The savory, irresistible aroma of freshly baked beef empanadas is a testament to a culinary tradition spanning centuries and continents. Originating in Spain, these half-moon shaped pastries filled with seasoned meat have evolved into a globally beloved snack, reflecting the diverse culinary landscapes they’ve traversed. While the exact origins are debated, historians link the empanada’s ancestry to Galicia, a northwestern region of Spain, where simple hand pies filled with various ingredients were common. These early versions laid the groundwork for the countless variations we enjoy today. The word empanada itself comes from the Spanish verb empanar, meaning to bread or to wrap in bread, accurately describing the pastry’s fundamental construction.
As Spanish explorers and colonists journeyed across the globe, so too did the empanada, adapting and evolving to incorporate local flavors and ingredients. Latin America, particularly Argentina, embraces the empanada as a national treasure, boasting countless regional varieties. In Argentina alone, it’s estimated that over 100 million empanadas are consumed daily, a staggering testament to their popularity. This widespread consumption contributes significantly to the national economy, with countless small businesses and food stalls relying on empanada sales. The fillings themselves are incredibly diverse, ranging from the classic beef to chicken, seafood, vegetables, and even sweet variations filled with fruit. This adaptability is a key factor in the empanada’s enduring appeal.
Beyond its simple deliciousness, the empanada holds significant cultural importance. It’s a staple at family gatherings, celebrations, and everyday meals across many Latin American countries. It’s often a symbol of comfort food, evoking feelings of nostalgia and connection to family heritage. Street vendors selling empanadas are a common sight in many cities, creating a vibrant and bustling culinary landscape. The empanada is more than just a snack; it is a cultural icon, a representation of history, migration, and the power of shared culinary traditions. In this recipe, we’ll explore the art of creating authentic homemade beef empanadas, allowing you to experience the rich flavors and history encapsulated within each bite.
Ingredients and Measurements
This recipe yields approximately 12 delicious beef empanadas. Accurate measurements are crucial for achieving the perfect balance of flavors and a satisfying texture. Use a kitchen scale for the most precise results, especially when measuring the flour for the dough.
For the Empanada Dough:
- 3 cups (375g) all-purpose flour, plus more for dusting – Using all-purpose flour ensures a tender yet sturdy dough. If you prefer a gluten-free option, substitute with a blend specifically designed for pastries.
- 1 teaspoon salt – Salt enhances the flavors of the dough and filling. Don’t skip this!
- 1 cup (2 sticks) unsalted butter, chilled and cubed – Using cold butter is essential for creating a flaky crust. Ensure your butter is well-chilled before incorporating it into the flour.
- ½ cup (120ml) ice water – Ice water helps keep the butter cold and prevents the dough from becoming tough. Add the water gradually, mixing until the dough just comes together.
For the Beef Filling:
- 1 lb (450g) ground beef – Choose a lean ground beef to avoid an overly greasy filling. 80/20 is a good option.
- 1 large onion, finely chopped (approximately 1 cup) – Finely chopping the onion ensures it cooks evenly and doesn’t overpower the other flavors.
- 2 cloves garlic, minced – Minced garlic adds a pungent aroma and flavor to the filling.
- 1 (14.5 ounce) can diced tomatoes, undrained – The undrained tomatoes add moisture and acidity to the filling.
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained – Rotel adds a nice spicy kick. Adjust the quantity based on your spice preference. You can also substitute with other diced chilies.
- 1 teaspoon ground cumin – Cumin is a key ingredient in providing an authentic flavor.
- ½ teaspoon ground paprika – Paprika adds a touch of sweetness and color.
- ¼ teaspoon cayenne pepper (optional) – Cayenne pepper adds a little heat. Omit if you prefer a milder filling.
- 1 teaspoon dried oregano – Oregano complements the other spices beautifully.
- ½ teaspoon salt – Adjust salt to your taste after the filling is cooked.
- ¼ teaspoon black pepper – Freshly ground black pepper is recommended.
- 2 tablespoons olive oil – Olive oil adds flavor and helps to brown the beef.
- 1/4 cup chopped fresh parsley (for garnish, optional) – Fresh parsley adds a vibrant green color and fresh flavor to the finished empanadas.
Important Note: Always taste and adjust seasonings as needed. The quantities provided are guidelines; feel free to modify them according to your preferences.
Equipment List
Making delicious homemade beef empanadas requires the right tools to ensure efficiency and a professional finish. This equipment list details everything you’ll need, from preparation to baking.
For Dough Preparation: You’ll need a large mixing bowl (at least 5-quart capacity) for combining the dough ingredients. A sturdy wooden spoon or a stand mixer with a dough hook will make mixing the dough much easier and ensure a consistent texture. A pastry blender or your fingers can be used to cut in the shortening or lard if you prefer a more traditional approach. A clean work surface, ideally a lightly floured countertop or a silicone mat, is essential for rolling out the dough. You’ll also need a rolling pin, approximately 18 inches long, to achieve evenly rolled-out circles.
For Filling Preparation: A large skillet (12-inch diameter) is ideal for browning the beef. A chopping board and a sharp chef’s knife (8-10 inches) are crucial for finely dicing the onions, peppers, and other vegetables. Measuring cups and spoons are essential for accurate ingredient measurements, ensuring the perfect balance of flavors. A large bowl (at least 3-quart capacity) will be needed to combine all of the filling ingredients. A potato masher or a fork can be used to break up any larger pieces of beef for a more uniform texture in the filling. A wooden spoon or spatula will be useful for stirring the filling while it simmers.
For Assembly and Baking: A small bowl will be needed for whisking together an egg wash (for glazing the empanadas). A pastry brush will help apply the egg wash evenly. A round cookie cutter or a knife is necessary for cutting out even circles of dough. A 9×13 inch baking sheet or two smaller baking sheets are needed for baking, depending on the number of empanadas you are making. Parchment paper is highly recommended to prevent sticking and for easy cleanup. Finally, a cooling rack will allow the empanadas to cool completely without becoming soggy.
Optional but Recommended: While not strictly necessary, a food processor can speed up the vegetable chopping process. A fork or small knife is useful for crimping the edges of the empanadas for a neat and professional look. A meat thermometer will ensure the beef is cooked to a safe internal temperature of 160°F (71°C).
Cleaning Up: Remember to have dish soap and plenty of warm water ready for cleaning your equipment after you’ve finished making your delicious empanadas.
Dough Preparation (including resting time)
Making the perfect empanada dough is crucial for achieving a flaky, tender crust. This recipe yields 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, very cold and cubed
- ½ cup (120ml) ice water
Instructions:
1. Whisk dry ingredients: In a large bowl, whisk together the flour and salt. Ensure they are well combined.
2. Cut in butter: Add the very cold, 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. Avoid overmixing at this stage; some pea-sized pieces of butter are ideal. Overmixing will result in a tough crust.
3. Incorporate water gradually: Gradually add the ice water, a tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not overmix. The dough should be slightly shaggy and not completely smooth.
4. Form the dough: Turn the dough out onto a lightly floured surface. Gently bring the dough together into a disc. Avoid kneading, as this will develop the gluten and result in a tough crust. Wrap the dough in plastic wrap and flatten it slightly into a disc to ensure even chilling.
5. Rest the dough: Refrigerate the dough for at least 30 minutes, and preferably 1-2 hours. This resting period allows the gluten to relax, resulting in a more tender and manageable dough. The chilling also firms the butter, contributing to a flakier crust upon baking.
6. Roll out the dough: After resting, remove the dough from the refrigerator and let it sit at room temperature for about 5-10 minutes before rolling it out. On a lightly floured surface, roll out the dough to about ⅛ inch thickness. Use a cookie cutter or a knife to cut out circles for your empanadas.
Professional Tip: For an even flakier crust, you can perform a quick lamination technique by folding the dough in thirds, rotating 90 degrees, and repeating the folding process once more before chilling. This creates more layers of butter within the dough.
Filling Preparation (including seasoning and cooking)
The heart of a delicious empanada lies in its filling. For this recipe, we’ll be making a classic seasoned beef filling. We’ll start with 1 lb of ground beef. Choose a higher fat content (around 80/20) for a more flavorful and juicy filling. Brown the beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks. This process renders the fat and helps to develop a deeper flavor.
Once the beef is browned, drain off any excess grease. Don’t drain completely; a little bit of rendered fat adds richness. Now it’s time for the seasoning! Add 1 large finely chopped onion and 2 cloves of minced garlic to the skillet. Sauté for about 3-5 minutes, until softened and fragrant. This step adds a significant layer of flavor to the filling.
Next, we’ll build the flavor profile. Add the following spices: 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper (optional, for a little heat), 1 teaspoon of dried oregano, and 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Adjust the spices to your preference; some people prefer a spicier filling, while others prefer a milder one. Stir everything together and cook for another minute to allow the spices to bloom and release their aroma.
Now, incorporate the moisture. Add 1/2 cup of beef broth (or water) to the skillet and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for about 10-15 minutes, or until the liquid has reduced and the filling has thickened slightly. This slow cooking process allows the flavors to meld together beautifully. Stir occasionally to prevent sticking and burning.
Finally, stir in 1/2 cup of chopped green bell pepper and 1/4 cup of chopped fresh parsley. These additions contribute freshness and a vibrant color to the filling. Taste the filling and adjust the seasoning as needed. You might want to add a little more salt or pepper to your liking. Let the filling cool completely before filling your empanada dough. This prevents the dough from becoming soggy.
Professional Tip: For an even richer flavor, consider using a combination of ground beef and chorizo. The chorizo adds a smoky, spicy element that perfectly complements the other ingredients.
Assembly of Empanadas (Crimping Techniques)
Once your empanada filling is prepared and your dough is ready, it’s time for assembly. We’ll be making empanadas approximately 4 inches in diameter. Begin by dividing your dough into 12 equal portions (approximately 4 oz each). Roll each portion into a 6-inch circle using a lightly floured surface and a rolling pin. Ensure the dough is not too thin, as this can lead to breakage during baking and a less appealing final product. A thickness of about 1/8 inch is ideal.
Place approximately 3-4 tablespoons of the beef filling onto one half of each circle. Avoid overfilling, as this will make crimping difficult and may cause the empanadas to burst open during baking. Leave about a half-inch border around the filling.
Now comes the crimping! There are several techniques, and the best one is often a matter of personal preference. Here are three popular methods:
Method 1: The Classic Crimp: Fold the other half of the circle over the filling, forming a half-moon shape. Using your fingers, firmly press the edges together to seal. Then, use a fork to crimp the edges, creating a decorative pattern and ensuring a tight seal. Press firmly to prevent leaks. This method is simple and reliable.
Method 2: The Pleated Crimp: Similar to the classic crimp, fold the dough over the filling. Instead of using a fork, pinch and pleat the edges together, creating a decorative, ruffled edge. This technique requires a bit more practice but results in a beautifully finished empanada. Ensure each pleat is well-sealed to prevent leakage.
Method 3: The Rolled Crimp: Fold the dough over the filling. Using your thumb and index finger, roll the edge of the empanada between your fingers, creating a smooth, rolled edge. This technique is efficient and creates a neat finish. Maintain even pressure to ensure a consistent seal.
Regardless of the crimping method you choose, ensure a tight seal to prevent the filling from leaking during baking. Any unsealed areas should be carefully pinched together. Once all the empanadas are assembled, you’re ready for the next step: baking!
Professional Tip: For a more professional look, use a pastry brush to lightly moisten the edges of the dough before crimping. This helps the dough adhere better and creates a tighter seal.
Baking/Frying Techniques (Temperature Control, Cooking Time)
Achieving perfectly cooked beef empanadas hinges on mastering both baking and frying techniques, particularly regarding temperature control and cooking time. While baking offers a healthier option, frying delivers a crispier exterior. The choice depends on your preference, but understanding both methods is crucial for consistent results.
Baking: Preheat your oven to 400°F (200°C). This high temperature ensures a quick initial browning that seals in the juices of the filling and creates a beautifully golden-brown crust. Arrange the empanadas on a baking sheet lined with parchment paper, leaving some space between each to allow for even heat distribution. Baking time is typically 20-25 minutes, but this can vary depending on the size and thickness of your empanadas and your oven. Begin checking for doneness around the 20-minute mark. The crust should be golden brown and the filling should be heated through. A toothpick inserted into the center should come out clean.
Frying: For frying, use a deep pot or Dutch oven filled with about 3 inches of vegetable oil. Heat the oil to 350°F (175°C). Using a thermometer is crucial here; overly hot oil will burn the empanadas before the filling is cooked through, while underheated oil will result in greasy, undercooked pastries. Carefully place the empanadas into the hot oil, ensuring not to overcrowd the pot. Frying in batches is recommended to maintain the oil temperature. Fry for approximately 3-4 minutes per side, or until golden brown and crispy. Use tongs to gently turn the empanadas. Once cooked, remove them from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Important Considerations: Regardless of your chosen method, avoid opening the oven door frequently while baking, as this can cause uneven cooking and lower the internal temperature. Similarly, avoid overcrowding the pot when frying, as this will lower the oil temperature and lead to soggy empanadas. Always use a reliable oven thermometer and a deep-fry thermometer to ensure accurate temperature readings. Adjust cooking times based on your oven and the size of your empanadas. It’s always better to slightly undercook them initially and then add a minute or two if needed, rather than overcooking them.
Professional Tip: For extra crispy empanadas, brush the tops with a beaten egg wash before baking or frying. This adds a lovely sheen and helps create a crispier crust. Experiment with different techniques and find what works best for you and your oven/stovetop.
Recommendations
For the best results when making homemade beef empanadas, ensure your dough is properly chilled before rolling it out. This prevents shrinkage and ensures a crisp crust. Don’t overfill the empanadas, as this can lead to leakage during baking. Aim for a filling that is well-seasoned and flavorful, but not overly wet.
Serving suggestions are plentiful! Empanadas are delicious served hot, straight from the oven. They are equally delightful at room temperature. Consider offering a variety of dipping sauces alongside your empanadas, such as chimichurri sauce, a spicy mayonnaise, or a simple salsa. A dollop of sour cream or guacamole also complements the savory filling beautifully.
Storage: Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the unbaked empanadas before baking; they can be kept frozen for up to 3 months. Reheat frozen empanadas in a preheated oven at 350°F (175°C) until heated through.
Complementary dishes will elevate your empanada experience. A refreshing salad, such as a simple green salad with a light vinaigrette or a vibrant tomato and cucumber salad, cuts through the richness of the empanadas. A side of rice and beans provides a hearty and satisfying accompaniment. Consider serving a flavorful soup, like a black bean soup or a simple tomato soup, as a starter.
Nutritional Information (Approximate per empanada, values may vary based on ingredients): Calories: 300-350; Fat: 15-20g; Saturated Fat: 5-8g; Cholesterol: 50-70mg; Sodium: 300-400mg; Carbohydrates: 30-40g; Fiber: 2-4g; Sugar: 2-4g; Protein: 10-15g. Note: These values are estimates and can vary significantly depending on the specific ingredients used and the size of the empanada.
Enjoy your delicious homemade beef empanadas! Remember that these are guidelines, feel free to experiment with different fillings, spices, and dipping sauces to create your perfect empanada recipe.
