Baked Beef Empanadas Recipe- American Special

Baked Beef Empanadas are a delightful fusion of savory ground beef, bell peppers, olives, and raisins, all encased in a flaky, golden-brown pastry. These handheld pastries offer a perfect balance of flavors and textures, making them an ideal choice for appetizers, snacks, or a main course. The combination of spices and the slight sweetness from raisins adds depth to the filling, while the homemade crust ensures a satisfying crunch with every bite. Whether served warm from the oven or at room temperature, these empanadas are sure to impress at any gathering.

  • 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:

1

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.

2

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.

3

Knead the dough lightly on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling:

4

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.

5

Add the ground beef, cooking until browned and crumbled. Drain any excess fat.

6

Stir in the bell peppers, olives (if using), raisins (if using), cumin, paprika, oregano, salt, and pepper. Cook for 2-3 minutes.

7

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:

8

Preheat your oven to 375°F (190°C).

9

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.

10

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.

11

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.

Bake:

12

Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.

Serve:

13

Let the empanadas cool slightly before serving. Enjoy them warm or at room temperature.

Recipe Notes:

  • Dough Consistency: Ensure the dough is not too sticky; add a little more flour if necessary to achieve a workable consistency.

  • Filling Variations: Feel free to experiment by adding other ingredients like diced potatoes or hard-boiled eggs to the filling for added texture and flavor.

  • Freezing Tips: To freeze unbaked empanadas, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.

  • Serving Suggestions: Serve with a side of salsa, sour cream, or a tangy dipping sauce to complement the rich flavors of the empanadas.

  • Storage: Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain their crispiness.