Description
Savory beef and cheese empanadas bring South American culinary magic to dinner tables with golden-crusted perfection. Crispy pastry pockets filled with spiced meat and melted cheese promise a delicious journey that satisfies your craving for comfort and flavor.
Ingredients
Scale
Meat and Cheese Ingredients:
- ½ pound (225 grams) ground beef
- ½ cup (50 grams) shredded cheddar cheese
- ¼ cup (30 grams) chopped green olives
- 1 tablespoon fresh parsley, chopped
Seasoning and Spices:
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Dough and Egg Wash Ingredients:
- 2 cups (250 grams) all-purpose flour
- ½ teaspoon salt
- ½ cup (115 grams) cold unsalted butter, cubed
- 1 large egg, beaten
- ¼ cup (60 milliliters) cold water
- 1 egg, beaten (for egg wash)
- 1 tablespoon water
Instructions
- Craft the aromatic beef mixture by sautéing onions and garlic in a skillet until translucent. Add ground beef and crumble while incorporating cumin, paprika, salt, and pepper.
- Integrate chopped green olives and raisins into the meat, creating a complex flavor profile. Allow the mixture to cool slightly before blending in the cheese until it forms a cohesive, rich filling.
- Prepare the pastry dough by combining flour and salt in a large mixing bowl. Incorporate cold butter into the dry ingredients, working it until the texture resembles coarse crumbs.
- Gradually introduce cold water to the flour mixture, kneading until a smooth, elastic dough forms. If the consistency appears dry, add water sparingly.
- Refrigerate the dough for a minimum of 30 minutes to enhance its malleability and prevent shrinkage during baking.
- Preheat the oven to 375F (190C) and roll out the chilled dough on a floured surface to approximately 1/8 inch thickness.
- Cut circular dough shapes using a round cutter or small bowl, aiming for 4-inch diameter pieces.
- Position a spoonful of beef and cheese filling at the center of each dough circle. Fold the dough into a half-moon shape, sealing edges by firmly pressing and crimping with a fork.
- Arrange the assembled empanadas on a parchment-lined baking sheet. Brush the surface with beaten egg to achieve a golden, glossy exterior.
- Bake for 20-25 minutes until the pastry turns a rich golden brown and develops a crisp texture.
- Allow empanadas to cool briefly before serving. Complement with salsa, guacamole, or a zesty dipping sauce for an enhanced culinary experience.
Notes
- Enhance the flavor by toasting spices briefly before adding to the beef mixture, releasing their full aromatic potential.
- Substitute ground beef with ground turkey or plant-based crumbles for a lighter, healthier alternative that maintains the dish’s delicious profile.
- Keep dough cold throughout preparation to ensure a flaky, tender crust that separates beautifully when baked.
- Freeze unbaked empanadas for up to one month, allowing quick meal preparation by baking directly from frozen state with slight temperature and time adjustment.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Lunch, Snacks, Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 1 g
- Sodium: 360 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 60 mg