Empanadas Beef Turnovers Recipe

Ground beef: The main protein for the filling, providing a rich and hearty base.

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

Garlic: Enhances the savory taste with its aromatic qualities.

Cumin: A spice that adds warmth and earthiness to the filling.

Paprika: Provides a mild heat and a vibrant color to the mixture.

Salt: Essential for seasoning and bringing out the flavors of the ingredients.

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

Green olives: Contribute a briny, tangy flavor that complements the beef.

Raisins: Introduce a subtle sweetness that balances the savory elements.

All-purpose flour: The base for the dough, providing structure and texture.

Butter: Adds richness and flakiness to the dough.

Cold water: Helps bring the dough together, ensuring it is pliable and easy to work with.

When making the dough for the empanadas, ensure that the butter is well-chilled and diced into small pieces. This helps create a flaky texture. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs. When adding the cold water, do so gradually and mix just until the dough comes together. Overworking the dough can result in a tough texture.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils offer a plant-based alternative that mimics the texture of ground beef and adds a nutritious boost.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.

• onion - Substitute with leeks: Leeks provide a subtle onion-like flavor and can be used in a similar manner.

• 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.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor to the dish.

• cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor and can be used in the same quantity.

• cumin - Substitute with chili powder: Chili powder often contains cumin and can provide a similar flavor profile.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a smoky flavor.

• paprika - Substitute with cayenne pepper: Cayenne pepper can add a similar color and a bit of heat, though use less to avoid overpowering the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• black pepper - Substitute with red pepper flakes: Red pepper flakes can add a bit of heat and a different flavor.

• green olives - Substitute with kalamata olives: Kalamata olives have a similar briny flavor and can be used in the same quantity.

• green olives - Substitute with capers: Capers provide a similar briny and tangy flavor.

• raisins - Substitute with dried cranberries: Dried cranberries offer a similar sweetness and texture.

• raisins - Substitute with chopped dates: Chopped dates provide a similar sweetness and chewy texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten sensitivities.

• butter - Substitute with margarine: Margarine can be used in the same quantity and provides a similar texture.

• butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative, though it may add a slight coconut flavor.

• cold water - Substitute with milk: Milk can add a bit more richness to the dough.

• cold water - Substitute with vegetable broth: Vegetable broth can add a bit of extra flavor to the dough.

• Allow the empanadas to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the pastry soggy.
• For short-term storage, place the cooled empanadas in an airtight container. Store them in the refrigerator for up to 3 days.
• To freeze, arrange the cooled empanadas in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the empanadas are frozen solid, about 2 hours.
• Once frozen, transfer the empanadas to a freezer-safe bag or airtight container. Label with the date and contents. They can be stored in the freezer for up to 3 months.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen empanadas on a baking sheet lined with parchment paper.
• Bake for 20-25 minutes, or until the empanadas are heated through and the pastry is golden brown. If reheating from the refrigerator, reduce the baking time to 10-15 minutes.
• Alternatively, you can reheat the empanadas in a microwave for 1-2 minutes, though this method may result in a softer pastry. For best results, use the oven method.
• If you prefer a crispier pastry, you can reheat the empanadas in an air fryer at 350°F (175°C) for 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the empanadas on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent over-browning.
  4. Heat for about 10-15 minutes or until they are warmed through and the crust is crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the empanadas directly on the toaster oven rack or on a small baking tray.
  3. Heat for 10-12 minutes, checking halfway to ensure they are not over-browning.

• Microwave Method:

  1. Place the empanadas on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Heat on medium power for 1-2 minutes, checking after the first minute to avoid overheating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the empanadas in the skillet and cover with a lid.
  4. Heat for 3-4 minutes on each side until they are warmed through and the crust is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the empanadas in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Skillet: Used to cook the ground beef, onion, and garlic until browned and softened.

• Mixing bowl: Used to combine flour and salt for the dough.

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

• Cutting board: Surface for chopping the onion and mincing the garlic.

• Measuring cups: Used to measure the ground beef, flour, and cold water.

• Measuring spoons: Used to measure the cumin, paprika, salt, and black pepper.

• Wooden spoon: Used to stir the ingredients in the skillet.

• Rolling pin: Used to roll out the dough.

• Round cutter: Used to cut the dough into circles.

• Fork: Used to seal the edges of the empanadas.

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

• Oven: Used to bake the empanadas until golden brown.

Prepare the filling: Cook the ground beef, onion, and garlic ahead of time and store in the fridge. This way, you can quickly assemble the empanadas when ready to bake.

Use a food processor: Quickly mix the flour, salt, and butter in a food processor to save time on making the dough.

Pre-cut dough circles: Roll out and cut the dough into circles in advance. Store them in the fridge between parchment paper layers.

Batch baking: Make a large batch and freeze the unbaked empanadas. Bake them straight from the freezer when needed.