Empanadas (Beef Turnovers) are a delightful blend of buttery, flaky pastry filled with savory spiced ground beef, onions, and olives. Perfect for a snack, appetizer, or main course, these hand-held treats are bursting with flavor and rich cultural heritage. Whether baked or fried, they can please a crowd with their golden exterior and satisfying filling.
Picture a golden, flaky pastry filled with savory, spiced beef that transports you straight to Latin America with each bite. Empanadas, known as beef turnovers, is a beloved dish in many cultures, particularly in Spain, Latin America, and the Caribbean. Perfect for any occasion—whether a snack, an appetizer, or the main course—empanadas are versatile, portable, and flavorful.
This recipe for homemade Empanadas (Beef Turnovers) combines tradition with convenience, ensuring a crowd-pleasing treat that’s easy to make. Let’s dive into the step-by-step process to master this culinary gem.
Nutrition Information (Per Empanada)
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg
Why You’ll Love This Recipe
- Family-Friendly: A dish everyone will enjoy, from kids to adults.
- Customizable: Endless filling options for meat lovers and vegetarians alike.
- Make-Ahead: Perfect for meal prepping or freezing for later.
- Flavor-Packed: Each bite is a burst of savory spices and buttery crust.
- Versatile: Great for parties, picnics, or quick snacks.
Ingredients and Substitutions
The Dough
- Flour: All-purpose flour works best, but whole wheat flour can be used for added fiber.
- Butter: Provides a flaky texture. Substitute with margarine or lard for a different flavor.
The Filling
- Ground Beef: Swap with ground turkey, chicken, or a plant-based alternative.
- Tomato Sauce: Enhances the filling’s moisture and flavor. Substitute with diced tomatoes or salsa.
- Olives: Adds a tangy, salty kick. Omit or replace with raisins for a sweeter twist.
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter (cold, cubed)
- 1 large egg
- ⅓ cup cold water
For the Filling:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder (optional, for a kick)
- Salt and pepper to taste
- ¼ cup tomato sauce
- ⅓ cup green olives, chopped
- 2 tablespoons fresh parsley, chopped
For Assembly:
- 1 large egg (beaten, for egg wash)
How to Make Empanadas (Beef Turnovers)
Step-by-Step Guide
Step 1: Craft the Dough
Creating the dough from scratch ensures a buttery, flaky crust that complements the filling perfectly.
Step 2: Master the Filling
Cooking the beef with spices and vegetables is the key to a robust, flavorful interior.
Step 3: Shape and Fill
Take your time sealing the edges to avoid any leaks during baking.
Step 4: Perfect the Bake
Keep an eye on the oven to achieve that golden brown color without overbaking.
Expert Tips for Success
- Chill the Dough: Cold dough is easier to work with, resulting in a flakier crust.
- Avoid Overfilling: Too much filling can cause the empanadas to burst during baking.
- Sealing the Edges: Use a fork to crimp the edges tightly.
Variations and Customizations
- Vegetarian Option: Replace beef with a mix of sautéed mushrooms, spinach, and cheese.
- Cheesy Twist: Add shredded cheddar or mozzarella to the filling.
- Sweet Empanadas: Try a dessert version with fruit and cream cheese filling.
Storage and Reheating Instructions
- Storage: Store baked empanadas in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze uncooked empanadas on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reheating: Warm in an oven at 350°F (175°C) for 10-15 minutes.
Serving Suggestions
Pair your empanadas with:
- A tangy chimichurri sauce
- Fresh green salad
- Rice and beans for a complete meal
Frequently Asked Questions (FAQs)
Q: Can I use store-bought dough?
A: Yes! Pre-made pie crust or puff pastry can be a great shortcut.
Q: What’s the best way to prevent soggy empanadas?
A: Ensure the filling is not too wet and seal the edges tightly.
Q: Can I fry instead of baking?
A: Absolutely! Fry empanadas in oil heated to 350°F until golden brown.
Related Recipes
If you love this, try the following:
- Chicken and Cheese Empanadas
- Spicy Chorizo Empanadas
- Vegetable Hand Pies
Conclusion
Empanadas (Beef Turnovers) are a culinary treasure that combines flavor, tradition, and versatility. With this foolproof recipe, you’ll impress family and friends with a dish that’s as delicious as it is easy to make. Whether you’re hosting a party or looking for a comforting snack, these empanadas will surely become a favorite in your kitchen.
Happy cooking!
Empanadas (Beef Turnovers)
Ingredients
For the Dough
- 2½ cups cups all-purpose flour
- 1 tsp salt
- ½ cup unsalted butter (cold, cubed)
- 1 large egg
- ⅓ cup cold water
For the Filling
- 1 Pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- ½ tsp ground cumin
- ¼ tsp chili powder (optional, for a kick)
- Salt and pepper to taste
- ¼ cup tomato sauce
- ⅓ cup green olives, chopped
- 2 tbsp fresh parsley, chopped
For Assembly
- 1 egg (beaten, for egg wash)
Instructions
- Step 1: Prepare the DoughIn a large mixing bowl, combine flour and salt. Add the cubed butter and mix until it resembles coarse crumbs.Whisk the egg and cold water together, then gradually add it to the flour mixture. Mix until the dough forms.Knead the dough lightly on a floured surface. Wrap in plastic wrap and refrigerate for 30 minutes.
- Step 2: Make the FillingHeat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a wooden spoon.Add onion and garlic; sauté until softened.Stir in paprika, cumin, chili powder, salt, and pepper. Add tomato sauce and cook for 2-3 minutes.Mix in olives and parsley. Remove from heat and let cool.
- Step 3: Assemble the EmpanadasPreheat your oven to 375°F (190°C).Roll out the dough to ⅛-inch thickness. Cut into 4-5 inch circles.Place a spoonful of filling in the center of each circle. Fold the dough over the filling and seal edges by pressing with a fork.Brush the tops with the beaten egg for a golden crust.
- Step 4: BakeArrange empanadas on a baking sheet lined with parchment paper.Bake for 20-25 minutes, or until golden brown.
Notes
- You can freeze unbaked empanadas for up to 3 months.
- For added flavor, try adding a pinch of cayenne pepper to the filling.
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