Savory Beef Empanadillas Recipe

Introduction

Empanadillas are delicious stuffed pastries that offer a tasty combination of savory beef and vegetables wrapped in a tender dough. Perfect as a snack or a light meal, these hand pies are both satisfying and easy to make at home.

Ingredients

• 1/2 cup olive oil
• 1/2 cup cold water
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1 tablespoon olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1/2 pound lean ground beef
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon sweet paprika
• 2 medium tomatoes, diced
• 1 clove garlic, minced
• 1/4 cup chopped green olives
• 2 tablespoons minced parsley
• 1 large egg, beaten (for egg wash)

Instructions

1. Step 1: In a large bowl, combine 1/2 cup olive oil, cold water, and 1/2 teaspoon salt. Gradually add the 2 1/2 cups flour, mixing until a dough forms.
2. Step 2: Turn the dough onto a floured surface and knead until smooth. Cover and let it rest for 30 minutes.
3. Step 3: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the diced onion and red bell pepper until they soften, about 5 minutes.
4. Step 4: Add the ground beef to the skillet along with 3/4 teaspoon salt, black pepper, and paprika. Cook until the beef is browned, breaking it apart as it cooks.
5. Step 5: Stir in the diced tomatoes and minced garlic. Cook the mixture until it thickens, about 5 to 7 minutes.
6. Step 6: Remove the skillet from heat. Stir in the chopped green olives and minced parsley, mixing well.
7. Step 7: Divide the rested dough into 12 equal pieces. Roll each piece out on a floured surface into a small circle about 4 to 5 inches in diameter.
8. Step 8: Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press edges firmly to seal.
9. Step 9: Place the empanadillas on a baking sheet. Brush each one lightly with the beaten egg to give a golden finish.
10. Step 10: Bake in a preheated oven at 400°F (200°C) for about 20 minutes or until the empanadillas are golden brown and cooked through.

Tips & Variations

• For a vegetarian option, substitute the ground beef with cooked lentils or chopped mushrooms.
• Adding a pinch of cayenne pepper or chili flakes can give the filling a spicy kick.
• Brush empanadillas with milk instead of egg wash for a softer crust.
• Use pre-made pie crust or puff pastry dough to save time.

Storage

Store leftover empanadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven for 10 minutes to keep the crust crisp. You can also freeze them uncooked; bake directly from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared a day in advance and refrigerated, wrapped tightly in plastic wrap. Let it come to room temperature before rolling out.

What can I use if I don’t have green olives?

If you don’t have green olives, you can substitute with black olives or capers for a similar briny flavor.

Savory Beef Empanadillas Recipe

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★★★★★

4.7 from 95 reviews

• Author: lilan
• Total Time: 45 minutes
• Yield: 12 empanadillas 1x

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Description

These homemade empanadillas feature a savory ground beef filling enhanced with fresh vegetables, herbs, and olives, wrapped in a tender, flaky dough. Perfectly baked to a golden crisp, they make for a delightful snack or appetizer that’s both flavorful and satisfying.

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Ingredients

Scale 1x2x3x

Dough

• 1/2 cup olive oil
• 1/2 cup cold water
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour

Filling

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1/2 pound lean ground beef
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon sweet paprika
• 2 medium tomatoes, diced
• 1 clove garlic, minced
• 1/4 cup chopped green olives
• 2 tablespoons minced parsley

Finishing

• 1 large egg, beaten for egg wash

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Instructions

1. Mix dough: In a large bowl, combine 1/2 cup olive oil, 1/2 cup cold water, and 1/2 teaspoon salt. Gradually add 2 1/2 cups all-purpose flour, mixing until a dough forms.
2. Knead dough: Turn dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Cover and let it rest for 30 minutes to relax the gluten.
3. Sauté vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and red bell pepper; sauté until soft and translucent, about 5-7 minutes.
4. Brown beef: Add 1/2 pound lean ground beef to the skillet along with 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 teaspoon sweet paprika. Cook, stirring frequently, until the beef is browned and cooked through, approximately 6-8 minutes.
5. Simmer filling: Stir in the diced tomatoes and minced garlic. Continue cooking the mixture on medium-low heat until it thickens and the tomatoes break down, about 8-10 minutes.
6. Stir in herbs: Remove the skillet from the heat and stir in 1/4 cup chopped green olives and 2 tablespoons minced parsley. Allow the filling to cool slightly before using.
7. Fill dough: Divide the dough into 12 equal pieces. Roll each piece into a circle about 5-6 inches in diameter. Place a spoonful of the beef mixture in the center of each circle.
8. Seal empanadillas: Fold the dough over the filling to create a half-moon shape. Press the edges together firmly and crimp with a fork to seal completely. Brush the tops with the beaten egg to give them a beautiful golden color when baked.
9. Bake: Preheat your oven to 400°F (200°C). Arrange the empanadillas on a baking sheet lined with parchment paper. Bake for 20 minutes or until they turn golden brown and crispy.

Notes

• You can substitute ground beef with ground chicken or turkey for a lighter option.
• For a spicier filling, add a pinch of cayenne pepper or chopped jalapeños during sautéing.
• Leftover empanadillas can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
• Ensure the filling is cool before filling the dough to prevent it from becoming soggy.
• Use a fork to crimp edges tightly to avoid filling leakage during baking.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Spanish

Keywords: empanadillas, beef empanadas, baked turnovers, Spanish appetizers, savory pastries