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Beef Empanadas
While the origin of this wholesome-filled pastry is up for much debate, if you’re ever looking for a perfect meal wrapped in dough, the empanada is the way to go. We’ve paired ours with a California Cabernet Sauvignon, and it would pair nicely with a California Zinfandel as well. Whether you’re looking for a fun weeknight meal or something to make in large batches for friends and family, this recipe has you covered. If you’re short on time, feel free to substitute making the dough from scratch with empanada dough, puff pastry, or even pizza dough.
Pairs With
Yield: 6 Servings
Prep: 50 minutes | Cook: 30 minutes
Total Time: 80 minutes
Ingredients
For the filling:
- 1 lb lean ground beef
- 2 tablespoons cooking oil
- 1 tablespoon minced garlic
- 1 medium Spanish onion finely diced
- ½ cup chopped cilantro
- 1 jalapeno finely diced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- ½ cup old cheddar cheese shredded
- 1 teaspoon salt
- 1 teaspoon pepper
For the dough:
- 3 cups all-purpose flour
- ½ cup room temperature butter
- 1 room-temperature large egg
- ¾ cup cold beef stock or water
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 egg to use for sealing and brushing the empanadas
Instructions
- Start by making the dough. If you’re using any of the above substitutes, skip steps 2 through 4.
- In a large mixing bowl combine flour, salt, baking powder, cumin, and cayenne pepper and mix until fully incorporated and crumbly.
- In a separate bowl, combine stock or water with one room-temperature egg and mix.
- Add to the first bowl and mix until the dough ball is formed. Place in refrigerator for 30-60 mins. to chill before using.
- For the filling, heat the oil in a large pan on medium-high heat. Once hot add the ground beef and cook for 5 to 7 min or until mostly cooked.
- Add onions, garlic, salt, pepper, jalapeno, and tomato paste, and cook for about 3 to 5 minutes on medium heat until fully cooked.
- Remove from heat and allow to cool for 15 to 20 minutes.
- Preheat oven to 350 degrees.
- While the filling cools, roll out the dough and prep it to be filled. Cut into approx. 6-8” circles.
- Once the meat mixture is cooled, add the cheese and cilantro and mix together.
- In a small separate bowl whisk the egg.
- Place about ½ cup of the filling into the center of each empanada and then brush the outer rim with the egg wash.
- Fold the dough over to create half-moons. Using a fork, pinch the edges together to seal them. Brush the tops with the remaining egg wash.
- Bake on a lined cookie sheet at 350 F for 20 min or until golden brown.
- Serve with your favorite hot sauce, salsa, and sour cream!
Pairs With
