Description
Delicious crispy beef empanadas featuring golden, flaky pastry stuffed with a savory filling of seasoned ground beef, diced potatoes, peas, and bold Mexican spices. These empanadas can be baked to a perfect golden brown to enjoy as a satisfying snack or meal.
Ingredients
Dough
- 3 cups all-purpose flour
- ¾ cup cubed cold unsalted butter
- 1 teaspoon salt
- 1 large egg
- ½ cup milk
Filling
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- ⅓ cup finely diced jalapeno (about 1 medium jalapeno)
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
- Salt and pepper to taste
- 1 cup beef broth
- 1 medium potato, small diced
- ¼ cup frozen peas
Egg Wash
- 1 egg
- 2 tablespoons water
Instructions
- Prepare the dough: Combine 3 cups all-purpose flour, ¾ cup cubed cold unsalted butter, and 1 teaspoon salt in a food processor with blade attachment. Pulse until butter pieces are pea-sized. Add 1 large egg and ½ cup milk, and pulse until dough just forms a ball. Flatten the dough into a disk, wrap in plastic wrap, and chill in refrigerator for at least 1 hour.
- Make the filling: While dough chills, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 small diced yellow onion, ⅓ cup finely diced jalapeno, and 1 pound ground beef. Cook for 8-10 minutes until beef is browned and vegetables are softened. Stir in 2 tablespoons tomato paste, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, ½ teaspoon oregano, salt, and pepper. Add diced medium potato and 1 cup beef broth. Lower heat and simmer, stirring occasionally, until potatoes are tender, about 12-15 minutes. Remove from heat, stir in ¼ cup frozen peas, and let cool.
- Assemble the empanadas: Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Roll chilled dough to ⅛-inch thickness. Cut into 12 circles approximately 5 inches in diameter using a ring cutter or small bowl. Place about ¼ cup filling in the center of each circle. Fold dough over to form a half-moon shape and crimp edges tightly with a fork to seal.
- Apply egg wash and bake: In a small bowl, whisk together 1 egg and 2 tablespoons water. Brush the egg wash over the tops of the empanadas evenly. Arrange empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden and crispy. Serve hot with salsa or sour cream for dipping.
Notes
- Ensure the butter used for the dough is cold to achieve flaky pastry layers.
- Chilling the dough is important to prevent shrinking and to make it easier to roll out.
- You can adjust the spice level by increasing or decreasing the jalapeno and chili powder.
- To make the empanadas gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for pastry.
- For a richer flavor, you may brush the empanadas with an additional egg wash halfway through baking.
