MAKE BEEF EMPANADAS AT HOME

Print Recipe

https://alcoeats.com/blogs/snacks/make-beef-empanadas-at-home

• Empanadas: 15
• Prep time: 20 mins
• Total time: 2 hrs.

Ingredients

For the dough

• 3 cups - All-purpose flour (more for the surface)
• 1 tsp. - Kosher salt
• 1 tsp. - Baking powder
• ½ cups - Cold butter, cut into cubes
• ¾ cups - Water
• 1 - Large egg

For the beef filling

• 1 tbsp. - Extra-virgin olive oil
• 1 - Chopped yellow onion
• 2 - Cloves minced garlic
• 1 lb. - Ground beef
• 1 tbsp. - Tomato paste
• 1 tsp. - Oregano
• 1 tsp. - Alcoeats Cumin Powder
• ½ tsp. - Paprika
• Kosher salt
• Freshly ground black pepper
• ½ cups - Chopped tomatoes
• ½ cups - Chopped and pickled jalapeños
• 1-¼ cups - Shredded Cheddar cheese
• 1-¼ cups - Shredded Monterey Jack cheese
• Egg wash, for brushing
• Freshly chopped cilantro (for garnishing)
• Sour cream (while serving)

Cooking Directions

For making the dough

• Mix the flour, baking powder, and salt thoroughly in a large bowl. Cut the butter into the flour using your hands or a pastry cutter until they’re pea-sized pieces. Add water and egg and mix well till you form a dough. Spread the dough out on a lightly floured surface and knead it until it gets smooth (about 5 minutes). 
• Wrap the kneaded dough in plastic wrap. Move it into the fridge and let it refrigerate it for at least 1 hour. 

For oven

• Preheat your oven to 400°F and line two large baking sheets with parchment paper.
• Heat some oil in a large skillet on medium heat. Add the chopped onion and cook until it turns soft, or for about 5 minutes. 
• Add garlic and cook until fragrant, or just a minute more. 
• Add the ground beef and cook, breaking the meat chunks up with a wooden spoon, until the meat is no longer pink (or about 5 minutes). Drain the excess fat.
• Return the pan to medium heat, and stir the tomato paste into the beef. 
• Add the cumin, oregano, and paprika, and season with pepper and salt. 
• Add the jalapeños and tomatoes and cook till it gets completely cooked through, or about 3 minutes. Remove the pan from the heat. Let it cool off a bit.
• Place the dough on a lightly floured surface and divide it into half. Roll one half out to ¼-inch thick. Take a round cookie cutter and cut rounds out from the dough. Repeat with the remaining dough.
• Lightly moisten the outer edge of the rounded dough with water and place around 2 tablespoons of the beef filling in the center and top it off with cheddar and Monterey.  
• Fold the dough in half across the filling. Crimp its edges together. Repeat with the remaining dough and filling.
• Place your empanadas on the prepared baking sheets and brush them with the egg wash. Bake empanadas till they turn golden, and the filling is warmed through (about 25 minutes). 
• Garnish delicious empanadas with cilantro and serve with sour cream.