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Empanadas are typically defined as baked or fried pastries filled with a variety of ingredients. The word "empanada" comes from the Spanish verb "empanar," which means "to coat with bread." This culinary technique dates back to the 16th century, with roots tracing back to Spain. As Spanish explorers traveled to the Americas, they brought this dish with them, leading to the development of regional variations that reflect local ingredients and culinary traditions.

Classic Beef Empanadas – A Golden, Crispy Delight!

Discover the rich history of Classic Beef Empanadas, a beloved dish that transcends cultures and brings comfort to gatherings. These flaky pastries are versatile, filled with a savory blend of spiced beef and fresh veggies. Making them from scratch allows you to customize the flavors to your liking. Learn how to prepare the dough, filling, and perfect your empanada folding technique. Serve them warm with your favorite sauces for a delightful taste of tradition.
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Ingredients
  

For the Dough:

3 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

1 egg yolk

1/2 cup cold water (adjust as necessary)

1 tablespoon white vinegar

For the Filling:

1 lb ground beef (preferably chuck)

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 bell pepper, chopped (red or green)

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon oregano

1/4 cup green olives, chopped (optional)

Salt and pepper, to taste

1 egg (for egg wash)

Instructions
 

Make the Dough: In a large bowl, combine the flour and salt. Add the chilled butter and mix until it resembles coarse crumbs. In a separate bowl, whisk together the egg yolk, cold water, and vinegar. Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. Knead briefly until smooth, then cover and refrigerate for 30 minutes.

    Prepare the Filling: In a large skillet over medium heat, add a splash of oil. Sauté the onions and garlic until translucent. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain excess fat. Stir in bell pepper, cumin, paprika, and oregano. Season with salt and pepper, and stir for about 5 minutes. Remove from heat and mix in the green olives if using. Allow the filling to cool.

      Roll Out the Dough: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Using a round cutter (approximately 4-5 inches in diameter), cut out circles of dough.

        Fill the Empanadas: Place a tablespoon or two of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press the edges together and crimp with a fork to seal.

          Prepare for Baking: Place the empanadas on a baking sheet lined with parchment paper. In a small bowl, beat the egg and brush it over the tops of the empanadas for a golden finish.

            Bake: Bake in the preheated oven for 20-25 minutes or until golden brown.

              Serve: Allow the empanadas to cool slightly before serving. Enjoy them warm with your favorite dipping sauce or salsa!

                Prep Time, Total Time, Servings: 30 min | 1 hour | 12 empanadas