How to Make Authentic Beef Empanadas: A Step-by-Step Guide

Empanadas are a delightful and versatile snack or meal, and today, we will walk you through the process of creating authentic Beef Empanadas that are both savory and flaky. These filipino empanada recipes make for a perfect treat whether you serve them as a snack or a full meal, and they are sure to become a family favorite.

The key to making these delightful meat hand pies is to use the right technique and high-quality ingredients. Here, we increase the flour quantity to 2 cups to give the dough the necessary structural integrity and stability. The filling is made with a gingiling-style beef mixture, enhancing the meat's flavor and texture.

Ingredients and Preparation

For the Crust

8 ounces (2 sticks) butter 2 cups flour 3 tablespoons sugar 1 teaspoon salt 1/2 cup ice water

For the Meat Filling

1 tablespoon canola oil 1 small onion, peeled and chopped 1 clove garlic, peeled and minced 1 pound ground beef 1/2 cup tomato sauce 1 small potato, peeled and diced 1 large carrot, peeled and diced 1/2 cup frozen sweet peas, thawed 2 tablespoons raisins Salt and pepper to taste

For the Egg Wash

1 egg 1 tablespoon milk 1/2 teaspoon salt

Step-by-Step Instructions

Preparing the Dough

Begin by cutting the butter into cubes and freezing it for about 1 hour. In a bowl, whisk together the flour, sugar, and salt and chill in the refrigerator for about 30 minutes.

Add the butter to the flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with your hands. The goal is to create a coarse cornmeal texture with pea-like butter-speckled pieces.

Slowly drizzle water into the flour-butter mixture and mix with your hands until just combined. If the dough is too crumbly and does not hold together, add more water a tablespoon at a time. It is crucial not to add too much liquid and not to overwork the dough.

Gently gather the dough into a ball, wrap it with plastic wrap, and chill in the refrigerator for about 2 hours.

Filling the Empanadas

While the dough chills, prepare the filling. In a wide pan, heat the oil over medium heat and add the onions and garlic, cooking until softened. Add the ground beef and cook, breaking it into pieces with the back of the spoon, for about 6 to 8 minutes or until no longer pink. Add the tomato sauce and bring to a boil.

Reduce the heat, cover, and simmer until the meat is cooked and the vegetables are tender. Mixture should be saucy but not overly wet. Add the peas and raisins, cook until heated through, and season with salt and pepper to taste.

Remove the meat filling from the heat and let it cool completely. When fully cooled, divide the pie crust into 12 balls.

Assembling the Empanadas

Place each ball of dough between two sheets of parchment paper and gently flatten each ball into a 5-inch diameter circle with a thickness of about -inch. Using a round biscuit cutter or an inverted bowl, cut the dough into circles with smooth edges and trim any excess dough.

Arrange the dough circles on a flat work surface and spoon about a heaping tablespoon of the cooled filling in the middle of each. Fold the bottom of the dough over the filling and press the edges firmly. Using the tines of a fork, press on the sides of the dough to seal it.

Prepare the egg wash by whisking together the egg, milk, and salt. Arrange the prepared empanadas in a single layer on a lightly greased baking sheet and brush the tops with the egg wash.

Bake in a preheated 375°F oven for about 25 to 30 minutes or until lightly golden brown. Remove from the oven and allow them to cool slightly before removing them from the baking sheet.

Storage and Reheating Instructions

To store unbaked empanadas, arrange them on a baking sheet and freeze them until solid. Then transfer them to airtight containers to keep them from sticking together. Baked empanadas can also be frozen, but it’s best to arrange them on a baking sheet, freeze them until firm, and then transfer them to containers or resealable bags. Bake them from frozen, adding a few extra minutes to the baking time as needed.

Enjoy your delicious and authentic beef empanadas with friends and family!