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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
