Baked Beef Empanadas Recipe- American Special
Baked Beef Empanadas are a delicious Latin American specialty, featuring a crisp, golden crust filled with a savory blend of ground beef, bell peppers, and spices. Ideal as a satisfying main course or a tasty appetizer for gatherings, these empanadas provide a lighter option compared to their fried counterparts, while still delivering rich, seasoned flavor. Easy to make and versatile, they are perfect for enjoying either warm from the oven or at room temperature.
- Prep Time30 min
- Cook Time20 min
- Perform Time2 hr 10 min
- Total Time3 hr
For the Filling:
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 pound ground beef
- 1/2 cup red bell pepper (diced)
- 1/2 cup green bell pepper (diced)
- 1/2 cup black olives (chopped, optional)
- 1/2 cup raisins (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper (to taste)
- 1/4 cup tomato paste
- 1/4 cup beef broth
- 1 large egg (beaten, for egg wash)
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold and cut into small pieces)
- 1 large egg
- 1/4 cup cold water (more if needed)
Prepare the Dough:
In a large bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk the egg and cold water together. Add to the flour mixture and stir until combined. Add more water if necessary to form a dough.
Knead the dough lightly on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Filling:
Heat olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
Add the ground beef, cooking until browned and crumbled. Drain any excess fat.
Stir in the bell peppers, olives (if using), raisins (if using), cumin, paprika, oregano, salt, and pepper. Cook for 2-3 minutes.
Add the tomato paste and beef broth, stirring until well combined. Cook for another 5 minutes until the mixture is thickened. Remove from heat and let cool.
Assemble the Empanadas:
Preheat your oven to 375°F (190°C).
Roll out the dough on a floured surface to about 1/8-inch thickness. Cut into 4-inch circles using a cookie cutter or a glass.
Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to form a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges.
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
Serve:
Let the empanadas cool slightly before serving. Enjoy them warm or at room temperature.
Recipe Notes:
Dough Texture: If the dough is too sticky, add a little more flour. If too dry, add a bit more cold water.
Filling Variations: Feel free to add other ingredients to the filling, such as cooked potatoes or chopped hard-boiled eggs, for extra flavor.
Freezing: Empanadas can be frozen before baking. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Serving Suggestions: Serve with salsa, sour cream, or a simple salad for a complete meal.
