Empanada Recipe Beef

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Introduction

The “empanada recipe beef” is a culinary delight with roots in Spain and Latin America. Empanadas, essentially savory hand pies, have gained worldwide popularity due to their versatility, portability, and satisfying flavor. Stuffed with a seasoned beef filling and encased in a flaky crust, these pockets of goodness are a staple at gatherings, street food stalls, and family meals.

Ingredients

For the Dough:
2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cubed
cup ice water
1 egg, beaten (for egg wash)

For the Beef Filling:
1 pound ground beef (80/20 blend recommended)
1 medium onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, finely chopped
1 teaspoon ground cumin
teaspoon smoked paprika
teaspoon chili powder (adjust to taste)
teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes, drained
cup beef broth
cup chopped green olives (optional)
2 hard-boiled eggs, chopped (optional)
Salt and pepper to taste

Possible Substitutions:
Ground beef can be substituted with ground turkey or ground pork.
Vegetable shortening can be used in place of butter in the dough for a flakier crust.
Add a pinch of cayenne pepper for a spicier filling.

Preparation Steps

Preparing the Dough: Combine flour and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling time allows the gluten to relax, resulting in a tender crust.

Preparing the Beef Filling: In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic, cumin, smoked paprika, chili powder, and oregano, and cook for 1 minute more, until fragrant. Add the diced tomatoes, beef broth, green olives (if using), and season with salt and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the liquid has reduced and the filling has thickened. Stir in the chopped hard-boiled eggs (if using). Let the filling cool completely before assembling the empanadas. Cooling the filling prevents the dough from becoming soggy.

Cooking Instructions

Assembling the Empanadas:
1. Preheat oven to 375F (190C). Line baking sheets with parchment paper.
2. On a lightly floured surface, roll out the chilled dough to about inch thickness. Use a cookie cutter or a bowl (about 4-5 inches in diameter) to cut out circles.
3. Place a spoonful (about 2 tablespoons) of the cooled beef filling in the center of each dough circle.
4. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal the empanadas tightly. Ensuring a tight seal prevents the filling from leaking out during baking.
5. Place the assembled empanadas on the prepared baking sheets. Brush the tops with the beaten egg wash for a golden-brown finish.

Frying (Alternative): Empanadas can also be fried. Heat about 1 inch of vegetable oil in a deep pot or skillet to 350F (175C). Carefully drop the empanadas into the hot oil, a few at a time, and fry for 3-5 minutes per side, or until golden brown. Remove the empanadas with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Serving Suggestions

“Empanada recipe beef” is delicious served warm as an appetizer, snack, or main course. Consider these serving options:

Accompaniments: Serve with a side of chimichurri sauce, salsa verde, or a dollop of sour cream.
Side Dishes: Pair with a simple salad, rice and beans, or roasted vegetables.
Garnishes: Garnish with fresh cilantro or a squeeze of lime juice.
Plating Ideas: Arrange empanadas on a platter with small bowls of dipping sauces for an attractive presentation.

Tips and Common Mistakes

Keep the Butter Cold: Using cold butter is crucial for a flaky crust. If the butter gets too warm, the dough will be tough.
Don’t Overwork the Dough: Overworking the dough develops the gluten, resulting in a tough crust. Mix only until the dough just comes together.
Cool the Filling Completely: Using warm filling can melt the butter in the dough, causing it to become soggy.
Seal the Edges Tightly: A tight seal prevents the filling from leaking out during cooking. Use a fork to crimp the edges or brush with a little water before sealing.
Don’t Overcrowd the Baking Sheet or Frying Pan: Overcrowding can lower the temperature and prevent the empanadas from cooking evenly.
Monitor the Cooking Time: Cooking times may vary depending on the oven or fryer. Keep an eye on the empanadas and adjust the cooking time as needed.

Explore More Cooking Guides

Learning to prepare “empanada recipe beef” unlocks a world of flavorful possibilities. The savory beef filling and flaky crust offer a comforting and satisfying experience, embodying a cultural richness that spans continents. Whether enjoyed as a snack, appetizer, or main dish, empanadas are easily adaptable to various tastes and occasions. Now is the perfect time to try this classic recipe at home and explore even more culinary adventures. Discover more cooking guides and recipes at foodrecipestory.com and become a kitchen master.