Beef Empanadas
Prep
45m
Cook
50m
Total
1h 35m
This beef empanada recipe features a flaky shortcrust pastry, seasoned ground beef and chorizo filling, and is served with a variety of dipping sauces. Perfect for a savory snack or an appetizer for a homemade Spanish-inspired meal.
Ingredients
10 servingsEmpanada Shortcrust Pastry
Empanada Filling
Other
Dipping Sauces
Steps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 479kcal 23%
-
Fat 27g 41%
-
Saturated Fat 11g 55%
-
Carbohydrates 42g 14%
-
Fiber 3g 12%
-
Sugar 5g 10%
-
Protein 17g 34%
-
Cholesterol 100mg 33%
-
Sodium 487mg 20%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Chorizo blitzing– Really is the best way to meld into the beef and release a ton of flavour into the filling mixture! Better than chopping.
2. Dough hand method – Rub butter in with your fingers. Mix milk in with a wooden spoon then knead until it forms a smooth dough.
Dough overnight – The dough can be made up to 2 days ahead and kept in the fridge. It will be rock hard so take it out 30 minutes prior to soften slightly.
3. Size – Empanadas come in all sorts of sizes but for authentic South American, go big or go home! 🙂 I initially made empanadas the size of gyoza and we were called out by Chef JB’s Chilean friend for making them untraditionally small. So we fixed it! But feel free to make smaller ones (same bake time).
4. Filling – If your filling is ice cold and rock hard, it will be hard to wrap. Allow it to come to room temp (or give it a microwave helping hand) so the mixture is loose but still cold (else it will melt butter in the pastry).
2. Dough hand method – Rub butter in with your fingers. Mix milk in with a wooden spoon then knead until it forms a smooth dough.
Dough overnight – The dough can be made up to 2 days ahead and kept in the fridge. It will be rock hard so take it out 30 minutes prior to soften slightly.
3. Size – Empanadas come in all sorts of sizes but for authentic South American, go big or go home! 🙂 I initially made empanadas the size of gyoza and we were called out by Chef JB’s Chilean friend for making them untraditionally small. So we fixed it! But feel free to make smaller ones (same bake time).
4. Filling – If your filling is ice cold and rock hard, it will be hard to wrap. Allow it to come to room temp (or give it a microwave helping hand) so the mixture is loose but still cold (else it will melt butter in the pastry).
More Like This
Comments
Sign in to leave a comment.