Description
Cheesy Beef Empanadas Recipe
Ingredients
For the Dough:
2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1 large egg
1/3 cup cold water
1 tbsp vinegar
For the Filling:
1 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 lb ground beef
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp chili powder (optional)
Salt and pepper, to taste
1/2 cup shredded cheddar cheese
For Assembly:
1 large egg, beaten (for egg wash)
Instructions
Prepare the Dough:
In a large bowl, whisk together the flour and salt.
Add the cold butter and use a pastry cutter or fingers to combine until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, cold water, and vinegar. Add to the flour mixture and mix until a dough forms.
Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the Filling:
Heat olive oil in a skillet over medium heat.
Add onion and garlic, cooking until softened.
Stir in ground beef, breaking it apart with a spoon. Cook until browned.
Season with cumin, paprika, chili powder, salt, and pepper. Let cool slightly, then stir in the shredded cheese.
Assemble the Empanadas:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to 1/8-inch thickness. Cut into circles using a 4-5 inch cutter.
Place a spoonful of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and press the edges together. Use a fork to seal.
Place empanadas on the prepared baking sheet and brush with the beaten egg.
Bake and Serve:
Bake for 20-25 minutes or until golden brown.
Serve warm with your favorite dipping sauce or enjoy as-is!
Prep Time: 45 minutes
Cook Time: 25 minutes
Servings: 12 empanadas
#HomemadeEmpanadas #CheesyBeefBites
Step-by-Step Guide
Follow these detailed steps for perfect empanadas every time. First, ensure your butter and water are very cold for a flaky dough. After mixing the dough, chilling is non-negotiable—it prevents shrinkage. For the filling, cook the beef until no pink remains and drain any excess fat before adding spices; this prevents a greasy filling. When rolling, work quickly to keep the dough cool. Use a fork to crimp the edges firmly, creating a tight seal that prevents leaks during baking.
Serving Suggestions
These empanadas are incredibly versatile. Serve them warm as a hearty appetizer with chimichurri, a spicy salsa roja, or a cool avocado crema. For a complete meal, pair them with a simple side salad dressed with lime vinaigrette or a black bean soup. They are perfect for parties, game days, or packed into lunchboxes, as they taste great at room temperature.
How-to Summary
In summary, this recipe involves making a simple butter-based dough and chilling it. A savory, spiced ground beef and cheese filling is prepared and cooled. The dough is rolled, cut into circles, filled, sealed, and brushed with egg wash before baking at 375°F until golden brown. The key stages are: 1) Make & chill dough, 2) Cook & cool filling, 3) Assemble, 4) Bake.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely. The dough can be wrapped tightly and refrigerated for up to 2 days. Let it sit at room temperature for 10 minutes before rolling.
Can I freeze unbaked empanadas?
Yes. Assemble them, place on a tray to freeze solid, then transfer to a bag. Bake from frozen, adding 5-10 minutes to the baking time.
What can I substitute for the ground beef?
Ground turkey, chicken, or a plant-based ground meat work well. For a vegetarian version, use lentils or chopped mushrooms.
My dough is tearing when I roll it. What should I do?
This means the dough is too cold and brittle. Let it rest at room temperature for 5-10 minutes. If it’s too sticky, add a little more flour.
How do I prevent the filling from leaking?
Ensure the filling is completely cool before assembling, avoid overfilling, and seal the edges thoroughly with a fork or by crimping.
Common Mistakes to Avoid
- Using warm butter or water, which melts the fat and yields a tough, not flaky, crust.
- Adding the cheese to the filling while it’s still piping hot, causing it to melt into a greasy paste.
- Rolling the dough too thick, resulting in a doughy empanada, or too thin, causing it to tear.
- Skipping the egg wash, which gives the empanadas their signature golden, glossy finish.
- Overcrowding the baking sheet, which leads to steaming instead of baking and soggy bottoms.
Conclusion
These Cheesy Beef Empanadas are a rewarding project that delivers impressive, delicious results. Mastering the simple dough and flavorful filling opens the door to endless variations. With the detailed steps and tips provided, you’re equipped to avoid common pitfalls and create a perfect batch. They’re sure to become a favorite for family meals and entertaining alike.