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Beef Empanada
(Published: )
Empanadas are pocket foods originating from Spain, and are popular foods in Latin America as well. Meat is a common filling for empanadas, but the best part about them is that you can use pretty much anything as there is already a big variety. They are also a great way to use up any leftovers. Stuffing empanadas with leftovers will only save you time as they’re already cooked and flavourful!
Prep Time Cooking Time Servings
4 people
  • Empanada Dough:
  • 1 1/2 cups all-purpose flour
  • 1/2  tsp salt
  • 6 tbsp unsalted butter
  • 1 egg
  • 1/4 cup water or milk
  • 1 tsp baking powder
  • Empanada Filling:
  • 1 onion, finely chopped
  • 2 chilis, minced
  • ½ tsp chili powder
  • 3-4 roma tomatoes diced
  • salt and pepper to taste
  • 1/2 cup fresh cilantro
  • 1 lb ground beef (about 2 cups or less)

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1. Break the meat up and cook in a skillet over medium-high heat for about 5 minutes or until brown
2. Add onions and jalapenos to cook for another 5 minutes before adding chili powder and tomatoes. Cook until thickened before gently stirring in fresh cilantro. Add salt and pepper. Set aside to cool.

3. Mix all the empanada dough dry ingredients in a bowl. Add in butter and mix. Slowly add in just enough water to form a dough. Knead the dough before rolling it out and breaking it into smaller balls.

4. Flatten out the balls, and add in the fillings, leaving just enough room around the edges to allow it to fold and stick. Place the empanadas on a parchment-lined sheet, and brush the pastries with egg wash.

5. Baking in a preheated 375 degree oven for about 25 minutes or until golden brown, rotating the sheets halfway.

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