Description
Savory ground beef empanadas bring Latin American street food magic right into home kitchens. Flaky pastry envelops seasoned meat, creating a handheld meal you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 1 pound ground beef
Spices and Seasonings:
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables and Aromatics:
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons olive oil
Dough and Egg Wash:
- 1 package empanada dough (store-bought or homemade)
- 1 large egg (for egg wash)
Instructions
- Sauté diced onions and minced garlic in olive oil until fragrant and translucent over medium heat.
- Add ground beef to the pan, breaking it into small crumbles and cooking until completely browned and no pink remains.
- Incorporate cumin, paprika, salt, and pepper, stirring thoroughly to distribute seasonings evenly throughout the meat mixture.
- Allow beef filling to cool completely at room temperature, preventing dough from becoming soggy.
- Roll prepared empanada dough on a lightly floured surface to approximately 1/8-inch thickness.
- Use a circular cutter to create uniform dough rounds for consistent empanada sizes.
- Place a measured spoonful of cooled beef mixture slightly off-center on each dough circle.
- Carefully fold dough over filling to create a half-moon shape, ensuring no meat escapes.
- Press edges firmly with a fork or fingers to create a tight, decorative seal preventing filling leakage.
- Whisk egg and brush surfaces of assembled empanadas for a glossy, golden finish.
- Arrange empanadas on a parchment-lined baking sheet, leaving space between each pastry.
- Bake in a preheated 375°F oven for 22-27 minutes until pastry turns golden brown and crisp.
Notes
- Prep ground beef mixture ahead of time and let it cool completely to prevent soggy dough and ensure clean folding.
- Use cold butter in dough for flakier, more tender empanada crust that provides delightful texture contrast.
- Consider alternative protein options like shredded chicken, black beans, or plant-based crumbles for diverse dietary needs and preferences.
- Freeze uncooked empanadas on a baking sheet before transferring to freezer bags, allowing quick and convenient meal preparation later.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks, Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg