Beef Empanadas Recipe

Ground beef: Provides the main protein and base for the filling.

Onion: Adds sweetness and depth of flavor to the filling.

Garlic: Enhances the overall taste with its aromatic qualities.

Ground cumin: Adds a warm, earthy flavor to the filling.

Paprika: Contributes a mild, sweet pepper flavor and a vibrant color.

Salt: Enhances all the other flavors in the filling and dough.

Black pepper: Adds a hint of heat and complexity to the filling.

Green olives: Provide a briny, tangy contrast to the savory filling.

Raisins: Add a touch of sweetness and a chewy texture to the filling.

All-purpose flour: Forms the base of the dough for the empanada crust.

Butter: Adds richness and flakiness to the dough.

Egg: Helps bind the dough together and adds structure.

Water: Brings the dough together and ensures the right consistency.

When preparing the dough for the empanadas, ensure that the butter is thoroughly chilled and diced into small pieces. This will help create a flaky texture in the final product. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. This technique prevents the butter from melting too quickly, which is crucial for achieving the desired consistency. Additionally, when adding the water, make sure it is ice-cold to keep the dough from becoming too warm, which can result in a less flaky crust.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can provide a similar texture and flavor when seasoned well.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions, making them a good alternative.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• ground cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor and can be used as a substitute in many recipes.

• paprika - Substitute with chili powder: Chili powder can add a similar depth of flavor and a bit of heat to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though you may need to reduce other liquids in the recipe.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used similarly to black pepper.

• green olives - Substitute with kalamata olives: Kalamata olives have a stronger flavor and can add a different but complementary taste to the empanadas.

• raisins - Substitute with dried cranberries: Dried cranberries provide a similar sweetness and texture, with a slightly different flavor profile.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nuttier flavor and more fiber to the dough, though it may alter the texture slightly.

• butter - Substitute with margarine: Margarine can be used in place of butter, though it may change the flavor and texture slightly.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a vegan alternative to a regular egg.

• water - Substitute with milk: Milk can add a richer flavor and more tender texture to the dough compared to water.

• Allow the beef empanadas to cool completely at room temperature before storing or freezing. This prevents condensation from forming, which can make the pastry soggy.

• For short-term storage, place the cooled empanadas in an airtight container. They can be stored in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 10 minutes to regain their crispiness.

• For longer storage, freezing is an excellent option. Arrange the cooled empanadas in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the empanadas are firm. This prevents them from sticking together.

• Once the empanadas are frozen solid, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• To reheat frozen empanadas, preheat your oven to 375°F (190°C). Place the frozen empanadas on a baking sheet and bake for 20-25 minutes, or until they are heated through and the pastry is golden brown.

• If you prefer, you can also reheat the empanadas in a microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, checking periodically to ensure they are heated evenly. Note that the pastry may not be as crispy as when reheated in the oven.

• For an extra touch of flavor, brush the empanadas with a little olive oil or melted butter before reheating. This will help to enhance the golden color and add a slight crispiness to the pastry.

• If you have leftover filling, it can be stored separately in an airtight container in the refrigerator for up to 3 days. You can use it to make fresh empanadas or as a filling for other dishes like tacos or stuffed peppers.

• Oven Method: Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes or until they are heated through and the crust is crispy again.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the empanadas in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until they are warmed through and the crust is crispy.

• Microwave Method: Place the empanadas on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. Note that this method may not keep the crust as crispy as the other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the empanadas in the air fryer basket in a single layer. Heat for about 5-7 minutes, or until they are heated through and the crust is crispy. This method is great for maintaining the original texture of the empanadas.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the empanadas on the toaster oven tray. Heat for about 10-12 minutes, or until they are warmed through and the crust is crispy. This method is convenient for smaller batches.

• Oven: Used to bake the empanadas at 375°F (190°C) until they are golden brown.

• Skillet: Used to cook the ground beef, onions, and garlic until browned and soft.

• Mixing bowl: Used to combine the flour, salt, butter, egg, and water to form the dough.

• Knife: Used to chop the onion and mince the garlic.

• Cutting board: Used as a surface to chop the onion and mince the garlic.

• Rolling pin: Used to roll out the dough on a floured surface.

• Baking sheet: Used to place the empanadas on for baking.

• Measuring cups: Used to measure the flour, water, and other ingredients accurately.

• Measuring spoons: Used to measure the spices and salt accurately.

• Spatula: Used to stir the beef mixture and to transfer the filling into the dough circles.

• Pastry cutter: Used to cut the butter into the flour mixture until it resembles coarse crumbs.

• Circle cutter: Used to cut the rolled-out dough into circles.

• Fork: Used to seal the edges of the empanadas by pressing down on the dough edges.

Prepare the filling in advance: Cook the ground beef, onion, and garlic mixture a day ahead and store it in the fridge.

Use a food processor: Quickly combine flour, butter, egg, and water for the dough using a food processor.

Pre-cut dough circles: Roll out and cut the dough circles in advance, then stack them with parchment paper in between.

Batch baking: Bake multiple empanadas at once by using multiple baking sheets.

Frozen empanadas: Make a large batch and freeze uncooked empanadas for a quick bake later.