Prepare to embark on a culinary journey to South America, where we’ll uncover the secrets to crafting delicious beef empanadas. These savory pastries boast a rich and fascinating history, their origins deeply intertwined with the cultural tapestry of the region. While pinpointing a single origin is difficult, empanadas’ ancestry can be traced back to medieval Spain, with similar baked filled pastries existing in various forms across the globe. The Spanish conquistadors are credited with introducing variations of the empanada to the Americas, where they quickly adapted and evolved, reflecting the local ingredients and culinary traditions.
The empanada’s journey through history is a testament to its adaptability and enduring popularity. In countries like Argentina, where beef empanadas are a national culinary treasure, they’re a staple at social gatherings, family meals, and street food stalls. Their ubiquitous presence is reflected in staggering consumption statistics; Argentina alone consumes millions upon millions of empanadas annually, a testament to their beloved status. Variations abound across South America, with each country boasting its unique spin on the filling, dough, and baking methods. From the spicy, flavorful fillings of Colombian empanadas to the subtly sweet versions found in Chile, the diversity showcases the empanada’s remarkable capacity for regional interpretation.
Beyond their deliciousness, beef empanadas hold significant cultural weight. They represent a fusion of culinary traditions, a tangible link to the past, and a symbol of shared heritage. They are often associated with festive occasions and family gatherings, playing a vital role in social bonding and cultural identity. Moreover, the very act of making empanadas, often a family affair passed down through generations, reinforces these cultural connections. Learning how to make these savory treats is more than just a cooking lesson; it’s a journey into the heart of South American culture, a chance to experience a culinary legacy that spans centuries and continues to delight. Let’s dive into the recipe and unlock the secrets to this beloved dish.
Ingredients and Measurements
Making delicious beef empanadas hinges on using high-quality ingredients and precise measurements. Below, you’ll find a detailed list of everything you’ll need, along with recommendations for achieving the best results. Remember to use a kitchen scale for accurate measurements, especially for the dough.
For the Dough:
- 2 ½ cups (300g) all-purpose flour – Using all-purpose flour provides a good balance of texture and structure. Avoid using too much flour when kneading, as this can result in a tough dough.
- 1 teaspoon (5g) salt – Salt enhances the flavor of the dough and helps to control yeast activity (if using a yeasted dough variation).
- 1 cup (240ml) lukewarm water – The water temperature is crucial. Too hot and it will cook the flour, too cold and the dough won’t activate properly. Adjust slightly depending on flour absorption.
- ¼ cup (60ml) vegetable shortening or lard – Shortening or lard creates a flaky, tender crust. Olive oil can be substituted, but it will result in a slightly less flaky crust.
- (Optional) 1 tablespoon (15ml) apple cider vinegar – Adding vinegar helps to tenderize the dough and improve its texture.
For the Beef Filling:
- 1 lb (450g) ground beef – Use a blend of 80/20 ground beef for optimal flavor and juiciness. Avoid using leaner ground beef as it can become dry during cooking.
- 1 large onion, finely chopped (approximately 1 cup)
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained – The juices from the tomatoes add moisture and flavor to the filling.
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained – Adds a nice spicy kick; adjust to taste.
- 1 teaspoon ground cumin – Essential for authentic flavor. Use freshly ground cumin for the best flavor.
- ½ teaspoon ground paprika – Adds a subtle smokiness and depth of flavor.
- ½ teaspoon dried oregano – A classic complement to beef and tomatoes.
- ¼ teaspoon cayenne pepper (or more, to taste) – Adds a touch of heat; adjust according to preference.
- Salt and freshly ground black pepper to taste – Season generously!
- 2 tablespoons vegetable oil – For sautéing the onions and garlic.
- (Optional) 1/4 cup chopped fresh cilantro – Adds freshness and brightness to the filling.
For Egg Wash (optional):
- 1 large egg, lightly beaten – Provides a glossy finish and helps the empanadas brown nicely.
Note: These measurements are for approximately 12 empanadas. You can easily adjust the quantities based on your needs. Always taste and adjust seasonings to your preference during the cooking process.
Preparing the Beef Filling
The success of your beef empanadas hinges significantly on the flavor and texture of the filling. This section details how to prepare a rich and savory beef filling that will perfectly complement your pastry.
Begin by gathering your ingredients: 1 lb ground beef (80/20 blend recommended for optimal juiciness), 1 large onion, finely chopped (approximately 1 cup), 2 cloves garlic, minced, 1 red bell pepper, finely diced (about 1 cup), 1 (14.5 ounce) can diced tomatoes, undrained, 1/2 cup beef broth, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper (optional, for a touch of heat), 1/4 cup chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. This step is crucial for preventing a greasy filling.
Add the chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Stir frequently to prevent burning. Then, stir in the minced garlic and cook for another minute until fragrant. Don’t overcook the vegetables; you want them to retain some texture.
Next, incorporate the diced tomatoes (undrained), beef broth, oregano, cumin, cayenne pepper (if using), salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer gently for at least 15-20 minutes, or until the flavors have melded and the liquid has reduced slightly. This slow cooking process develops a deep, complex flavor profile.
Once the filling has simmered, remove it from the heat and stir in the fresh parsley. Taste and adjust the seasoning as needed. You might want to add more salt, pepper, or even a touch of sugar to balance the acidity of the tomatoes. Allow the filling to cool completely before using it to stuff your empanadas. Cooling the filling prevents the pastry from becoming soggy.
For a richer filling, consider adding a tablespoon of tomato paste along with the diced tomatoes. This will intensify the tomato flavor and add a slightly thicker consistency. Alternatively, for a spicier kick, increase the amount of cayenne pepper or add a finely chopped jalapeño pepper along with the onions and bell peppers.
Making the Empanada Dough
Creating the perfect empanada dough is crucial for achieving that flaky, tender crust we all crave. This recipe uses a simple, yet effective, approach that yields delicious results. We’ll be making enough dough for approximately 12-15 empanadas, depending on their size.
Ingredients:
- 2 ½ cups (300g) all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) (227g) unsalted butter, chilled and cut into small cubes
- ½ cup (120ml) ice water
Instructions:
1. Whisk Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures even distribution of salt throughout the dough, preventing pockets of intense saltiness.
2. Cut in Butter: Add the chilled, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly and efficiently to prevent the butter from melting. The colder the butter, the flakier your crust will be.
3. Gradually Add Ice Water: Slowly add the ice water, a tablespoon at a time, mixing gently with a fork. Do not overmix. The dough should come together, but it will still be slightly shaggy. If it seems too dry, add a tablespoon more water; if it’s too wet, add a little more flour.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently bring the dough together into a ball. Avoid kneading, as this will develop the gluten and result in a tough crust.
5. Rest the Dough: Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out and preventing shrinkage during baking.
6. Roll and Cut: Once rested, roll out the dough on a lightly floured surface to about ⅛ inch thickness. Use a 4-5 inch cookie cutter or a knife to cut out circles for your empanadas. If the dough becomes too difficult to handle, let it rest in the fridge for a few minutes before continuing.
Professional Tip: For an extra-flaky crust, consider using a combination of all-purpose flour and cake flour (about ⅓ cake flour to ⅔ all-purpose flour). The lower protein content in cake flour will contribute to a more tender crust.
Assembling the Empanadas
With your seasoned beef filling prepared and your empanada dough ready to roll, it’s time to assemble these delicious pastries. This step requires precision and a gentle touch to ensure beautifully sealed and evenly cooked empanadas.
Begin by rolling out your dough. Ideally, you should have enough dough for approximately 12-15 empanadas, depending on the size of your circles. Roll out each portion of dough into a 6-inch circle. You can use a rolling pin and a 6-inch round cookie cutter for consistency, or freehand it if you’re comfortable. Ensure the dough is evenly thin; a thickness of about ⅛ inch is perfect. Too thick, and they’ll be doughy; too thin, and they’ll break.
Once you have your circles, carefully place approximately 2-3 tablespoons of the beef filling in the center of each circle. Don’t overfill! Overfilling will lead to messy spills during cooking and uneven baking. A slightly mounded spoonful is ideal. Leave about a ½-inch border around the filling.
Now comes the crucial step of sealing the empanadas. There are several techniques, but a classic method is to moisten the edges of the dough with a little water using your fingertip. Then, carefully fold the dough in half, forming a half-moon shape. Firmly press down along the edges to create a tight seal, ensuring no filling can escape. You can use a fork to crimp the edges for a decorative and secure seal, creating a visually appealing pattern. Another option is to use your fingers to crimp the edges, creating a more rustic look.
For extra strength and to prevent leakage, you can use a little egg wash along the crimped edges before baking. This will help create a beautiful golden-brown finish as well. Once all your empanadas are assembled, place them on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier. Leave a little space between each empanada to allow for even baking and expansion.
Before baking, you can brush the empanadas with an egg wash for a glossy finish. This step is optional but highly recommended for enhanced visual appeal and a richer flavor. After brushing the egg wash, you can sprinkle a little coarse sea salt on top for added texture and flavor complexity.
With your empanadas assembled and ready to bake, you’re one step closer to enjoying a delicious homemade treat. Remember, practice makes perfect! Don’t be discouraged if your first attempt isn’t flawless. With each batch, your empanada-making skills will improve, resulting in perfectly golden-brown, savory delights.
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 flavorful results, but offer slightly different textures and levels of crispness. Let’s explore each method in detail.
Baking: Baking produces empanadas with a slightly less greasy, but still flaky crust. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Arrange the empanadas on the baking sheet, leaving about an inch of space between each one to allow for even browning. Do not overcrowd the baking sheet. This will result in uneven cooking and potentially 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. If the crust is browning too quickly, you can loosely tent the baking sheet with aluminum foil to prevent over-browning.
Frying: Frying yields empanadas with a beautifully crisp and golden-brown crust, and a richer flavor. 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 ensure the oil reaches the correct temperature; this is crucial for even cooking and preventing burning.
Carefully place 3-4 empanadas in the hot oil, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and result in greasy, undercooked empanadas. Fry for about 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon or tongs to remove the empanadas from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Regardless of your chosen method, allow the empanadas to cool slightly before serving. This allows the filling to set and prevents burns. Enjoy your homemade beef empanadas hot, perhaps with a side of chimichurri sauce or a simple salad.
Professional Recommendation: For the crispiest baked empanadas, brush the tops with a beaten egg wash before baking. This adds a beautiful sheen and enhances the crispness. For frying, consider using a neutral-flavored oil with a high smoke point, such as canola or vegetable oil.
Cooling and Serving
Once your beef empanadas are golden brown and beautifully cooked, the next crucial step is cooling them properly to ensure both safety and optimal flavor. Never let them cool directly on a baking sheet; the residual heat will continue to cook them, potentially leading to dry filling and a soggy crust.
Instead, immediately transfer the hot empanadas to a wire rack. This allows for even air circulation around each empanada, promoting faster and more uniform cooling. A wire rack approximately 12 inches by 16 inches should comfortably accommodate a batch of 12-15 empanadas, depending on size. Space them slightly apart to prevent them from steaming each other.
Allow the empanadas to cool completely at room temperature for at least 30-45 minutes. This is essential for several reasons. First, it allows the filling to set, preventing a messy explosion of deliciousness when you eventually bite into them. Second, it allows the pastry to firm up, making them easier to handle and transport. Finally, complete cooling ensures safe food handling, preventing the growth of harmful bacteria.
After the initial cooling period, you can optionally transfer the empanadas to an airtight container for storage. Storing them in a single layer within the container is ideal to prevent them from becoming soggy. They can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat frozen empanadas, simply bake them at 350°F (175°C) for 10-15 minutes, or until heated through.
When serving, consider offering a variety of condiments to complement the savory beef filling. A simple chimichurri sauce, a dollop of sour cream, or a spicy salsa are all excellent choices. You can also provide a side of your favorite salad or a simple rice dish to complete the meal. Remember that presentation matters! Arrange your cooled empanadas attractively on a platter, garnish as desired, and enjoy the fruits of your labor.
Important Note: Always ensure your empanadas reach a safe internal temperature of 165°F (74°C) before cooling. Use a food thermometer to check the temperature in the thickest part of the filling. This is crucial for food safety and prevents the risk of foodborne illnesses.
Recommendations
For the best results when making Beef Empanadas, ensure your dough is properly chilled before rolling and shaping to prevent shrinkage during baking. Overfilling the empanadas can lead to leakage, so aim for a generous but manageable amount of filling. Using a high-quality, flavorful beef such as sirloin or chuck will significantly improve the taste of your empanadas. Don’t be afraid to experiment with spices – a touch of smoked paprika or chipotle powder can add depth and complexity.
Once baked, allow the empanadas to cool slightly before serving. This will prevent burns and allow the filling to set. Serve your empanadas warm, ideally within 1-2 hours of baking for optimal flavor and texture. For best results, reheat leftover empanadas in a 350°F oven for 5-7 minutes until heated through.
Empanadas pair perfectly with a variety of complementary dishes. A simple side salad with a light vinaigrette is a refreshing counterpoint to the richness of the empanadas. A spicy salsa or chimichurri sauce adds a vibrant kick, while a dollop of sour cream or guacamole offers a creamy contrast. Consider serving them with a side of seasoned rice or black beans for a more substantial meal.
Storage: Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them individually on a baking sheet before transferring to a freezer bag. They can be stored frozen for up to 3 months. Reheat from frozen in a preheated oven at 350°F for 10-12 minutes.
Nutritional Information (per empanada, approximate): Calorie count will vary depending on the size and ingredients used but typically ranges from 300-400 calories. Empanadas are a source of protein from the beef and carbohydrates from the dough. Nutritional values will also depend on the specific ingredients used, but generally, they contain a moderate amount of fat and sodium. For more precise nutritional information, use a nutrition calculator with your specific recipe ingredients.
