth (, low sodium)

tomato passata ((sub US tomato sauce

potato

onion

eggs

olives

eggs (, separated, yolks whisked (for sealing and brushing pastry))

Empanada sauce

Other options (- ketchup, ketchup + sriracha, pink sauce, taco sauce, salsa dip)

Blitz chorizo - Roughly chop chorizo into 1.5cm / 1/2&quot; pieces. Blitz using a stick blender until it becomes a paste (Note 1)

Sauté aromatics - Heat oil in a large non stick pan over high heat. Cook onion and garlic for 2 minutes.

Cook meat - Add chorizo and cook for 2 minutes. Add beef and cook until you no longer see raw beef. Add tomato paste and cook for 1 minute. Then add everything else except green onion, then stir.

Cook 15 min - Bring to a simmer then lower heat so it&#39;s simmering gently. Cook for 15 minutes, stirring every now and then. Goal - juicy but not watery filling, with cooked potato.

Cool - Stir through green onion. Transfer to bowl and fully cool before using (~ 2 hours).

Empanada Filling:

Blitz dough - Whisk milk and yolk in a small jug. Pulse flour, salt and butter in a food processor until the butter becomes fine crumbs - largest lumps no bigger than peas (~ 4 to 6 times). Add egg-milk mixture, then blitz on low until it comes together into a ball of dough - about 10 seconds. (Note 2 for hand method)

Chill 30 min - Turn out onto a lightly floured work surface, then bring together into a smooth log ~20cm/8&quot; long. Cut in half, shape into 2cm / 0/8&quot; thick round discs. Wrap in cling wrap then refrigerate 30 minutes (or overnight - Note 3).

Cut rounds - Place one chilled disc on a lightly floured work surface. Roll out to 3 mm / 0.1&quot; thickness. Cut 15 cm/6&quot; rounds (I use a bowl), or other size as desired (Note 3). Keep covered in the fridge, stacked on paper, as you continue to roll and cut. You should get 10 or 11 rounds.

Empanada shortcrust pastry:

Preheat oven to 220°C/425°F (200°C fan).

Filling - Filling should be cold but spreadable (Note 4). Place 3 tablespoons (55g) of filling on the top half of a round of pastry. Spread flat in a half-moon shape, leaving a 1.5cm / 0.6&quot; border. Sprinkle with olive and egg.

Seal - Brush edge with egg white, fold to enclose, pressing out air and sealing the edge. Optional: Do empanada pleats - see step photos in post or video at 3 min 30 sec. Alternatively, crimp with fork or leave plain.

Bake 20 min - Place empanadas on 2 baking trays. Brush with egg yolk. Bake 20 minutes or until golden brown all over and crispy on the base.

Serve hot with dipping sauce of choice - my favourite is the homemade Empanada Sauce!

Make empanadas:

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