Description

These Beef Empanadas are a delicious and savory handheld pastry filled with a flavorful mixture of seasoned ground beef, onions, garlic, jalapeño, and peas. The empanadas feature a tender, flaky dough crafted from all-purpose flour and butter, baked to golden perfection. Perfect as an appetizer, snack, or main dish, these empanadas combine traditional Latin flavors with an easy-to-follow recipe.

Ingredients

Scale

Dough

3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ cup unsalted butter (cold and cut into small cubes, 1 stick)
¾ cup cold water
1 large egg (lightly beaten)

Filling

¾ pound lean ground beef
½ yellow onion (diced)
4 cloves garlic (minced)
1 jalapeño pepper (finely chopped)
2 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup frozen peas
1 large egg (lightly beaten, for egg wash)

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Instructions

Prepare the dough: In a large mixing bowl, combine the all-purpose flour, kosher salt, and baking powder. Add the cold unsalted butter cubes and use your fingers or a pastry cutter to blend the butter into the flour mixture until it resembles coarse crumbs. Gradually add the cold water and the lightly beaten egg, mixing until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
Make the filling: In a skillet over medium heat, cook the lean ground beef until browned, breaking it up with a spoon as it cooks. Add the diced yellow onion, minced garlic, and finely chopped jalapeño pepper to the beef. Cook until the onions are translucent and fragrant. Stir in the tomato paste, ground cumin, dried oregano, kosher salt, ground black pepper, and frozen peas. Cook for an additional 5 minutes until the peas are tender and the mixture is well combined. Remove from heat and let cool.
Assemble and bake the empanadas: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut the dough into 4-5 inch circles. Place a spoonful of the beef filling onto each dough circle. Fold the dough over the filling to form a half-moon shape and press the edges firmly to seal, crimping with a fork for decoration and security. Brush the tops with the lightly beaten egg to achieve a golden crust. Place the empanadas on a baking sheet lined with parchment paper and bake for 35-40 minutes or until the crust is golden brown and cooked through.

Notes

Ensure the butter is very cold to achieve a flaky empanada dough.
You can substitute frozen peas with fresh or omit them if preferred.
For spicier empanadas, add more jalapeño or a pinch of cayenne pepper to the filling.
Allow the filling to cool before assembling the empanadas to prevent the dough from becoming soggy.
These empanadas can be frozen before baking; just add extra baking time if baking from frozen.