Empanadas Recipe

Cheesy Beef Empanadas

Upgrade your dinner game with this recipe for cheesy beef empanadas from Delish.com! They’re hard to resist.

Prep: 20min

Total: 2h

Yield: 15

Nutrition Facts: calories 4783 Calories, Fat 300 g, Saturated Fat 153 g, Trans Fat 11 g, Cholesterol 1030 mg, Sodium 4137 mg, Carbohydrate 302 g, Fiber 18 g, Sugar 14 g, Protein 198 g

Ingredients:

• 3 c. all-purpose flour, plus more for surface
• 1 tsp. kosher salt
• 1 tsp. baking powder
• 1/2 c. cold butter, cut into cubes
• 3/4 c. water
• 1 large egg
• 1 tbsp. extra-virgin olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 lb. ground beef
• 1 tbsp. tomato paste
• 1 tsp. oregano
• 1 tsp. cumin
• 1/2 tsp. paprika
• Kosher salt
• Freshly ground black pepper
• 1/2 c. chopped tomatoes
• 1/2 c. chopped pickled jalapeños
• 1 1/4 c. shredded Cheddar
• 1 1/4 c. Shredded Monterey Jack
• Egg wash, for brushing
• Freshly chopped cilantro, for garnish
• Sour cream, for serving

Instruction:

1. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. Garnish with cilantro and serve with sour cream.
3. Garnish with cilantro and serve with sour cream.

Beef Empanadas

Made with an easy homemade dough and an irresistible savory beef filling, these beef empanadas are a winner.

Prep: 40min

Total: 1h25min

Yield: 10 – 12 serving(s)

Ingredients:

• 1/2 c. unsalted butter, melted and slightly cooled
• 3/4 c. warm water
• 1 large egg
• 3 1/2 c. all-purpose flour
• 1 1/2 tsp. salt
• 2 tbsp. olive oil
• 2 tsp. ground cumin
• 1/2 sweet onion, diced
• 4 cloves garlic, minced
• 1/2 red bell pepper, diced
• 1/2 lb. ground beef
• 1/2 c. green olives, drained and chopped
• 1 jalapeño, finely chopped
• 2 tbsp. tomato paste
• 2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 2 tsp. smoked paprika
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. cayenne pepper (optional)
• 1 large egg, beaten

Instruction:

1. For the dough: In a large bowl, whisk together the melted butter, water, and egg until combined. Add the flour and the salt. Using a silicone spatula or wooden spoon, gradually stir the mixture together until a sticky dough starts to form. Turn out onto a well floured surface and knead until smooth, about 2 minutes. Wrap in plastic wrap and refrigerate for 1 hour.
2. For the filling: In a large skillet, heat the oil over medium-high heat until shimmering. Add the cumin, and cook, stirring constantly, until very fragrant, about 1 minute. Add the onion and garlic. Cook, stirring frequently, until starting to soften, about 5 minutes. Stir in the bell pepper and cook until softened, about 5 minutes more.
3. Add the ground beef. Cook, stirring occasionally, until browned, about 6 minutes. Reduce the heat to medium-low. Stir in the olives, jalapeño, tomato paste, oregano, thyme, smoked paprika, salt, and pepper. Let simmer for a few minutes. Taste and adjust seasoning if needed, adding the cayenne if more spice is desired. Transfer to a plate and let cool completely.
4. Preheat the oven to 375°. Roll the dough to be about 1/8-inch thick. Using a 4-inch round cutter (or a bowl about 4 inches in diameter), cut circles from the dough. Dip your finger in water and run it around the edge of each dough circle to moisten it. Place 1 1/2 tablespoons of filling in the center of each dough round. Fold the rounds in half, over the filling, until the edges meet up. Use a fork dipped in flour to crimp the edge closed. Gather any remaining dough scraps and knead them to come together in one piece. Re-roll the dough and repeat cutting, filling and crimping. (Only re-roll one time).
5. Place the empanadas on 2 parchment lined baking sheets about 1 inch apart. Brush the tops of the empanadas with the beaten egg. Bake until golden brown, 25 to 30 minutes.

Easy Beef Empanadas

These Easy Beef Empanadas use flaky pie crust and ground beef to create the perfect dinner. Ready in about 30 minutes, they make a great weeknight meal!

Prep: 15min

Total: 30min

Serving Size: 1

Nutrition Facts: calories 409 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 118 milligrams cholesterol, Fat 24 grams fat, Fiber 1 grams fiber, Protein 29 grams protein, Saturated Fat 10 grams saturated fat, servingSize 1, Sodium 433 milligrams sodium, Sugar 2 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 11 grams unsaturated fat

Ingredients:

• 1 package of pre-made pie crust (2 rolls)
• 1 pound of lean ground beef – I use 90% lean, however 80% or less will work – just drain off the excess fat before continuing.
• 1/4 cup diced yellow onion
• 1/2 medium diced bell pepper, any color
• 1 teaspoon cumin
• 1 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon chili powder
• 1 cup Mexican blended cheese
• 1 egg

Instruction:

1. Preheat oven to 350*F
2. Prepare a cookie sheet with a baking mat, non-stick foil, parchment paper or oil. Set aside.
3. In a large skillet cook ground beef, onions and bell pepper until beef is cooked through, onions are translucent and peppers are soft.
4. Drain any excess fat.
5. Add cumin, garlic, salt, pepper, and chili powder to ground beef mixture and cook for 2 minutes.
6. Remove from hot burner.
7. Roll out pie crusts. Using a bowl similar to a cereal bowl, trace circles onto each pie crust. I can get 3 per crust. A smaller bowl will result in more circles.
8. With leftover pie crust, mix together and roll out and continue cutting circles, until all dough is used. I can get 8 total.
9. Lay a pie crust circle down. on prepared cookie sheet. Add 2 – 3 Tablespoons of filling to the middle of the circle. Top with 1 Tablespoon a cheese.
10. Fold pie crust circle in half, keeping the filling inside, and press edges down with a fork.
11. Repeat steps 9 and 10 for all empanadas.
12. Arrange empanadas on cookie sheet.
13. Beat egg in a small bowl and brush on top of each empanada.
14. Bake for 12 – 15 minutes or until tops are golden.
15. Remove from oven and serve with your favorite salads, salsas and guacamole.

Argentinian Beef Empanadas

The addition of green olives and raisins to the filling in these baked beef empanadas complements the rich flavors of the cumin, paprika oregano, and cayenne.

Yield: Makes about 36

Ingredients:

• 3 Tbsp. extra-virgin olive oil, divided
• 2 lb. ground beef (20% fat)
• 2 medium onions, chopped
• 2 small red bell peppers, seeded, chopped
• Kosher salt, freshly ground pepper
• 3 Tbsp. ground cumin
• 2 Tbsp. sweet paprika
• 1 Tbsp. dried oregano
• ¼ tsp. cayenne pepper
• 1½ cups low-sodium chicken stock or broth
• 2 tsp. sugar
• ½ cup raisins
• 3 packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)
• ½ cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise, divided

Instruction:

1. Heat 2 Tbsp. oil in a large pot over high. Cook 2 lb. ground beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
2. Reduce heat to medium and cook 2 medium onions, chopped, 2 small red bell peppers, seeded, chopped, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add 3 Tbsp. ground cumin, 2 Tbsp. sweet paprika, 1 Tbsp. dried oregano, and ¼ tsp. cayenne pepper and cook, stirring, until fragrant, about 1 minute. Add 1½ cups low-sodium chicken stock or broth and reserved beef along with any accumulated juices to pot. Stir in 2 tsp. sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in ½ cup raisins. Transfer to a medium bowl, cover, and chill at least 3 hours. Do Ahead: Beef filling can be made 3 days ahead. Keep chilled.
3. Preheat oven to 375°. Let 3 packages Puff Pastry Dough for Empanadas sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round.
4. Top with 2 olive halves. Brush water around half of outer edge of each round.
5. Using plastic divider to help you, fold round over filling and pinch edges to seal.
6. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1″ apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).
7. Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes. Do Ahead: Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.

The Ground BEEF Empanadas everyone should learn how to make, Easy empanada recipe

FAQ

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