Empanadas (Beef Turnovers)
A flaky pastry filled with spiced ground beef, onions, and olives, these empanadas are a classic comfort food perfect for any occasion.
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.