Simple Recipes for Every Day
Beef Empanadas
- Serves: 10
- Prep Time: 30 min
- Cook Time: 55 min
Ingredients
Empanada Dough
- 2 ½ cups all purpose flour
- ½ teaspoon sea salt
- ½ cup (1 stick) unsalted butter, chilled, cut into ¼- inch cubes
- 2 large eggs, room temperature
- ⅓ cup ice water, plus more as needed
Beef Filling
- 1 medium russet potato, peeled and cut into ⅓-inch diced (about 1½ cups)
- ¾ pound 80/20 ground beef
- ½ medium yellow onion, grated
- 1 medium carrot, grated
- 1 celery rib, minced
- 2 garlic cloves, minced
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup frozen peas, thawed
- ¾ cup beef stock
Ingredients
Empanada Dough
- 2 ½ cups all purpose flour
- ½ teaspoon sea salt
- ½ cup (1 stick) unsalted butter, chilled, cut into ¼- inch cubes
- 2 large eggs, room temperature
- ⅓ cup ice water, plus more as needed
Beef Filling
- 1 medium russet potato, peeled and cut into ⅓-inch diced (about 1½ cups)
- ¾ pound 80/20 ground beef
- ½ medium yellow onion, grated
- 1 medium carrot, grated
- 1 celery rib, minced
- 2 garlic cloves, minced
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup frozen peas, thawed
- ¾ cup beef stock
Method
- Make the empanada dough. In a food processor, combine the flour and salt. Pulse until combined, about 5 times. Add the butter, 1 egg and the ice water. Pulse until the mixture resembles coarse crumbs with some larger butter pieces, about 20 pulses. If the dough seems too dry, add more ice water 1 tablespoon at a time, pulsing until the dough just comes together.
- Turn the dough out onto a work surface and shape into a ball. Wrap tightly in plastic wrap and place in the refrigerator for at least 30 minutes.
- Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Add the diced potato and cook until just tender, 3 to 4 minutes. Drain.
- Heat a large skillet set over medium-high heat. Add the ground beef, onion, carrots and celery. Cook, breaking up the meat with a wooden spoon, until the beef is browned and the vegetables are softened, 8 to 10 minutes.
- Stir in the cooked potatoes, garlic, chili powder, cumin, cinnamon, salt, pepper, peas, and beef stock. Cook, stirring occasionally, until most of the liquid has been absorbed and the mixture holds together, about 5 minutes. Remove from heat and let cool slightly.
- Preheat the oven to 375°F with a rack in the center position. Line a rimmed sheet pan with parchment paper. Remove the dough from the refrigerator and divide it into 10 equal pieces (about 2.2-ounces each). On a lightly floured surface, roll each piece into a thin circle about 7-inches in diameter.
- Place a heaping ⅓ cup of the beef filling on one half of each dough circle, leaving a ½-inch border. In a small bowl, beat the remaining egg with 1 tablespoon water to make an egg wash. Using a pastry brush, brush the exposed edge of the dough with egg wash. Fold the dough over the filling to create a half-moon shape. Using a fork, firmly press the edges to seal or crimp decoratively by hand.
- Arrange the empanadas on the prepared sheet pan. Brush the tops with the remaining egg wash. Bake for 30 to 35 minutes, or until deep golden brown.
- Let cool for 5 minutes before serving.
Notes
These empanadas freeze beautifully! After baking and cooling completely, wrap individually in plastic wrap and freeze for up to 3 months. Reheat from frozen in a 300°F oven for 15 minutes, or until warmed through.