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Beef Empanadas

Homemade beef empanadas are savory pastries filled with a hearty mixture of seasoned ground beef, onions, and spices, encased in a flaky crust and baked until golden brown.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 20 empanadas
Course: Appetizer, Main Course, Snack
Cuisine: Latin American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 tablespoons olive oil Used to sauté the onions for a rich flavor.
  • 1 pound ground beef The hearty protein base of the filling.
  • 1 large yellow onion, diced Adds sweetness and depth to the filling.
  • 2 stalks green onion, chopped Provides a fresh, mild onion flavor.
  • 3 cloves garlic, minced Infuses the mixture with aromatic qualities.
  • 1 large hard-boiled egg, chopped Adds creaminess and richness to the filling.
  • 1/2 cup green olives, chopped Contributes a salty, briny taste.
  • 1 teaspoon salt Essential for enhancing the overall flavors.
  • 1 teaspoon ground cumin Offers a warm, earthy note.
  • 1 teaspoon sweet paprika Adds color and a hint of sweetness.
For the Dough
  • 1/2 cup butter Adds richness to the dough.
  • 3 cups all-purpose flour The base for the empanada dough.
  • 1 teaspoon salt
  • 1 cup boiling water Helps to make a soft and pliable dough.
  • 1 large egg, beaten For the egg wash, giving the crust a beautiful golden hue.
To Serve
  • 2 lemons cut into wedges To serve alongside for a fresh, zesty kick.

Method
 

Preparation of Filling
  1. In a large skillet, heat olive oil and sauté yellow onion until soft.
  2. Add green onion and cook for an additional 2 minutes.
  3. Incorporate minced garlic and ground beef, cooking until the beef is evenly browned.
  4. Add salt, ground cumin, and sweet paprika, then remove from heat.
  5. Mix in chopped hard-boiled egg and olives, let cool, then refrigerate for 1 hour.
Preparation of Dough
  1. Mix boiling water with butter in a bowl until melted.
  2. Stir in salt.
  3. Gradually add flour, mixing until combined.
  4. Knead the dough on a floured surface until soft.
  5. Cover and let rest for at least 30 minutes.
  6. Divide dough into 20 balls and let them rest for an additional 20 minutes.
Assembly and Baking
  1. Preheat the oven to 400°F (200°C).
  2. Roll out each dough ball into a disk.
  3. Place filling in the center of each disk.
  4. Fold and seal edges, creating a braided look.
  5. Arrange empanadas on greased baking sheets and brush tops with beaten egg.
  6. Bake for 20-25 minutes until golden.
  7. Serve warm with lemon wedges.

Notes

Empanadas can be made ahead of time and stored for quick meals. For best results, let the filling cool completely before using and allow the dough to rest as recommended for better elasticity.