MAKE BEEF EMPANADAS AT HOME
This is the best empanada recipe you can quickly and easily try at home. This is also a very easy empanada recipe for all those who would like to make beef empanadas at home.
- Empanadas: 15
- Prep time: 20 mins
- Total time: 2 hrs.
For the dough
- 3 cups - All-purpose flour (more for the surface)
- 1 tsp. - Kosher salt
- 1 tsp. - Baking powder
- ½ cups - Cold butter, cut into cubes
- ¾ cups - Water
- 1 - Large egg
For the beef filling
- 1 tbsp. - Extra-virgin olive oil
- 1 - Chopped yellow onion
- 2 - Cloves minced garlic
- 1 lb. - Ground beef
- 1 tbsp. - Tomato paste
- 1 tsp. - Oregano
- 1 tsp. - Alcoeats Cumin Powder
- ½ tsp. - Paprika
- Kosher salt
- Freshly ground black pepper
- ½ cups - Chopped tomatoes
- ½ cups - Chopped and pickled jalapeños
- 1-¼ cups - Shredded Cheddar cheese
- 1-¼ cups - Shredded Monterey Jack cheese
- Egg wash, for brushing
- Freshly chopped cilantro (for garnishing)
- Sour cream (while serving)
For making the dough
- Mix the flour, baking powder, and salt thoroughly in a large bowl. Cut the butter into the flour using your hands or a pastry cutter until they’re pea-sized pieces. Add water and egg and mix well till you form a dough. Spread the dough out on a lightly floured surface and knead it until it gets smooth (about 5 minutes).
- Wrap the kneaded dough in plastic wrap. Move it into the fridge and let it refrigerate it for at least 1 hour.
- Preheat your oven to 400°F and line two large baking sheets with parchment paper.
- Heat some oil in a large skillet on medium heat. Add the chopped onion and cook until it turns soft, or for about 5 minutes.
- Add garlic and cook until fragrant, or just a minute more.
- Add the ground beef and cook, breaking the meat chunks up with a wooden spoon, until the meat is no longer pink (or about 5 minutes). Drain the excess fat.
- Return the pan to medium heat, and stir the tomato paste into the beef.
- Add the cumin, oregano, and paprika, and season with pepper and salt.
- Add the jalapeños and tomatoes and cook till it gets completely cooked through, or about 3 minutes. Remove the pan from the heat. Let it cool off a bit.
- Place the dough on a lightly floured surface and divide it into half. Roll one half out to ¼-inch thick. Take a round cookie cutter and cut rounds out from the dough. Repeat with the remaining dough.
- Lightly moisten the outer edge of the rounded dough with water and place around 2 tablespoons of the beef filling in the center and top it off with cheddar and Monterey.
- Fold the dough in half across the filling. Crimp its edges together. Repeat with the remaining dough and filling.
- Place your empanadas on the prepared baking sheets and brush them with the egg wash. Bake empanadas till they turn golden, and the filling is warmed through (about 25 minutes).
- Garnish delicious empanadas with cilantro and serve with sour cream.
FREQUENTLY ASKED QUESTIONS
The word 'Empanada' comes from 'Empanar' which means 'to coat or wrap in bread', in Spanish. The earliest mention of empanadas by this name is in a cookbook from the 1520s written in Catalan! The original empanadas looked like pies that were sliced into single pieces, but the basic concept of empanadas has remained the same ever since.
Beef Empanadas are loaded with a delicious and hearty mix of ground beef and boiled potatoes. Then you have veggies galore like onions, peas, carrots, and celery too. You also have garlic and plenty of warm flavorful spices. There’s even a touch of beef stock added in to make the ground beef empanada filling from drying out.
Beef Empanadas are said to have their origins in Spain and Portugal. They first appeared on the scene in Medieval Iberia during the Moorish invasions.
Most of the time beef empanadas are either baked or deep-fried, though they can also be cooked on a grill or griddle. You can buy ready-made empanada discs at most Latin grocery stores, but then you can easily make the dough at home too.
It depends on the filling. Empanadas with a meat-based filling have a savory taste, while those with a cheese or vegetable filling will taste milder. The dough of an empanada is usually buttery or flaky, and the general taste of empanadas will be determined by both, the fillings as well as the cooking method.
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