Prepare to embark on a culinary journey to South America, where we’ll uncover the secrets to crafting delectable Beef and Cheese Empanadas. These savory hand pies hold a rich history and cultural significance, transcending simple food to become a symbol of tradition and shared experience. Empanadas, meaning wrapped in bread in Spanish, boast a lineage stretching back centuries, with variations found throughout Latin America and even in Spain. Their origins are somewhat murky, with some tracing them to the Moorish occupation of Iberia, where similar pastries were already popular. Others point to the influence of Cornish pasties brought over by immigrants, highlighting the fascinating evolution of global cuisine.
The exact origins might be debated, but the enduring popularity of empanadas is undeniable. In Argentina alone, it’s estimated that billions of empanadas are consumed annually – a testament to their widespread appeal. This staggering number underlines their importance in Argentinian culture, where they are staples at social gatherings, family meals, and even street food stalls. They’re not just a convenient snack; they represent a connection to heritage, often passed down through generations of families, each with their own unique recipe and techniques. Different regions within Latin America boast their own distinct versions, showcasing variations in dough, fillings, and cooking methods, reflecting diverse local ingredients and culinary traditions.
Beyond Argentina, empanadas hold significant cultural sway in countries like Chile, Uruguay, and Bolivia, each with its own twist on this beloved dish. In some cultures, the shape and even the type of dough used can hold symbolic meaning. For example, the half-moon shape is common, representing the moon and symbolizing fertility and abundance. The fillings, too, are diverse; while beef and cheese are incredibly popular, variations exist with chicken, vegetables, seafood, and even spicy chorizo. This adaptability to local ingredients and preferences contributes to the empanada’s enduring legacy, making it a captivating culinary experience that varies from region to region but always remains delicious and deeply meaningful.
Today, we will focus on a classic Beef and Cheese Empanada recipe, a beloved staple of Argentina and many other Latin American countries. Get ready to learn the techniques and secrets to making empanadas that are both authentic and undeniably delicious. This recipe will guide you through creating a perfectly flaky crust and a savory, flavorful filling, allowing you to experience the rich history and cultural significance of this timeless dish firsthand.
Ingredients and Measurements
Making delicious beef and cheese empanadas hinges on using high-quality ingredients and precise measurements. The following list details everything you’ll need, with specific quantities designed for approximately 12 empanadas. Adjust accordingly if you’re making a larger or smaller batch.
For the Dough:
- 2 ½ cups (300g) all-purpose flour – Use a good quality flour for a tender, flaky crust. Substituting with cake flour will result in a slightly more delicate dough, while bread flour will create a tougher one.
- 1 teaspoon salt – Salt enhances the flavor of the dough and balances the sweetness of the filling. Don’t be tempted to skip it!
- 1 cup (2 sticks) unsalted butter, chilled and cubed – Using cold butter is crucial for a flaky crust. The colder the butter, the less it will melt during mixing, resulting in layers of buttery goodness.
- ½ cup (120ml) ice water – Ice water helps keep the butter cold and prevents the gluten from developing too much. Add the water gradually, mixing until the dough just comes together. Don’t overmix.
For the Beef Filling:
- 1 lb (450g) ground beef – Choose a lean ground beef with a good fat content for flavor and juiciness. Too lean and the filling will be dry; too fatty and it will be greasy.
- 1 large onion, finely chopped – The onion provides a base of flavor for the filling. Sautéing it until softened and slightly caramelized will enhance its sweetness.
- 2 cloves garlic, minced – Garlic adds a pungent aroma and a depth of flavor to the beef filling. Don’t be shy with the garlic!
- 1 (14.5 ounce) can diced tomatoes, undrained – The juice from the canned tomatoes adds moisture and acidity to the filling. You can also use fresh diced tomatoes, but adjust the liquid accordingly.
- 1 teaspoon ground cumin – Cumin is a key spice in many Latin American dishes, adding a warm, earthy flavor. Experiment with other spices like chili powder or paprika to customize the filling.
- ½ teaspoon smoked paprika – Smoked paprika adds a smoky depth of flavor that complements the beef beautifully.
- ¼ teaspoon cayenne pepper (optional) – Add a pinch of cayenne pepper for a touch of heat. Adjust the amount based on your spice preference.
- 1 teaspoon dried oregano – Oregano adds a fresh, herbaceous note to the filling.
- Salt and black pepper to taste – Season generously throughout the cooking process. Taste and adjust the seasoning as needed.
- 1 cup (200g) shredded cheddar cheese – Use your favorite melting cheese, such as cheddar, Monterey Jack, or a blend.
For Egg Wash (Optional):
- 1 large egg, beaten – An egg wash gives the empanadas a beautiful golden-brown finish. You can also brush them with milk or cream.
Note: All measurements are approximate. Feel free to adjust the seasoning and ingredients to your liking. Remember to always taste and adjust the seasoning as you go.
Preparation of the Dough
The empanada dough is crucial for a successful outcome; it needs to be both flaky and tender enough to hold the delicious filling without becoming soggy. This recipe uses a classic approach, resulting in a rich, buttery dough perfect for your beef and cheese empanadas.
Ingredients for the Dough:
- 3 cups (375g) all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cubed
- 1/2 cup (120ml) ice water
- 1 tablespoon white vinegar (optional, but helps with flakiness)
Instructions:
Begin by whisking together the flour and salt in a large bowl. This ensures even distribution of salt throughout the dough. It’s important to use cold ingredients throughout the process; this prevents the gluten from developing too much, resulting in a tougher dough. The colder your butter, the flakier your empanadas will be.
Cut in the cold, cubed butter using a pastry blender or your fingertips. Work quickly to incorporate the butter into the flour mixture. You’re aiming for a crumbly texture with pea-sized pieces of butter remaining. Avoid overmixing at this stage; overmixing will develop the gluten and lead to a tough crust.
Gradually add the ice water and vinegar (if using), mixing gently with a fork until the dough just comes together. Do not knead the dough. Overkneading will result in a tough dough. Just enough moisture is needed to form a shaggy mass.
Turn the dough out onto a lightly floured surface. Gently shape it into a disk. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. Refrigerating the dough allows the gluten to relax and the flavors to meld, resulting in a more tender and flavorful crust. This chilling step is essential, don’t skip it!
After chilling, the dough will be easier to roll out. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a 4-5 inch cookie cutter or a knife to cut out circles. Ensure the dough is evenly rolled to ensure consistent cooking. If the dough becomes too warm and sticky during rolling, refrigerate it for another 10-15 minutes before continuing.
Once you’ve cut out all your empanada circles, you’re ready to fill them with your delicious beef and cheese mixture! Remember to keep the remaining dough refrigerated until you are ready to use it to prevent it from becoming too soft.
Professional Tip: For an extra-flaky crust, you can brush the edges of the empanadas with egg wash before baking. This will add a beautiful golden-brown color and a glossy finish.
Preparing the Beef Filling
The heart of a delicious beef empanada lies in its flavorful filling. This section details how to prepare a rich and savory beef mixture perfectly suited for our empanadas. We’ll be using approximately 1 ½ pounds of beef, but you can adjust this based on the number of empanadas you plan to make.
Begin by selecting your beef. A lean cut, such as sirloin or chuck, works best. Too much fat will render excessively during cooking, leading to a greasy filling. Trim away any excess fat from the beef before proceeding. Cut the beef into small, roughly ½-inch cubes. This ensures even cooking and prevents large chunks of meat from remaining raw in the finished empanada.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cubed beef. Sear the beef in batches to avoid overcrowding the pan. This crucial step helps develop a deep, rich flavor and a nice crust on the beef. Sear for about 3-4 minutes per side, or until nicely browned. Remove the seared beef from the skillet and set aside.
Now, let’s build the flavor profile of our filling. Add 1 medium-sized chopped onion (about 1 cup) and 1 green bell pepper (about 1 cup), also chopped, to the same skillet. Sauté for about 5-7 minutes, until softened and slightly translucent. Don’t overcook the vegetables, as you want to retain their texture and vibrant color.
Next, add 2 cloves of minced garlic and ½ teaspoon of ground cumin. Sauté for another minute, until fragrant. Cumin is essential for that authentic empanada flavor, but feel free to experiment with other spices like paprika, oregano, or chili powder to suit your taste. Remember to adjust the quantity of spices based on your preference.
Return the seared beef to the skillet. Add 1 (14.5 ounce) can of diced tomatoes, undrained, ½ cup of beef broth, 1 teaspoon of dried oregano, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir well to combine all ingredients.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for at least 20-25 minutes, or until the beef is tender. Stir occasionally to prevent sticking and ensure even cooking. During this time, the flavors will meld beautifully, creating a rich and complex filling.
Once the beef is cooked through and the sauce has thickened slightly, remove the skillet from the heat. Taste and adjust the seasoning as needed. If the filling seems too dry, add a tablespoon or two of beef broth. If it’s too wet, let it simmer uncovered for a few more minutes to reduce the liquid. Allow the filling to cool completely before using it to stuff your empanadas. Cooling the filling is important to prevent the pastry from becoming soggy.
Assembling the Empanadas
Now that your dough is ready and your filling is perfectly seasoned, it’s time to assemble your empanadas! This is where precision and a gentle touch will ensure beautifully shaped and sealed pastries. We’ll be using approximately 1/4 cup of filling per empanada, but adjust slightly depending on the size of your dough circles.
Preparation is key: Before you begin, lightly dust your work surface with flour to prevent sticking. Have a small bowl of water handy – this will be your “glue” for sealing the empanadas. A pastry brush will make this process much easier and cleaner. Also, consider lining a baking sheet with parchment paper to prevent sticking and for easy cleanup.
Rolling out the dough: If you haven’t already, roll out your empanada dough to about 1/8 inch thickness. Use a 4-inch cookie cutter or a sharp knife to cut out even circles. Aim for consistency; uniform circles will ensure even cooking and attractive empanadas. If you find your dough becoming too sticky, lightly dust it with more flour. You should have approximately 24-30 circles, depending on your dough yield.
Filling the empanadas: Place a generous 1/4 cup of your prepared beef and cheese filling in the center of each dough circle. Don’t overfill! Overfilled empanadas are prone to bursting during baking. Leave about a half-inch border around the filling. For a richer flavor, you can brush the edges of the dough with a little melted butter before adding the filling.
Folding and sealing: Gently fold the dough circle in half, forming a half-moon shape, and firmly press the edges together to seal completely. Use your fingers to create a tight crimp along the edges. For a classic look, you can crimp the edges using a fork, pressing down firmly to create a decorative pattern and ensure a secure seal. This is crucial to prevent leaking during baking. Alternatively, you can use your fingers to create a decorative pinched edge. Experiment and find your preferred method!
Arranging for baking: Once all your empanadas are assembled, place them on your prepared baking sheet, leaving a little space between each one to allow for expansion during baking. Do not overcrowd the baking sheet. This can lead to uneven cooking and soggy bottoms. Before baking, you can brush the tops of the empanadas with a beaten egg wash (one egg lightly whisked with a tablespoon of water) for a glossy finish and enhanced browning.
A final check: Before placing them in the oven, take a moment to check all your empanadas. Ensure all edges are well-sealed to prevent any leakage of the filling. Any small gaps can be quickly sealed with a little water using your finger or a pastry brush.
With your empanadas assembled and ready, you’re one step closer to enjoying these delicious pastries. Proceed to the baking instructions and get ready for a flavorful treat!
Baking or Frying the Empanadas
Once your empanadas are assembled and ready, you have two delicious options for cooking them: baking or frying. Both methods yield wonderfully crispy and flavorful results, but each offers a slightly different texture and taste. The choice ultimately depends on your preference and available resources.
Baking is a healthier option, requiring less oil and producing empanadas that are slightly less greasy but still delightfully crisp. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. Arrange the empanadas on the baking sheet, leaving a little space between each one to allow for even browning. Avoid overcrowding the baking sheet, as this can lead to uneven cooking and soggy bottoms.
Bake for 20-25 minutes, or until the crust is golden brown and the filling is heated through. You can check for doneness by gently pressing the top of an empanada; it should feel firm and spring back slightly. For extra crispiness, you can brush the tops of the empanadas with a little beaten egg wash (1 egg beaten with 1 tablespoon of water) before baking. This creates a beautiful sheen and helps the crust brown more evenly.
Frying, on the other hand, produces empanadas with a remarkably crispy, almost crunchy exterior. This method requires a bit more attention and oil, but the reward is a richer, more intensely flavored empanada. Heat about 2 inches of vegetable oil in a large, heavy-bottomed skillet or deep fryer to 350°F (175°C). Use a thermometer to monitor the oil temperature accurately – maintaining the correct temperature is crucial for even cooking and preventing burning.
Carefully place 3-4 empanadas into the hot oil, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature, resulting in greasy empanadas. Fry for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the empanadas from the oil and place them on a wire rack lined with paper towels to drain excess oil. Allow the empanadas to cool slightly before serving, as the filling will be very hot.
Regardless of your chosen cooking method, remember to handle the hot oil with caution. Always use a deep-fry thermometer to monitor the oil temperature and never leave the frying process unattended. If baking, keep a close eye on your empanadas to prevent burning. Both baking and frying methods are equally effective in creating delicious beef and cheese empanadas, so choose the method that best suits your preferences and kitchen equipment.
Pro Tip: For a truly exceptional crust, consider using a combination of both methods. Lightly bake the empanadas for 10-15 minutes before frying for a few minutes to achieve the perfect balance of crispness and flakiness.
Serving Suggestions
Your freshly baked beef and cheese empanadas are ready to be enjoyed! But how you serve them can elevate the experience from good to unforgettable. Here are some serving suggestions to consider, catering to various tastes and occasions:
As a Main Course: For a hearty and satisfying meal, serve 2-3 empanadas per person alongside a vibrant salad. A simple green salad with a light vinaigrette, a refreshing tomato and cucumber salad, or a more substantial mixed green salad with grilled vegetables will complement the richness of the empanadas beautifully. Consider adding a side of your favorite dipping sauce, such as chimichurri or a spicy aioli, for an extra layer of flavor. For a truly complete meal, serve 12-15 oz of salad per person.
As an Appetizer or Snack: If serving as appetizers at a party or gathering, 1-2 empanadas per person is sufficient. Arrange them attractively on a platter, perhaps alternating with other small bites like olives, marinated artichoke hearts, or mini quiches. Consider offering a variety of dipping sauces in small bowls for guests to customize their experience. A trio of options, such as a mild salsa, a zesty guacamole, and a creamy cilantro-lime sauce, would be both visually appealing and delicious.
For a Casual Lunch or Dinner: Empanadas make a fantastic casual meal. Serve 2-3 empanadas with a side of your favorite soup or stew. A hearty lentil soup, a comforting tomato soup, or a flavorful black bean soup would pair well with the savory filling. A simple side of rice and beans would also complement the empanadas beautifully, adding a touch of Latin American flair. For a heartier lunch, aim for 3-4 empanadas per person.
Temperature is Key: Empanadas are best served warm, but not scorching hot. Allow them to cool slightly after baking before serving to prevent burns. You can keep them warm in a low oven (around 200°F) for up to 30 minutes if needed. Reheating in a microwave is possible but may result in a less crispy crust.
Presentation Matters: The way you present your empanadas can significantly impact the overall dining experience. Arrange them on a charming platter or serving dish. Garnish with fresh herbs like cilantro or parsley for a pop of color and freshness. If serving with dipping sauces, use small, attractive bowls to display them neatly. Consider using small flags or toothpicks with labels to identify different fillings if you are serving a variety.
Beverage Pairings: The robust flavor of beef and cheese empanadas pairs well with a variety of beverages. A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would cut through the richness of the filling. Alternatively, a light-bodied red wine like Pinot Noir or a refreshing beer would also be a good choice. For a non-alcoholic option, consider a sparkling water with a squeeze of lime or a refreshing iced tea.
No matter how you choose to serve them, your homemade beef and cheese empanadas are sure to be a hit. Enjoy!
Recommendations for Beef and Cheese Empanadas
To ensure your beef and cheese empanadas are a resounding success, consider these recommendations. Proper preparation of the filling is crucial. Don’t overcrowd the empanadas; this can lead to uneven cooking and soggy pastry. Ensure the beef is thoroughly cooked before adding it to the filling mixture, and season generously to enhance the flavor profile. A well-balanced filling with a blend of savory beef, melted cheese, and aromatic spices will create a truly satisfying experience.
For optimal pastry results, use high-quality ingredients. Consider chilling the dough before rolling and shaping to prevent sticking and ensure a flaky crust. If using store-bought dough, allow it to come to room temperature slightly before handling. Also, ensure your oil is at the correct temperature before frying; this will prevent the empanadas from becoming greasy or undercooked. Baking is a healthier alternative, although it may slightly alter the texture.
Serving suggestions abound. Empanadas are incredibly versatile. Serve them warm, straight from the fryer or oven. They are delightful as an appetizer, a main course (particularly with a side salad), or even as a snack. Consider offering a selection of dipping sauces, such as chimichurri, aioli, or a simple tomato salsa, to complement the savory flavors. A refreshing salad with a light vinaigrette can cut through the richness of the empanadas, creating a balanced meal.
Storage is key to maintaining freshness. Allow the empanadas to cool completely before storing. For short-term storage (up to 3 days), store them in an airtight container at room temperature. For longer-term storage, freeze them individually on a baking sheet before transferring them to a freezer bag. Frozen empanadas can be stored for up to 3 months. To reheat, simply bake or fry until heated through. Avoid repeated freezing and thawing, as this will affect the texture and quality.
Complementary dishes enhance the overall dining experience. A simple side salad with mixed greens, tomatoes, and a light vinaigrette provides a refreshing contrast to the richness of the empanadas. Consider serving them with a bowl of black beans or rice to create a more substantial meal. For a South American flair, serve alongside a vibrant pico de gallo or a creamy avocado dip. These accompaniments enhance the flavors and create a well-rounded culinary journey.
Nutritional Information (per empanada, approximate values): These values will vary depending on the specific ingredients and portion sizes used. However, a typical beef and cheese empanada might contain approximately 300-400 calories, 15-20g of fat, 20-30g of carbohydrates, and 10-15g of protein. Remember, this is an estimate, and the actual nutritional content may vary based on your recipe. For more precise information, use a nutritional calculator with your specific ingredients and quantities.
By following these recommendations, you can create delicious and satisfying beef and cheese empanadas that will impress your friends and family. Enjoy!
