Prepare to embark on a culinary journey to South America with this easy Beef Empanada recipe! Empanadas, meaning wrapped in bread in Spanish, boast a rich and diverse history, with variations found throughout Latin America and beyond. Their origins are debated, but many believe they trace back to the Moorish occupation of Spain, with influences from both Arabic and Roman baking traditions. These savory pastries eventually made their way to the New World with Spanish conquistadors and adapted to local ingredients and tastes, resulting in the incredible regional diversity we see today.
The history of the empanada is intertwined with the history of the people who created and perfected them. In Argentina, for example, empanadas are a national staple, often served at asados (barbecues) and considered an essential part of social gatherings. Argentina alone consumes an estimated 500 million empanadas annually – a testament to their enduring popularity. Different regions within Argentina, and indeed across Latin America, showcase unique fillings and styles. While beef is a classic and incredibly popular choice, you’ll find variations incorporating chicken, vegetables, seafood, and even spicy cheeses, reflecting the vast culinary landscapes of the continent.
Beyond Argentina, empanadas hold significant cultural importance throughout Latin America. In Chile, they are often filled with pino (a mixture of ground meat, onions, and spices), while in Colombia, they might be filled with ground beef and potatoes. These variations highlight the adaptability and versatility of the empanada – a simple concept that has evolved into a powerful symbol of cultural identity and culinary creativity. The humble empanada is more than just a snack; it’s a taste of history, tradition, and community. This recipe aims to provide a delicious and accessible entry point into this vibrant culinary world, allowing you to experience the joy of making (and eating!) these iconic pastries.
Interestingly, the empanada’s popularity extends far beyond Latin America. Its simple yet satisfying nature has made it a global favorite, with adaptations appearing in various cuisines across the world. The basic structure – a filled pastry – is universally appealing, leading to countless variations and interpretations. Whether you’re a seasoned baker or a complete beginner, this easy recipe will allow you to create authentic-tasting beef empanadas, bringing a taste of Latin American culture to your kitchen.
Ingredients and Measurements
This recipe yields approximately 12 delicious beef empanadas. Precise measurements are crucial for achieving the perfect balance of flavors and texture. Using a kitchen scale is highly recommended for accurate results, especially when measuring the flour and beef.
For the Beef Filling:
- 1 lb (450g) Ground Beef: Choose a lean ground beef (around 80/20) for a less greasy filling. Avoid using extra-lean ground beef, as it can become dry during cooking. Tip: For a richer flavor, use a blend of ground beef and ground chuck.
- 1 medium Onion, finely chopped (approximately 1 cup): Yellow or white onion works well. Finely chopping ensures even cooking and prevents large chunks from appearing in the filling.
- 2 cloves Garlic, minced: Fresh garlic adds a pungent aroma and flavor. If using garlic powder, use about 1 teaspoon.
- 1 (14.5 ounce) can Diced Tomatoes, undrained: The juice from the canned tomatoes adds moisture to the filling, preventing it from becoming dry. Tip: For a more intense tomato flavor, use fire-roasted diced tomatoes.
- 1/2 cup Beef Broth: This helps to create a juicy filling. You can substitute with water, but beef broth will enhance the overall taste.
- 1 tablespoon Olive Oil: Olive oil adds flavor and helps to brown the beef evenly. You can substitute with vegetable oil.
- 1 teaspoon Ground Cumin: Cumin is a key ingredient in many Latin American dishes, giving the filling an earthy and warm flavor.
- 1/2 teaspoon Ground Paprika: Paprika adds a subtle sweetness and a touch of color to the filling. Sweet paprika is preferred for this recipe.
- 1/4 teaspoon Cayenne Pepper (optional): Add a pinch of cayenne pepper for a touch of heat. Adjust to your preference or omit if you prefer a milder filling.
- 1/2 teaspoon Dried Oregano: Oregano complements the other spices beautifully. Fresh oregano can be used (about 1 tablespoon chopped).
- 1/4 cup chopped fresh Parsley (optional): Fresh parsley adds a bright, fresh flavor and a pop of green to the filling.
- Salt and Black Pepper to taste: Season generously throughout the cooking process. Taste and adjust seasoning as needed.
For the Empanada Dough:
- 2 1/2 cups (300g) All-Purpose Flour: Using a kitchen scale ensures accurate measurement for the best dough consistency. Tip: For a richer, flakier crust, you can substitute 1/2 cup of the all-purpose flour with cake flour.
- 1 teaspoon Salt: Salt enhances the flavor of the dough.
- 1 cup (2 sticks) Unsalted Butter, chilled and cubed: Cold butter is essential for a flaky crust. Tip: Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- 1/2 cup Ice Water: Add the ice water gradually, mixing until the dough just comes together. Do not overmix.
- 1 egg, beaten (for egg wash): This is used to brush the empanadas before baking for a golden brown finish.
Note: These measurements are approximations. You may need to adjust the amount of ice water depending on the humidity and type of flour used. The dough should be firm but not overly stiff.
Equipment List
Making delicious beef empanadas requires the right tools to ensure a smooth and efficient process. This equipment list details everything you’ll need, from prepping the filling to shaping and baking the empanadas. While some items might be optional, using the recommended equipment will significantly improve your results and overall experience.
Large Mixing Bowls (2): You’ll need at least two large mixing bowls – one for preparing the beef filling and another for mixing the empanada dough (if making it from scratch). Aim for bowls with a capacity of at least 3 quarts each to comfortably accommodate the ingredients. Stainless steel bowls are preferred for their durability and easy cleaning. Avoid using chipped or cracked bowls to prevent contamination.
Cutting Board (Large): A large, sturdy cutting board is crucial for chopping vegetables and prepping the beef. Choose a cutting board made of wood or high-quality plastic that’s easy to clean and sanitize. A minimum size of 12×16 inches is recommended to provide ample working space. Consider having separate cutting boards for raw meat and vegetables to maintain hygiene.
Sharp Chef’s Knife: A sharp chef’s knife (8-10 inches) is essential for efficiently chopping onions, bell peppers, and other vegetables, as well as for cutting the beef. A dull knife will make the process more difficult and potentially lead to uneven cuts. Regular sharpening of your knife is crucial for both safety and efficiency.
Measuring Cups and Spoons: Accurate measurements are important for achieving the right consistency and flavor in your empanadas. Invest in a set of standard and metric measuring cups and spoons to ensure precision. Use dry measuring cups for dry ingredients and liquid measuring cups for liquids to avoid inaccuracies.
Large Saucepan (at least 3 quarts): You’ll need a large saucepan to cook the beef filling. Choose a saucepan with a heavy bottom to ensure even heat distribution and prevent sticking. Avoid using non-stick pans for browning meat as this can damage the coating.
Rolling Pin: A rolling pin is essential for rolling out the empanada dough to a consistent thickness. A wooden rolling pin is preferred for its durability and feel, but a marble or acrylic rolling pin will work just as well. Ensure the rolling pin is clean and free of debris before use.
Empanada Press (Optional but Recommended): While not strictly necessary, an empanada press significantly simplifies the shaping process and ensures uniform empanadas. It makes creating perfectly sealed and evenly shaped empanadas much easier and faster. Consider this a worthwhile investment if you plan on making empanadas frequently.
Baking Sheet: A standard baking sheet is required for baking the empanadas. Line the baking sheet with parchment paper to prevent sticking and make cleanup easier. Ensure the baking sheet is large enough to accommodate all your empanadas in a single layer for even baking.
Pastry Brush: A pastry brush is useful for brushing the empanadas with egg wash for a golden-brown finish. A silicone pastry brush is easy to clean and durable. Avoid using a sponge or cloth as these can leave lint or uneven application.
Oven: Finally, you’ll need an oven to bake your empanadas. Preheating the oven to the correct temperature is crucial for achieving perfectly cooked empanadas.
Dough Preparation
Making the empanada dough is a crucial step for achieving perfectly flaky and flavorful pastries. This recipe uses a simple, yet effective, method that yields a dough that’s both tender and robust enough to hold the delicious beef filling. We’ll be using all-purpose flour, but feel free to experiment with a blend including bread flour for an even chewier texture.
Begin by measuring out 3 cups (375g) of all-purpose flour. Sift the flour into a large mixing bowl. Sifting removes lumps and aerates the flour, resulting in a smoother dough. This step is particularly important for achieving a tender crust. Add 1 teaspoon of salt to the sifted flour and whisk gently to combine. Salt enhances the flavors of the other ingredients and prevents the dough from becoming overly sticky.
Next, we incorporate the fat. Using 1 cup (2 sticks) of cold unsalted butter, cut the butter into small, roughly 1/2-inch cubes. Ensure the butter is very cold, as this is key to creating flaky layers in the dough. Add the cold butter cubes to the flour and salt mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting. The goal is to have small pieces of butter distributed evenly throughout the flour.
Now it’s time to add the liquid. Gradually add 1/2 cup (120ml) of ice water, a tablespoon at a time, mixing gently with a fork. Avoid overmixing at this stage. The dough should come together but still be slightly crumbly. If needed, add a tablespoon or two more of ice water, but be careful not to add too much, as this can result in a tough dough. The dough should be just moist enough to hold its shape.
Once the dough is formed, turn it out onto a lightly floured surface. Gently bring the dough together into a ball. Avoid kneading the dough, as this will develop the gluten and result in a tough crust. Instead, simply shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and the flavors to meld, resulting in a more tender and flavorful crust. The chilling also firms up the butter, ensuring flaky layers when you roll out the dough.
After the resting period, your dough is ready to be rolled out and used to create your delicious beef empanadas. Remember, patience and attention to detail during the dough preparation will significantly impact the final outcome of your empanadas. Enjoy the process!
Filling Preparation
Creating the perfect empanada filling is key to a delicious result. This recipe focuses on a classic savory beef filling, but feel free to adjust seasonings to your personal preference. We’ll be using about 1.5 lbs of beef, which yields enough filling for approximately 12-15 empanadas, depending on their size.
Start by preparing your beef: Begin with 1.5 lbs of lean ground beef. You can use a higher fat content if preferred, but keep in mind this will increase the richness of the filling. Avoid using overly fatty beef as it can result in a greasy filling that’s less flavorful. Brown the beef in a large skillet over medium-high heat. Break it up with a spoon as it cooks to ensure even browning and prevent large clumps. This step takes about 8-10 minutes, or until the beef is no longer pink.
Drain excess fat: Once the beef is browned, drain off any excess grease. Don’t drain completely, as some fat adds flavor and keeps the filling moist. Aim for about 1-2 tablespoons of fat remaining in the pan. This step is crucial for preventing overly greasy empanadas.
Sauté the aromatics: Now, add your aromatics to the skillet. We’ll use one medium-sized onion, finely chopped (approximately 1 cup), and two cloves of garlic, minced. Sauté these until softened, about 3-5 minutes. Ensure the onions are translucent before moving to the next step. This helps build a deep flavor base for the filling.
Incorporate the seasoning: Add 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper (optional, for a touch of heat), 1/2 teaspoon of dried oregano, and 1/4 teaspoon of salt. Adjust seasonings to your taste; some prefer a spicier filling, while others prefer a milder flavor profile. Stir everything together well, ensuring the spices are evenly distributed throughout the beef mixture. Cook for another minute or two, allowing the spices to bloom and release their aromas.
Add the vegetables and simmer: Next, add 1 (14.5 ounce) can of diced tomatoes, undrained, and 1/2 cup of chopped green bell pepper. Stir to combine and bring to a simmer. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, or until the liquid has reduced slightly and the flavors have melded. This allows the flavors to deepen and the vegetables to soften. Taste and adjust seasoning as needed at this point.
Final touches: Once the filling has simmered, remove it from the heat and let it cool completely before using. Cooling the filling is crucial; otherwise, the heat will melt the pastry dough when you assemble the empanadas. This step also allows the flavors to fully develop and enhances the overall taste of the filling.
Pro Tip: For an even richer flavor, consider adding a tablespoon of tomato paste along with the onions and garlic. You can also experiment with other vegetables, such as carrots or potatoes, for added texture and nutrients.
Assembly Instructions
With your flavorful beef filling prepared and your empanada dough ready, we can begin the assembly process. This is where precision and a gentle touch will result in perfectly formed, delicious empanadas. We’ll be making approximately 12 empanadas with this recipe, depending on the size of your dough circles.
Prepare your work surface: Lightly dust a clean, flat surface with flour. This prevents the dough from sticking and ensures easy handling. Have a bowl of water nearby for sealing the empanadas.
Portioning the filling: Using a tablespoon or a small ice cream scoop, measure approximately 2 tablespoons of the beef filling for each empanada. Consistency is key here; too much filling will cause the empanadas to burst during baking, while too little will result in a less satisfying experience. Aim for a consistent amount in each.
Assembling the empanadas: Lay out a disc of empanada dough on your floured surface. Place a spoonful of the beef filling slightly off-center on one half of the circle, leaving about a half-inch border. Avoid placing the filling too close to the edge, as this will make sealing more difficult.
Folding and crimping: Carefully fold the other half of the dough circle over the filling, completely covering it. Press firmly along the edges to seal, ensuring no air pockets remain. Use your fingers or a fork to crimp the edges, creating a decorative and secure seal. A tight seal is crucial to prevent the juices from escaping during baking.
Crimping techniques: There are several ways to crimp empanadas. You can use a fork to create a classic pattern, your fingers to pinch and create a rustic edge, or even a special empanada crimper tool for a uniform finish. Experiment to find your preferred method. Ensure the edges are well-sealed to prevent leakage.
Optional egg wash: For a glossy finish and to enhance browning, you can brush the top of each assembled empanada with a lightly beaten egg wash (one egg beaten with a tablespoon of water). This step is optional but highly recommended.
Baking preparation: Arrange the assembled empanadas on a baking sheet lined with parchment paper. This prevents sticking and ensures even baking. Leave a little space between each empanada to allow for expansion during baking.
Important note on quantity: The number of empanadas you can make will depend on the size of your dough circles. If your dough circles are smaller, you may end up with more empanadas, and vice versa. Adjust the amount of filling accordingly to maintain the desired filling-to-dough ratio.
Final check: Before placing the baking sheet in the oven, do a final check to ensure all the empanadas are well-sealed. Any unsealed areas can lead to leakage and a less appealing final product. Now you’re ready to bake your delicious empanadas!
Baking/Frying Instructions
This section details how to bake or fry your delicious homemade beef empanadas. Both methods yield crispy, flavorful results, but offer slightly different textures. Choose the method that best suits your preference and equipment.
Baking Instructions:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. This is crucial for even baking and prevents the bottom of the empanadas from burning. Arrange the assembled empanadas on the prepared baking sheet, leaving about an inch of space between each one to allow for even air circulation. Overcrowding the baking sheet will result in unevenly cooked empanadas.
For optimal browning, you can brush the tops of the empanadas with a beaten egg wash (1 large egg lightly beaten with 1 tablespoon of water). This creates a beautiful golden-brown sheen and adds a touch of richness. Alternatively, you can brush them with a little olive oil for a slightly less glossy finish.
Bake for 20-25 minutes, or until the crust is golden brown and the filling is heated through. Check the empanadas after 20 minutes; oven temperatures can vary. If the crust is browning too quickly but the filling isn’t yet heated through, you can loosely tent the baking sheet with aluminum foil to slow down the browning process. Use a food thermometer to ensure the internal temperature reaches 165°F (74°C) for food safety.
Frying Instructions:
Heat about 1 inch of vegetable oil or canola oil in a large, heavy-bottomed skillet or deep fryer to 350°F (175°C). Use a thermometer to accurately monitor the oil temperature; this is crucial for even cooking and prevents burning. Overly hot oil will burn the empanadas before the filling is cooked through, while oil that’s too cool will result in greasy empanadas.
Carefully place the empanadas in the hot oil, working in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in unevenly cooked and greasy empanadas. Fry for 3-4 minutes per side, or until they are golden brown and crispy. Use tongs to gently turn the empanadas; avoid piercing the crust.
Once fried, remove the empanadas from the oil and place them on a wire rack lined with paper towels to drain excess oil. This step is vital for achieving a crispy exterior and preventing soggy empanadas. Allow them to cool slightly before serving. Do not overcrowd the wire rack; this will trap steam and make the empanadas soggy.
Important Note: Regardless of whether you bake or fry your empanadas, allow them to cool slightly before serving. This allows the filling to set and prevents burns. Enjoy your delicious homemade beef empanadas!
Recommendations for Easy Beef Empanadas
This Easy Beef Empanadas recipe yields approximately 12 delicious empanadas, perfect for sharing with friends and family. For optimal flavor, it’s recommended to prepare the beef filling a day ahead of time, allowing the flavors to meld and deepen. This also makes the assembly process much smoother on the day you plan to bake them.
Serving Suggestions: These empanadas are incredibly versatile and can be served in a variety of ways. They’re fantastic as appetizers at parties or gatherings, served warm with a selection of dipping sauces. Consider offering a vibrant chimichurri sauce, a creamy avocado crema, or a spicy jalapeño mayo for added flavor complexity. For a more casual setting, they make a delightful light lunch or even a satisfying snack. Serving them warm straight from the oven is ideal, but they’re also delicious at room temperature.
Storage Conditions: For best results, store leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in a microwave, but be mindful of overcooking, as this can make the pastry soggy. Freezing is also an option. Cool the completely baked empanadas before placing them in a freezer-safe bag or container. They can be stored frozen for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above.
Complementary Dishes: Empanadas pair wonderfully with a variety of side dishes. A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the empanadas. Alternatively, a vibrant salsa or pico de gallo adds a burst of freshness and acidity. For a heartier meal, consider serving them alongside rice and beans, or a side of plantains. A refreshing beverage, such as a chilled glass of Argentinian Malbec or a crisp limeade, complements the savory flavors perfectly.
Nutritional Information (Approximate per Empanada): Please note that the exact nutritional content will vary depending on the specific ingredients used and portion sizes. This is an estimate based on a standard recipe:
- Calories: Approximately 300-350
- Fat: 15-20g
- Saturated Fat: 5-8g
- Cholesterol: 30-40mg
- Sodium: 300-400mg
- Carbohydrates: 30-40g
- Fiber: 2-3g
- Protein: 10-12g
Disclaimer: This nutritional information is an estimate and may not be completely accurate. For precise nutritional values, it is recommended to use a nutrition calculator with the exact ingredients and quantities used in your recipe.
Enjoy your delicious homemade beef empanadas! We hope you and your guests savor every bite.
