Imagine biting into a warm, golden pastry, the flaky crust giving way to a savory, perfectly seasoned beef filling. That’s the magic of Latin American Beef Empanadas! These little pockets of deliciousness are a staple throughout Latin America, each country and family adding their own unique twist. Whether you call them empanadas, empanadillas, or pasteles, one thing remains the same: they are undeniably comforting and incredibly satisfying. This recipe will guide you through creating authentic Latin American Beef Empanadas in your own kitchen, step-by-step, ensuring a flavorful and unforgettable experience.
Empanadas are more than just food; they’re a cultural icon. They represent family gatherings, celebrations, and the sharing of love through food. Passed down through generations, each recipe carries its own history and story. Our goal is to provide you with a recipe that honors these traditions while being accessible and easy to follow for cooks of all levels. We’ll demystify the process of making both the dough and the filling, offering tips and tricks to ensure your empanadas are a success.
So, gather your ingredients, put on some music, and get ready to embark on a culinary journey. Let’s create some delicious Latin American Beef Empanadas!
Recipe Overview
| Category | Value |
|---|---|
| Preparation Time | 45 minutes |
| Cooking Time | 25 minutes |
| Servings | 12 empanadas |
| Difficulty | Medium |
Nutrition per Serving (approximate)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 15-20g |
| Fat | 12-18g |
| Carbohydrates | 20-25g |
Ingredients
Here’s what you’ll need to create these amazing Latin American Beef Empanadas. We’ve broken down the ingredients into two sections: one for the dough and one for the flavorful beef filling.
For the Dough:
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour | 3 cups |
| Salt | 1 teaspoon |
| Cold Unsalted Butter, cubed | 1 cup (2 sticks) |
| Ice Water | ½ – ¾ cup |
| Egg (for egg wash) | 1 large |
For the Beef Filling:
| Ingredient | Quantity |
|---|---|
| Ground Beef | 1 pound |
| Onion, chopped | 1 medium |
| Red Bell Pepper, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Tomato Paste | 2 tablespoons |
| Beef Broth | ½ cup |
| Ground Cumin | 1 teaspoon |
| Smoked Paprika | ½ teaspoon |
| Dried Oregano | ½ teaspoon |
| Salt | To taste |
| Black Pepper | To taste |
| Olive Oil | 2 tablespoons |
| Optional: Chopped Green Olives, Raisins, Hard-Boiled Egg | To taste |
Cooking Instructions
Now that we have all the ingredients ready, let’s move on to the cooking process. We will start by preparing the dough and then the beef filling. Finally, we will assemble and bake the empanadas.
Making the Dough:
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The butter should still be in small pieces; this is crucial for creating a flaky crust.
- Add Ice Water: Gradually add the ice water, a tablespoon at a time, mixing gently after each addition. The amount of water needed will vary depending on the humidity, so add just enough until the dough starts to come together.
- Form the Dough: Once the dough forms a shaggy mass, turn it out onto a lightly floured surface. Gently knead the dough a few times until it comes together into a smooth ball. Be careful not to over-knead, as this will develop the gluten and make the dough tough.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to firm up, resulting in a flakier crust.
Preparing the Beef Filling:
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the Beef: Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add Seasonings: Stir in the tomato paste, beef broth, cumin, smoked paprika, oregano, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened and the flavors have melded together.
- Add Optional Ingredients: If desired, stir in chopped green olives, raisins, and/or chopped hard-boiled egg. These additions will add extra flavor and texture to the filling.
- Cool the Filling: Remove the skillet from the heat and let the filling cool completely. This is important because warm filling can melt the butter in the dough and make it difficult to work with.
Assembling the Empanadas:
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. Use a 4-inch round cookie cutter or a bowl to cut out circles of dough.
- Fill the Empanadas: Place a spoonful (about 2 tablespoons) of the cooled beef filling in the center of each dough circle.
- Fold and Seal: Fold the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal. This will prevent the filling from leaking out during baking.
- Egg Wash: In a small bowl, whisk together the egg with a tablespoon of water to make an egg wash. Brush the tops of the empanadas with the egg wash. This will give them a golden-brown color and a shiny finish.
- Bake: Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- Cool Slightly: Let the empanadas cool slightly on the baking sheet before serving.
Serving Suggestions
These Latin American Beef Empanadas are delicious on their own, but they can also be served with a variety of accompaniments. Here are a few ideas:
- Chimichurri Sauce: A vibrant Argentinian sauce made with parsley, garlic, oregano, olive oil, and vinegar.
- Salsa Verde: A tangy green sauce made with tomatillos, onions, cilantro, and chili peppers.
- Guacamole: A creamy avocado dip seasoned with lime juice, onions, cilantro, and chili peppers.
- Sour Cream or Yogurt: A simple and refreshing topping that complements the savory filling.
- Rice and Beans: A classic Latin American side dish that pairs perfectly with empanadas.
Latin American Beef Empanadas are also great for taking on picnics, packing in lunchboxes, or serving as appetizers at parties. They can be made ahead of time and reheated, making them a convenient option for busy weeknights.
Tips and Notes for Perfect Empanadas
- Keep Ingredients Cold: The key to a flaky empanada crust is to keep the butter and water as cold as possible. This prevents the butter from melting into the flour, which would result in a tough crust.
- Don’t Overwork the Dough: Over-kneading the dough will develop the gluten and make it tough. Mix the dough just until it comes together and then chill it for at least 30 minutes.
- Cool the Filling Completely: Warm filling can melt the butter in the dough and make it difficult to work with. Make sure the filling is completely cooled before assembling the empanadas.
- Seal the Edges Properly: Make sure to crimp the edges of the empanadas tightly with a fork to prevent the filling from leaking out during baking.
- Experiment with Fillings: Feel free to get creative with the fillings. You can use chicken, pork, cheese, vegetables, or any combination of ingredients that you like.
- Baking vs. Frying: While this recipe focuses on baking the empanadas, they can also be fried for a crispier crust. If frying, heat vegetable oil in a deep skillet to 350°F (175°C) and fry the empanadas for 3-4 minutes per side, or until golden brown. Drain on paper towels.
- Make Ahead: The empanadas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. You can also freeze the unbaked empanadas for up to 2 months. When ready to bake, thaw them in the refrigerator overnight and then bake as directed.
By following these tips, you can create delicious and authentic Latin American Beef Empanadas that will impress your friends and family. Enjoy!
These Latin American Beef Empanadas are a delightful and versatile dish that’s perfect for any occasion. The combination of flaky pastry and savory beef filling is simply irresistible. With a little practice and patience, you’ll be making these empanadas like a pro in no time. Don’t be afraid to experiment with different fillings and toppings to create your own signature version. The most important thing is to have fun and enjoy the process of cooking. So, grab your apron, gather your ingredients, and get ready to create some culinary magic! Remember, these Beef Empanadas are not just a meal; they’re an experience, a taste of Latin American culture, and a symbol of sharing and connection.
As you perfect your Latin American Beef Empanada recipe, consider the different variations found throughout Latin America. In Argentina, you might find empanadas with olives and hard-boiled eggs, while in Chile, they often include raisins. Each country brings its own unique flavors and ingredients to the table. By exploring these variations, you can broaden your culinary horizons and discover new and exciting flavor combinations. Whether you stick to this classic beef filling or venture into uncharted territory, the possibilities are endless.
Finally, remember that cooking is an art, not a science. Don’t be afraid to make mistakes and learn from them. The more you practice, the better you’ll become. And most importantly, don’t forget to share your creations with the people you love. Food is a powerful way to connect with others and create lasting memories. So, gather your family and friends, bake up a batch of these delicious Latin American Beef Empanadas, and enjoy the experience of sharing a meal together. You’ve now mastered a fantastic Latin American Beef Empanada Recipe! Remember practice makes perfect and enjoy the journey.
