beef empanadas

This authentic Argentine Empanadas recipe is so approachable, anyone can make them! The filling ingredients include ground beef, onion, spices, green olives and hard boiled eggs in an easy homemade empanada dough. 

Argentine Empanadas

olive oil

white onions (, chopped (about 4 cups))

garlic (, minced)

½ of a red bell pepper (, diced)

chili powder

Tablespoon cumin

Tablespoons sweet paprika

oregano

beef boullion

lb beef

Salt and pepper

green

green olives

parsley

eggs

flour

salt

unsalted butter (, room temperature)

egg (, beaten)

Tablespoons oil

water

Egg egg

Heat olive oil over medium-low heat. Add onion and cook for 10 minutes, stirring often.

Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes.

Increase heat to medium and add the ground beef. Season with salt and pepper and cook, crumbling into small pieces, until browned. Stir in beef boullion.

Remove from heat and transfer mixture to a bowl to cool for 10 minutes. Then, stir in green onion, olives, parsley, and hard-boiled eggs.

Cover and chill mixture for at least 1 hour or up to 3 days (depending on freshness of ingredients). It’s important that the mixture is chilled before filling the empanadas.

For the filling:

Add flour and salt to a large bowl and stir to combine. Add egg and butter and stir well to combine. Add oil and warm water and stir until the mixture starts to come together into a dough ball. Add more water if it’s too dry.

Place dough in clean greased bowl and cover tightly. Allow to rest at room temperature for 1 hour. (Or, refrigerate for up to 1 day, removing from the fridge 20 minutes before using.)

For the empanada dough:

Divide the dough into two pieces. On a greased countertop roll each piece into a very large circle, about 1/8in thick (not so thin that it might break when filling or baking).

Use a small bowl or round cookie cutters to cut the dough into circles about 6in in diameter for regular size empanadas or 3 inch for mini empanadas (empanaditas).

Remove the excess dough from around the cut circles and keep the circles where they are for filling them (so they hold their perfect circle shape). Leftover scraps can be re-rolled to make more dough to cut out.

Place about 2 tablespoons of filling (for regular size empanadas) in the center of each circle, leaving plenty of space around the border. Moisten the edges of the circle with water, then fold the dough over and match the ends together to form a semi-circle.

Pinch the edges together and then seal the ends by crimping them with a fork or pinching and twisting/folding it over.

Baked Empanadas: Place empanadas on a baking sheet lined with parchment paper. Brush with a little bit of egg wash and bake at 375° For 25-30 minutes until golden brown and fully cooked.

Fried Empanadas: (I’ve found it best to refrigerate the empanadas for 20 minutes before frying to help the dough firm up and hold its shape before placing in the hot oil). Add several inches of hot oil to a pot and heat to about 365° F. Fry one or two empanadas at a time, flipping once, until golden on both sides (1-2 minutes per side). Place on a paper-towel lined plate.

Assembly:

https://content.jwplatform.com/videos/RKr63Ega.mp4

This authentic Argentine Empanadas recipe is so approachable, anyone can make them! The filling ingredients include ground beef, onion, spices, green olives and hard boiled eggs in an easy homemade empanada dough

Empandas

Tender, flaky crust surrounding a hearty mixture of warmly-spiced ground beef and vegetables—we’re going to teach you how to make the best beef empanadas you’ve ever tasted.

Easy Beef Empanadas Recipe

tsp salt

oz butter, chilled and cut into 1/4 inch cubes

egg, beaten for egg wash

russet potato, peeled, diced into 1/4 inch cubes

lb beef, ground

onion,

carrot,

rib of celery, finely minced

garlic, minced

tsp chili powder

tsp cumin

tsp cinnamon

peas

beef broth

tsp pepper

To make the pastry dough pulse the flour and salt in a food processor

Pulse until the mixture resembles coarse crumbs

Tightly cover the dough in plastic wrap and place in the refrigerator for at least 30 minutes.	While your empanada dough is resting prepare the filling

Fill a medium size stock pot ¾ full with water and bring to a boil

Add the cubed potato to the pot and boil the potato until tender, about 3 minutes

While potatoes are boiling, brown the beef in a saute pan over medium heat along with the onions, celery and carrots

Once potatoes are cooked drain and add them to the ground beef mixture and cook until beef is cooked through and vegetables are softened.Add the garlic, chili powder, cumin, cinnamon and beef broth to the beef and vegetable mixture, sautéing 1 minute longer until spices are fragrant

Add and peas and simmer over medium heat until everything is well incorporated and most of the liquid has been absorbed

Season with salt and pepper.Remove dough from refrigerator and divide it into 10 equal part—roughly 2.2 oz each

Roll each piece of dough very thin on a lightly floured surface until you have a circle roughly 7” wide

Working with one prepared dough at a time add a heaping ⅓ cup of filling onto one side of the dough

Wet a pastry brush with egg wash and dampen the inside ¼ inch edge of the filled dough

Using a fork, firmly press the edges together

Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet

Preheat oven to 375°F and place rack into the center of the oven

In a small bowl mix together an egg with 1 tbsp of water, brush each empanada with egg wash until coated

Cheesy Ground Beef Empanadas

beef

onion, (chopped)

garlic, (minced)

tsp garlic salt

tsp Slap Ya Mama® seasoning

red peppers

tomato sauce

jalapeños

sharp cheddar cheese, (grated)

Monterey Jack cheese, (grated)

boxes Pillsbury™ Refrigerated Pie Crust

Preheat oven to 425°.

In a cast iron pan or large frying pan, add ground beef, chopped onions, minced garlic and cook over medium heat until ground beef is no longer pink. Drain grease and return to pan.

Sprinkle with seasonings, stir.&nbsp;

Add tomato sauce and jalapeños, stir and let simmer for 15 minutes.

Unroll pie crust on a lightly flour surface. Using a 4 inch bowl, turn bowl upside down and press down to cut dough. Should be able to get 4 pieces per pie crust.

Add a little water to the edges of the dough before filling to help seal.

Add a small amount of shredded cheese and about a 1/4 cup of meat mixture.

Fold dough over and using a fork, close up the edges by pressing to seal and place on a baking sheet.

In a small bowl, whisk egg and one tablespoon of water together. Using a basting brush, brush egg wash over the top of each empanada.&nbsp;

Bake for 15 minutes or until empanada crust is golden brown.

Carefully remove from oven and enjoy.

Baked Beef Empanadas made with puff pastry, so easy and so delicious. Don&#x27;t underestimate puff pastry, it&#x27;s quite versatile and makes some delicious empanadas.

Beef Empanadas

ground beef (extra lean)

onion

garlic (minced)

tsp cumin (ground)

tsp smoked paprika

salt (or

tsp black pepper (or

tbsp brown sugar (packed)

hot sauce (I used Sriracha)

puff pastry ((2 packages, 2 sheets per package))

egg egg wash)

In a medium skillet heat the olive oil and add the ground beef. Saute the ground beef until no longer pink, breaking it up with a wooden spoon. Add the onion and garlic to it and continue sautéing until the onion is soft and translucent.&nbsp;

Add the oregano, cumin, smoked paprika, chili powder, salt, pepper, beef broth, brown sugar and hot sauce to the skillet and stir. Cook for a couple more minutes then remove from heat and let the meat mixture cool until it comes to room temperature.

Preheat oven to 425 F degrees.

Working with one puff pastry sheet at a time, roll it out so that it's long enough to cut 6 circles, 2 on each row, see video. Using a 4 inch cookie cutter or bowl, cut 6 circles, 2 per row. Fill each with a about a tablespoon of meat mixture in the middle of each pastry round. Brush half of the pastry round edge with egg wash, then fold the dough over into a half-moon shape so the edges meet and then press them together with your fingers to seal. Use a fork to crimp the edge. Place it onto a baking sheet and repeat with remaining ingredients. You should get around 40 empanadas. See notes.

Poke holes in each empanada using a fork then brush the empanadas with the egg wash and bake for about 20 to 25 minutes, or until golden brown. Serve warm with salsa or salsa verde.

https://content.jwplatform.com/videos/SsUqoWJ9.mp4

Baked Beef Empanadas made with puff pastry, so easy and so delicious. Don’t underestimate puff pastry, it’s quite versatile and makes some delicious empanadas.

Recipe for empanadas mendocinas, traditional Argentine meat empanadas, filled with beef, onions, paprika, hot pepper powder, cumin, oregano, hard-boiled egg and olives.

Empanadas mendocinas {Argentine beef empanadas}

lard

warm milk

white onions (diced, about 3 cups)

tbs smoked paprika

tbs finely chopped fresh oregano

½ tbs ground cumin

onions

Classic chimichurri

Balsamic chimichurri sauce

Quick chimichurri sauce

Aji criollo sauce

Tree tomato hot sauce

Mix the flour and salt in a food processor, pulse until well combined.

Add the lard or butter, blend well.

Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.

Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.

On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).

Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.

Empanada dough

Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.

Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes.

Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.

Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.

To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.

Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada.

Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.

Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.

Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.

Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.

Serve warm with chimichurri sauce or other dipping sauces.

Beef picadillo filling and empanada assembly:

How to Make Empanadas with an easy homemade dough and customizable filling. These crowd-pleasers can be made ahead of time and are baked instead of fried!

unsalted butter

paprika

(12.4 ounces) flour

red bell pepper, (cored, seeded, and finely diced)

red pepper flakes

white pepper

cumin

beef (85-90% lean)

Kosher salt,

russet potato, (peeled, finely diced, and boiled)

scallions (optional), (trimmed and chopped)

Monterey jack cheese (optional)

Heat the water and butter in a medium saucepan over medium heat until butter has melted. Add in the salt, paprika, and flour. Remove from heat and stir with a wooden spoon until a wet and oily dough comes together. Wrap the dough in plastic and refrigerate for at least 2 hours.

Heat the oil in a large skillet over medium heat and cook the onions, bell peppers, paprika, red pepper flakes, white pepper, and cumin until onions are soft. Add the beef, season to taste with salt, and cook until the beef is browned. Drain off the fat. Add in the potatoes and scallions, if using.

Preheat the oven to 400. Line a large baking sheet with parchment paper.

On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Cut out 5-inch circles. Roll each circle slightly to further flatten before placing about 2 tablespoons of filling on each circle. Sprinkle lightly with cheese, if using. Fold over the dough and press the edges firmly to seal. Crimp with the back of a fork. Bake until golden brown, about 20 minutes.

For the beef filling:

This Easy Beef Empanadas Recipe is the perfect appetizer loaded with ground beef, melted cheese, and seasoned to perfection with homemade taco seasoning. The dish comes together quickly using Goya empanadas wrappers. This South American and Puerto Rican dish is perfect for any gathering, including Cinco de Mayo.

Goya Empanadas wrappers (thawed)

garlic

shredded Mexican Blend cheese (shredded)

onion powder

garlic powder

paprika (I prefer smoked paprika.)

salt and pepper

Heat a skillet on medium-high heat. Add the garlic and onions to the skillet. Cook until fragrant.

Add the ground beef to the skillet. Season the beef with the seasonings. Using a meat chopper, break up the beef into small pieces. Cook the beef until browned. Drain any excess fat. Add the shredded cheese and stir until melted.

Lay the empanada wrappers on a flat surface. Dip a cooking brush in water. Glaze each of the empanada wrappers with the wet brush along the edges. This will soften the crust and make it easier to roll. 

Load the ground beef mixture into the middle of each of the empanadas. Add 1 tablespoon of beef per empanada. Do not overstuff. Flatten out the beef mixture with a spoon.

Close the empanadas. Use a fork to seal the empanadas along the edges by creating indents in the crust. Press the fork down into the crust along the edge of each.

Add an egg to a small bowl and whisk it along with 2 teaspoons of water.

Use a cooking brush and glaze the top of each empanada with the egg wash.

Empanadas

Preheat oven to 425 degrees.&nbsp;

Add the empanadas to a baking sheet with parchment paper. Bake for 20 minutes or until golden brown.

Allow to cool before serving.

Oven and Baking Instructions

Spritz the air fryer basket with oil or line with air fryer parchment paper.

Place the empanadas in the air fryer basket.

Air fry on 350 degrees for 8-10 minutes or until crisp.

Air Fryer Instructions

These easy beef empanadas made with my homemade beef picadillo filling and store bought empanada dough are "fried" in the air fryer for empanadas that area ready in minutes (only takes 8 minutes to cook)!

Air Fryer Beef Empanadas

Goya empanada discs (in frozen section, thawed)

picadillo

egg white (whisked)

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