Beef Empanadas

These Beef Empanadas are a delicious and versatile treat, perfect for any occasion! With a savory filling of seasoned ground beef, aromatic shallots, and melted cheese encased in flaky pastry, they make for a satisfying appetizer or a hearty meal.

Easy to prepare and ideal for sharing, these empanadas are sure to impress your family and friends. Enjoy them warm, straight from the oven, with your favorite dipping sauce for an extra burst of flavor!

Beef Empanadas

Ingredients:

2 teaspoons extra-virgin olive oil

6 ounces 85% lean ground beef

3 tablespoons minced shallot, from 1 shallot

2 cloves garlic, minced

1 tablespoon tomato paste

½ teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon salt

2 tablespoons water

¾ cup shredded Mexican blend cheese

1 tablespoon minced fresh cilantro

1 large egg, beaten

1 package Empanada Dough-Puff Pastry for Baking, thawed but cold

Instructions:

Step 1:

Preheat the oven to 425°F and set an oven rack in the middle position.

Line a 13×18-inch baking sheet with parchment paper.

Step 2:

In a medium nonstick skillet over medium heat, heat the oil until shimmering.

Add the beef, shallot, garlic, tomato paste, cumin, chili powder, and salt.

Cook, stirring with a wooden spoon to break up the meat, until the beef is no longer pink, about 3 minutes.

Add the water and cook for 1 minute more.

Transfer the mixture to a bowl and let cool to room temperature, about 30 minutes (speed this up in the refrigerator if necessary).

Step 3:

Once the filling is cooled, stir in the cheese and cilantro.

Step 4:

Working with one piece of dough at a time, place about 1½ tablespoons of the filling in the center of the dough.

Brush the edges of the dough with the beaten egg, and then fold over to seal.

Starting at one end of the pastry, use your fingers to pinch and twist the edge of the pastry into a small rope-like shape.

Continue to pinch and twist the edge of the pastry, working your way around the empanada until you reach the other end.

Transfer to the prepared baking sheet.

Repeat with the remaining dough and filling.

Step 5:

Bake for 15 to 17 minutes, until puffed, golden brown, and flaky. Let cool for about 10 minutes, then serve.

Make-Ahead/Freezing Instructions:

The empanadas can be assembled and refrigerated up to 1 day ahead of time before baking.

They can also be frozen for up to 3 months.

To freeze empanadas before baking, first assemble the empanadas and then lay them on a parchment-lined baking sheet without overlapping.

Freeze for 1 to 2 hours, then transfer to freezer bags and store for up to three months.

When ready to bake, you can cook them straight from the freezer, just add a few extra minutes to the baking time.

If you’re freezing already baked empanadas, ensure they’re fully cooled, then follow the same freezing process.

When you’re ready to enjoy, reheat them in the oven until warmed through; no need to thaw.

Notes:

Meat Alternatives: You can substitute ground beef with other meats such as ground turkey, chicken, or even plant-based alternatives for a different flavor profile.

Spice Level: Adjust the chili powder to your preferred spice level. You can add a pinch of cayenne or crushed red pepper for extra heat.

Cheese Variations: Feel free to experiment with different cheeses, like Monterey Jack, cheddar, or queso blanco, to change the flavor of the filling.

Dough Options: If you can’t find empanada dough, puff pastry or pre-made pie crusts can work as alternatives, though the texture will differ slightly.

Cooling Time: Allowing the filling to cool to room temperature is important to prevent the dough from becoming soggy when assembling.

Sealing Tips: Ensure that the edges of the dough are well-sealed to prevent the filling from leaking out during baking. You can use a fork to crimp the edges for added security.

Make Ahead: You can prepare the filling and empanadas in advance. Assemble and refrigerate them until ready to bake, or freeze them before baking for a quick meal later.

Baking Surface: If you prefer a crisper bottom, consider using a baking stone or placing the baking sheet directly on the oven rack for the last few minutes of baking.

Serving Suggestions: Serve the empanadas with a side of salsa, guacamole, or sour cream for dipping, enhancing their flavor.

Storage: Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain their crispiness. They can also be frozen for up to 2 months.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Calories: 185 | Fat: 13 g | Saturated fat: 4 g | Carbohydrates: 10 g | Sugar: 1 g | Fiber: 1 g | Protein: 6 g | Sodium: 125 mg | Cholesterol: 32 mg

Frequently Asked Questions:

Can I use a different type of ground meat?

Yes, you can substitute the ground beef with ground turkey, chicken, or pork based on your preference.

Is it necessary to use a Mexican blend cheese, or can I use a different cheese?

While the Mexican blend adds a specific flavor, you can experiment with other cheeses like cheddar, Monterey Jack, or a blend of your choice.

Can I make my empanada dough from scratch instead of using store-bought puff pastry?

Certainly! You can prepare homemade empanada dough if you prefer.

Ensure it’s rolled thinly for optimal results.

How do I prevent the empanadas from leaking during baking?

Make sure the empanadas are sealed tightly, and brush the edges with beaten egg to create a secure seal.

Avoid overfilling each empanada.

Can I use pre-made empanada discs instead of puff pastry?

Yes, if you have pre-made empanada discs, you can use them instead.

Adjust the amount of filling accordingly.

Can I bake the empanadas ahead and reheat them later?

Yes, you can bake the empanadas ahead and reheat them.

Place them in a preheated oven until warmed through.

What dipping sauce pairs well with beef empanadas?

Salsa, chimichurri, or a cilantro-lime crema are excellent choices for dipping sauces.

How can I prevent the empanadas from sticking to the baking sheet?

Use parchment paper to line the baking sheet, and make sure the empanadas are not touching each other to prevent sticking.

Can I freeze the empanadas after baking?

Yes, you can freeze already baked empanadas.

Ensure they’re fully cooled, then follow the freezing instructions provided in the recipe.

Can I customize the filling with additional ingredients?

Absolutely! Feel free to add ingredients like diced bell peppers, olives, or spices to customize the flavor of the filling according to your taste.