Beef Empanadas
Delicious Beef Empanadas wrapped in a flaky crust, filled with spiced ground beef, bell peppers, and garlic. Perfect for gatherings or cozy nights at home.
Ingredients
Dough Ingredients
- 1 cup Boiling Water Helps create a tender, pliable dough.
- 1/2 cup Unsalted Butter Adds a rich creaminess to the dough.
- 1 teaspoon Salt Enhances overall flavor.
- 3 cups All-Purpose Flour Gives structure to the empanada dough.
Filling Ingredients
- 2 tablespoons Vegetable Oil For sautéing and enhancing flavors.
- 1 medium Yellow Onion Adds sweetness and depth.
- 1/2 cup Red Bell Pepper Offers fresh, juicy crunch.
- 1/2 cup Green Bell Pepper Adds color and slight bitterness.
- 2 cloves Fresh Garlic Provides aromatic flavor.
- 1 pound Ground Beef The star protein of the filling.
- 1/2 cup Tomato Puree Offers moisture and tanginess.
- 1 teaspoon Sweet Paprika Infuses warm, earthy flavor.
- 1/2 teaspoon Chili Powder Adds a gentle kick of heat.
- 1/2 teaspoon Dry Oregano Contributes an herbaceous note.
- 1/2 teaspoon Dry Parsley Brightens dish with freshness.
- 1/4 teaspoon Dried Garlic Intensifies garlic flavor.
- 1 teaspoon Sugar Balances acidity of the tomato puree.
- 2 tablespoons Chopped Green Onions Adds fresh, crisp flavor.
- 2 hard-boiled Eggs Adds richness and texture.
Instructions
Prepare the Dough
- In a medium bowl, mix boiling water, butter, and salt until melted and dissolved.
- Add the flour to form a shaggy dough, knead until smooth, then let it rest, covered, for 2 hours.
Cook the Filling
- While the dough is resting, sauté onions and peppers in oil over medium heat until soft. Then add the minced garlic and sauté for an additional minute until fragrant.
- Add the ground beef to the pan, breaking it up with a spoon. Cook until browned and no longer pink.
- Stir in the tomato puree and spices—sweet paprika, chili powder, oregano, parsley, dried garlic, and sugar—mixing well to combine.
- Fold in the chopped green onions and diced hard-boiled eggs. Allow filling to cool completely.
Assemble and Fry
- After resting, roll the dough into small balls. On a lightly floured surface, roll each into a circle about six inches in diameter.
- Place a generous spoonful of the beef filling in the center of each circle.
- Carefully fold the dough over the filling to create a half-moon shape. Press the edges together to seal, using a fork if desired.
- In a large skillet, heat oil for frying. Once hot, carefully place several empanadas in the oil and fry until golden brown on both sides.
- Remove and place empanadas on paper towels to absorb excess oil.
Notes
For a glossy finish, brush the empanadas with beaten egg before frying. Adjust spices according to taste, and for a vegetarian option, substitute ground beef with lentils or vegetables.