Homemade Beef Empanadas: A Step-by-Step Guide to Delicious Turnovers

Empanadas, those savory, handheld pies, are a culinary delight found in many cultures around the world. Today, we’re diving into the world of beef empanadas, also known as beef turnovers, with a detailed guide that will walk you through each step of the process. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is designed to be approachable and rewarding. Get ready to fill your home with the irresistible aroma of warm, flaky pastries filled with a flavorful beef mixture!

Why You’ll Love This Beef Empanada Recipe

* **Authentic Flavor:** This recipe aims for a traditional taste, using simple yet impactful ingredients to create a truly satisfying experience.
* **Versatile:** The filling can be easily adapted to your preferences. Want it spicier? Add more chili flakes! Prefer a sweeter note? A touch of raisins can do the trick.
* **Freezable:** Make a big batch and freeze them for a quick and easy meal later. Perfect for busy weeknights or unexpected guests.
* **Perfect for Sharing:** Empanadas are a crowd-pleaser and ideal for parties, potlucks, or even a picnic in the park.
* **Homemade Goodness:** There’s nothing quite like the taste of homemade pastries, and this recipe allows you to create that special feeling in your own kitchen.

Ingredients You’ll Need

Let’s break down the ingredients into two main categories: the dough and the filling.

For the Empanada Dough:

* **All-Purpose Flour:** 3 cups (360g). This forms the base of our dough. Make sure it’s plain flour, not self-raising.
* **Salt:** 1 teaspoon. Enhances the flavor of the dough and controls the yeast activity if you were using a yeasted dough(this recipe do not use yeast).
* **Cold Unsalted Butter:** 1 cup (2 sticks, 226g), cut into small cubes. The key to a flaky crust is cold butter. Using unsalted butter allows you to control the salt content.
* **Ice Water:** ½ – ¾ cup (120-180ml). Add gradually until the dough comes together. The cold water helps keep the butter cold, preventing the gluten from overdeveloping.
* **Egg Wash (Optional):** 1 large egg, beaten with 1 tablespoon of water. This will give the empanadas a golden-brown, glossy finish.

For the Beef Empanada Filling:

* **Ground Beef:** 1 pound (450g). We recommend using lean ground beef to avoid excessive grease. You can also use ground sirloin for a richer flavor.
* **Onion:** 1 medium, finely chopped. Adds sweetness and depth of flavor.
* **Garlic:** 2 cloves, minced. Essential for a savory flavor profile.
* **Red Bell Pepper:** ½, finely chopped. Contributes sweetness, color, and a subtle crunch.
* **Green Bell Pepper:** ½, finely chopped. Same as above.
* **Tomato Paste:** 2 tablespoons. Adds richness and umami to the filling.
* **Beef Broth:** ½ cup (120ml). Provides moisture and enhances the beefy flavor.
* **Olive Oil:** 2 tablespoons. For sautéing the vegetables and browning the beef.
* **Spices:**
* **Ground Cumin:** 1 teaspoon. Adds a warm, earthy flavor.
* **Smoked Paprika:** 1 teaspoon. Contributes a smoky sweetness.
* **Dried Oregano:** ½ teaspoon. Provides a classic Mediterranean aroma.
* **Chili Flakes (Optional):** ¼ – ½ teaspoon, or to taste. For a touch of heat.
* **Salt and Black Pepper:** To taste. Season generously to bring out the flavors.
* **Optional Add-ins:**
* **Chopped Green Olives:** ¼ cup. Adds a salty, briny flavor.
* **Raisins:** ¼ cup. Provides a sweet and chewy contrast.
* **Hard-Boiled Eggs:** 2, chopped. Adds richness and texture.
* **Potatoes:** ½ cup, small diced. Adds a hearty element and absorbs some of the moisture.

Equipment You’ll Need

* **Large Mixing Bowl:** For making the dough.
* **Food Processor (Optional):** Can be used to make the dough quickly and easily.
* **Rolling Pin:** For rolling out the dough.
* **Circular Cookie Cutters or Bowl:** For cutting out the empanada discs.
* **Large Skillet or Frying Pan:** For cooking the beef filling.
* **Baking Sheet:** For baking the empanadas.
* **Parchment Paper:** To line the baking sheet.
* **Fork:** For crimping the edges of the empanadas.
* **Pastry Brush (Optional):** For applying the egg wash.

Step-by-Step Instructions

Now, let’s get cooking! Here’s a detailed breakdown of how to make these delicious beef empanadas.

Part 1: Making the Empanada Dough

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
2. **Add the Butter:** Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender (or a food processor), cut the butter into the flour until the mixture resembles coarse crumbs. The smaller the butter pieces, the flakier your crust will be. If using a food processor, pulse until the mixture resembles coarse crumbs. Be careful not to over-process.
3. **Add the Ice Water:** Gradually add the ice water, a tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water, as this will make the dough tough. The dough should be slightly shaggy but not sticky. If using a food processor, add the water while pulsing until the dough forms a ball.
4. **Form the Dough:** Gently gather the dough into a ball. Flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making the dough easier to roll out.

Part 2: Preparing the Beef Empanada Filling

1. **Sauté the Vegetables:** Heat the olive oil in a large skillet or frying pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. **Brown the Beef:** Add the ground beef to the skillet and cook, breaking it up with a spoon, until it’s browned and no longer pink. Drain off any excess grease. This is important to prevent soggy empanadas.
3. **Add the Remaining Ingredients:** Stir in the chopped bell peppers, tomato paste, beef broth, cumin, smoked paprika, oregano, and chili flakes (if using). Season with salt and black pepper to taste.
4. **Simmer the Filling:** Bring the mixture to a simmer, then reduce the heat and cook for about 15-20 minutes, or until the sauce has thickened and the flavors have melded together. Stir occasionally to prevent sticking.
5. **Add Optional Ingredients:** If using, stir in the chopped green olives, raisins, chopped hard-boiled eggs, and/or diced potatoes. Mix well and cook for another 5 minutes.
6. **Cool the Filling:** Remove the skillet from the heat and let the filling cool completely before assembling the empanadas. This prevents the dough from becoming soggy and ensures the filling doesn’t melt the butter in the dough.

Part 3: Assembling and Baking the Empanadas

1. **Preheat the Oven:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. **Roll Out the Dough:** On a lightly floured surface, roll out the chilled dough to about ⅛ inch (3mm) thickness. Use a circular cookie cutter or a bowl (about 4-5 inches in diameter) to cut out circles of dough. Re-roll any scraps of dough to make more circles. You should be able to get about 12-15 empanadas from this recipe.
3. **Fill the Empanadas:** Place a spoonful (about 2-3 tablespoons) of the cooled beef filling in the center of each dough circle. Do not overfill, as this will make the empanadas difficult to seal.
4. **Seal the Empanadas:** Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal them tightly. You can also use your fingers to create decorative edges.
5. **Egg Wash (Optional):** Brush the tops of the empanadas with the egg wash. This will give them a golden-brown, glossy finish.
6. **Bake the Empanadas:** Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until they are golden brown and the filling is heated through.
7. **Cool and Serve:** Let the empanadas cool slightly on the baking sheet before serving. They are best served warm.

Tips for Success

* **Keep the Butter Cold:** This is crucial for a flaky crust. Use cold butter and ice water, and work quickly to prevent the butter from melting.
* **Don’t Overwork the Dough:** Overworking the dough will develop the gluten too much, resulting in a tough crust. Mix the dough just until it comes together, and avoid kneading it.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and the butter to firm up, making it easier to roll out and resulting in a flakier crust.
* **Cool the Filling Completely:** This prevents the dough from becoming soggy.
* **Don’t Overfill the Empanadas:** Overfilling will make them difficult to seal and may cause them to burst during baking.
* **Seal the Edges Tightly:** This prevents the filling from leaking out during baking. Crimp the edges firmly with a fork or your fingers.
* **Adjust the Seasoning:** Taste the filling and adjust the seasoning to your liking. Add more salt, pepper, or spices as needed.
* **Experiment with Fillings:** Feel free to experiment with different fillings. Chicken, pork, cheese, and vegetables are all great options.

Variations and Customizations

* **Spicy Empanadas:** Add more chili flakes or a pinch of cayenne pepper to the filling for a spicier kick.
* **Sweet Empanadas:** Use a sweet dough and fill with fruits like apples, peaches, or berries. Sprinkle with cinnamon sugar before baking.
* **Vegetarian Empanadas:** Fill with a mixture of roasted vegetables, cheese, and beans.
* **Chicken Empanadas:** Substitute ground beef with shredded cooked chicken.
* **Cheese Empanadas:** Fill with a mixture of cheese, such as mozzarella, cheddar, and Monterey Jack.
* **Empanadas with Chorizo:** Add chorizo to your beef filling for a smoky and spicy taste.

Serving Suggestions

* **As a Main Course:** Serve warm empanadas with a side salad or a dollop of sour cream or guacamole.
* **As an Appetizer:** Cut the empanadas into smaller pieces and serve as appetizers at a party.
* **As a Snack:** Enjoy a warm empanada as a satisfying snack.
* **With Dipping Sauce:** Serve with a dipping sauce such as chimichurri, salsa verde, or a spicy aioli.

Storage Instructions

* **Refrigerating:** Cooked empanadas can be stored in the refrigerator for up to 3-4 days in an airtight container. Reheat in the oven or microwave before serving.
* **Freezing:** Unbaked or baked empanadas can be frozen for up to 2-3 months. Freeze them on a baking sheet lined with parchment paper, then transfer them to a freezer bag or container. Bake frozen empanadas directly from the freezer, adding a few extra minutes to the baking time.

Nutritional Information (Approximate, per empanada)

* Calories: 350-450
* Protein: 15-20g
* Fat: 20-25g
* Carbohydrates: 30-40g

*Note: Nutritional information may vary depending on the specific ingredients and quantities used.*

Conclusion

Making homemade beef empanadas might seem daunting at first, but with this detailed guide, you’ll be able to create these savory turnovers with confidence. The key is to follow the steps carefully, use quality ingredients, and don’t be afraid to experiment with flavors and fillings. So, gather your ingredients, roll up your sleeves, and get ready to enjoy the deliciousness of homemade beef empanadas! Your family and friends will thank you for it.

Enjoy your freshly baked empanadas! Let me know in the comments below how yours turned out, and share any variations you tried. Happy baking!