Description
Beef Empanadas are a delicious handheld pastry filled with a flavorful mixture of seasoned ground beef, onions, garlic, and aromatic spices. These homemade baked empanadas feature a buttery, flaky crust and a savory filling that makes them perfect for appetizers, snacks, lunch, or party platters. Serve them warm with chimichurri or your favorite dipping sauce for an irresistible meal.
Ingredients
For the Empanada Dough
- 3 cups all-purpose flour
- ¼ to ½ teaspoon salt
- 6 ounces (170 g) unsalted butter, cold and cubed
- 1 egg
- ¼ to ½ cup water (adjust as needed)
For the Beef Filling
- 4 tablespoons butter or oil
- 1 white onion, diced
- 2–3 garlic cloves, minced
- 1 tablespoon dried oregano
- 2–3 teaspoons ground cumin
- 2 teaspoons achiote (annatto) powder
- 1 pound ground beef
- Salt, to taste
- Black pepper, to taste
- 1 beaten egg (for egg wash)
For Serving
- Chimichurri sauce or your favorite dipping sauce
Instructions
- Combine flour and salt in a food processor.
- Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the egg and slowly add water until a soft dough forms.
- Divide the dough into two discs and chill if desired.
- Roll out the dough and cut into round circles.
- Heat butter or oil in a skillet over medium heat.
- Cook onions until softened.
- Stir in garlic and cook for 1 minute.
- Add oregano, cumin, achiote, salt, and pepper.
- Add ground beef and cook until fully browned.
- Let the filling cool completely.
- Place a spoonful of filling in the center of each dough circle.
- Fold the dough over and seal the edges with your fingers or a fork.
- Chill assembled empanadas for 30 minutes if possible.
- Preheat the oven to 400°F (200°C).
- Arrange empanadas on a lined baking sheet.
- Brush each with beaten egg.
- Bake for about 20 minutes until golden brown.
- Serve warm with chimichurri sauce.
Notes
- Serve warm with chimichurri, salsa, or garlic aioli.
- Pair with fresh salad, rice, or roasted vegetables.
- Great for lunch boxes, picnics, and parties.
- Cool completely before storing.
- Refrigerate in an airtight container for up to 4 days.
- Freeze baked or unbaked empanadas for up to 3 months.
- Reheat in a 350°F oven for 10–15 minutes.
- Avoid microwaving if you want to keep the crust crispy.