Beef Empanadas
Prep
45m
·
Cook
50m
·
Total
1h 35m
About This Recipe
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
(Servings:
10)
Scale
Convert
Empanada Shortcrust Pastry
Empanada Filling
Other
Dipping Sauces
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories479kcal23%
-
Fat27g41%
-
Saturated Fat11g55%
-
Carbohydrates42g14%
-
Fiber3g12%
-
Sugar5g10%
-
Protein17g34%
-
Cholesterol100mg33%
-
Sodium487mg20%
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).
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