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Beef Empanadas Recipe

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4.7 from 56 reviews

Authentic Argentine Beef Empanadas featuring a flaky homemade dough filled with a savory mixture of ground beef, onions, bell peppers, and traditional spices, fried to golden, crispy perfection. These hand-held pastries are a perfect snack or appetizer, bursting with rich flavors from the spiced beef filling and a tender, buttery crust.

Ingredients

Dough

  • 1 cup + 2 tbsp boiling water
  • 6 tbsp unsalted butter, cut into cubes
  • 1 tsp salt
  • 3 ¾ cup all-purpose flour

Filling

  • 2 tbsp vegetable oil
  • 3 small yellow onions, diced
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 1 clove garlic, minced
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 lb (450g) ground beef, 80% lean
  • ½ cup tomato puree
  • 3 tsp sweet paprika
  • ¼ tsp chili powder
  • 1 tbsp dried oregano
  • 2 tsp dried garlic
  • 2 tsp dried parsley
  • 1 tsp granulated sugar
  • 4 green onions, chopped (green parts only)
  • 1 hard boiled egg, chopped
  • Vegetable oil for frying

Instructions

  1. Prepare the dough: In a medium mixing bowl, add the boiling water, butter, and salt. Stir until the butter melts completely and the salt dissolves. Add flour into the bowl and use your hands to knead until the dough comes together in a shaggy but cohesive ball. Turn the dough onto a floured countertop and continue to knead for about 5 minutes, until you have a smooth, soft dough that is not sticky. If sticky, knead in additional flour, one tablespoon at a time. Wrap the dough in cling wrap and let it rest at room temperature for at least 2 hours.
  2. Cook the filling vegetables: Heat 2 tablespoons of vegetable oil in a large pan over low heat until warmed through. Add diced yellow onions, red bell pepper, and green bell pepper. Sauté for a few minutes until vegetables are halfway softened. Add minced garlic and salt, cooking until the onions become transparent and softened.
  3. Brown the beef and season: Increase the heat to medium and add the ground beef to the pan. Stir continuously until the beef is fully browned. Once browned, incorporate tomato puree, sweet paprika, chili powder, dried oregano, dried garlic, dried parsley, granulated sugar, and freshly ground black pepper. Partially cover the pan and continue cooking for 2-3 minutes, stirring occasionally to blend flavors.
  4. Finish and chill the filling: Remove the pan from the heat. Add chopped green onions and chopped hard boiled egg to the meat mixture, stirring well. Transfer the filling to a bowl and chill completely before assembly to allow flavors to meld and to facilitate handling.
  5. Shape the empanadas: Divide the rested dough into golf ball-sized portions. Roll each portion out on a floured surface into thin disks. Place about one heaping tablespoon of chilled filling in the center of each disk. Fold the dough over to form a half-moon shape. Seal the edges by pinching firmly or crimping with a fork, or twist small sections of the edge to create a decorative braided appearance.
  6. Fry the empanadas: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully add empanadas in batches without overcrowding. Fry each batch for approximately 3 minutes or until the exterior is golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Notes

  • Resting the dough is essential to achieve a tender, pliable crust that is easy to roll and shape.
  • Ensure the filling is completely cooled before assembling to prevent the dough from becoming soggy.
  • Maintain the oil temperature at 350°F to ensure even frying and avoid greasy empanadas.
  • For a baked version, preheat oven to 400°F (200°C), brush empanadas with egg wash, and bake for 20-25 minutes until golden brown.
  • Customize the filling by adding olives, raisins, or chopped boiled potatoes for traditional variations.

Find it online: https://mealsbykate.com/beef-empanadas-recipe/