Homemade Beef Empanadas (Baked or Fried)
Classic Latin-American hand pies with seasoned ground beef and cheese
KEY INFO
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 12-15 empanadas
- Difficulty: Moderate
- Dietary: Contains meat, dairy, gluten
EQUIPMENT NEEDED
- Large skillet
- Baking sheet
- Rolling pin
- 4-inch round cookie cutter (or bowl)
- Fork
- Pastry brush
Alternative: Use a food processor for dough mixing
INGREDIENTS
For the Filling:
- 1 pound (450g) ground beef
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup (100g) shredded cheddar cheese
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Dough:
- 3 cups (375g) all-purpose flour
- 1 teaspoon salt
- 1 cup (230g) cold butter, cubed
- 2 eggs (1 for dough, 1 for egg wash)
- ⅓ cup (80ml) cold water
Alternative: Use store-bought pie crust or puff pastry
METHOD
1. Make the Filling:
- Brown beef in skillet over medium-high heat (8-10 minutes).
- Add onions and garlic, cook until softened.
- Stir in spices and tomato paste.
- Mix in cheese, let cool completely.
2. Prepare Dough:
- Mix flour and salt.
- Cut in cold butter until crumbly.
- Add 1 beaten egg and cold water.
- Knead until smooth.
- Chill for 30 minutes.
3. Assembly:
- Roll dough to ¼-inch thickness.
- Cut 4-inch circles.
- Place 2 tablespoons filling in center.
- Fold and seal edges with fork.
- Brush with beaten egg.
4. Cooking Options:
- To Bake: 400°F (200°C) for 15-20 minutes until golden.
- To Fry: 350°F (175°C) oil for 3-4 minutes per side.
CRUCIAL TIPS:
- Let filling cool completely before assembly.
- Don’t overfill – it will leak.
- Seal edges firmly with fork tines.
- Visual doneness: Golden brown, no pale spots.
STORAGE & VARIATIONS
Storage:
- Refrigerate up to 3 days.
- Freeze uncooked for 3 months.
- Reheat at 350°F for 10 minutes.
Common Variations:
- Ground chicken or turkey.
- Add diced potatoes.
- Spicy version: add jalapeños.
- Vegetarian: use beans and corn.
Remember: Empanadas should be served hot with your favorite sauce – I recommend chimichurri or guacamole for authentic flavor!
