Beef Empanadas

 

Discover the heart of Chilean cuisine with these authentic Beef Empanadas. A golden, flaky pastry encases a savory and richly spiced filling of ground beef, onions, briny olives, sweet raisins, and hard-boiled eggs. Baked to a perfect crisp, these hand-held pies are a celebration of texture and flavor, ideal for a family meal, a festive gathering, or a taste of Chilean comfort food.

Yield: Approximately 10-12 empanadas
Prep time: 1 hour (plus chilling)
Cook time: 30 minutes

Ingredients

For the Dough:

• 3 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 cup (2 sticks) unsalted butter, cold and cubed

• 1 large egg

• ½ cup ice-cold water (plus more if needed)

• 1 tablespoon white vinegar

For the Filling:

• 1 lb ground beef (80/20 lean/fat is ideal for flavor)

• 1 large onion, finely chopped

• 1 bell pepper (any color), finely chopped

• 2 cloves garlic, minced

• 1 teaspoon paprika (sweet or smoked)

• 1 teaspoon ground cumin

• ½ teaspoon dried oregano

• Salt and black pepper, to taste

• ¼ cup pitted black olives (or Manzanilla olives), roughly chopped

• 3 tablespoons raisins

• 2 hard-boiled eggs, chopped

For Assembly:

• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Dough:

• In a large bowl, whisk together the flour and salt.

• Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.

• In a small bowl, whisk the egg, cold water, and vinegar together.

• Gradually pour the wet ingredients into the flour mixture, stirring with a fork until a shaggy dough forms. If the dough seems too dry, add a tablespoon more of cold water.

• Turn the dough onto a lightly floured surface and gently knead just until it comes together. Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

2. Prepare the Filling:

• In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until browned. Drain off any excess fat.

• Add the chopped onion and bell pepper to the skillet. Cook for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.

• Stir in the paprika, cumin, oregano, salt, and pepper. Cook for one minute to toast the spices.

• Remove the skillet from the heat. Gently fold in the chopped olives, raisins, and hard-boiled eggs. Taste and adjust seasoning. Crucial step: Allow the filling to cool completely before assembling.

3. Assemble the Empanadas:

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

• On a floured surface, roll out one disc of dough to about ⅛-inch thickness. Using a 6-inch bowl or cutter, cut out circles.

• Place a generous spoonful (about 3 tablespoons) of the cooled filling in the center of each dough circle.

• Fold the dough over the filling to create a half-moon shape. Moisten the edges with a little water to help them seal.

• Crimp the edges firmly by pressing with the tines of a fork, or create a traditional braided edge (repulgue) by folding and twisting the dough.

4. Bake and Serve:

• Place the assembled empanadas on the prepared baking sheet. Brush the tops evenly with the beaten egg wash.

• Bake for 25-30 minutes, or until the pastry is deeply golden brown and crisp.

• Let the empanadas cool on the baking sheet for at least 10 minutes before serving, as the filling will be very hot. Enjoy warm or at room temperature.

Chef's Notes

• Dough is Key: The secret to a flaky crust is keeping the butter cold and not overworking the dough. If the dough becomes too soft while rolling, pop it back in the fridge for 15 minutes.

• Seal Tightly: Ensure the edges are well-sealed to prevent the filling from leaking during baking. The egg wash also helps create a strong seal and gives a beautiful golden color.

• Make-Ahead Friendly: The filling can be made 1-2 days ahead and stored in the refrigerator. Assembled, unbaked empanadas can be frozen solid on a baking sheet and then transferred to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.

• Authentic Twist: For a truly Chilean touch, add a slice of hard-boiled egg and half an olive to the center of each portion of filling before sealing.