Homemade Ground Beef Empanadas: A Delicious Recipe for Your Next Meal
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!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 empanadas 1x
Ingredients
Scale
- 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
- In a large mixing bowl, combine the flour and salt. Mix until well combined.
- 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.
- 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.
- Turn the dough out onto a lightly floured surface and knead gently for about 2-3 minutes until smooth and elastic. Avoid over-kneading.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 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).
- Drain any excess fat from the skillet. Add the chopped onion, garlic, and green bell pepper. Sauté for about 5 minutes until softened.
- Stir in the chopped olives (if using), ground cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes to meld flavors.
- Remove from heat and stir in the chopped parsley. Allow the filling to cool slightly.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 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.
- 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.
- Place about 1-2 tablespoons of the beef filling in the center of each dough circle. Avoid overfilling.
- Moisten the edges of the dough circle with a little water. This helps seal the empanadas.
- 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.
- Repeat with remaining dough and filling until all empanadas are assembled.
- Brush the tops of the assembled empanadas with the beaten egg for a golden color when baked.
- Place the empanadas on the prepared baking sheet, leaving space between each for even cooking.
- 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.