Beef Empanada
Delicious empanadas with a savory ground beef filling and buttery, flaky crusts! These meat hand pies are hearty, tasty, and perfect for one-the-go snacks or party food!
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces (2 sticks) butter
- 2 1/2 cups flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/3 cup ice water
- 1 tablespoon canola oil
- 1/2 small onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1/2 pound ground beef
- 3/4 cup tomato sauce
- 1 small potato, peeled and diced
- 1 large carrot, peeled and diced
- 1/2 cup frozen sweet peas, thawed
- 2 tablespoons raisins
- salt and pepper to taste
- 1 egg
- 1 tablespoon milk
- 1/8 teaspoon salt
Instructions
- 1
Cut butter into cubes and freeze for about 1 hour. In a bowl, whisk together flour, sugar and salt and chill in the refrigerator for about 30 minutes.
- 2
Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.
- 3
Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. If the dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.
- 4
Gently gather dough into a ball. Wrap with plastic wrap and chill in the refrigerator for about 2 hours.
- 5
Meanwhile, in a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- 6
Add ground beef and cook, breaking into pieces with the back of the spoon, for about 6 to 8 minutes, or until no longer pink.
- 7
Add tomato sauce and bring to a boil.
- 8
Add potatoes and carrots. Lower heat, cover, and simmer until meat is cooked. and vegetables are tender. Mixture should be saucy but not overly wet.
- 9
Add green peas and raisins. Continue to cook until vegetables are heated through and liquid is reduced. Season with salt and pepper to taste.
- 10
Transfer meat filling to a bowl and allow to cool completely.
- 11
Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into 5-inch diameter and 1/4-inch thickness.
- 12
Using a round biscuit cutter or an inverted bowl, cut into the dough by gently twisting to form circles with smooth edges. Trim any excess dough.
- 13
On a flat work surface, lay dough circle and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of the dough over filling and with fingers, press edges firmly. Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling.
- 14
In a bowl, whisk together eggs, milk and salt.
- 15
On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash.
- 16
Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned.
- 17
Remove from oven and allow to slightly cool for about 1 to 2 minutes before removing from the baking sheet.