Name: Beef Empanadas Easy: Your Guide to Delicious Homemade Empanadas
Prep time: 45 min
Cook time: 25 min
Total time: 90 min
Yield: 12-16 empanadas
Ingredients: 3 cups all-purpose flour, plus more for dusting; 1 teaspoon salt; 1 cup (2 sticks) cold unsalted butter, cut into small cubes; 1/2 cup ice water, plus more if needed; 1 large egg, beaten (for egg wash); 1 tablespoon olive oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 red bell pepper, finely chopped; 1 green bell pepper, finely chopped; 1 pound ground beef (80/20 blend is good); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper (optional, for a little heat); 1/2 cup beef broth; 1/4 cup tomato paste; 1/4 cup chopped green olives, pitted; 1/4 cup raisins (optional, for sweetness); 2 hard-boiled eggs, chopped; Salt and black pepper to taste

Beef empanadas easy to make? Absolutely! Imagine sinking your teeth into a warm, golden-brown pastry, the flaky crust giving way to a savory, perfectly seasoned beef filling. That's the magic of empanadas, and I'm here to show you how to create this delightful experience in your own kitchen with a recipe that's surprisingly simple.

Empanadas, meaning "enbreaded" in Spanish, boast a rich history that stretches back centuries. Originating in Spain, these portable pies were quickly embraced throughout Latin America, each region adding its unique twist to the filling and dough. From Argentina to Mexico, empanadas have become a beloved staple, a symbol of comfort food and family gatherings. They're more than just a meal; they're a taste of tradition.

What makes empanadas so irresistible? It's the perfect combination of textures and flavors. The crispy, buttery crust contrasts beautifully with the tender, flavorful beef filling. The convenience factor is also a major draw. These little pockets of deliciousness are perfect for lunchboxes, picnics, or a quick and satisfying dinner. And let's be honest, who can resist a handheld pie filled with savory goodness? This beef empanadas easy recipe is designed to be approachable for cooks of all skill levels, so you can enjoy this classic dish without spending hours in the kitchen. Let's get started!

Ingredients:

For the Dough:

3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
1/2 cup ice water, plus more if needed
1 large egg, beaten (for egg wash)

For the Beef Filling:

1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 pound ground beef (80/20 blend is good)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional, for a little heat)
1/2 cup beef broth
1/4 cup tomato paste
1/4 cup chopped green olives, pitted
1/4 cup raisins (optional, for sweetness)
2 hard-boiled eggs, chopped
Salt and black pepper to taste

Preparing the Dough:

In a large bowl, whisk together the flour and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. It's crucial that the butter stays cold, so work quickly!
Gradually add the ice water, a tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the dough tough. I usually need about 1/2 cup, but it can vary depending on the humidity.
Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time is important because it allows the gluten to relax and the butter to firm up, resulting in a flaky crust.

Making the Beef Filling:

While the dough is chilling, prepare the beef filling. Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
Add the minced garlic, chopped red bell pepper, and chopped green bell pepper to the skillet. Cook for another 3-5 minutes, until the peppers are slightly softened.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until it's browned. Drain off any excess grease.
Stir in the ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook for 1 minute more, allowing the spices to bloom and release their flavors.
Pour in the beef broth and stir in the tomato paste. Bring the mixture to a simmer, then reduce the heat and cook for 15-20 minutes, or until the liquid has reduced and the filling has thickened.
Remove the skillet from the heat and stir in the chopped green olives, raisins (if using), and chopped hard-boiled eggs. Season with salt and black pepper to taste. Let the filling cool completely before assembling the empanadas. This is important because a warm filling can melt the butter in the dough and make it difficult to work with.

Assembling and Baking the Empanadas:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. You might need to divide the dough in half to make it easier to handle.
Use a round cookie cutter (about 4-5 inches in diameter) or a bowl to cut out circles of dough. You can re-roll the scraps to get more circles, but try to avoid overworking the dough.
Place a spoonful (about 2-3 tablespoons) of the cooled beef filling in the center of each dough circle. Don't overfill them, or they'll be difficult to seal.
Fold the dough over the filling to form a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
Place the assembled empanadas on the prepared baking sheet.
In a small bowl, whisk the beaten egg with a tablespoon of water to make an egg wash. Brush the tops of the empanadas with the egg wash. This will give them a beautiful golden-brown color.
Bake for 20-25 minutes, or until the empanadas are golden brown and the crust is cooked through.
Let the empanadas cool slightly on the baking sheet before serving. They're delicious served warm or at room temperature.

Tips for Success:

Keep the butter cold: This is the key to a flaky crust. If the butter gets too warm, it will melt into the flour and the dough will be tough.
Don't overmix the dough: Overmixing develops the gluten and makes the dough tough. Mix just until the dough comes together.
Chill the dough: Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a flaky crust.
Cool the filling: A warm filling can melt the butter in the dough and make it difficult to work with.
Seal the empanadas well: Make sure to press the edges of the dough firmly together to seal, or the filling will leak out during baking.
Egg wash: Brushing the empanadas with egg wash gives them a beautiful golden-brown color.

Variations:

Spicy Empanadas: Add more cayenne pepper to the filling, or use a spicy chorizo instead of ground beef.
Vegetarian Empanadas: Replace the beef with lentils, beans, or vegetables.
Sweet Empanadas: Fill the empanadas with fruit, such as apples, peaches, or berries.

Serving Suggestions:

Serve the empanadas with a side of salsa, guacamole, or sour cream.
They're also great as a snack, appetizer, or light meal.
Empanadas are perfect for parties and potlucks.

Storage:

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheat them in the oven or microwave.
You can also freeze empanadas for up to 2 months. Thaw them in the refrigerator before reheating.

Conclusion:

And there you have it! These easy beef empanadas are truly a must-try for anyone craving a savory, satisfying, and utterly delicious treat. From the perfectly seasoned beef filling to the flaky, golden-brown crust, every bite is an explosion of flavor that will leave you wanting more. I know I always do! But why are these empanadas so special? It's the combination of simple ingredients, straightforward instructions, and the sheer versatility of the recipe. You don't need to be a master chef to whip up a batch of these beauties, and the results are always impressive. They're perfect for a quick weeknight dinner, a crowd-pleasing appetizer at your next party, or even a portable snack for on-the-go adventures. Beyond their ease and deliciousness, these empanadas are incredibly adaptable. Feel free to experiment with different fillings. While this recipe focuses on a classic beef filling, you could easily swap it out for shredded chicken, seasoned pork, or even a vegetarian option with black beans, corn, and cheese. Get creative and let your taste buds guide you! Serving Suggestions and Variations: * Dipping Sauces: Elevate your empanada experience with a variety of dipping sauces. A creamy cilantro-lime sauce, a spicy chipotle mayo, or even a simple salsa verde would be fantastic complements. * Cheese, Please!: Add a sprinkle of shredded cheese, like Monterey Jack or cheddar, to the beef filling for an extra layer of cheesy goodness. * Spice It Up: If you like a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the beef mixture. * Sweet and Savory: For a unique twist, try adding a touch of sweetness to the filling with a handful of raisins or chopped olives. * Air Fryer Option: While baking yields a wonderfully golden crust, you can also air fry these empanadas for a quicker and slightly crispier result. Just be sure to adjust the cooking time accordingly. * Make-Ahead Magic: These empanadas are perfect for making ahead of time. Assemble them and freeze them before baking. When you're ready to enjoy, simply bake them from frozen, adding a few extra minutes to the cooking time. I truly believe that these easy beef empanadas will become a staple in your recipe repertoire. They're a guaranteed crowd-pleaser, and they're so much fun to make. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I'm so excited for you to try this recipe! Once you do, I would absolutely love to hear about your experience. Did you make any variations? What dipping sauce did you choose? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create recipes that you'll love. Happy cooking, and enjoy every delicious bite of your homemade empanadas! I can't wait to see what you create! Don't forget to rate the recipe if you enjoyed it!