Recipe: Beef Empanadas

Serves 4-8

Spicy and hearty, beef empanadas are great party food. Serve with Chimichurri dipping sauce for a garlicky kick.

Ingredients:

2 batches empanada dough

For the Filling:

1 Tbsp butter
1 onion, minced
1 1/2 Tbsp tomato paste
3 cloves garlic, crushed
1/2 tsp dried oregano
1 tsp cumin
1/4 tsp cayenne
1/2 lb ground hamburger, 85% lean
3/4 cup low sodium beef broth
1/2 cup shredded Monterey Jack
1 hard-boiled egg, chopped
1-2 green onions chopped
salt
pepper

Method:

First, prepare the empanadas dough.

For the empanadas filling:

1. Heat a large skillet over medium heat. Add butter and melt. Add onion and cook until softened and translucent. Add tomato paste, garlic, cumin, oregano, and cayenne. Stir thoroughly to combine and cook for about 2 minutes.

2. Add ground beef and cook until the seasonings mix in and meat is just cooked through. Add beef broth and simmer over low until most of the moisture evaporates and meat just looks wet.

3. Turn off heat. Stir in cheese, egg, and green onion. Cool filling in the refrigerator.

4. Meanwhile, roll out pastry dough 1/8th of an inch thick and cut out 5″ circles. When filling is cooled, add about a tablespoon to each circle. Fold circle in half and repulgue.

5. When all empanadas are shaped, preheat oven to 425F. Bake them on a lined baking sheet for 2o minutes. If you wish to freeze them, freeze them on a baking sheet, then place in bags. Bake frozen empanadas for 25-30 minutes at 425F. Serve with chimichurri dipping sauce.

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Comments

  1. It’s too bad these take so long to make, I think kids would love these! I like the idea of buying the dough to save on time. But, of course, Sasha’s homemade crust can not be beat by anything other!

  2. just thought about making them this weekend, then i read this and remembered that i can get them at a restaurant for a buck fiddy each. buck fiddy for the win!

  3. I learned 2 things making these empanadas …what a “repulgue” is …and that I can’t do it very well :) But I must say this dish is absolutely amazing. My family declared it a “keeper” and even said it was the best one so far on the Global Table Adventure …that is until I mentioned the other ones we’ve done so far. So a lively debate followed as to whether the Kabeli Palau (Afghanistan), the Chicken Curry (Antigua), the Algerian Lasagne (Can’t remember the name) or this one gets top medal, but all agreed that this was a fantastic dish and will need to be served again. The chimichurri sauce is a must have! This one does take a long time to make, so I agree with Sasha that this should be turned into a family event. We’ll do that next time. Maybe my kids can repulgue better than me! Thanks again Sahsa for another great meal. Now onto …um …Armenia? really?

Trackbacks

  1. [...] You can use this soft, pliable dough for any empanada — sweet or savory. We like it with our beef and apple [...]

  2. [...] pie all over this great big world. And I suppose the empanadas I made (both sweet and savory) are a variation on the theme – after all, they are mini folded pies. But I certainly [...]

  3. [...] little stick-to-your-ribs goodness, more hearty fare include empanadas (like we made for Argentina [recipe]) and stews that use all the animal like chicken-based “sanchocho,” traditionally [...]

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