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Beef Empanadas

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Beef Empanadas are savory pastries filled with a richly seasoned ground beef mixture, vegetables, and optional cheese, all baked in a buttery, flaky dough. These make-ahead, freezer-friendly empanadas are perfect for snacks, meals, or parties.

Ingredients

1 cup water

1 1/2 sticks (170 grams) unsalted butter

2 3/4 cups (349 grams) all-purpose flour

2 teaspoons salt

Pinch of paprika

3 tablespoons olive oil, divided

1 pound ground beef (85-90% lean)

1 small yellow onion, minced

1/2 red bell pepper, finely diced

1/2 green bell pepper, finely diced

1/2 cup frozen peas

2 cloves garlic, finely minced

1 teaspoon oregano

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon red pepper flakes

1/2 teaspoon ground white pepper

1/2 teaspoon ground cumin

1/4 cup beef broth

1–2 tablespoons tomato paste (to taste)

1 small russet potato, peeled, finely diced, and boiled

3 scallions, chopped

1/2 cup shredded Monterey Jack or Mexican blend cheese (optional)

1 egg

3 tablespoons water

Instructions

  1. In a saucepan, heat water and butter until melted. In a bowl, whisk flour, salt, and paprika. Add the liquid gradually and mix to form a soft dough. Wrap in plastic wrap and refrigerate for 2 hours.
  2. In a skillet, cook ground beef until browned, about 10 minutes. Remove and set aside. Reserve 2 tablespoons of drippings.
  3. Add oil and drippings to the skillet. Sauté onion for 10–15 minutes. Add bell peppers, peas, garlic, and spices. Stir in beef broth and tomato paste. Mix in beef and diced potato. Remove from heat.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Roll dough into balls and flatten into 5-inch circles.
  5. Fill each circle with 2 tablespoons of beef mixture, add scallions and cheese if using. Brush edges with egg wash, fold over, and crimp edges to seal. Place on baking sheet and brush tops with egg wash.
  6. Bake for 20 minutes or until golden brown. Let cool slightly and serve warm.

Notes

For a spicier filling, add chopped jalapeños or more red pepper flakes.

Use ground turkey, chicken, or lamb as a beef alternative.

Make mini empanadas for appetizers—adjust size and bake time.

The filling can be made up to 2 days in advance for convenience.

Nutrition

Find it online: https://chocolatecoveredamy.com/beef-empanadas/