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Beef Empanadas

Two golden-brown beef empanadas with crimped edges sit on a light gray plate, ready to be enjoyed.
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Handheld pastry pockets filled with seasoned ground beef, baked or fried until golden.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped pimento peppers (optional)
  • 1/4 cup chopped green olives (optional)
  • 1/4 cup beef broth
  • 1 package empanada discs (store-bought or homemade)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in cumin, oregano, salt, and pepper. Cook for 1 minute, stirring constantly.
  4. Add pimento peppers and olives, if using. Pour in beef broth and bring to a simmer. Cook for 5-7 minutes, or until the liquid has mostly evaporated and the filling is thick. Let the filling cool completely.
  5. Preheat your oven to 400°F (200°C) or heat oil for frying in a deep skillet or pot to 350°F (175°C).
  6. Place about 2 tablespoons of the cooled beef filling onto one half of an empanada disc. Moisten the edges of the disc with water. Fold the other half of the disc over the filling to create a half-moon shape. Press the edges firmly to seal. Crimp the edges with a fork or by folding them over.
  7. Place the sealed empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash.
  8. Bake for 20-25 minutes, or until golden brown and puffed. If frying, carefully place a few empanadas into the hot oil and fry for 3-4 minutes per side, until golden brown. Drain on paper towels.

Notes

  • For a sofrito flavor, add 1/4 cup of your favorite sofrito to the filling when you add the onion and garlic.
  • Ensure the filling is completely cool before assembling the empanadas to prevent the dough from becoming soggy.
  • You can freeze uncooked empanadas on a baking sheet until firm, then transfer them to a freezer bag. Bake or fry from frozen, adding a few extra minutes to the cooking time.
  • Empanadas can be reheated in a 350°F (175°C) oven for 10-15 minutes.

Nutrition

Find it online: https://blissbatter.com/beef-empanadas-golden-bliss-bites/