Spiced Beef Empanadas (Printable)
Savory spiced beef pockets with onions, peppers, and aromatic spices for snacks or festive meals.
# What You Need:
→ Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1/2 cup unsalted butter, chilled and diced
04 - 1 large egg
05 - 1/3 cup cold water
06 - 1 tablespoon white vinegar
→ Filling
07 - 2 tablespoons olive oil
08 - 1 medium onion, finely chopped
09 - 1 small red bell pepper, finely chopped
10 - 2 garlic cloves, minced
11 - 1 pound ground beef
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon ground cinnamon
15 - 1/4 teaspoon ground cloves
16 - 1/2 teaspoon chili powder
17 - 1/2 teaspoon dried oregano
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
20 - 1/4 cup tomato paste
21 - 1/4 cup beef or chicken broth
22 - 2 tablespoons chopped green olives (optional)
23 - 2 tablespoons raisins (optional)
→ Assembly
24 - 1 large egg, beaten (for egg wash)
# How to Make It:
01 - Combine flour and salt in a large bowl. Cut in chilled butter until the mixture resembles coarse crumbs.
02 - Whisk egg, cold water, and vinegar together. Add to flour mixture and mix until dough forms. Knead briefly, shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
03 - Heat olive oil in a skillet over medium heat. Add onion and bell pepper and sauté for 3 minutes until softened.
04 - Add minced garlic and cook for 1 minute. Stir in ground beef and cook until browned, breaking up any lumps.
05 - Add cumin, smoked paprika, cinnamon, cloves, chili powder, oregano, salt, and black pepper. Cook for 2 minutes to toast the spices.
06 - Stir in tomato paste and broth. Simmer for 5 to 7 minutes, stirring occasionally until thickened. Remove from heat and fold in olives and raisins if desired. Allow to cool.
07 - Set oven to 400°F and line a baking sheet with parchment paper.
08 - Roll dough on a floured surface to approximately 1/8 inch thick. Cut into 5-inch diameter circles.
09 - Place 2 tablespoons of filling in the center of each dough circle. Fold over to create a half-moon shape and press edges to seal. Crimp with a fork.
10 - Arrange empanadas on the prepared baking sheet and brush each with beaten egg.
11 - Bake for 20 to 25 minutes until golden brown. Allow to cool slightly before serving.
# Expert Suggestions:
01 -
- They sneak in a perfect balance of spices that feels like a secret handshake in the world of savory pastries
- The dough is surprisingly easy to work with, making the whole process enjoyable even for a weekday afternoon
02 -
- Chilling the dough before rolling is essential to prevent shrinking during baking
- Letting the filling cool before assembling keeps the dough from getting soggy and helps the empanadas seal properly
03 -
- Use a fork to gently crimp the edges; too much pressure can tear the dough
- The vinegar in the dough brightens the flavor and tenderizes the crust making all the difference