What Is in a Beef Empanada

For Beef Empanadas lovers like us, we'd like to share one of our family favorites with you. We are confident you'll enjoy: our exquisite and, without a doubt, the most delicious Paraguayan Style Baked Beef Empanadas "Empanadas de Carne al Horno" you'll ever have! This dish is perfect for brunch, lunch, or dinner.😏

Today's recipe is a healthier alternative to the traditional deep-fried Paraguayan Empanadas, made with shredded beef and all the flavor provided by the onion, bell pepper, and seasonings. The empanada dough is homemade, simple to make, and delicious, requiring only a few pantry ingredients, but you must know the measurements and knead it carefully to get it just right. Below you'll find our 7 filling variations suggestions, so let's get started.

Jump to:

• What are Empanadas?
• Where are Empanadas from?
• Are Beef Empanadas Healthy?
• What is better, Fried or Baked Empanadas?
• Beef Empanadas Ingredients
• How to Make Beef Empanadas
• What to serve with
• How to store & Reheat
• Tools you'll need
• Tips for making The Best Beef Empanadas
• FAQ
• Related Recipes:
• 📖 Recipe

What are Empanadas?

An empanada is a Latin-American-style baked or fried turnover with a savory or sweet filling. Depending on the region, empanada filling varies greatly and can include beef, chicken, pork, tuna, cheese, and/or vegetables. In coastal areas, you're more likely to see shellfish as filling.

The dough is usually made of wheat flour-based dough (but cornflour or other cereals may be used), water, salt, and some sort of fat. Most cooks include eggs, but some omit them. ( This recipe does not require  eggs)

In most Spanish-speaking countries, empanadas are a popular food. The word "empanada" is derived from the verb "empanar," which means "to bind or cover with bread or dough."

Empanadas can be baked or fried, and they can be triangles or crescents in shape. The beauty of the dish's simplicity varies according to the recipe, but the main ingredients are still the same: meat, garlic, onion, pepper, and seasonings.

Ground or minced Beef is one of the most common stuffing ingredients, but other variations include chorizo, chicken , and even a ham and cheese combination. There are also vegetable and fruit fillings. If you go to a Paraguayan or Argentinian Restaurant, you can find plenty of options.

Where are Empanadas from?

Empanadas are believed to have originated in Galicia, a city in northwest Spain, but their exact origin is uncertain. Every country in Latin America has its characteristic variant.

If I had never left Paraguay, I would say that empanadas are of Paraguayan origin; the only thing I know is that Paraguayans, including me, eat them in a very peculiar way. We make an empanada sandwich. What do I mean by that? Just as you read it, we put the empanada between the bread and eat it like that, or we eat them with a piece of yuca (mandioca). 😏

It is unknown when the practice of eating empanada sandwich began, but it is not recent. Workers, especially construction workers, can be seen eating in this way at terere rupa (mid-morning). I suppose we eat this way because it's filling and keeps you fuller longer.🤔 But who cares, right! It's delicious no matter how you eat it! 😋

Are Beef Empanadas Healthy?

It all depends on how you make the beef empanadas and, of course, how many you eat. In our case, all of the empanadas I make are healthy, but it doesn't matter how healthy they are if my husband and kids eat more than 5 empanadas.😁

What is better, Fried or Baked Empanadas?

Baked empanadas are easier to make because you can bake a lot more at once, and they're lighter because they're not fried, but they don't have the same flavor as fried empanadas. (Both of which my family and I adore!) So I'll leave it up to you to decide.

Beef Empanadas Ingredients

• Beef: chuck roast beef; if you use another grade of beef, remember to trim any excess fat.
• Olive oil: extra virgin olive oil.
• Bell pepper, Onion & Garlic: In an empanada mixture, these are a must-have. You can omit if you have to, but there will be a significant flavor loss.
• Seasoning: I use a combination of sweet paprika, ground black peppers, and red peppers, flakes. ( If you prefer milder empanadas, decrease the pepper).
• Flour: white whole wheat or whole wheat flour if you prefer.
• Butter: s oftened unsalted butter, but you can use salted if you desire.
• Water: c old water
• Salt & sugar: for flavor

How to Make Beef Empanadas

For the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine sifted flour, softened butter, sugar, and salt on medium speed until thoroughly blended.

With the motor running, slowly add in cold water and mix until a soft and pliable dough forms, 5 to 10 minutes.

Flatten the dough into a 6-inch round, then wrap it tightly in plastic wrap. Place in the refrigerator to let rest for 30 minutes to 4 hours.

On an un-floured flat work surface, roll out the dough into a 1/8 inch thick sheet; let the dough rest for 10 minutes. Then,  cut out discs, using 5 to 6 inches rounds cutter or saucer, depending on how large you prefer.

Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps. Cover the discs with cling film and chill while you prepare the filling or if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.

For the filling: Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water to cover the eggs by about an inch. Bring to a rolling boil over high heat, remove the pan from the heat, cover, and stand for 15 minutes.

Meanwhile, prepare a bowl of ice water. Carefully pour out the hot water; transfer the cooked eggs to the ice water to cool completely before peeling for about 10 minutes. Then, gently crack the eggs all over and peel them under running water.

Pat, dry with a paper towel, and places them into a bowl. Using a fork, minced the eggs; cover with plastic wrap, and store in the refrigerator until ready to use.

In a large nonstick pot, combine beef, 2 tablespoons olive oil, water, beef bouillon, black pepper, red pepper flakes, and garlic; stir and bring to a simmer over medium-high heat.

Reduce heat to low, cover, and simmer, occasionally stirring until beef is tender for about 1 hour. Remove lid, and increase heat to high until and let dry up to a juicy but dry look for about 3 to 5 minutes.

Add the paprika, white part of the scallions, onions, and peppers until soft, about 10 minutes. Add the parsley and the green part of the green onions and saute for another 10 minutes to eliminate any excess liquid (the mixture should be moist but not runny. That's the trick). Taste and adjust seasoning if needed.

Then, working in batches, transfer the meat mixture to a food processor or blender and pulse until it is coarsely shredded ( don't overdo it, or you'll need up with puree).

Next, transfer each batch of shredded meat mixture into a large mixing bowl and mix in the minced eggs. Let  it cool to room temperature, then cover and refrigerate until ready to use.

To assemble the Beef Empanadas: Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment.

Once the beef has cooled, spoon about 4 tablespoons in the middle of each empanada disc, leaving a 1-inch border around the edge. ( Avoid reaching the edges with the filling because oiliness will prevent a good seal).

Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border, then fold the dough over and press the edges together to seal and create a half-moon shape.

Pleat the edges or crimp with a fork, removing any air pockets as you go. Repeat with the remaining rounds and filling. Let the empanadas rest in the fridge until you're ready to bake.

In a small bowl, lightly beat the egg yolk (do not beat until ready to bake) with 1 tablespoon of heavy cream, whole milk, or water, and a pinch of salt and sugar.

To Bake the Beef Empanadas: Lightly brush the top of the beef empanadas with the egg mixture (this will give them a nice golden glow when they bake).

Bake the beef empanadas in the preheated oven for about 20-25 minutes, until golden on top. Serve the beef empanadas warm with chimichurri sauce and a side of yucca, if desired. Enjoy!

What to serve with

They pair very well with Yuca, Dinner Rolls, and a glass of Coke or ice-cold Beer.😏

How to store & Reheat

• Refrigerate leftover beef empanadas for up to 3 days in an airtight container.
• Microwave the beef empanadas for 10 to 15 seconds or until warmed through. You can also reheat them for 5-8 minutes in a preheated oven at 400 degrees.

Learn how to make a delectable Yuca Empanadas "Pastel Mandi'o and delight the taste buds of all your loved ones. This Yuca Empanada "Pastel Mandi'o" recipe is a Paraguayan dish similar to empanadas except that the dough is made from mandioca (yuca).

• Empanadas Maker
• Baking  Sheet
• Rolling Pin
• Large Pot to cook the beef filling
• Small Pot for boiling the eggs

Tips for making The Best Beef Empanadas

• Keep in mind that moisture should be kept to a minimum when making beef empanadas or other fillings .
• The spices you use will determine the flavor of the empanadas. To increase the complexity of the taste, choose a savory, well-balanced combination. Cumin, for example, can be used to season savory empanadas. This spice will add a great flavor to the empanada, but be careful with the amount you use because it may have a counterproductive effect.
• Before assembling your beef empanadas, make sure the filling has cooled. Steam from a hot or warm filling can make your pastry soggy, causing it to fall apart.
• Although puff pastry is the most common dough used to make empanadas, the Creole dough is more versatile and absorbs less fat when cooked in the oven or frying.
• Cheese is one of the ingredients that has gradually gained popularity in empanada fillings. However, it frequently melts too much during cooking and leaks out of the empanada. To avoid this, put some flour in a small bowl and dip the pieces of cheese you'll be using in it. Also, frying cheese with a high melting point, such as queso Blanco, halloumi, paneer, mozzarella, bread cheese, cheese curds, certain cheddars, and provolone, should be used.
• To keep the beef empanadas from opening in the oven while baking, try to remove all of the air when crimping the edges of the empanada. It also helps avoid cramming too many empanadas into the same tray and keeping them separated by half an inch.
• If you didn't completely remove the air from your beef empanadas or used a filling that was too moist, prick one end with a toothpick or cut two small slits in each empanada to allow steam to escape.
• Before baking, I recommend brushing the outsides of the beef empanadas with an egg and milk mixture or an egg and water mixture with a pinch of sugar and salt; this will give them a nice golden glow. With these tips, you can transform your empanada into a delicacy that looks like a pro made it. 😉

FAQ

Where to buy Empanada Disks?

Empanada disks, such as Goya Brand, can be found in the freezer section of larger supermarkets such as Walmart, Kroger, and Latin markets, as well as on Amazon; however, if you can't find them or prefer fresh ones, you can make your own using this recipe.

How long to cook Beef Empanadas?

If you are going to bake medium-sized beef empanadas, you should preheat the oven to 425°F. Then, bake the beef empanadas for 20 to 25 minutes or until they are golden brown.

Can I Freeze Beef Empanadas?

Make the beef empanadas as directed in the recipe (remember that the filling needs to be cooked and cool before placing it on the empanada disk).

As soon as the empanadas are finished, place them side by side on a baking sheet lined with parchment paper. Make sure they don't touch. If they touch, the empanadas will freeze together and be difficult to separate without damaging the crust. Freeze for 2 to 3 hours, or until solid.

Then transfer the empanadas to freezer-safe containers or bags and label them with the empanadas' date, quantity, and flavor. Make the filling 6 hours ahead of time (if cooking is required), so it will be cold enough to prepare and freeze.

Eat the beef empanadas within 2 months of the date of freezing. Bake the beef empanadas in a 425°F preheated oven for about 20 to 25 minutes, until golden on top (without defrosting).

If you're frying, thaw the empanadas before frying (Leave out the egg wash step). Heat 1-quart canola oil to 350 degrees F in a medium pot. Fry the beef empanadas in batches until golden brown, 3 to 4 minutes (be very careful since the thermal change can cause the oil to splatter).

• Ground Beef Empanadas "Empanadas de Carne Molida"
• Chicken Empanadas "Empanadas de Pollo"
• Tuna Empanadas "Empanadas de Tunas"
• Sweet Corn Empanadas "Empanadas de Choclo"
• Yuca Empanadas "Pastel Mandi'o"
• Fatay "Empanadas Arabes"
• Empanadas Chilenas

📖 Recipe

Beef Empanadas

For Beef Empanadas lovers like us, we'd like to share one of our family favorites with you. We are confident you'll enjoy: our exquisite and, without a doubt, the most delicious Paraguayan Style Baked Beef Empanadas "Empanadas de Carne al Horno" you'll ever have! This dish is perfect for brunch, lunch, or dinner.😏

Prep Time 30 mins

Cook Time 1 hr 30 mins

Total Time 2 hrs

Course Appetizer, Main Course

Cuisine Latin American

Servings 24 Beef Empanadas

Calories 325 kcal

• Empanadas Maker

• Baking  Sheet

• Rolling Pin

• Large Pot to cook the beef filling

• Small Pot for boiling the eggs

for the Beef Empanadas filling:

• 1 kg (2:3.4 lbs) boneless Beef Chuck, trimmed and cubed
• 3 medium yellow onion , finely diced
• 1 Poblano Pepper or green bell peppers , finely chopped
• 1 red bell pepper , finely chopped
• 1 yellow or orange , finely chopped
• 5 Garlic cloves , finely minced
• 2 Tablespoons extra virgin olive oil
• 1/4 teaspoon ground black pepper , adjust to taste
• 1 teaspoon red pepper flakes , adjust to taste
• 1 tablespoon sweet paprika
• 1 tablespoon plus 2 teaspoons knorr beef flavor bouillon
• 1 tablespoon ground cumin , to taste (optional)
• Kosher salt , to taste
• 1 bunch fresh Italian parsley or cilantro , finely chopped ( stem removed)
• 4 hard-boiled eggs , chopped

for the Beef Empanadas dough:

• 1 kg (8 Cups) white whole wheat flour , sifted
• 300 g (1-1/2 cups) unsalted butter, room temperature
• 15 g (3 teaspoons) kosher salt
• 30 g (2 tablespoons) sugar
• 475 ml (2 cups) water, cold

To Brush:

• 1 egg yolk
• 1 tablespoon cream , whole milk, or water
• pinch of kosher salt
• pinch of sugar

For Beef Empanadas dough:

• In the bowl of a stand mixer fitted with the dough hook attachment, combine sifted flour, softened butter, sugar, and salt on medium speed until thoroughly blended.

• With the motor running, slowly add in cold water and mix until a soft and pliable dough forms, 5 to 10 minutes.

• Flatten the dough into a 6-inch round, then wrap it tightly in plastic wrap. Place in the refrigerator to let rest for 30 minutes to 4 hours.

• On an un-floured flat work surface, roll out the dough into a 1/8 inch thick sheet; let the dough rest for 10 minutes. Then, cut out discs, using 5 to 6 inches rounds cutter or saucer, depending on how large you prefer.

• Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps. Cover the discs with cling film and chill while you prepare the filling or if not using immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.

For the Beef Empanadas filling:

• Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water to cover the eggs by about an inch. Bring to a rolling boil over high heat, remove the pan from the heat, cover, and stand for 15 minutes.

• Meanwhile, prepare a bowl of ice water. Carefully pour out the hot water; transfer the cooked eggs to the ice water to cool completely before peeling for about 10 minutes.Then, gently crack the eggs all over and peel them under running water.

• Pat, dry with a paper towel, and places them into a bowl. Using a fork, minced the eggs; cover with plastic wrap, and store in the refrigerator until ready to use.

• In a large nonstick pot, combine beef, 2 tablespoons olive oil, water, beef bouillon, black pepper, red pepper flakes, and garlic; stir and bring to a simmer over medium-high heat.

• Reduce heat to low, cover, and simmer, occasionally stirring until beef is tender for about 1 hour. Remove lid, and increase heat to high until and let dry up to a juicy but dry look for about 3 to 5 minutes.

• Add the paprika, white part of the scallions, onions, and peppers until soft, about 10 minutes. Add the parsley and the green part of the green onions and saute for another 10 minutes to eliminate any excess liquid (the mixture should be moist but not runny. That's the trick). Taste and adjust seasoning if needed.

• Then, working in batches, transfer the meat mixture to a food processor or blender and pulse until it is coarsely shredded ( don't overdo it, or you'll need up with puree).

• Next, transfer each batch of shredded meat mixture into a large mixing bowl and mix in the minced eggs. Let it cool to room temperature, then cover and refrigerate until ready to use.

To assemble the Beef Empanadas:

• Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment.

• Once the beef has cooled, spoon about 4 tablespoons in the middle of each empanada disc, leaving a 1-inch border around the edge. (Avoid reaching the edges with the filling because oiliness will prevent a good seal).

• Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border, then fold the dough over and press the edges together to seal and create a half-moon shape.

• Pleat the edges or crimp with a fork, removing any air pockets as you go. Repeat with the remaining rounds and filling. Let the empanadas rest in the fridge until you're ready to bake.

• In a small bowl, lightly beat the egg yolk (do not beat until ready to bake) with 1 tablespoon of heavy cream, whole milk, or water, and a pinch of salt and sugar.

To Bake the Beef Empanadas:

• Lightly brush the top of the beef empanadas with the egg mixture (this will give them a nice golden glow when they bake).

• Bake the beef empanadas in the preheated oven for about 20-25 minutes, until golden on top. Serve the beef empanadas warm with chimichurri sauce and a side of yucca, if desired. Enjoy!

• If you're using frozen empanada disks, make sure to defrost the discs according to package directions before use.
• Lightly dust your work surface with flour if necessary, but make sure you flour only one side of the dough. If you flour both sides, this will prevent the dough from sticking together when crimping the empanada.
• You can refrigerate the uncooked Beef empanadas for up to 3 hours.
  Alternatively, you can fry the Beef Empanadas: Heat 1-quart canola oil in a medium pot to 350 degrees F. Assemble the empanadas as above but leave out the egg wash step. Fry the beef empanadas in batches until golden brown, 3 to 4 minutes.
• Feel free to add a touch of cumin, curry, or cinnamon
• Try adding pitted chopped green olives, scallions,  seedless raisins, or capers.
• I added red pepper flakes for a little bit of a kick; if you don't like spice, feel free to omit.

Nutrition Facts

Beef Empanadas

Amount Per Serving

Calories 325

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Beef Empanadas, Empanadas

Let us know how it was!

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Source: https://camilamade.com/beef-empanadas/

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