Homemade Ground Beef Empanadas: A Delicious Recipe for Your Next Meal

Homemade Ground Beef Empanadas are a delightful treat that brings a taste of tradition right into your kitchen. These savory pastries, filled with seasoned ground beef, have a rich history rooted in Latin American culture, where they are often enjoyed as a snack or a main dish during family gatherings and celebrations. I remember the first time I tried empanadas; the flaky crust combined with the flavorful filling was an experience I couldn’t forget.

What makes Homemade Ground Beef Empanadas so beloved is not just their delicious taste and satisfying texture, but also their convenience. They can be made ahead of time and frozen, making them perfect for busy weeknights or unexpected guests. Whether you’re serving them as an appetizer or a hearty meal, these empanadas are sure to impress. Join me as we dive into this recipe that celebrates the joy of cooking and sharing good food with loved ones!

Ingredients:

• For the Dough:
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 large egg
• 1/2 cup cold water
• For the Filling:
• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup green bell pepper, finely chopped
• 1/2 cup black olives, chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 large egg, beaten (for egg wash)

Preparing the Dough

1. In a large mixing bowl, combine the flour and salt. Mix them together until well combined.
2. Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the egg and cold water. Gradually add this mixture to the flour and butter mixture, stirring until the dough begins to come together.
4. Turn the dough out onto a lightly floured surface and knead it gently for about 2-3 minutes until it is smooth and elastic. Be careful not to over-knead.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will help it to relax and make it easier to roll out later.

Preparing the Filling

1. While the dough is chilling, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks. This should take about 5-7 minutes.
2. Once the beef is browned, drain any excess fat from the skillet. Add the chopped onion, garlic, and green bell pepper to the skillet. Sauté for about 5 minutes, or until the vegetables are softened.
3. Stir in the chopped olives (if using), ground cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together.
4. Remove the skillet from heat and stir in the chopped parsley. Allow the filling to cool slightly while you prepare the dough.

Assembling the Empanadas

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Take the chilled dough out of the refrigerator and divide it into two equal portions. Roll out one portion on a lightly floured surface to about 1/8-inch thickness.
3. Using a round cutter (about 4-5 inches in diameter), cut out circles from the rolled dough. Gather any scraps, re-roll, and cut out more circles until all the dough is used.
4. Place about 1-2 tablespoons of the beef filling in the center of each dough circle. Be careful not to overfill, as this can make sealing difficult.
5. Moisten the edges of the dough circle with a little water using your finger or a brush. This will help the empanadas seal properly.
6. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. You can crimp the edges with a fork for a decorative touch and to ensure they are sealed well.
7. Repeat the process with the remaining dough and filling until all empanadas are assembled.

Cooking the Empanadas

1. Once all the empanadas are assembled, brush the tops with the beaten egg to give them a beautiful golden color when baked.
2. Place the empanadas on the prepared baking sheet, making sure to leave some space between each one to allow for even cooking.
3. Bake

   Conclusion:

   In summary, these homemade ground beef empanadas are an absolute must-try for anyone looking to elevate their culinary repertoire. The combination of flaky pastry and savory filling creates a delightful experience that is sure to impress family and friends alike. Whether you serve them as a snack, appetizer, or main dish, these empanadas are versatile enough to fit any occasion. Feel free to get creative with your serving suggestions! Pair them with a zesty chimichurri sauce or a refreshing avocado salsa for an extra burst of flavor. You can also experiment with different fillings, such as chicken, cheese, or even a vegetarian option with beans and vegetables, to cater to various tastes and dietary preferences. I encourage you to give this recipe a try and share your experience with me! I would love to hear how your homemade ground beef empanadas turn out and any unique twists you add to the recipe. Cooking is all about sharing and enjoying, so let’s spread the joy of these delicious empanadas together! Print

   Homemade Ground Beef Empanadas: A Delicious Recipe for Your Next Meal

   

   Print Recipe

   Delight in these homemade empanadas filled with a savory ground beef mixture, perfect for any occasion. With a flaky, buttery crust and customizable filling, they make a delicious snack or meal option. Easy to prepare and bake, these empanadas are sure to impress!

   • Author: Maria
   • Prep Time: 30 minutes
   • Cook Time: 25 minutes
   • Total Time: 55 minutes
   • Yield: 12 empanadas 1x

   Ingredients

   Scale 1x2x3x

   • 3 cups all-purpose flour
   • 1 teaspoon salt
   • 1/2 cup unsalted butter, chilled and cubed
   • 1 large egg
   • 1/2 cup cold water
   • 1 pound ground beef
   • 1 medium onion, finely chopped
   • 2 cloves garlic, minced
   • 1/2 cup green bell pepper, finely chopped
   • 1/2 cup black olives, chopped (optional)
   • 1 teaspoon ground cumin
   • 1 teaspoon paprika
   • Salt and pepper to taste
   • 1/4 cup fresh parsley, chopped
   • 1 large egg, beaten (for egg wash)

   Instructions

   1. In a large mixing bowl, combine the flour and salt. Mix until well combined.
   2. Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
   3. In a separate bowl, whisk together the egg and cold water. Gradually add this mixture to the flour and butter mixture, stirring until the dough begins to come together.
   4. Turn the dough out onto a lightly floured surface and knead gently for about 2-3 minutes until smooth and elastic. Avoid over-kneading.
   5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
   6. While the dough is chilling, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula (about 5-7 minutes).
   7. Drain any excess fat from the skillet. Add the chopped onion, garlic, and green bell pepper. Sauté for about 5 minutes until softened.
   8. Stir in the chopped olives (if using), ground cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes to meld flavors.
   9. Remove from heat and stir in the chopped parsley. Allow the filling to cool slightly.
   10. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
   11. Take the chilled dough out of the refrigerator and divide it into two equal portions. Roll out one portion on a lightly floured surface to about 1/8-inch thickness.
   12. Using a round cutter (about 4-5 inches in diameter), cut out circles from the rolled dough. Gather scraps, re-roll, and cut out more circles.
   13. Place about 1-2 tablespoons of the beef filling in the center of each dough circle. Avoid overfilling.
   14. Moisten the edges of the dough circle with a little water. This helps seal the empanadas.
   15. Fold the dough over the filling to create a half-moon shape. Press edges together firmly to seal. Crimp edges with a fork for decoration and security.
   16. Repeat with remaining dough and filling until all empanadas are assembled.
   17. Brush the tops of the assembled empanadas with the beaten egg for a golden color when baked.
   18. Place the empanadas on the prepared baking sheet, leaving space between each for even cooking.
   19. Bake in the preheated oven for 20-25 minutes, or until golden brown.

   Notes

   • You can customize the filling by adding other vegetables or spices according to your taste.
   • Leftover empanadas can be stored in the refrigerator for up to 3 days or frozen for longer storage.