Beef Empanadas

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Craving something both hearty and portable? Beef empanadas deliver it all—savory spiced beef, golden flaky crust, endless variety, and comfort in every bite. Whether you’re seeking a make-ahead appetizer for your next party or a hands-on project for a quiet evening at home, these beef empanadas fit the bill. Here, I’ll walk you through every step, share time-saving tricks, and offer plenty of inspiration for variations. Let’s get cooking.

Why Choose Beef Empanadas?

Beef empanadas have earned their place in Latin American cuisine for good reason. The magic lies in the contrast: a crisp exterior gives way to juicy, seasoned filling. These hand pies travel well, reheat easily, and taste just as good as leftovers.

Key appeals:

• Versatility: Swap out fillings, spices, or dough to suit your mood.
• Convenience: Make ahead, freeze, and bake whenever.
• Simplicity: Straightforward cooking steps, even for beginners.

Ingredients You’ll Need

Here’s a breakdown of the classic beef empanada. Use this as your starting point—feel free to riff as you wish.

Optional add-ins: chopped olives, hard-boiled egg, green onions, raisins, or a dash of cayenne pepper.

Step-by-Step: Making Beef Empanadas

You don’t need specialty tools—just a skillet, baking sheet, and your hands. Here’s a walkthrough:

1. Prep and Sauté

• Start by preheating the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Warm a large skillet over medium heat.
• Add the ground beef. Cook until browned, breaking up clumps with a spoon.
• Drain excess fat if needed.
• Stir in onion and garlic. Sauté until translucent—about 3 minutes.
• Mix in diced red bell pepper. Cook for another 2-3 minutes.

2. Build Flavor

• Sprinkle in cumin, paprika, oregano, salt, and black pepper. Toss everything to coat evenly.
• Squeeze in tomato paste and pour over beef broth.
• Simmer together for 5–7 minutes, stirring so flavors meld and liquid cooks down.
• Remove from heat. Let the mixture cool for 10 minutes—warm filling is easier to handle and won’t sog the dough.

3. Form Empanada Discs

• Unroll the pie crusts on a lightly floured surface.
• Using a 4-inch round cutter or a wide glass, cut circles from the dough.
• Collect scraps, reroll, and cut more discs as needed.

4. Fill, Fold, and Seal

• Place 2 tablespoons of the cooled beef mixture in the center of each circle.
• Sprinkle cheddar cheese over the filling.
• Fold the dough over to form a half-moon.
• Gently press the edges to seal.
• To secure, crimp the edge with a fork (classic look) or twist for a decorative repulgue.

5. Glaze and Bake

• Arrange empanadas on the baking sheet.
• Beat one egg with a splash of water. Brush across the tops for shine.
• Bake for 15–20 minutes, rotating halfway, until deep golden brown.
• Allow them to cool before serving—piping hot filling can surprise you.

Serving Suggestions and Pairings

Enjoy beef empanadas warm, at room temperature, or even cold from the fridge. They make a reliable lunchbox item and a happy-hour favorite alike.

Dipping sauces:
– Salsa verde
– Guacamole
– Cilantro-lime crema
– Classic chimichurri
– Spicy tomato chutney

Sides:
Try them with a simple green salad, marinated black beans, or roasted corn. Pair with chilled beer, citrusy white wine, or a tall glass of lemonade.

Tips and Troubleshooting

Handle dough with care:
Keep crust chilled until ready. If it gets sticky, refrigerate again for 10 minutes.

Prevent soggy bottoms:
Let the beef filling cool fully before spooning onto dough. Excess moisture is your enemy here.

Seal edges well:
If filling peeks out, wipe the edge, pinch shut, and crimp again.

Batch and freeze:
Ready-to-bake empanadas can be flash-frozen on a tray, then stored in a zip bag. Bake directly from the freezer; add 5–8 minutes to the cooking time.

Customizing the filling:
Mix in extras for texture or flavor: golden raisins for sweetness, diced jalapeño for heat, or a handful of chopped olives for salty depth.

Variations to Try

These basics invite endless spins. Some favorites:

• Argentinian style: Add chopped hard-boiled egg, green olives, and a sprinkle of pimentón.
• Spicy Southwest: Mix in roasted green chiles and pepper jack cheese.
• Cheese-lovers: Use mozzarella, Monterey Jack, or smoked provolone for melty richness.
• Vegetable-packed: Stir in cooked diced potatoes, peas, or carrots.

Feel free to swap beef for ground turkey, chicken, or seasoned beans for a new twist.

Make-Ahead and Storing

Life gets busy. Here’s how to get ahead:

To freeze before baking:
After folding and sealing, arrange empanadas on a tray and freeze until solid. Transfer to a sealed container or freezer bag. Bake from frozen; increase the time by several minutes.

To refrigerate after baking:
Cool fully. Layer in an airtight container, using parchment to separate layers. They’ll stay fresh in the fridge for up to 3 days.

To reheat:
Bake in a 350°F (175°C) oven for 10–12 minutes until hot. Microwaving works, but the crust won’t be as crisp.

Frequently Asked Questions

Can I make the filling in advance?

Absolutely. Store the cooked beef filling up to 2 days in the fridge before assembly.

Can I use homemade empanada dough?

Certainly. If you prefer, combine 2 cups of flour, 1/2 tsp salt, 1/2 cup cold butter, and enough cold water to bring the dough together. Rest before rolling and cutting.

What if I don’t eat beef?

Swap for ground turkey, chicken, or a well-seasoned mix of lentils and mushrooms for a vegetarian option. Just keep the filling flavorful and not too wet.

What cheese is best?

Cheddar melts beautifully, offering a slight tang. Try mozzarella for smooth melt, Monterey Jack for mild flavor, or even feta for salty bite.

Recipe Card: Beef Empanadas

Ingredients

• 2 refrigerated pie crusts
• 1 pound lean ground beef
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 1/3 cup beef broth
• 1 tablespoon tomato paste
• 1 cup shredded cheddar cheese
• 1 large egg, beaten (for brushing)

Directions

• Preheat oven to 400°F (200°C). Line a baking sheet.
• Brown beef in a skillet over medium. Drain extra fat.
• Add onion and garlic. Cook until soft.
• Add bell pepper, cumin, paprika, oregano, salt, and pepper. Stir for 2 minutes.
• Blend in tomato paste and beef broth. Simmer 5–7 minutes. Let cool slightly.
• Roll out dough. Cut into 4-inch circles.
• Place 2 tablespoons filling and cheese in the center. Fold into half-moons.
• Seal with a fork. Place on baking sheet.
• Brush with egg wash.
• Bake 15–20 minutes until golden.
• Rest several minutes before serving.

Beef empanadas invite creativity with every batch. Adjust seasonings, fillings, or dipping sauces to match your mood or pantry. Whether a quick weeknight meal or a festive centerpiece, they’re sure to leave a satisfying impression. Don’t hesitate to batch, freeze, and reheat—empanadas stand the test of time (and cravings). Enjoy discovering your own favorite variation.