How to Make Classic Beef Empanadas
Imagine biting into a warm, flaky pastry filled with a savory mixture of seasoned ground beef, sweet raisins, and tangy olives. Classic beef empanadas are not just a meal; they are a culinary journey that transports you straight to the heart of Latin cuisine. These delightful hand pies are perfect for any occasion, whether as a snack, appetizer, or main dish. With a buttery crust and a flavorful filling, knowing how to make classic beef empanadas is a skill that will impress friends and family alike. Let’s dive into this delicious recipe and discover how to create these mouthwatering treats at home!
The Upside of How to Make Classic Beef Empanadas
Making your own empanadas offers numerous benefits. First, the flavor is unmatched; homemade fillings can be customized to your taste. Second, they are perfect for meal prepping, as you can make a large batch and freeze them for later. Lastly, this recipe is versatile, allowing you to experiment with different fillings or spices. The satisfaction of crafting your own empanadas from scratch is a rewarding experience that brings a little bit of joy to the kitchen.
What Goes In
To create these classic beef empanadas, you will need the following ingredients:
- 1 tablespoon extra virgin olive oil
- 1 cup finely chopped onion (about 1 medium)
- 1 cup finely chopped green bell pepper (about 1 large)
- 1.5 pounds 85% lean ground beef
- 1 teaspoon ground cumin
- 1 cup pimento-stuffed green olives, sliced
- 1 cup golden raisins
- 2 teaspoons honey
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- Several dashes of hot sauce, to taste
- 3 large eggs, separated
- 1 cup (2 sticks) unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1/2 cup heavy whipping cream
- 3 cups all-purpose flour (plus more for rolling dough)
- 1 teaspoon Kosher salt
- Lime wedges, for serving
Equipment & Tools
Gather the following equipment to ensure a smooth cooking experience:
- Large skillet: For sautéing the filling ingredients.
- Mixing bowls: For combining the dough and filling.
- Rolling pin: To roll out the dough to the perfect thickness.
- Cookie cutter or glass: To cut out dough circles.
- Baking sheet: To bake the empanadas.
- Parchment paper: To line the baking sheet and prevent sticking.
- Pastry brush: For applying egg wash on the empanadas.
From Start to Finish: How to Make Classic Beef Empanadas
Now that you have all your ingredients and tools ready, let’s get started on the step-by-step process of making classic beef empanadas.
Step 1: Prepare the Filling
In a large skillet, heat the 1 tablespoon of extra virgin olive oil over medium heat. Add the 1 cup of finely chopped onion and 1 cup of finely chopped green bell pepper, sautéing until both are soft and fragrant, about 5 minutes.
Step 2: Cook the Beef
Add the 1.5 pounds of ground beef to the skillet, breaking it apart with a spoon. Season with 1 teaspoon of ground cumin, 1 teaspoon of Kosher salt, 1/4 teaspoon of freshly ground black pepper, and several dashes of hot sauce to taste. Cook until the beef is browned and fully cooked, about 8-10 minutes.
Step 3: Add the Sweet and Savory Elements
Once the beef is cooked, stir in the 1 cup of sliced pimento-stuffed green olives, 1 cup of golden raisins, and 2 teaspoons of honey. Mix well and remove the skillet from heat. Let the filling cool while you prepare the dough.
Step 4: Make the Dough
In a large mixing bowl, combine the 3 cups of all-purpose flour and 1 teaspoon of Kosher salt. In another bowl, mix together the 1 cup of unsalted butter and 8 ounces of cream cheese until smooth. Add the 3 large egg yolks and 1/2 cup of heavy whipping cream, mixing until well combined.
Step 5: Combine and Knead
Gradually add the dry ingredients to the wet mixture, stirring until a dough starts to form. Turn it out onto a floured surface and knead gently until smooth and elastic, about 2-3 minutes. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 6: Roll Out the Dough
Once the dough is chilled, preheat your oven to 375°F (190°C). On a floured surface, roll out the dough to about 1/8 inch thick. Use a cookie cutter or a glass to cut out circles of dough about 4-5 inches in diameter.
Step 7: Fill the Empanadas
Place about 1-2 tablespoons of the cooled filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges together to seal. You can crimp the edges with a fork for a decorative touch.
Step 8: Brush with Egg Wash
In a small bowl, beat the 3 large egg whites until frothy. Brush the tops of the empanadas with the egg wash for a golden finish.
Step 9: Bake the Empanadas
Arrange the filled empanadas on a parchment-lined baking sheet and bake in the preheated oven for 25-30 minutes or until golden brown.
Step 10: Serve and Enjoy
Remove from the oven and let cool slightly. Serve warm with lime wedges on the side for squeezing over the empanadas. Enjoy every flaky, savory bite!
Variations by Season
Feel free to get creative with your empanadas based on seasonal ingredients:
- Spring: Add fresh herbs like cilantro and diced tomatoes for a refreshing twist.
- Summer: Incorporate sweet corn and diced jalapeños for a spicy summer flavor.
- Fall: Use ground turkey with pumpkin puree and spices for a warm, autumnal filling.
- Winter: Mix in roasted vegetables like butternut squash and kale for a hearty option.
Behind-the-Scenes Notes
Making classic beef empanadas can be a fun family activity! Get the kids involved by letting them help with filling the empanadas or crimping the edges. You can also experiment with different fillings; shredded chicken, cheese, or even vegetables can work beautifully. Don’t be afraid to play with flavors and make this recipe your own!
Make-Ahead & Storage
If you’re looking to save time, you can make the filling a day in advance and refrigerate it. The dough can also be prepared ahead of time and stored in the fridge for up to 2 days. For freezing, assemble the empanadas unbaked, place them on a baking sheet, and freeze until solid. Then transfer them to a freezer bag. When you’re ready to enjoy, bake them straight from the freezer, adding a few extra minutes to the baking time.
How to Make Classic Beef Empanadas FAQs
Can I use a different type of meat for the filling?
Absolutely! You can substitute ground chicken, turkey, or even a mix of vegetables for a vegetarian option.
What if I can’t find pimento-stuffed olives?
You can use regular green olives or black olives. Just be sure to adjust the seasoning to your taste.
How do I know when the empanadas are done baking?
They should be golden brown and flaky on top. If you tap on the crust, it should sound hollow.
Can I make the dough ahead of time?
Yes! The dough can be made and stored in the refrigerator for up to 2 days or frozen for longer storage. Just make sure to wrap it well.
Cook This Next
If you enjoyed learning how to make classic beef empanadas, you might also want to try:
- Vegetable Samosas – A delightful Indian snack with spiced potatoes and peas.
- Chicken Pot Pie – Comfort food at its finest with a creamy filling encased in flaky crust.
- Spinach and Feta Puffs – Savory pastries filled with a delicious spinach and cheese mixture.
- Mini Quiches – Bite-sized quiches perfect for brunch or a light snack.
Final Bite
Now that you’ve mastered how to make classic beef empanadas, you’ll have a delicious recipe to share at gatherings, parties, or cozy dinners at home. These golden, flaky pockets are sure to be a crowd-pleaser. Whether you savor them fresh from the oven or enjoy them as leftovers, each bite will remind you of the joy of homemade comfort food. So roll up your sleeves, gather your ingredients, and enjoy the delightful experience of making empanadas from scratch!
How to Make Classic Beef Empanadas
Ingredients
Equipment
Method
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and finely chopped green bell pepper, sautéing until both are soft and fragrant, about 5 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon. Season with ground cumin, Kosher salt, freshly ground black pepper, and several dashes of hot sauce to taste. Cook until the beef is browned and fully cooked, about 8-10 minutes.
- Once the beef is cooked, stir in the sliced pimento-stuffed green olives, golden raisins, and honey. Mix well and remove the skillet from heat. Let the filling cool while you prepare the dough.
- In a large mixing bowl, combine the all-purpose flour and Kosher salt. In another bowl, mix together the unsalted butter and cream cheese until smooth. Add the egg yolks and heavy whipping cream, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough starts to form. Turn it out onto a floured surface and knead gently until smooth and elastic, about 2-3 minutes. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Once the dough is chilled, preheat your oven to 375°F (190°C). On a floured surface, roll out the dough to about 1/8 inch thick. Use a cookie cutter or a glass to cut out circles of dough about 4-5 inches in diameter.
- Place about 1-2 tablespoons of the cooled filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges together to seal. You can crimp the edges with a fork for a decorative touch.
- In a small bowl, beat the egg whites until frothy. Brush the tops of the empanadas with the egg wash for a golden finish.
- Arrange the filled empanadas on a parchment-lined baking sheet and bake in the preheated oven for 25-30 minutes or until golden brown.
- Remove from the oven and let cool slightly. Serve warm with lime wedges on the side for squeezing over the empanadas. Enjoy every flaky, savory bite!
Notes
- Make the filling a day ahead for added flavor.
- Experiment with different fillings, such as shredded chicken or vegetables.
- For freezing, assemble unbaked empanadas and freeze until solid.
