Description
These homemade beef empanadas feature a savory ground beef filling with vegetables and spices, wrapped in a buttery, flaky dough. Perfect as a snack, appetizer, or main dish for any occasion.
Ingredients
Scale
- 1 cup water
- 1 1/2 sticks (170 grams) unsalted butter
- 2 3/4 cups (349 grams) all-purpose flour
- 2 teaspoons salt
- Pinch of paprika
- 3 tablespoons olive oil (divided)
- 1 pound ground beef (85-90% lean)
- 1 small yellow onion, peeled and minced
- 1/2 red bell pepper, finely diced
- 1/2 green bell pepper, finely diced
- 1/2 cup frozen peas
- 2 cloves garlic, finely minced
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground cumin
- 1/4 cup beef broth
- 1–2 tablespoons tomato paste
- 1 small russet potato, peeled, finely diced, and boiled
- 3 scallions, chopped
- 1/2 cup shredded Monterey Jack or Mexican blend cheese (optional)
- 1 egg (for egg wash)
- 3 tablespoons water (for egg wash)
Instructions
- In a saucepan, heat water and butter until melted. In a bowl, whisk flour, salt, and paprika. Make a well and pour in butter mixture gradually, mixing to form a wet dough. Wrap and refrigerate for 2 hours.
- Heat 2 tablespoons olive oil in a skillet. Brown the ground beef, then remove it. In the same skillet, add onion and cook until translucent. Add bell peppers, peas, garlic, and spices. Cook for 2–3 minutes.
- Deglaze with beef broth and stir in tomato paste. Return the beef and add the boiled potato. Mix well and let the filling cool slightly.
- Preheat oven to 400°F (200°C). Roll out golf ball-sized pieces of dough into 6-inch circles. Fill each with the beef mixture, cheese (optional), and scallions. Brush edges with egg wash.
- Fold into semi-circles and crimp edges with a fork. Place on a parchment-lined baking sheet. Brush tops with egg wash.
- Bake for 20 minutes until golden brown. Let cool slightly before serving.
Notes
- Do not overfill the empanadas to prevent leaks.
- Ensure edges are sealed tightly with a fork.
- Dough needs resting time for best texture.
- Marinate beef for enhanced flavor.
- Freeze unbaked empanadas for later use.
Nutrition
- Serving Size: 1 empanada
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 40mg
Keywords: Homemade Beef Empanadas, Beef empanada recipe, Ground beef empanadas, Latin pastries, Savory empanadas