Empanada Recipes Beef

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Introduction

Empanadas, savory hand pies filled with a variety of ingredients, boast a rich history and widespread appeal. Beef empanadas, in particular, are a beloved staple across Latin America, Spain, and beyond. The combination of a flaky or savory crust and a flavorful beef filling makes them a satisfying and versatile dish, perfect as an appetizer, snack, or even a light meal. Their popularity stems from their portability, ease of preparation, and the endless possibilities for customizing the filling.

Ingredients

For the Dough:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cut into cubes
• 1/2 cup cold shortening, cut into cubes
• 1/2 cup ice water

For the Beef Filling:

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder (optional)
• 1/2 cup beef broth
• 1/4 cup raisins (optional)
• 1/4 cup chopped green olives (optional)
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Possible Substitutions:

• For the dough, consider using pre-made empanada dough discs for convenience.
• Ground beef can be substituted with ground turkey or shredded cooked beef.
• Vegetarian options include using lentils or mushrooms as a beef substitute.

Preparation Steps

Dough Preparation:

1. In a large bowl, whisk together the flour and salt.
2. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Keeping the fats cold is crucial for a flaky crust.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overmixing.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.

Beef Filling Preparation:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the bell pepper, cumin, paprika, and chili powder (if using) and cook for another minute until fragrant.
5. Stir in the beef broth, raisins (if using), and olives (if using). Bring to a simmer and cook for 10-15 minutes, or until the liquid has reduced and the filling has thickened.
6. Season with salt and pepper to taste. Let the filling cool completely before assembling the empanadas. This prevents the dough from becoming soggy.

Cooking Instructions

Empanada Assembly:

1. Preheat the oven to 375F (190C).
2. On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
3. Use a round cookie cutter or a bowl (about 4-5 inches in diameter) to cut out circles of dough.
4. Place a spoonful of the cooled beef filling in the center of each dough circle.
5. Fold the dough over to form a half-moon shape.
6. Crimp the edges with a fork to seal the empanadas.
7. Brush the empanadas with the beaten egg. This gives them a golden-brown color and a slight sheen.

Baking:

1. Place the assembled empanadas on a baking sheet lined with parchment paper.
2. Bake for 20-25 minutes, or until golden brown.

Frying (Alternative Method):

1. Heat vegetable oil in a deep fryer or large pot to 350F (175C).
2. Carefully lower the empanadas into the hot oil, a few at a time.
3. Fry for 3-5 minutes per side, or until golden brown and crispy.
4. Remove the empanadas with a slotted spoon and drain on a wire rack lined with paper towels.

Serving Suggestions

Beef empanadas can be served hot or at room temperature. They pair well with:

• Chimichurri sauce: A vibrant Argentine sauce made with parsley, garlic, olive oil, and vinegar.
• Aji sauce: A spicy Colombian sauce made with peppers, onions, and cilantro.
• Salsa: A classic tomato-based salsa or a spicier version with jalapeos.
• Sour cream or Greek yogurt: Provides a cooling contrast to the savory filling.
• A simple green salad: Offers a refreshing side dish.

Plating Ideas: Arrange the empanadas on a platter with a small bowl of dipping sauce and garnish with fresh herbs like cilantro or parsley.

Tips and Common Mistakes

• Tip: Use cold ingredients when making the dough for a flakier crust.
• Tip: Avoid overfilling the empanadas, as this can make them difficult to seal and cause the filling to leak out during cooking.
• Tip: Ensure the filling is completely cooled before assembling the empanadas to prevent the dough from becoming soggy.
• Mistake: Overworking the dough can result in a tough crust. Mix only until the dough just comes together.
• Mistake: Not properly sealing the edges of the empanadas can cause the filling to leak out during baking or frying.
• Mistake: Baking at too high of a temperature can burn the crust before the filling is heated through.

Explore More Cooking Guides

Mastering beef empanadas unlocks a world of culinary possibilities, bringing authentic flavor and cultural richness to your table. The versatility of the filling allows for endless customization, adapting to personal preferences and dietary needs. Whether enjoyed as a snack, appetizer, or main course, beef empanadas are sure to impress. Bring this savory delight to your kitchen and uncover new culinary adventures! Dive into the art of cooking by creating your own beef empanadas at home, and then discover a treasure trove of more enticing recipes at foodrecipestory.com.