Description
Golden, flaky beef empanadas with a savory filling of seasoned ground beef, vegetables, and hard-boiled eggs. Can be baked or fried for crispy, delicious results.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg
- 1/3 cup ice water
- 2 tablespoons white vinegar
- 1 pound ground beef (80/20 blend)
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1 red bell pepper, finely diced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/4 cup beef broth
- 2 hard-boiled eggs, chopped
- 1/4 cup green olives, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 egg, beaten (for egg wash)
Instructions
- 1. Make dough by combining flour and salt, cutting in cold butter, then mixing in egg, ice water, and vinegar. Wrap and chill 1 hour.
- 2. Cook ground beef until browned, remove. Sauté onion, garlic, and bell pepper in same pan.
- 3. Return beef to pan, add spices and tomato paste. Cook 1 minute.
- 4. Add broth, simmer until liquid evaporates. Cool completely, then stir in eggs, olives, and cilantro.
- 5. Roll dough thin, cut into 5-inch circles.
- 6. Fill each circle with 2 tablespoons filling, seal edges with fork.
- 7. Chill assembled empanadas 30 minutes.
- 8. Bake at 400°F for 20-25 minutes or fry at 350°F for 3-4 minutes per side until golden.
Notes
Cool filling completely before assembly to prevent soggy empanadas. Can be frozen for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 285
- Sugar: 2g
- Sodium: 420mg
- Fat: 16g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g