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Empanadas are a beloved dish enjoyed in many cultures around the world, transcending borders and tantalizing taste buds with their delightful combination of flavors and textures. From Argentina to Spain and beyond, these savory pastries have found a special place in the hearts (and stomachs) of food lovers. They are often associated with family gatherings, festive celebrations, and casual get-togethers, making them a staple comfort food for many.

Classic Beef Empanadas – A Golden, Crispy Delight!

Discover the magic of homemade classic beef empanadas, a delicious pastry that combines a flaky crust with a savory beef filling. Perfect for sharing at gatherings or enjoying as a comfort food, these empanadas are packed with flavors that represent various cultures. This guide walks you through making the dough and filling from scratch, ensuring a fresh and delightful culinary experience. Elevate your cooking skills and impress your loved ones with this beloved treat!
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Ingredients
  

For the Dough:

3 cups all-purpose flour

1 teaspoon salt

1/2 cup unsalted butter, chilled and diced

1 large egg

1/2 cup cold water

1 tablespoon vinegar

For the Beef Filling:

1 pound ground beef

1 medium onion, chopped

1 bell pepper (red or green), chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon chili powder (optional)

Salt and pepper, to taste

1/4 cup olives, chopped (optional)

1/4 cup raisins (optional)

1 large egg, beaten (for egg wash)

Instructions
 

Make the Dough:

    - In a large mixing bowl, combine the flour and salt. Add the diced butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

      - In a separate bowl, whisk together the egg, cold water, and vinegar. Slowly add this mixture to the flour mixture and knead until a smooth dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.

        Prepare the Filling:

          - In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat.

            - Add the chopped onion, bell pepper, and garlic to the skillet. Sauté until the vegetables are tender, about 5 minutes.

              - Stir in cumin, paprika, chili powder, salt, and pepper. If using, mix in the chopped olives and raisins. Remove from heat and let it cool slightly.

                Assemble the Empanadas:

                  - Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

                    - On a floured surface, roll out the chilled dough to about 1/8-inch thick. Using a round cutter (about 4-5 inches in diameter), cut out circles of dough.

                      - Place about 1 tablespoon of the beef filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.

                        - Brush the tops with the beaten egg to achieve a golden finish when baked.

                          Bake:

                            - Place the empanadas on the prepared baking sheet and bake for 20-25 minutes or until golden brown. Flip halfway through for even baking.

                              Serve:

                                - Allow the empanadas to cool slightly before serving. They can be enjoyed warm or at room temperature, with your favorite salsa or dipping sauce.

                                  Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12 empanadas