Description
Beef Empanadas deliver a flavor-packed punch straight from Argentina’s culinary heart. Flaky pastry wrapped around seasoned ground beef creates a handheld meal perfect for your next gathering or casual dinner.
Ingredients
Scale
Protein:
- 1 pound ground beef
Vegetables:
- 1 medium onion, finely chopped
- 1 medium bell pepper, finely chopped
- 1 medium potato, peeled and diced
- 2 cloves garlic, minced
Seasonings and Add-ins:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ cup green olives, chopped
- ¼ cup raisins
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Grab a large skillet and heat 2 tablespoons olive oil over medium heat until shimmering.
- Toss 1 finely chopped medium onion and 1 chopped bell pepper into the hot skillet. Sauté for 5 minutes, stirring occasionally, until onions turn translucent.
- Drop 2 minced garlic cloves into the vegetable mixture. Stir and cook for 1-2 minutes until fragrant.
- Increase heat to medium-high and add 1 pound ground beef to the skillet. Break the meat into small pieces while cooking for 5-7 minutes until completely browned.
- Mix 1 diced potato into the beef mixture, ensuring even distribution of ingredients.
- Sprinkle 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, salt, and pepper over the mixture. Stir thoroughly to coat all ingredients.
- Lower heat to medium-low, cover the skillet, and simmer for 10-15 minutes. Stir periodically to prevent sticking and ensure potato tenderness.
- If using, fold in ¼ cup chopped green olives and ¼ cup raisins. Cook an additional 2-3 minutes.
- Sample the filling and adjust seasonings to your preference.
- Remove skillet from heat and allow filling to cool completely before assembling empanadas.
- Roll out empanada dough to ⅛-inch thickness on a floured surface.
- Cut 4-5 inch diameter circles from the dough using a round cutter.
- Place 1-2 tablespoons of cooled filling in the center of each dough circle.
- Fold dough over filling to create half-moon shapes. Press edges firmly to seal.
- For baking, arrange empanadas on a parchment-lined baking sheet at 375°F for 20-25 minutes until golden brown.
- For frying, cook empanadas in hot oil for 3-4 minutes per side until crispy and golden.
- Garnish with 1 tablespoon chopped fresh parsley before serving warm.
Notes
- Let the filling cool completely before assembling empanadas to prevent soggy dough and ensure clean folding.
- Seal empanada edges tightly with a fork or crimp technique to keep filling securely inside during cooking.
- Choose lean ground beef for a less greasy filling and drain excess fat after browning to improve overall texture.
- For gluten-free adaptation, replace traditional wheat dough with corn or cassava flour-based wrappers, which work beautifully with this classic beef filling.
- Prep Time: 15-20 minutes
- Cook Time: 40-50 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Latin American
Nutrition
- Serving Size: 4
- Calories: 367 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg