Savory Beef Empanadas: a Taste of Argentina at Home
Right then, let's get this show on the road! Are you craving a bit of South American comfort food? Honestly, who isn't? This empanada recipe is exactly what you need.
Get Your Empanada On!
Forget the shop bought stuff. these savory beef empanadas are proper lush! flakey empanada dough gives way to a warmly spiced beef filling.
It's basically a hug in your hand. this recipe is a winner if you fancy something different.
A Little Empanada History
The empanadas recipe has roots in spain. it then spread its tasty wings across latin america. this humble hand pie became a total icon.
Think of it as the latina recipes version of a cornish pasty.
Quick Bites: Recipe Deets
Making your own empanadas dough might sound a bit daunting. don't worry, this easy empanadas recipe is totally doable. allow about 1 hour 30 minutes overall.
This recipe will give you about 12 empanadas. perfect to feed a crowd at your next gathering, or for a cozy dinner.
Why You'll Love This Empanada Recipe
These aren't just tasty, they are also a decent source of protein. the beef provides iron. plus, you can sneak in extra veggies.
Need easy finger foods healthy for your next party? sorted. i mean, who can resist a warm, savory empanada?
Ready to ditch the store-bought stuff? Next up, the ingredients for this Flakey Empanada Dough Recipe . Trust me, it's easier than you think!
Alright, let's chat empanada recipe ingredients and kit. It's gonna be dead easy, promise.
Ingredients & Equipment: Your Empanada Arsenal
Listen, don't let the word "arsenal" scare you. We’re just talking grub and bits and bobs from your kitchen. This easy empanadas recipe shouldn't be stressful! You know?
Main Ingredients: The Building Blocks
Okay, for our flaky empanada dough recipe , we need:
- All-purpose flour: 2 1/2 cups (300g) . Just regular stuff, nothing fancy. Quality isn't that big a deal here.
- Salt: 1 teaspoon (5g) . Table salt is fine.
- Unsalted butter: 1 cup (225g) , chilled and cubed. This is important. Get decent butter!
- Ice water: 1/2 cup (120ml) . Keep it cold! Seriously.
- Egg: 1 large egg , beaten for the egg wash.
For the beefy goodness inside:
- Olive oil: 1 tablespoon (15ml) .
- Ground beef: 1 pound (450g) . Look for a decent colour; it should look fresh.
- Onion: 1 medium , chopped.
- Green bell pepper: 1 medium , chopped.
- Garlic: 2 cloves , minced.
Seasoning Notes: Flavour Central
Right, pay attention here! These little devils are key :
- Chili powder: 1 teaspoon . Hello there, spice!
- Cumin: 1 teaspoon .
- Smoked paprika: 1/2 teaspoon . It's got to be smoked for that oomph .
- Dried oregano: 1/4 teaspoon .
- Salt and pepper: To your liking.
Beef broth: 1/4 cup (60ml) . or water if you're skint. raisins: 1/4 cup (20g) . (optional! if you hate 'em, leave 'em out.
) green olives: 1/4 cup (30g) , chopped. (also optional.) hard boiled egg: 1 , chopped. (guess what? optional!)
Honestly, these additions are down to you and your take on latina recipes ! My nan would go crazy for raisins, but my brother? Absolutely not.
Equipment Needed: The Bare Essentials
Don't need a fancy kitchen for easy empanada dough . Just the basics:
- Mixing bowl: Big enough to wrangle the dough.
- Rolling pin: Unless you want to use a bottle!
- Cookie cutter (or bowl): Around 3-4 inches.
- Baking sheet: To chuck 'em on.
- Parchment paper: Prevents sticking.
- Pastry brush: or your finger
That's it, really. Simple, right? Now you know, you know?
Alright, gather 'round, folks! let's chat about how to nail these savory beef empanadas. i am going to show you how to make easy empanadas recipe.
You know, those little pockets of pure comfort food? i have based this empanada recipe on a classic. it is from allrecipes and i'm going to give you the lowdown on how to make them amazing .
This homemade empanada dough is so worth it. trust me, it's easier than you think.
Empanada Recipe: Savory Beef Empanadas, A Taste of Argentina at Home
These savory beef empanadas are proper comfort food. it will remind you of hand pie recipes. tender, seasoned ground beef and vegetables live inside a flakey empanada dough .
This is like a taste of argentina right in your own kitchen.
Prep Like a Pro!
First things first, mise en place , my friends. chop your onion, bell pepper, and garlic. get your spices measured out.
Having everything ready to go before you start cooking is a total game changer. it's all about the essential mise en place .
You know? also, be careful when you are using a knife and a board to chop. seriously, don't rush!
step-by-step: Empanada Magic
Okay, here's the lowdown on how to build these babies:
- Dough Time: Mix your flour and salt. Cut in the COLD butter. It should look like coarse crumbs. Slowly add that ice water until it just comes together. Flatten it into a disc, wrap it up, and chill for at least 30 minutes .
- Beef It Up: Brown your ground beef in olive oil. Break it up, drain the fat, all that jazz. The heat should be on medium
- Veggies In: Add your onion and bell pepper and cook until they're soft. Then chuck in the garlic and spices. Cook for another minute.
- Simmer Down: Add your beef broth (or water), raisins, olives, and hard boiled egg, if you are feeling fancy. Let it simmer until the liquid is gone. Cool it down completely .
- Roll 'Em Out: Preheat your oven to 375° F ( 190° C) . Roll out your chilled dough on a lightly floured surface, Cut out your circles, the thickness should be at about 1/8 inch.
- Fill 'Er Up: Put a spoonful of filling in the centre of each circle. Wet the edges with water or egg wash.
- Seal the Deal: Fold the dough over to make a half moon shape. Crimp those edges with a fork to seal them up good.
- Bake It: Pop 'em on a baking sheet with parchment paper. Brush with egg wash. Bake for 25- 30 minutes . Until they're golden brown.
Pro Tips and Tricks
Honestly, the biggest secret is keeping everything cold when you make the dough. also, don't overfill your empanadas! you know, it is a common mistake to avoid.
They'll burst! now you know how to make dough for empanadas. the flaky empanada dough recipe and the flakey empanada dough is totally worth it.
You can even make the filling a day ahead.
These are perfect for lunch, dinner, or as easy finger foods healthy for a party. serve them up with some chimichurri sauce for dipping.
Enjoy! these are also great to feed a crowd. they make great latina recipes.
Alright, let's chat about these Savory Beef Empanadas ! You've gone to the trouble of making this amazing empanada recipe . So, let's make sure you ace the final touches, yeah?
Recipe Notes: Making Your Empanadas Sing !
These aren't just any old hand pie recipes , these are your creations! so, let's make sure they shine. here are a few things i've learned along the way, hopefully, they'll make your empanadas dough experience even better.
I want to help transform you to the novice chef recipes to the expert!.
Serving Like a Pro
Forget just plopping them on a plate! these deserve a bit of pizzazz. think about using a rustic wooden board.
It's got that whole "authentic" vibe going on, right? how about a little pile of fresh coriander or parsley on the side? adds a pop of colour.
For drinks, a crisp argentinian malbec is chef's kiss if you're feeling fancy. or, keep it casual with an ice-cold beer.
If you're having a get-together, these easy finger foods healthy will vanish in seconds, i swear!
Storage Secrets
Honestly, sometimes you just make too much, you know? Don't stress!
- Fridge: Pop any leftover homemade apple empanadas in an airtight container and they'll be good for about 3-4 days.
- Freezer: Want to save them for a rainy day? Wrap them individually in cling film, then put them in a freezer bag. They'll last for up to 2 months.
- Reheating: For the fridge ones, a quick zap in the microwave works. But, honestly, the best way is to reheat them in the oven at 350° F ( 175° C) for about 10 minutes. If they are frozen, let them thaw in the fridge overnight before reheating. This avoid ending up with flakey empanada dough , and ending up with Flour Empanada Dough .
Mix It Up, Mate!
Fancy a change? Here are a couple of quick tweaks you can try with the easy empanadas recipe .
- Dietary Adaptations: Go veggie! Swap the beef for some lentils and extra veggies. Boom!
- Seasonal Swaps: In autumn, chuck in some butternut squash or sweet potato with the filling. Trust me.
Nutrition Lowdown
Alright, here's the need-to-know about these little pockets of joy:
Each empanadas recipe is roughly 300-350 calories. they pack about 12-15g of protein. they also contain 18-22g of fat, and about 25-30g of carbs.
But the real bonus? the beef is a good source of iron. and don't forget about the latina recipes . how to make dough for empanadas can be daunting at first, but the easy empanada dough recipe is straightforward.
Honestly, that's the gist of it. i hope these tips help you whip up some seriously tasty empanadas. remember, cooking should be fun!.
So, put on some music and enjoy the process of making homemade empanada dough ! the only thing that is better than torta bread recipe is grands flaky layers recipes .
Have fun, and i promise you to feed a crowd of people will love your effort! these are so easy empanadas recipe that once mastered, they will be done in a heart beat!
Frequently Asked Questions
My empanada dough is tough! What did I do wrong?
Tough empanada dough usually means you've overworked the gluten. Next time, mix the dough just until it comes together, then chill it thoroughly before rolling. Cold butter is key, too keep everything nice and chilly, like a proper British summer! Think of it like making a good cup of tea; patience is a virtue.
Can I freeze these empanadas, and if so, when's the best time to do it?
Absolutely! Empanadas freeze beautifully. For best results, freeze them before baking. Place the assembled, unbaked empanadas on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container.
When you're ready to bake, you can bake them directly from frozen, adding a few extra minutes to the cooking time perfect for those "hangry" moments where you need something quick and tasty.
What kind of variations can I make to this empanada recipe?
The beauty of empanadas is their versatility! For a vegetarian version, try filling them with roasted vegetables and cheese, like a Mediterranean bake. For a bit of spice, add some chopped jalapeños or a dash of cayenne pepper to the beef filling.
You could even make sweet empanadas with fruit fillings, like apple or cherry, for a proper pudding alternative!
How do I prevent my empanadas from bursting open while baking?
Bursting empanadas are a bit of a bother, aren’t they? Make sure you don't overfill them. Moisten the edges of the dough with water or egg wash before folding to create a good seal. Crimp the edges firmly with a fork think of it as giving them a proper handshake!
Also, make sure your filling isn't too wet.
How long will leftover cooked empanadas last, and what's the best way to reheat them?
Cooked empanadas will keep in the fridge for 3-4 days. For reheating, the oven is your best bet to keep them crispy. Bake at 350°F (175°C) for about 10-15 minutes, or until heated through.
You can also reheat them in an air fryer for a quicker, equally crispy result but avoid the microwave unless you want them a bit soggy; nobody wants a soggy bottom!
Is there a quicker way to make this empanada recipe, especially the dough?
If you're short on time, using store-bought pie crust or puff pastry is a perfectly acceptable shortcut, although the texture will be slightly different from homemade dough. Puff pastry will give you a flakier, lighter result, while pie crust will be more similar to a traditional empanada dough.
Just make sure to thaw it properly before using, like you would when making a cracking apple crumble. Nobody is judging!
Savory Beef Empanadas A Taste Of Argentina At Ho
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 22g |
| Fiber | 3g |
