Beef Empanadas – Latin Meat Pies

Posted by On July 29, 2015 1 Comment
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Beef empanadas recipe

Beef Empanadas

The little baked or fried meat pies called Beef Empanadas are extremely popular in Puerto Rico, Cuba and the Dominican Republic. They may be called “Pastelillos de Carne” when you’re in these islands. They’re fairly easy to make and can be served as a snack, appetizer or complete meal.

FOR FILLING

  • 1/2 lb ground beef
  • 1/2 yellow onion, minced
  • 1 tbsp canola oil
  • 2 cloves garlic, minced
  • 2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • 3/4 tsp salt
  • 1/3 cup tomato puree or tomato sauce

FOR DOUGH

  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp salt
  • 1 stick unsalted butter, cold and chopped into small pieces
  • 1 egg, lightly beaten
  • 1/3 cup ice water

INSTRUCTIONS

  1. First, make the empanada dough so it has time to chill. Mix together the flour and salt in a large bowl. Cut in the butter with your fingertips and work together until mixture resembles cornmeal – no big lumps of butter anywhere. Add the egg and the ice water and mix until dough forms. Form dough into large flat ball, wrap in plastic wrap and set in the fridge to chill for 1 hour.
  2. Heat a pan with oil over medium heat. When hot, add the onion and garlic and saute for about 5 minutes, until onion has softened. Add ground beef and cook for another 5 minutes or until beef is brown. Add the cumin, paprika, oregano, salt and tomato sauce. When warmed and mixed remove from stove and set aside.
  3. After dough has chilled, remove from the fridge. Preheat oven to 400 degrees. Roll out empanada dough onto a lightly floured surface until very thin – like pie dough. Cut 4 – 8″ circles out of the dough using the top or bottom of a bowl or a large biscuit cutter.
  4. Place the circles on a parchment paper-lined baking sheet and scoop a small amount of beef filling into the center of each circle. Pinch dough closed with your fingers. Do not overstuff, and be sure to seal the dough well or else it will leak out while it bakes!
  5. Mix one egg with a small splash of water. Brush this over sealed empanadas and place in the oven. Bake for 15-25 minutes for small empanadas or 30-35 minutes for large ones (until dough is light golden brown).
Adapted from eatliverun.com

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