Easy Beef Empanada Recipe Recipe Cards

BEEF EMPANADAS

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
• Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
• Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
• Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
• Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
• Bake in the preheated oven until golden brown, about 20 minutes.

BEEF EMPANADAS (ARGENTINA)

Steps:

• Preheat oven to 375F. Line 2 baking sheets with parchment paper
• In a large skillet over medium heat add the olive oil, onion, and garlic. Cook until the onion is soft and the garlic is fragrant.
• Add the ground beef and spices. Cook until the beef is no longer pink.
• Remove from heat and add the herbs and olives. Season with salt and pepper if desired.
• Place 2 tablespoons filling in the center of each disc of pastry dough.
• Fold over, squeezing out any air, and crimp the outer edge closed.
• Repeat with remaining filling
• Place the filled discs on the parchment lined baking sheet.
• Brush with egg wash (1 egg + 2 tablespoons water mixed) and bake for 20-25 minutes or until golden brown.
• Remove and let cool slightly. Serve and enjoy!

ARGENTINE EMPANADAS

Steps:

• Heat olive oil over medium-low heat. Add onion and cook for 10 minutes, stirring often.
• Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes.
• Increase heat to medium and add the ground beef. Season with salt and pepper and cook, crumbling into small pieces, until browned. Stir in beef boullion.
• Remove from heat and transfer mixture to a bowl to cool for 10 minutes. Then, stir in green onion, olives, parsley, and hard-boiled eggs.
• Cover and chill mixture for at least 1 hour or up to 3 days (depending on freshness of ingredients). It's important that the mixture is chilled before filling the empanadas.
• Add flour and salt to a large bowl and stir to combine. Add egg and butter and stir well to combine. Add oil and warm water and stir until the mixture starts to come together into a dough ball. Add more water if it's too dry.
• Place dough in clean greased bowl and cover tightly. Allow to rest at room temperature for 1 hour. (Or, refrigerate for up to 1 day, removing from the fridge 20 minutes before using.)
• Divide the dough into two pieces. On a greased countertop roll each piece into a very large circle, about 1/8in thick (not so thin that it might break when filling or baking).
• Use a small bowl or round cookie cutters to cut the dough into circles about 6in in diameter for regular size empanadas or 3 inch for mini empanadas (empanaditas).
• Remove the excess dough from around the cut circles and keep the circles where they are for filling them (so they hold their perfect circle shape). Leftover scraps can be re-rolled to make more dough to cut out.
• Place about 2 tablespoons of filling (for regular size empanadas) in the center of each circle, leaving plenty of space around the border. Moisten the edges of the circle with water, then fold the dough over and match the ends together to form a semi-circle.
• Pinch the edges together and then seal the ends by crimping them with a fork or pinching and twisting/folding it over.
• Baked Empanadas: Place empanadas on a baking sheet lined with parchment paper. Brush with a little bit of egg wash and bake at 375° For 25-30 minutes until golden brown and fully cooked.
• Fried Empanadas: (I've found it best to refrigerate the empanadas for 20 minutes before frying to help the dough firm up and hold its shape before placing in the hot oil). Add several inches of hot oil to a pot and heat to about 365° F. Fry one or two empanadas at a time, flipping once, until golden on both sides (1-2 minutes per side). Place on a paper-towel lined plate.

QUICK FRIED BEEF EMPANADAS (PASTEL DE CARNE)

Steps:

• In a medium non-stick skillet, heat the oil and sweat the onion over medium heat for about 2 minutes, stirring occasionally. Add the garlic and let cook for about 1 minute, stirring occasionaly (NOTE: The purpose is to cook the onion and garlic, NOT to brown them). Increase heat to medium-high and brown the ground beef, stirring every now and then. Stir in both the salt and pepper, and then the tomato paste. Stir in the vinegar or lime juice. Let ground beef cook, uncovered, for about 5-7 minutes or until cooked throughout, stirring occasionally. Stir in the olives (optional) and the chopped cilantro or parsley. Let cool a bit before filling the wonton wraps.
• Place the wonton wraps on preparation surface. Fill each with 1/2 to 1 Tablespoon of the cooked ground beef mixture and brush the egg white around the edges.
• Overlay another wonton wrap on top on the filling and seal edges well, pressing firmly with your fingers. Using a fork, make a pattern over the edges.
• Heat a frying machine or a heavy-bottom pot to 350 degrees F (about 180 degrees C). If you don't have a thermometer to measure the temperature, dip a small piece of a wonton wrap into the heated oil. If you hear a sizzling sound, the oil is ready. Fry the filled beef empanadas, a few at a time, turning them while frying so that they brown evenly on both sides. The first and second batches will take about 3-4 minutes while the next batches will only take 1-1/2 to 2 minutes to fry because the oil will be hotter. They should be lightly golden and crisp. They will darken further once they are draining on paper towels.
• Transfer empanadas to a baking sheet lined with a double layer of paper towels to absorb any excess oil. Serve empanadas hot by themselves, with ketchup or rosé sauce,, or accompanied by guaraná soda, cane juice, or beer.

EASY BEEF EMPANADAS RECIPE

Steps:

• Heat a skillet on medium-high heat. Add the garlic and onions to the skillet. Cook until fragrant.
• Add the ground beef to the skillet. Season the beef with the seasonings. Using a meat chopper, break up the beef into small pieces. Cook the beef until browned. Drain any excess fat. Add the shredded cheese and stir until melted.
• Lay the empanada wrappers on a flat surface. Dip a cooking brush in water. Glaze each of the empanada wrappers with the wet brush along the edges. This will soften the crust and make it easier to roll.
• Load the ground beef mixture into the middle of each of the empanadas. Add 1 tablespoon of beef per empanada. Do not overstuff. Flatten out the beef mixture with a spoon.
• Close the empanadas. Use a fork to seal the empanadas along the edges by creating indents in the crust. Press the fork down into the crust along the edge of each.
• Add an egg to a small bowl and whisk it along with 2 teaspoons of water.
• Use a cooking brush and glaze the top of each empanada with the egg wash.
• Preheat oven to 425 degrees.
• Add the empanadas to a baking sheet with parchment paper. Bake for 20 minutes or until golden brown.
• Allow to cool before serving.
• Spritz the air fryer basket with oil or line with air fryer parchment paper.
• Place the empanadas in the air fryer basket.
• Air fry on 350 degrees for 8-10 minutes or until crisp.

EASY BEEF EMPANADAS

Steps:

• 1. Preheat oven to 425.
• 2. Warm pie crusts on counter for at least 5 minutes.
• 3. Following package directions, microwave Beef Roast 4 minutes.
• 4. Unroll first pie crust on a lightly greased cookie sheet, stretching slightly larger than original size.
• 5. Cut Monterey Jack cheese into about 16 small slices.
• 6. Imagining the bottom crust is separated into 4 equal sections, arrange about 4 pieces of cheese in each section.
• 7. Remove Beef Roast from microwave, and roughly shred the beef with a fork.
• 8. Mound 1/4 of the beef on top of each section of Monterey Jack Cheese on the bottom crust.
• 9. Spoon about 2-3 Tbsp of Stokes Chili on top of the beef roast.
• 10. Cut the Sharp Cheddar into about 16 slices and add about 4 pieces to the top of the beef/chili mounds.
• 11. Unroll second crust and stretch slightly, then gently lay directly on top of the mounds.
• 12. Gently pinch the edges of the top and bottom crust together. (I often use the left over au jus to moisten the crusts to seal)
• 13. Very gently, press along the grooves between each mound, to form 4 individual empanadas by sealing around each one down the center and across of the top and bottom crusts.
• 14. Lightly spray the top crust with cooking spray or coat with a light layer of olive oil. Sprinkle with your favorite mexican seasoning if you like. Score the top crust of each empanada with two small knife cuts to vent.
• 15. Bake at 425 for about 25-30 minutes, or until top crust looks lightly browned and filling is bubbly.
• 16. Cool on cookie sheet, then serve with sour cream, avacado slices, tomato, etc.