Empanadas are handheld pies with a lot of appeal: a flaky shell, a savory filling, and a golden finish that looks impressive without much fuss. This version fills buttery pastry with ground beef cooked with onion, garlic, cumin, and paprika, making it a satisfying addition to your ground beef dinners.
The recipe moves in stages, so it helps to know what each one is doing. Understanding the reasons behind the steps makes it easier to get tender pastry and a filling that stays inside the shell.
Keeping the Dough Tender and Flaky
Flaky pastry depends on cold butter. Cutting it into the flour until the pieces are about pea-size leaves small chunks that create layers as they bake. Work quickly so the butter stays firm, and if the dough turns greasy or sticky, return it to the refrigerator until it firms up again.
Stir only until a dough forms. Too much handling or extra liquid makes pastry tough. Chilling the wrapped disks gives the dough time to firm up, which makes it easier to roll without tearing.
Building a Savory Filling
Cook the beef and onion until the meat is browned and broken into small pieces, so the filling has a fine, even texture that is easy to spoon and seal. Stir in the garlic, tomato paste, cumin, paprika, and oregano. The tomato paste cooks into the meat and gives the spices a rich, savory base.
Add the broth and let the filling simmer while you stir. You want it moist but not soupy, since extra liquid can seep through the seams and soften the crust. Taste for salt and black pepper before you move on.
Sealing and Finishing with Confidence
Let the filling cool before assembling. Warm filling softens the dough and makes it harder to crimp. Spoon it onto one side, leave a clean border, and press out trapped air before folding. A clean edge is what keeps the seal tight during baking.
Crimp with a fork so the edges stay closed. Brush the tops lightly with beaten egg for a glossy, golden finish. Watch the color rather than the clock; the empanadas are ready when the shells are deep golden brown all over.
Frequently Asked Questions
Why is my empanada dough hard to roll out?
Dough that is too cold can crack at the edges, while dough that has warmed too much turns sticky. Let it sit briefly at room temperature until it is pliable but still cool. Roll on a lightly floured surface, turning the dough often so it stays evenly thick.
How do I keep the filling from leaking out?
Use a modest amount of filling, keep the border clear, and press out trapped air before folding. Crimp the edges firmly with a fork. Make sure the filling is moist but not soupy and has cooled, since a wet mixture can seep through the seams while baking.
How can I tell when the empanadas are done?
Look for deep golden brown shells all over, not just along the edges. The egg wash should look glossy with no pale patches. Let them rest on the baking sheet before serving so the filling settles and the pastry holds together when you lift it.
Ground Beef Empanadas
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings35
minutes33
minutes930
kcal1
hour48
minutesThese baked hand pies pair flaky pastry with ground beef cooked with onion, garlic, cumin, and paprika. Crimped edges and an egg wash give them a golden finish.
Ingredients
- Dough
3 cups all-purpose flour, plus more for rolling
1 tsp salt
12 tbsp cold unsalted butter, cubed
1 large egg
1/2 cup ice water
- Beef filling
1 tbsp olive oil
1 lb 90% lean ground beef
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 tbsp tomato paste
1 tsp ground cumin
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/3 cup beef broth
- For finishing
1 large egg, beaten
Directions
- Whisk the flour and salt in a large bowl. Cut in the cold butter until the pieces are about pea-size. Beat the egg with the ice water, add it to the flour mixture, and stir just until a dough forms. Divide the dough into two disks, wrap, and refrigerate for 30 minutes.
- While the dough chills, chop the onion and mince the garlic. Measure the tomato paste, spices, and broth.
- Heat the olive oil in a large skillet over medium heat. Add the onion and ground beef and cook for 8 minutes, breaking the beef into small pieces, until browned. Stir in the garlic, tomato paste, cumin, paprika, oregano, salt, and pepper; cook for 1 minute. Add the beef broth and simmer for 2 minutes, stirring, until the filling is moist but not soupy.
- Transfer the filling to a plate and let it cool for 10 minutes. Meanwhile, heat the oven to 400°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough about 1/8 inch thick. Cut eight 6-inch circles, rerolling scraps once. Spoon about 1/4 cup filling onto one side of each circle, leaving a 1/2-inch border. Fold the dough over the filling, press out excess air, and crimp the edges with a fork. Arrange the empanadas on the baking sheet and brush the tops with the beaten egg.
- Bake for 22 minutes, until the pastry is golden brown. Let the empanadas rest on the baking sheet for 5 minutes before serving.
Notes
- Let the filling cool before sealing the empanadas so it is easier to crimp the dough without warming the butter.
