Description
These delicious Beef Empanadas combine a flaky, buttery pastry with a flavorful filling of ground beef, chorizo, potatoes, and a blend of spices. Perfect as a savory snack or a satisfying meal, they are baked to golden perfection and served with a tangy empanada sauce for an authentic Latin American treat.
Ingredients
Scale
Pastry
- 2 1/2 cups plain/all-purpose flour
- 175g (12 tbsp) cold unsalted butter, cut into 1 cm (1/2″) cubes
- 1 tsp cooking/kosher salt
- 1 egg yolk
- 1/2 cup warm full-fat milk (heated for 30 seconds in microwave)
Filling
- 1 1/2 tbsp olive oil
- 1/2 onion, finely chopped
- 1 garlic clove, minced
- 300g (10 oz) ground beef (beef mince)
- 120g (4 oz) chorizo, diced
- 2 tsp tomato paste
- 1 tsp fresh thyme, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp cooking/kosher salt
- 3/4 cup low sodium chicken stock/broth
- 1/2 cup tomato passata (substitute with tomato sauce or crushed tomatoes in US)
- 150g (5 oz) potato, peeled and cut into 8mm (1/3″) cubes (~1 cup)
- 1/3 cup green onion, finely sliced
- 2 hard boiled eggs (boiled for 9 minutes), chopped
- 1/4 cup green olives, roughly chopped
Finishing
- 2 eggs, separated (yolks whisked for sealing and brushing pastry)
- Empanada sauce or optional dips: ketchup, ketchup + sriracha, pink sauce, taco sauce, salsa dip
Instructions
- Prepare the dough: In a bowl, combine the all-purpose flour and kosher salt. Cut the cold unsalted butter into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in the egg yolk and warm milk gradually, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to rest and chill.
- Make the filling: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent and fragrant. Add the ground beef and chorizo, cooking until browned. Stir in the tomato paste, fresh thyme, dried oregano, cumin, paprika, cayenne pepper, and salt. Pour in the chicken stock and tomato passata, and add the diced potatoes. Simmer the mixture gently until the potatoes are cooked through and the sauce has thickened, about 20 minutes. Remove from heat and stir in the chopped green onions, hard boiled eggs, and green olives. Allow the filling to cool completely.
- Assemble the empanadas: Preheat oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 3-4mm thickness. Cut into circles approximately 4-5 inches in diameter. Place a generous spoonful of the cooled filling onto the center of each circle. Brush the edges of the dough with the whisked egg yolks, fold the dough over the filling to form a half-moon shape, and press the edges tightly to seal, crimping with a fork for decoration and extra security. Brush the tops of the empanadas with the remaining egg yolk to promote browning.
- Bake: Place the assembled empanadas on a baking tray lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crisp. Remove from oven and allow to cool slightly before serving.
- Serve: Serve the empanadas warm with your choice of empanada sauce or dips such as ketchup mixed with sriracha, pink sauce, taco sauce, or salsa dip for enhanced flavor.
Notes
- For best results, keep the butter cold to ensure a flaky pastry crust.
- The filling should be completely cooled before assembling to prevent soggy dough.
- You can freeze assembled empanadas before baking; bake from frozen, adding extra baking time if needed.
- Adjust the cayenne pepper to your preferred spice level.
- Hard boiled eggs add texture and richness to the filling but can be omitted if desired.
- Use low sodium chicken stock to better control salt levels in the filling.