Baked Beef Empanadas
Ingredients
For the Dough (or use store-bought pie crust)
3 cups all-purpose flour
1 teaspoon salt
1/2 cup cold butter (cubed)
1 egg
1/2 to 3/4 cup cold water
1 tablespoon vinegar (optional, makes dough tender)
For the Filling
1 pound (450 g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)
1 tablespoon tomato paste
1/4 cup diced bell pepper (optional)
2 tablespoons chopped parsley
1/4 cup green olives, chopped (optional)
1 hard-boiled egg, chopped (optional, traditional touch)
For Brushing
1 egg + 1 tablespoon milk (egg wash)
Instructions
- Prepare the Dough
In a bowl, mix flour and salt. Cut in cold butter until crumbly.
Add egg, vinegar, and cold water gradually until dough forms.
Knead lightly just until smooth.
Wrap and refrigerate 30–45 minutes. - Make the Filling
In a skillet over medium heat, cook ground beef until browned.
Add onion and garlic; cook until soft.
Stir in paprika, cumin, salt, pepper, tomato paste, and bell pepper.
Cook 2–3 minutes more.
Remove from heat and let cool completely.
Mix in parsley, olives, and chopped boiled egg if using. - Assemble
Preheat oven to 375°F (190°C).
Roll dough to about 1/8 inch thick.
Cut circles (4–5 inches wide).
Place 1–2 tablespoons filling in center.
Fold over into a half-moon shape.
Press edges and crimp with a fork to seal. - Bake
Place on lined baking sheet.
Brush tops with egg wash.
Bake 20–25 minutes until golden brown.
Tips
- Make sure filling is cooled before stuffing.
- For extra flavor, add a pinch of chili flakes.
- These freeze beautifully before baking.
Serving Ideas
Serve warm with chimichurri, garlic sauce, or a simple salad.
If you’d like, I can also give you a chicken version or a cheesy version 😊