Homemade Empanadas

Beef, chicken, lamb, chorizo, spinach, cheese, etc. I love all empanadas. I don’t discriminate. These happen to be ground beef empanadas, my personal favorite. In the video I showed how I prefer them, with boiled eggs and shredded cheddar. I didn’t include that in the recipe because it is optional but definitely add it if you’d like. Whatever you do serve these empanadas with hot sauce. That’s a must

Homemade Empanadas

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Course: Appetizer

Cuisine: Cuban

Prep Time: 10 minutes

Cook Time: 40 minutes

Refrigerate for: 2 hours

Total Time: 50 minutes

Servings: 8 servings

Calories: 414kcal

Author: Julie Maestre

These homemade beef empanadas are flaky and delicious. Customize this recipe with any kind of meat or protein you'd like to change up the flavor!

Ingredients

Dough Recipe

• ▢ 2 1/4 cup all purpose flour
• ▢ 1 1/2 tsp salt
• ▢ 1/2 cup unsalted butter
• ▢ 1 egg
• ▢ 1/3 cup water

Filling Recipe

• ▢ 1 lb ground beef
• ▢ 1/2 small onion finely diced
• ▢ 1/2 green bell pepper finely diced
• ▢ 2 garlic cloves
• ▢ 1/4 cup dry white wine
• ▢ 1 tbsp tomato paste
• ▢ 1/2 tsp chili powder *optional*
• ▢ 1 tsp granulated garlic
• ▢ 1/2 tsp cumin
• ▢ 2 tsp sazon
• ▢ 1 tsp oregano
• ▢ pinch red chili flakes
• ▢ 1/2 cup tomato sauce
• ▢ 1/2 cup water
• ▢ 1/4 cup raisins optional

Instructions

• Slice the unsalted cold butter into 1 inch pieces
• Place all purpose flour and salt into a food processor and pule it a few times.
• Add the butter and pulse a few times
• Drizzle the cold water through the feed tube, a tablespoon at a time
• Add the egg and mix until mixture forms a ball
• knead dough with your hands for a couple of seconds on a floured surface and then wrap in plastic and refrigerate for about 1-2 hours
• In the meantime brown the beef in a large skillet over medium high heat, remove any excess oil
• Cook the onions, garlic, and green bell peppers over medium heat until translucent
• Add the beef back into the skillet along with the onions, peppers, and garlic
• Add the dry white wine, tomato paste, chili powder, granulated garlic, cumin, sazon, red chili flakes, oregano, tomato sauce, water, raisins, and salt and pepper.
• Simmer the beef over medium low heat for about 30 minutes or until tender and fully cooked through.
• Roll out the dough to 1/4 inch thick on a floured surface
• Cut out 5 inch rounds and add some meat filling to each round, careful not to overfill it.
• Fold the dough over in half to close the empanada and use a fork to press the edges.
• Fry the empanadas in vegetable oil for about 7-8 minutes or until golden brown
• Serve warm with hot sauce and enjoy

Video

Nutrition

Calories: 414kcal | Carbohydrates: 33g | Protein: 14g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 676mg | Potassium: 339mg | Fiber: 1g | Sugar: 1g | Vitamin A: 560IU | Vitamin C: 8.5mg | Calcium: 30mg | Iron: 3.3mg

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