These delicious beef empanadas are mandatory to eat, they have a crunchy dough and an exquisite ground beef filling.
A little while back we published our recipe for sweet empanadas, and we also recommend you them because they’re delicious, and now it’s time for us to show you a version of salty empanadas.
We assure you that they will turn out absolutely delicious as long as you follow the step-by-step instructions we list below.
How to make Beef Empanadas?
For this beef empanada recipe, we use basic ingredients and a fundamental trick that has worked well for us.
The trick is to refrigerate them for 30 minutes two times; this will help the dough become firmer and allow the empanadas to better seal, this way you won’t have to worry that they’ll open while you cook them.
However, if you’re running short on time you can perfectly skip these steps and have the empanadas ready in the blink of an eye.
In terms of cooking, this time we have decided to fry them because this way they will turn out much crunchier and delicious, but if you want to eliminate excess grease, you also have the option to bake them.
Both ways will produce irresistible beef empanadas that we are sure you will love
You will see that this recipe isn’t complicated at all and surely you will want to prepare it again and again.
Beef Empanadas Recipe
Prepare some delicious beef empanadas, super easy and very crispy that will make all those who try it fall in love.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
- Yield1 Recipient
- Serving Size20g
- Energy263 cal
For the dough
- 500g of wheat flour
- 1 egg
- 1 tablespoon of sugar
- 1 tablespoon of salt
- ½ a teaspoon of salt
- 150g of butter without salt
- 25g of vegetable shortening
- ½ to 1 cup of water
For the filling
- ½ a kg of ground beef
- Olives as you like
- 1 red pepper
- Onion and garlic clove
- 1 teaspoon of ground cumin
- 1 teaspoon of dry oregano
- 1 tablespoon of pepper or paprika
- Salt and pepper
- 3 or 4 tablespoons of olive oil
Preparing homemade Cuban beef empanadas
We begin by preparing the salted dough for the empanadas and in order to do this we pour the flour on the countertop and we mix the butter and the vegetable shortening well together until there are no more big lumps.
Next, we open a hole in the center in the shape of a volcano and we add the egg, the sugar, the salt, and ½ a cup of water. We begin to mix all the ingredients.
We keep adding the rest of the water as it becomes necessary but we should be careful not to add too much; when the dough has completely integrated and doesn’t stick to your hands you won’t need more water.
Once it’s integrated, we knead it for 5 minutes and once we’re done, we made a little ball with the dough and we cover it with film paper and take it to the refrigerator for 30 minutes.
In the meantime, we will prepare the filling. We put a pan on the stove and add oil. Once it’s hot we put in the onion, the pepper, and the garlic which have been finely sliced. Sauté well.
Next, we add the ground meat, the pepper, the cumin, the oregano, the salt and the pepper. We cook until we do not see any raw pieces.
Lastly, we add the olives and we mix it well so that they integrate with the meat.
Now, it’s time to make the Beef Empanadas. We get the dough out of the refrigerator, dust it a little with flour and we stretch it until we get a fine layer.
We cut the round shapes of the empanadas with a small plate, a wide glass, or any other type of object that you have at hand that would do the job.
With the discs now made, we put a tablespoon of meat in the center, fold it, and seal the borders with our fingers; in order to do it even better, we should keep turning the empanada around and folding the entire edge while pinching it well.
When we have all of the empanadas filled with meat, we put them in the refrigerator again for another 30 minutes; this way they will be very well-sealed.
After this, we heat up enough oil in a pan on medium high heat and we fry the empanadas until they are golden on both sides; it should take about 4 or 5 minutes to fry them.
Drain them well and put them on cooking paper to absorb the extra grease before enjoying them.
If, instead of frying them, you’d prefer to bake them, just preheat the over to 200 degrees Celsius, put them on a tray lined with paper and bake them for 20 minutes with heat above and below.
If you want them to be a little bit more golden, put a beaten egg in the glaze if you decide to glaze them.
- 15 servings per container
- Serving Size20g
- Amount per serving
- % Daily Value*
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