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 mustPrint
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!
- Prep Time: 120 minutes
- Cook Time: 40 minutes
- Total Time: 160 minutes
- Yield: 4-6 servings 1x
- Category: Appetizer
- Cuisine: Mexican
- 2 1/4 cup all purpose flour
- 1 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 egg
- 1/3 cup water
- 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)
- 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