Baked Beef Empanadas (With Homemade Dough)
sandravalvassori.com
Empanadas are one of the most beloved finger foods across Latin America and they are a lot easier to make at home than you might think. This recipe starts with a tender, buttery dough that comes together quickly and is absolutely foolproof. It wraps around my favourite filling: a savory picadillo of ground beef, onions, peppers, and spices. This baked version delivers all the flavor of traditional fried empanadas with less fuss and mess, and comes with all the tips you need to prep ahead, including freezing for later.
Servings: 12 - 15 empanadas
Ingredients
For the Dough
- 3 cups (360g) all-purpose flour
- ½ teaspoon salt
- 1 1/2 stick (170g) room temperature butter (see notes)
- 1 large egg
- ⅓ cup room temperature water
For the Filling
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion finely chopped (about 1 1/2 cups)
- Kosher salt and freshly ground black pepper
- 3 garlic cloves minced
- 1 small red bell pepper finely chopped (about 1 cup)
- 1/2 green bell pepper finely chopped (about 3/4 cup)
- 2 pounds lean ground beef
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 1/2 cup dry white wine (optional)
- 1/2 cup chicken broth (or water)
- 1/2 cup pimento-stuffed olives, thinly sliced
Egg Wash
- 1 egg
- 2 Tabelspoons water
Instructions
For The Dough
- Add the flour and salt to the bowl of food processor. Pulse a few times to combine. Add the butter and pulse 5 or 8 times just until butter is crumbly. Add the egg and water and process until the dough starts forming a ball, about 15 seconds. Do not over-mix. If the dough seems a little dry, add a few tablespoons more water.
- Transfer the dough onto a lightly floured surface and shape into a smooth ball. Divide the dough in half and flatten slightly into two round discs. Wrap each half in plastic and refrigerate for at least 30 minutes or up to 24 hours.
For The Filling
- In a large skillet, heat the oil over medium heat. Add the onion and season with a pinch of salt. Cook, stirring occasionally, until very soft, about 6-7 minutes. Stir in the red pepper, green pepper and garlic and cook for 3 minutes.
- Add the ground beef and cook, breaking up the chunks, until lightly browned and no longer pink, about 5 minutes. Stir in the tomato paste, oregano, cumin, bay leaves, 1 teaspoon salt and 1/4 teaspoon pepper. Cook for another minute, or so.
- Pour in wine (if using) and chicken broth, stir, and bring the mixture to a simmer. Cover, and cook over medium-low heat for 20 minutes, stirring occasionally. Uncover the pan, remove the bay leaves and add the olives. Cook, uncovered, until the meat has absorbed most of the juices, about 5 minutes. Taste for seasoning and add a pinch more salt and/or spices, if needed.
- Transfer beef mixture to a baking dish to cool completely (if possible, place in refrigerator until chilled).
To Assemble
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Lightly flour a work surface. Working with one half of the dough at a time, use a rolling pin to roll out dough evenly to roughly 1/8-inch thick. To cut out the empanada rounds, use a 5 or 6-inch round cutter, a small plate, or any circular template you have on hand. Reroll the scraps of dough left behind to cut out more circles. Repeat with the remaining half of the dough. (You can also roll out individual balls—simply cut out small pieces that way about 2.2 ounces each.)
- Place 2 generous tablespoons of the cooled beef filling in the center of each dough circle. Be careful not to overfill or the empanadas will not seal properly.
- To ensure the empanada seals well, use your finger tip to moisten outer edge of each round with water. Carefully fold the dough over the filling to form a half-moon shape. Gently press the edges together.
- Crimp the sealed edges of the empanada with the tines of a fork or pleat them for a more Argentian-classic look.
- Place the empanadas on prepared baking sheet. In a small bowl, lightly beat the egg and water. Brush the tops lightly with egg wash and bake until golden, about 20 - 25 minutes. Let cool 5 to 10 minutes before serving. Serve as is or with a dipping sauce such as salsa, aioli, or guacamole.
Notes
- Butter: If your butter is cold, you can soften it for about 20 seconds on power level 2. Even if it melts a little, that's ok.
- TIPS:
- Let the filling cool completely. Always allow the beef picadillo filling to cool before assembling your empanadas. Warm filling can soften the dough, making it harder to handle and more likely to tear.
- Resist the urge to overfill. Too much filling can cause the empanadas to burst as they bake. For best results, portion the filling ahead of time so each empanada gets an even amount.
- Seal them well. A tight seal keeps the filling neatly inside and makes the empanadas easier to eat. You can fold and pleat the edges, roll them over, or simply press with the tines of a fork—just be sure the edges are securely closed.
- Keep the dough covered while you work. Empanada dough can dry out quickly. Keep unused dough and rolled discs covered with a clean kitchen towel or plastic wrap while assembling.
- Roll the dough thin, but not too thin. Aim for a thin, even dough that’s sturdy enough to hold the filling without tearing. This ensures a tender bite without overpowering the filling.
- Brush with egg wash for a golden finish. Brushing the empanadas with egg wash before baking gives them a beautiful golden color and a lightly crisp exterior.