Beef Empanadas
Easy beef empanadas made with a crisp and flaky crust filled with a savory ground beef picadillo and cheese filling.
- Prep time
- 1 hr 5 min
- Cook time
- 25 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 ¾ cups all-purpose flour
- ¾ teaspoon fine salt
- ¾ cup cold unsalted butter, (cut into ½-inch cubes)
- 2 large eggs, (chilled and divided)
- ¾ cup ice water
- 1 tablespoon oil
- 1 plum tomato, (diced)
- ¼ medium yellow onion, (diced)
- 2 cloves garlic, (minced)
- 1 pound lean ground beef
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon ground coriander
- 1 small russet potato, (diced)
- 1 medium carrot, (diced)
- ½ cup beef broth ((or water))
- ¼ cup frozen peas
- 1 cup shredded cheddar cheese
Instructions
- 1
Make the pastry dough: In a food processor, add the all-purpose flour and salt. Pulse to combine. Add the butter, 1 egg, and ice water. Pulse until the mixture resembles coarse crumbs. (You may need to do this in batches depending on the size of your food processor.)
- 2
Transfer the dough mixture onto a clean surface and knead it for 5 minutes until it comes together and is smooth. Shape it into 2 equal sized balls, tightly cover each in plastic wrap, and refrigerate while you make the filling.
- 3
Make the filling: In a large skillet over medium-high heat, add the oil. When hot, add the tomato and onion, and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, until fragrant.
- 4
Add the ground beef, chili powder, salt, ground cumin, dried oregano, and ground coriander, and cook for 6-8 minutes, using a spoon to break up the meat into smaller pieces and stirring occasionally.
- 5
Stir in the potato, carrot, and water, then reduce the heat to medium-low, cover, and cook for 10 minutes until the potatoes and carrots are soft and tender.
- 6
Remove the skillet from heat, taste, and season with more salt if desired. Stir in the frozen peas and set aside.
- 7
Remove the dough balls from the refrigerator and divide them into 18 equal pieces, then roll each piece into a ball.
- 8
On a lightly floured surface, roll each ball evenly into a 6½ -7-inch circle with a rolling pin.
- 9
In a small bowl, beat the remaining egg with a fork to make an egg wash.
- 10
Working one at a time, add 3-4 tablespoons of filling to one side of the empanada round and top with a small pinch of shredded cheese.
- 11
Using a pastry brush, brush the inside edge of the empanada round, then fold the dough in half over the filling.
- 12
Seal the empanada by pressing the edges together with the tines of a fork or folding over the edges in increments with your fingers. Repeat until all the empanadas are filled and sealed.
- 13
Transfer the empanadas to 2 large baking sheets lined with parchment paper, and refrigerate for 15 minutes.
- 14
Preheat the oven to 400°F with the rack in the center of the oven.
- 15
Brush the tops of each empanada with the remaining egg wash and bake for 25-30 min or until golden brown. Let them cool for 10 minutes before serving.