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

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!

Author: Julie
Prep Time: 120 minutes
Cook Time: 40 minutes
Total Time: 160 minutes
Yield: 4-6 servings
Category: Appetizer
Cuisine: Mexican

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