Savory Beef-Stuffed Empanadas
Ingredients:
For the Dough:
3 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1 large egg
3/4 cup cold water
1 tablespoon white vinegar
For the Filling:
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup green olives, sliced
1/2 cup diced tomatoes
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/4 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
1 large egg (for egg wash)
Directions:
Prepare the Dough:
In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, water, and vinegar. Gradually add to the flour mixture, stirring until the dough comes together.
Turn the dough onto a lightly floured surface and knead briefly. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the Filling:
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the chopped onion and garlic to the skillet and cook until softened, about 3 minutes.
Stir in the green olives, diced tomatoes, cumin, smoked paprika, oregano, and crushed red pepper flakes (if using). Season with salt and pepper. Cook for another 5 minutes, then remove from heat and let cool.
Assemble the Empanadas:
Preheat your oven to 375°F (190°C).
Roll out the dough on a floured surface to about 1/8-inch thickness. Cut out circles using a 4-inch round cutter.
Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together to seal. Crimp the edges with a fork for a decorative finish.
Transfer the empanadas to a baking sheet lined with parchment paper.
Bake:
Brush the empanadas with the beaten egg to give them a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Serve:
Let the empanadas cool slightly before serving.
Serve warm with your favorite dipping sauce or salsa.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 55 minutes (including chilling time)
Kcal: 250 kcal | Servings: 12 empanadas
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