Description
Recipe for savory beef-filled pastries with a light, flaky crust.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water, plus more if needed
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/4 cup beef broth
- 1/2 cup frozen peas and carrots mix
- 1 large egg, beaten (for egg wash)
Instructions
- Make the dough: In a large bowl, mix flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms. Form into a disk, wrap, and chill for at least 30 minutes.
- Make the filling: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Add ground beef to the skillet. Cook, breaking it up, until browned. Drain excess fat.
- Stir in cumin, oregano, and chili powder. Cook for 1 minute.
- Pour in beef broth. Bring to a simmer and cook until the liquid is mostly absorbed.
- Stir in peas and carrots. Remove from heat and let the filling cool completely.
- Assemble empanadas: Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut out 4-inch circles.
- Place about 1 tablespoon of cooled filling onto the center of each dough circle.
- Fold the dough over to form a half-moon shape. Crimp the edges firmly with a fork to seal.
- Place empanadas on the prepared baking sheets. Brush the tops with the beaten egg wash.
- Bake for 18 to 20 minutes, or until golden brown. Serve warm.
Notes
- For extra flavor in the filling, add 1/4 cup chopped pimento-stuffed green olives.
- If you prefer a richer crust, substitute half of the cold butter with shortening.
- Let the beef filling cool completely before assembling; warm filling can melt the butter in the dough, resulting in a tough crust.
- Prep Time: 45 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 280
- Sugar: 1
- Sodium: 250
- Fat: 16
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 14
- Cholesterol: 45
Keywords: beef empanadas, flaky crust, ground beef pastry, savory turnovers, Latin American snack