Beef Empanadas
By: Chef Cindy Gilbert
Made With:
The filling of these savory empanadas is inspired by the Latin American regions of Argentina and Chile, combining Mediterranean flavors from Spain with local adaptations. While the crust has a European-style richness, the picadillo-style filling reflects a South American interpretation of classic Spanish flavors.
The filling of these savory empanadas is inspired by the Latin American regions of Argentina and Chile, combining Mediterranean flavors from Spain with local adaptations. While the crust has a European-style richness, the picadillo-style filling reflects a South American interpretation of classic Spanish flavors.
Key products
Instructions
Instructions
- For the Empanada Dough, place butter in bowl of stand mixer. Beat on medium speed 5 minutes until light and fluffy. Meanwhile, mix flour and salt in medium bowl; set aside. Beat 1 egg and milk in separate small bowl; set aside.
- Alternately add half of the milk mixture then half of flour mixture to butter, beating 1 minute on low speed between additions. Mix just until blended. Transfer dough to floured work surface. Knead just until smooth, being careful not to overwork. Shape into a disc and wrap in plastic wrap. Refrigerate 1 hour.
- Meanwhile, for the Filling, heat oil in large skillet on medium-high heat. Add onion and bell pepper; cook 3 to 4 minutes or until tender, stirring occasionally. Add ground beef; cook and stir until no longer pink. Stir in garlic powder, paprika, cumin, oregano, thyme and tomato sauce. Reduce heat to low; simmer 2 to 3 minutes. Stir in almonds, olives and raisins.
- When ready to assemble, roll out dough on lightly floured surface to about 1/8th inch thickness. Using 4- to 5-inch round cutter, cut dough into about 20 circles. Spoon 1 heaping tablespoon of filling onto half of each circle. Moisten edge of each with water. Fold in half; press edge with a fork to seal.
- Place 2 inches apart on parchment-lined baking sheets. Pierce top of each with fork to vent. Mix egg and water in small bowl. Brush tops of empanadas with egg wash.
- Bake 20 to 25 minutes or until light golden brown.
- For the Chimichurri, mix all ingredients in a small bowl. Let stand to allow flavors to blend. Serve empanadas warm or at room temperature with Chimichurri for dipping.
