Description
At its core, this recipe is a traditional handheld turnover that features a savory meat filling enclosed in a specially prepared pastry wrapper. Unlike standard pie dough which can sometimes be too fragile to hold by hand, the dough for these beef empanadas with flaky crust incorporates an egg and a touch of white vinegar. This combination creates an incredibly pliable dough that can be rolled thin, stuffed generously, and crimped tightly without tearing, all while maintaining an exceptionally light and layered texture once baked.
Ingredients
Scale
For the Flaky Crust
- 3 cups (375 g) all-purpose flour
- 1 tsp salt
- 1 cup (225 g) cold unsalted butter, cubed
- 1 large egg
- ⅓ cup (80 ml) ice water
- 1 tsp white vinegar
For the Beef Filling
- 1 lb (450 g) lean ground beef
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp black pepper
- 1 tsp salt
- 2 tbsp tomato paste
- ¼ cup beef broth
- ¼ cup chopped green olives (optional)
- 2 tbsp chopped fresh parsley
- 2 hard-boiled eggs, chopped (optional)
For Assembly
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Whisk together the egg, ice water, and vinegar, then gradually add to the flour mixture until a dough forms.
- Shape into a disc, wrap, and refrigerate for at least 1 hour.
- Heat olive oil in a skillet over medium heat. Cook the onion until softened, then add the garlic.
- Add the ground beef and cook until browned.
- Stir in the paprika, cumin, oregano, black pepper, salt, tomato paste, and beef broth. Simmer until the mixture thickens.
- Remove from the heat and stir in the olives, parsley, and chopped eggs if using. Cool completely.
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
- Roll the dough to about ⅛ inch (3 mm) thick and cut into 5-inch circles.
- Place 2–3 tablespoons of filling in the center of each circle.
- Fold the dough over, seal the edges by pressing with a fork or crimping decoratively.
- Brush each empanada with the beaten egg.
- Bake for 22–25 minutes, or until golden brown and flaky.
- Cool for 5–10 minutes before serving.
Notes
Assemble the empanadas in advance and refrigerate or freeze them until you’re ready to bake.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 320
Keywords: flaky beef turnovers, homemade meat empanadas, crispy baked beef pasties