Beef Empanada Recipe

Name: Beef Empanada
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 empanadas
Cuisine: Latin American
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 1/4 cup ice water; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 pound ground beef; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/2 cup pitted green olives, chopped; 1/2 cup raisins; 1 large egg, beaten (for egg wash)

Latin American · Main course · 70 min total

Beef Empanada recipe videos

These savory beef empanadas feature a flaky pastry crust filled with a rich, spiced ground beef mixture, perfect as a main course or appetizer.

30
min prep

40
min cook

8
servings

380
kcal/serving

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/4 cup ice water
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 pound ground beef
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 cup pitted green olives, chopped
1/2 cup raisins
1 large egg, beaten (for egg wash)

Instructions

Make the dough: In a large bowl, whisk flour and salt. Cut in butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until dough comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute. Add ground beef, breaking it up, and cook until browned. Drain excess fat.
Stir in cumin, paprika, oregano, olives, and raisins. Cook for 2 minutes. Season with salt and pepper to taste. Remove from heat and let cool.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a floured surface, roll out dough to 1/8-inch thickness. Cut out 6-inch circles (re-roll scraps). Place about 1/4 cup filling in center of each circle.
Brush edges with water, fold dough over filling, and press edges to seal. Crimp with a fork. Place on prepared baking sheet. Brush tops with beaten egg.
Bake for 25-30 minutes, until golden brown. Let cool slightly before serving.

Tips

These empanadas can be frozen before baking; bake from frozen, adding 5-10 minutes.
Serve with chimichurri or sour cream for dipping.
Store leftovers in the refrigerator for up to 3 days; reheat in oven.

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