recipetineats4.9
Beef Empanadas
Recipe video above. This dough is easy to work with and comes together in seconds using a good processor. While I really encourage you to make the dough, you'll still get an excellent empanada fix making this with store-bought puff pastry or shortcrust pastry.Empanada dough adapted from Kevin Is Cooking and the filling is based on the New York Times Cooking Beef Empanadas recipe (I found the flavour a bit mild and too dry, so I tweaked).
👥 10 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 45 min🔥 Cook: 50 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●pan
- ●bowl
- ●food processor
- ●whisk
- ●oven
📝 Preparation Steps
1
Empanada Filling:
2
Blitz chorizo - Roughly chop chorizo into 1.5cm / 1/2" pieces. Blitz using a stick blender until it becomes a paste (Note 1)
3
Sauté aromatics - Heat oil in a large non stick pan over high heat. Cook onion and garlic for ⏱️ 2 minutes.
onion (, finely chopped)1/2cup green onion (, finely sliced)1/3
4
Cook meat - Add chorizo and cook for ⏱️ 2 minutes. Add beef and cook until you no longer see raw beef. Add tomato paste and cook for ⏱️ 1 minute. Then add everything else except green onion, then stir.
tomato paste2 tsponion (, finely chopped)1/2cup green onion (, finely sliced)1/3
5
Cook ⏱️ 15 min - Bring to a simmer then lower heat so it's simmering gently. Cook for ⏱️ 15 minutes, stirring every now and then. Goal - juicy but not watery filling, with cooked potato.
6
Cool - Stir through green onion. Transfer to bowl and fully cool before using (~ ⏱️ 2 hours).
onion (, finely chopped)1/2cup green onion (, finely sliced)1/3
7
Empanada shortcrust pastry:
8
Blitz dough - Whisk milk and yolk in a small jug. Pulse flour, salt and butter in a food processor until the butter becomes fine crumbs - largest lumps no bigger than peas (~ 4 to 6 times). Add egg-milk mixture, then blitz on low until it comes together into a ball of dough - about ⏱️ 10 seconds. (Note 2 for hand method)
9
Chill ⏱️ 30 min - Turn out onto a lightly floured work surface, then bring together into a smooth log ~20cm/8" long. Cut in half, shape into 2cm / 0/8" thick round discs. Wrap in cling wrap then refrigerate ⏱️ 30 minutes (or overnight - Note 3).
10
Cut rounds - Place one chilled disc on a lightly floured work surface. Roll out to 3 mm / 0.1" thickness. Cut 15 cm/6" rounds (I use a bowl), or other size as desired (Note 3). Keep covered in the fridge, stacked on paper, as you continue to roll and cut. You should get 10 or 11 rounds.
11
Make empanadas:
12
Preheat oven to 220°C/425°F (200°C fan).
13
Filling - Filling should be cold but spreadable (Note 4). Place 3 tablespoons (55g) of filling on the top half of a round of pastry. Spread flat in a half-moon shape, leaving a 1.5cm / 0.6" border. Sprinkle with olive and egg.
14
Seal - Brush edge with egg white, fold to enclose, pressing out air and sealing the edge. Optional: Do empanada pleats - see step photos in post or video at ⏱️ 3 min ⏱️ 30 sec. Alternatively, crimp with fork or leave plain.
15
Bake ⏱️ 20 min - Place empanadas on 2 baking trays. Brush with egg yolk. Bake ⏱️ 20 minutes or until golden brown all over and crispy on the base.
egg yolk1
16
Serve hot with dipping sauce of choice - my favourite is the homemade Empanada Sauce!
Empanada sauce
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