Beef empanadas Recipe

There’s nothing like a sizzling, contemporary empanada straight out of the oven! And this recipe is every part you dream an empanada to be: golden, buttery, flaky pastry that’s crispy throughout. Inside, a juicy beef filling with an additional flavour punch from chorizo, plus the normal little bits of chopped egg and olives.

A worthy addition to the RecipeTin cult-classic assortment!

Nice empanadas are onerous to come back by right here in Sydney. They need to be sizzling and crunchy on the surface, with juicy flavourful fillings on the within.

However all too typically the pastry is dry and missing within the signature crispiness, and the filling is dry and bland. Why-oh-why are so many empanada fillings so dry?? To guard the crispy pastry, I assume. However a dry filling is a excessive worth to pay!

So, that ranting introduction is an efficient foray into what to anticipate from my empanadas!

The next sections step by means of how you can make empanadas, as follows:

1. Empanada filling – Nothing difficult right here, it’s like making bolognese!

2. Empanada dough – Made in a meals processor for comfort, or hand when you choose. You’ll love how simple this dough is to work with.

3. Wrapping the empanadas – Lifeless simple, as a result of the pleats are 100% elective!

4. Baking – Simply 20 minutes within the oven.

Begin with the filling first as a result of the empanada dough will be made within the time it takes to totally cool the filling.

Empanada filling substances

Empanadas include all kinds of fillings. Right now, I’m sharing a beef one. It will get a punch of flavour from chorizo and spices.

• Beef – Simply abnormal beef mince / floor beef.

• Chorizo – The above talked about flavour punch! We blitz it up right into a paste utilizing a stick blender for max impact. LOVE the way it blends seamlessly into the meat!

• Potato cubes – A conventional inclusion in empanada filling. Starchy potatoes work finest as a result of they’re fluffier when cooked however any potato actually will work simply nice.

• Herb and spices – Recent thyme, cayenne, oregano, paprika and cumin. I’m a bit of extra heavy handed on the spices than most recipes as a result of I like a punchier flavoured filling. No person has ever accused me of bland meals! 😂

• Tomato paste – For flavour.

• Tomato passata (puree) – Pureed, strained plain tomato, broadly accessible as of late in Australia within the pasta and canned tomato aisle. See right here for extra info.

  Some will argue that passata is just not strictly conventional however I add it as a result of it retains the filling good and juicy. Dry filling is a gripe I’ve with empanadas I’ve tried in my time! Water makes the filling watery which makes the pastry soggy.

• Chicken inventory/broth – For simmering, to offer a bit of liquid so the potato cooks.

• Garlic and onion – Aromatics for flavour base.

• Inexperienced onion – For freshness and interesting inexperienced bits.

Tips on how to make the empanada filling

Actually, it’s no completely different to creating bolognese – besides it’s much less saucy and it has punchier flavours! 😎

1. Chorizo blitz – Use a stick blender to blitz the chorizo right into a paste. It actually doesn’t take lengthy when you chop the chorizo beforehand, simply 10 seconds or so. Don’t skip this step! Most flavour launch and I like the way it simply seamlessly mixes in with the meat.

2. Cook dinner like bolognese! Begin with onion and garlic, then chorizo to get the tasty pink oil out and make it good and golden. Then prepare dinner the meat, breaking it up as you go. Cook dinner off the tomato paste for 1 minute to caramelise it a bit which releases extra flavour. Then add every part else, stir, and simmer for quarter-hour.

3. Aim: juicy however not watery – We wish the combination to be juicy (as a result of no person likes a dry empanada filling!) however not watery (as a result of no person likes soggy pastry!). Additionally by this time the potato ought to be cooked by means of.

4. Cool filling fully earlier than utilizing, at the least 2 hours. Scorching filling = melts butter in pastry = much less flaky. Plus additionally it’s going to “steam” contained in the pastry and make it soggy.

   Aim filling texture – Cool/chilly however spreadable. In case you refrigerate in a single day (as much as 3 days!) it’s going to turn into a strong block which is unimaginable to wrap neatly. Let it come to room temp or microwave in bursts, stirring in between, till it turns into spreadable.

This recipe is impressed by Argentinian-style empanadas, so we additionally embody the normal chopped up olives and onerous boiled egg. These additions add curiosity and make them correct South American-style empanadas, so don’t skip them! They don’t seem to be blended into the filling however sprinkled on high simply earlier than wrapping.

Empanada dough is a sort of shortcrust pastry. It’s buttery and flaky, just like the pastry used for pies like pumpkin pie, apple pie and many others, nevertheless it’s not candy.

You’ll love the way it’s really easy to work with. It’s simpler to work with than retailer purchased puff pastry!

Components in Empanada dough

Right here’s what it’s worthwhile to make empanada dough.

• Flour – Simply plain / all objective flour.

• Butter – chilly, reduce into cubes so it’s simple to blitz into nice crumbs within the flour. Tiny little bits of butter all through the pastry is what makes it superbly flaky!

• Egg – Eggs will not be normally included in conventional shortcrust pastry. It makes the dough barely much less crumbly – deliberately, as a result of these are hand-held pies. It additionally has the added bonus that it’s simpler to work with because it makes the dough extra pliable and fewer susceptible to breaking.

• Heat milk – Much like egg, this isn’t in conventional pastry however makes the pastry barely much less brittle than the pastry on common pies which is what we would like for hand-held empanadas. The milk is heat so it blends into the pastry extra simply however as a result of we solely use a bit, it’s not sufficient to soften the butter.

Tips on how to make Empanada dough

Whereas it may be made by hand, I choose to make use of a meals processor for ease and pace, in addition to to keep away from the issue of my sizzling little arms melting the butter as I work the dough. (As famous above, little butter bits = flaky pastry!).

1. Blitz – Pulse flour, salt and butter till the butter turns into crumbs, normally round 4 to six pulses. The most important bits ought to be no larger than peas. Whisk the egg and milk collectively, pour that in then blitz on low pace till the dough comes collectively – about 10 to fifteen seconds.

2. Dough – That is what the dough appears like within the meals processor. Kneaded and able to go!

3. Deliver collectively – Flip the dough out onto a piece floor then knead it simply to carry collectively right into a easy ball.

4. Refrigerate half-hour – Divide the dough into two items then form into 2cm / 0.8″ thick discs. Wrap in cling wrap and refrigerate for half-hour.

   It may possibly keep within the fridge for as much as 2 days however will turn into rock onerous. Take it out round half-hour prior earlier than rolling out.

5. Roll out to three mm / 0.1″ thickness. Work with one disc at a time.

6. Reduce 15 cm /6″ rounds (I take advantage of a bowl). This can be a pretty common conventional empanada measurement – bigger than you assume! Nevertheless, be happy to make them smaller if desired.

7. Hold slicing – Collect dough scraps right into a ball, then repeat to roll out dough and reduce rounds. Hold reduce rounds lined within the fridge, stacked on paper, as you proceed to roll and reduce. You need to get 10 or 11 rounds.

8. Dough thickness – 3 mm / 0.1″ thickness is the goal thickness. Too skinny = filling can break pastry and tougher to do pleats. Too thick = plenty of pastry with every chunk and tougher to do pleats.

   You’ll additionally discover that the dough is simple to work with, not susceptible to breaking like different doughs.

OK! Pastry completed. Let’s wrap some empanadas!

The one a part of wrapping empanadas that takes follow is the pleating which is elective! For a straightforward, quicker choice, simply use a fork (like most retailer purchased frozen empanadas) or maintain it flat. It doesn’t have an effect on the consuming expertise in any respect!!

1. Filling empanadas

1. Unfold filling in a half moon form on one facet of the spherical. Make the floor flat. Use 3 tablespoons of filling (55g / 1.94oz to be precise!), leaving a 1.7cm / 2/3″ border (exactness! 🙂 ).

2. Sprinkle with a pinch of olives and egg.

3. Brush with egg whites – Brush the filling facet edge with egg whites. We’re reserving the yolks to brush the floor so it bakes up superbly golden.

4. Seal – Fold over to surround filling and press firmly to seal, however don’t squish the pastry and make it thinner – this makes it tougher to do neat pleats.

2. Pleating – elective!

As I discussed above, pleating is elective! You’ll be able to simply embellish utilizing a fork – simply press down alongside the sting – or simply go away the seam plain. It is going to nonetheless style simply nearly as good!

1. Pleat – Ranging from one finish, fold the pastry over onto the rim to create a pleat.

2. Pinch – With out transferring your fingers, pinch to make the pleat keep in place and in addition to make the a part of the pastry the place the subsequent pleat can be a bit thinner which makes it simpler to pleat.

3. Hold repeating till you end on the finish. Don’t be afraid to trim off extra pastry on the nook to tidy it up. 🙂

4. Reshape as wanted to push it again right into a neat half moon form. I discover mine type of stretches out in an elongated half moon!

3. Baking

There’s just one factor higher than the buttery scent that fills your home when empanadas are within the oven… EATING them!

1. Brush with egg yolk – this makes them bake up superbly golden.

2. Bake for 20 minutes in a sizzling oven – 220°C/425°F (200°C fan).

3. Golden brown – The empanadas are prepared when they’re a lovely golden brown, and the bottom is crisp.

4. EAT! Take a look at your attractive empanadas!! EAT WHILE HOT!!

Scorching, freshly made empanadas are fantastic eaten simply plain. However a dipping sauce simply elevates the expertise! Listed below are choices:

• Empanada sauce (really helpful) – A purpose-made spiced roasted tomato primarily based sauce for dipping empanadas which is loosely primarily based on a conventional Colombian sauce known as hogao. I’ve revealed this as a separate recipe as a result of it’s worthy. 🙂 It’s my really helpful choice – it’s SO GOOD! Use leftovers as a dip for corn chips, veggie sticks, bread.

• Chimichurri – This vivid inexperienced contemporary parsley-garlic South American sauce is a pure pairing with empanadas!

• Pink sauce – Ketchup + bitter cream or yogurt or mayo or any mixture thereof.

• Avocado sauce – Sure. YES! So good.

• Ketchup, or spicy ketchup – I received’t choose. It really works. (For spicy, simply combine with sriracha).

This isn’t a fast and straightforward recipe. And there can be folks studying this little question who dwell in areas the place glorious empanadas are plentiful. Fortunate you!

For the remainder of us poor sods, this do-it-yourself model will fulfill your empanada cravings. After they come out of the oven, sizzling and crispy, the buttery scent of the pastry mingling with the spiced filling…. and that second whenever you chunk into them…..

It’s meals so good it nearly makes you need to weep with pleasure. Meals that’s well worth the effort!

This empanadas recipe is among the finest new cult-classic recipes to come back out of the RecipeTin kitchen in over a yr. I actually hope you give them a go – and love them as a lot as I do! – Johnsat x

Recipe credit score: With many due to RecipeTin’s Chef JB for working by means of so many iterations with me to create the right do-it-yourself empanadas! This recipe is such an excellent instance of how we work collectively on more difficult recipes to realize what we consider to be the absolute best consequence for house cooks, and the way having an expert chef in my workforce has raised the bar on the standard and kind of recipes I can share on my web site. And make issues like empanadas accessible to everyone, of various expertise ranges!

Beef empanadas Recipe

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Serves: 10 Prep Time: 45 minutes Cooking Time: 50 minutes 50 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 cups plain/all-purpose flour
• 175g/ 12 tbsp cold unsalted butter , cut into 1 cm / 1/2″ cubes
• 1 tsp cooking/kosher salt
• 1 egg yolk
• 1/2 cup warm milk , full fat (30 sec microwave)
• 1 1/2 tbsp olive oil
• 1/2 onion , finely chopped
• 1 garlic cloves , minced
• 300g/10 oz beef mince (ground beef)
• 120g/4 oz chorizo
• 2 tsp tomato paste
• 1 tsp fresh thyme , finely chopped
• 1/2 tsp EACH dried oregano, cumin, paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp cooking/kosher salt
• 3/4 cup chicken stock/broth , low sodium
• 1/2 cup tomato passata (sub US tomato sauce or crushed tomato)
• 150g/5oz potato , peeled, cut into 8mm/ 1/3" cubes (~1 cup)
• 1/3 cup green onion , finely sliced
• 2 hard boiled eggs (9 minutes using this method)
• 1/4 cup green olives , roughly chopped
• 2 eggs , separated, yolks whisked (for sealing and brushing pastry)
• Empanada sauce
• Other options – ketchup, ketchup + sriracha, pink sauce, taco sauce, salsa dip

Instructions

1. Blitz chorizo – Roughly chop chorizo into 1.5cm / 1/2" pieces. Blitz using a stick blender until it becomes a paste (Note 1)
2. Sauté aromatics – Heat oil in a large non stick pan over high heat. Cook onion and garlic for 2 minutes.
3. Cook meat – Add chorizo and cook for 2 minutes. Add beef and cook until you no longer see raw beef. Add tomato paste and cook for 1 minute. Then add everything else except green onion, then stir.
4. Cook 15 min – Bring to a simmer then lower heat so it's simmering gently. Cook for 15 minutes, stirring every now and then. Goal – juicy but not watery filling, with cooked potato.
5. Cool – Stir through green onion. Transfer to bowl and fully cool before using (~ 2 hours).
6. Blitz dough – Whisk milk and yolk in a small jug. Pulse flour, salt and butter in a food processor until the butter becomes fine crumbs – largest lumps no bigger than peas (~ 4 to 6 times). Add egg-milk mixture, then blitz on low until it comes together into a ball of dough – about 10 seconds. (Note 2 for hand method)
7. Chill 30 min – Turn out onto a lightly floured work surface, then bring together into a smooth log ~20cm/8" long. Cut in half, shape into 2cm / 0/8" thick round discs. Wrap in cling wrap then refrigerate 30 minutes (or overnight – Note 3).
8. Cut rounds – Place one chilled disc on a lightly floured work surface. Roll out to 3 mm / 0.1" thickness. Cut 15 cm/6" rounds (I use a bowl), or other size as desired (Note 3). Keep covered in the fridge, stacked on paper, as you continue to roll and cut. You should get 10 or 11 rounds.
9. Preheat oven to 220°C/425°F (200°C fan).
10. Filling – Filling should be cold but spreadable (Note 4). Place 3 tablespoons (55g) of filling on the top half of a round of pastry. Spread flat in a half-moon shape, leaving a 1.5cm / 0.6" border. Sprinkle with olive and egg.
11. Seal – Brush edge with egg white, fold to enclose, pressing out air and sealing the edge. Optional: Do empanada pleats – see step photos in post or video at 3 min 30 sec. Alternatively, crimp with fork or leave plain.
12. Bake 20 min – Place empanadas on 2 baking trays. Brush with egg yolk. Bake 20 minutes or until golden brown all over and crispy on the base.
13. Serve hot with dipping sauce of choice – my favourite is the homemade Empanada Sauce!

Notes

1. Chorizo blitzing – Really is the best way to meld into the beef and release a ton of flavour into the filling mixture! Better than chopping.
2. Dough hand method – Rub butter in with your fingers. Mix milk in with a wooden spoon then knead until it forms a smooth dough.
Dough overnight – The dough can be made up to 2 days ahead and kept in the fridge. It will be rock hard so take it out 30 minutes prior to soften slightly.
3. Size – Empanadas come in all sorts of sizes but for authentic South American, go big or go home! 🙂 I initially made empanadas the size of gyoza and we were called out by Chef JB’s Chilean friend for making them untraditionally small. So we fixed it! But feel free to make smaller ones (same bake time).
4. Filling – If your filling is ice cold and rock hard, it will be hard to wrap. Allow it to come to room temp (or give it a microwave helping hand) so the mixture is loose but still cold (else it will melt butter in the pastry).

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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