Authentic Beef Empanadas
Flaky pastry filled with seasoned ground beef, onions, and spices, baked to golden perfection.
30 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1/4 cup cold water
- 1 egg, beaten (for egg wash)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 lb ground beef
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 2 tbsp chopped green olives
- 1 hard-boiled egg, chopped (optional)
Nutrition Facts
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Instructions
Make the dough: In a large bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add water until dough comes together. Knead briefly, wrap in plastic, and refrigerate for 30 minutes.
Prepare filling: Heat olive oil in a pan over medium heat. Sauté onions until translucent, then add garlic and cook for 30 seconds. Add ground beef, breaking it up as it browns.
Season the beef: Stir in cumin, paprika, chili powder, salt, and pepper. Cook until beef is fully browned. Remove from heat and mix in chopped olives and hard-boiled egg if using. Let cool.
Assemble empanadas: Preheat oven to 375°F (190°C). Roll out dough to 1/8-inch thickness. Cut into 5-inch circles. Place 1-2 tbsp filling in center of each circle.
Fold and seal: Fold dough over filling to create half-moons. Crimp edges with a fork or fold and twist to seal. Brush tops with beaten egg for golden color.
Bake: Place empanadas on parchment-lined baking sheet. Bake for 20-25 minutes until golden brown. Let cool slightly before serving.
Chef's Tips
- Chilling the dough makes it easier to work with and results in flakier pastry.
- For extra flavor, add a pinch of sugar and a splash of vinegar to the dough.
- Make ahead: Assemble empanadas and freeze before baking. Bake from frozen, adding 5-10 minutes to cooking time.
- Alternative fillings: Try chicken, cheese, or spinach and mushroom variations.
- Serve with chimichurri sauce or salsa for dipping.
- For authentic texture, use lard instead of butter in the dough.
