Beef Empanadas
Quick answer
Beef empanadas wrap a cumin-and-paprika-seasoned filling of ground beef, onion, olives, and boiled egg inside flour dough, folded into a half-moon shape and baked until t...
What makes this special
- Beef Empanadas wrap a cumin-spiced meat and olive filling inside a golden, flaky pastry crust.
- Cumin's earthy weight and olive brine add complexity to the beef filling
- Fork-crimped edges must seal tight or juices escape during baking
Key ingredients
Core cooking flow
- 1 Finely dice 100g onion and cut 80g bell pepper into 1cm pieces.
- 2 Heat 1 tablespoon olive oil in a pan over medium heat.
- 3 Add 300g ground beef and raise the heat to high.
Beef empanadas wrap a cumin-and-paprika-seasoned filling of ground beef, onion, olives, and boiled egg inside flour dough, folded into a half-moon shape and baked until the crust turns golden and flaky. The oven heat crisps the outer shell while the meat filling steams inside, staying moist against the dry exterior. Cumin gives the beef a deep, earthy warmth that distinguishes these from other stuffed pastries; olives add pockets of briny saltiness, and sliced boiled egg introduces a softer texture throughout the interior. Pressing the edges firmly with a fork before baking is essential to keep the juices sealed inside. Compact enough to eat with one hand, each empanada delivers a burst of concentrated, layered flavor the moment the crust breaks, earning its place as both a convenient snack and a genuinely satisfying one.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Finely dice 100g onion and cut 80g bell pepper into 1cm pieces.
Take the 12 empanada dough discs out of the refrigerator just long enough for the edges to soften, so they fold without cracking.
- 2Control
Heat 1 tablespoon olive oil in a pan over medium heat.
Cook the onion for about 4 minutes until translucent, then add the bell pepper and cook 3 more minutes until it softens slightly but still holds its shape.
- 3Heat
Add 300g ground beef and raise the heat to high.
Break it into small crumbles with a spatula and cook for 6 to 7 minutes, until no red spots remain and the meat is evenly browned.
- 4Control
Reduce the heat to medium and stir in 1 tablespoon tomato paste, 0.5 teaspoon ground cumin, salt, and pepper.
Cook for 3 minutes until thick and fragrant, blot excess fat if needed, then cool the filling completely.
- 5Step
Place 2 to 3 tablespoons of cooled filling in the center of each dough disc.
Fold in half, press out trapped air, then seal the edges firmly first with your fingers and again with a fork.
- 6Heat
Beat 1 egg with 1 teaspoon water and brush it over the empanadas.
Bake in a preheated 200C oven for 20 to 25 minutes, until the tops are deep golden and the sealed edges feel crisp.
After the steps
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