baked beef empanadas

Prep Time: 45 minutes
Cook Time: 25 minutes
Resting/Chilling Time: 30 minutes
Total Time: 1 hour 40 minutes
Yield: 12 generous empanadas

Recipe Intensity: Intermediate. This recipe involves making a dough from scratch and a multi-step filling, but the results are well worth the effort!

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A Taste of Tradition, Baked to Perfection

The empanada, a beloved pastry with origins spanning Latin America and Spain, is the ultimate comfort food. Our version features a from-scratch, buttery dough that bakes up into a beautifully flaky shell, encasing a deeply savory filling of ground beef, onions, spices, and a surprise sweet note from raisins. Baking instead of frying makes them a lighter option without sacrificing an ounce of flavor. They are perfect for a party, a packed lunch, or a satisfying family dinner.

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Ingredients

For the Empanada Dough:

• 3 cups (360g) all-purpose flour, plus more for dusting

• 1 teaspoon salt

• ½ cup (1 stick or 113g) cold unsalted butter, cubed

• 1 large egg

• ½ cup (120ml) ice-cold water

• 1 tablespoon white vinegar

For the Beef Filling (Picadillo):

• 1 tablespoon olive oil

• 1 medium yellow onion, finely diced

• 1 red bell pepper, finely diced

• 3 cloves garlic, minced

• 1 lb (450g) lean ground beef (90/10)

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon dried oregano

• ¼ teaspoon chili powder (adjust to taste)

• ½ cup (120ml) beef broth

• 2 tablespoons tomato paste

• ¼ cup (35g) raisins (optional, but recommended)

• 2 tablespoons sliced green olives

• Salt and freshly ground black pepper to taste

• 1 large egg, beaten (for egg wash)

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Equipment You’ll Need

• Large mixing bowl

• Food processor (optional, for dough)

• Large skillet

• Rolling pin

• Round cutter (a 5-6 inch bowl or plate works)

• Baking sheets

• Parchment paper

• Fork

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Instructions

Step 1: Make the Dough

1. Combine Dry Ingredients: In a large bowl or food processor, whisk together the flour and salt.

2. Cut in Butter: Add the cold, cubed butter. If using a bowl, use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. If using a food processor, pulse until the same consistency is achieved.

3. Add Wet Ingredients: In a small bowl, whisk together the egg, ice water, and vinegar. Gradually add this mixture to the flour-butter mixture, stirring with a fork or pulsing, until the dough just begins to clump together.

4. Knead and Rest: Turn the dough out onto a lightly floured surface and gently knead it 2-3 times until it forms a cohesive ball. Flatten it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and ensures a flaky crust.

Step 2: Prepare the Filling

1. Sauté Aromatics: While the dough chills, heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.

2. Brown the Beef: Add the ground beef, breaking it up with a spoon. Cook until no longer pink, about 5-7 minutes. Drain off any excess grease.

3. Add Spices and Liquids: Stir in the cumin, paprika, oregano, and chili powder. Cook for 1 minute to toast the spices. Add the tomato paste and cook for another minute. Pour in the beef broth, scraping up any browned bits from the bottom of the pan.

4. Simmer and Finish: Reduce the heat to low and simmer for 5-10 minutes, until most of the liquid has been absorbed. Stir in the raisins and green olives. Season generously with salt and pepper. Remove from heat and allow the filling to cool completely. A warm filling will make the dough difficult to work with.

Step 3: Assemble the Empanadas

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

2. Roll Out Dough: On a floured surface, roll the chilled dough out to about ⅛-inch thickness.

3. Cut Circles: Using a 5-6 inch round cutter (or a small bowl), cut out as many circles as you can. Gather the dough scraps, re-roll, and cut out more circles until all the dough is used. You should get about 12.

4. Fill and Fold: Place a dough circle in your hand. Spoon about 2-3 tablespoons of the cooled filling into the center, leaving a ½-inch border around the edge.

5. Seal Tightly: Fold the dough over the filling to create a half-moon shape. Press the edges together firmly. To create a classic sealed edge, crimp the edges by folding and twisting, or press with the tines of a fork.

6. Egg Wash: Arrange the empanadas on the prepared baking sheets. Brush the tops lightly with the beaten egg wash. This will give them a beautiful, golden-brown shine.

Step 4: Bake to Golden Perfection

1. Bake: Place the baking sheets in the preheated oven and bake for 20-25 minutes, rotating the pans halfway through, until the empanadas are puffed and golden brown.

2. Cool: Remove from the oven and let the empanadas cool on the baking sheet for at least 5-10 minutes before serving. The filling will be extremely hot!

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Serving & Storing

Serving Suggestions: Serve these empanadas warm with your favorite dipping sauces. Chimichurri, salsa verde, or a simple crema (sour cream thinned with a little lime juice) are all excellent choices. They make a complete meal with a simple side salad or black beans.

Storing Instructions:

• Refrigerator: Cool completely and store in an airtight container in the refrigerator for up to 4 days.

• Freezer (Unbaked): This is a fantastic make-ahead option! Assemble the empanadas, place them on a baking sheet, and freeze until solid. Then, transfer to a freezer bag. They can be baked directly from frozen; just add 5-10 minutes to the baking time.

• Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes or until warm and crispy. Avoid the microwave, as it will make the crust soft.

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Nutrition Information

• Serving Size: 1 empanada

• Calories: ~315

• Total Fat: 16g

• Saturated Fat: 8g

• Cholesterol: 70mg

• Sodium: 320mg

• Total Carbohydrates: 29g

• Dietary Fiber: 2g

• Sugars: 4g

• Protein: 14g

Please note: *Nutrition information is an estimate only and can vary based on specific ingredients used and portion sizes. Calculations are based on a 90/10 lean ground beef and do not include optional dipping sauces.*