Savory Homemade Ground Beef Empanada Recipe to Savor

There’s something truly magical about the scent of golden-brown pastries wafting through your home, inviting everyone to gather at the table. I remember the first time I tasted empanadas at a cozy little café, where the first bite was like a warm hug in a flaky pastry shell. These delightful pockets of goodness quickly became a staple in my kitchen, especially during family gatherings and lazy weekends when the soul just craves comfort food. This homemade ground beef empanada recipe is not just about satisfying hunger; it’s about memories, laughter, and connecting over shared meals. Let’s dive into this delicious experience together!

Why You’ll Love This Recipe

So why should you roll up your sleeves and whip up a batch of these empanadas? Well, let me tell you, they are a game-changer on busy weeknights when you need a warm meal in a pinch. Plus, they taste like something from a fancy restaurant, but you get to bask in the glow of your home kitchen while savoring each bite. There’s also the wonderful versatility of empanadas. You can make a big batch, freeze them, and have them ready to go for those evenings when cooking feels like too much work.

And let’s not forget about the joy of sharing them. Imagine passing a plate of golden empanadas around the table, everyone eagerly anticipating that first crunch. The joys of cooking and sharing a meal are truly what life is all about, right?

What It Tastes Like

Picture this: biting into a perfectly baked empanada, where the buttery, flaky crust gives way to a savory ground beef filling infused with warm spices, and perhaps a hint of heat if you choose. It’s like wrapping your taste buds in a cozy blanket; each bite transports you to that little café where everything felt perfect. The contrast between the crispy exterior and the tender, savory filling is simply divine. It’s a dance of flavors – a bit of saltiness, savory richness, and a touch of spice that warms your heart and soul. You know that feeling when you come home after a long day? That’s exactly what this empanada embodies.

Ingredients You’ll Need

• For the dough:
  • 3 cups all-purpose flour – This forms the base of your flaky pockets.
  • 1 teaspoon salt – To balance and enhance the flavors.
  • 1/2 cup unsalted butter, chilled and cubed – Adds richness and flakiness.
  • 1 large egg – For binding everything together.
  • 6-8 tablespoons cold water – Helps form the dough without making it sticky.
• For the filling:
  • 1 lb ground beef – The star of the show, juicy and packed with flavor.
  • 1 small onion, finely chopped – Adds sweetness and depth to the filling.
  • 2 cloves garlic, minced – Because garlic makes everything better!
  • 1 teaspoon cumin – Offers a warm, earthy aroma.
  • 1 teaspoon paprika – Adds a touch of smokiness.
  • Salt and pepper to taste – Essential for seasoning.
  • 1/2 cup olives, chopped (optional) – A touch of brininess if you’re feeling bold!

Optional Additions: Feel free to swap the ground beef for chicken, turkey, or even a vegetarian filling like mushrooms and spinach. You can also add diced bell peppers for a color and crunch combo!

Special Garnishes: A simple sprinkle of fresh parsley or a drizzle of homemade cilantro sauce can really elevate your empanadas for that extra look and flavor!

Step-by-Step Instructions

Now, let’s get down to business and make these delicious empanadas! Don’t worry, I’ll walk you through it—just pretend we’re sharing a kitchen.

1. Make the dough: In a large bowl, whisk together the flour and salt. Add the chilled butter cubes and use your fingers or a pastry cutter to mix until it resembles coarse crumbs. The colder your butter, the flakier the dough will be – so don’t rush this step; it’s where the magic happens!
2. Bind the dough: Beat the egg and add it to the flour mixture. Then, gradually add cold water, mixing until a dough forms. Knead gently on a floured surface for about 1 minute, then wrap it in plastic wrap and let it chill in the fridge for 30 minutes.
3. Prepare the filling: While your dough is chilling, heat a skillet over medium heat. Add the ground beef, breaking it up as it cooks. Once browned, drain any excess fat. Add the chopped onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in cumin, paprika, salt, pepper, and olives (if using). Remove from heat and allow the filling to cool slightly.
4. Roll out the dough: Once your dough has chilled, divide it into 2-3 equal portions. On a floured surface, roll each portion into a thin circle—about 6 inches in diameter. Don’t stress if they’re not perfect circles; they’ll still taste amazing!
5. Assemble the empanadas: Place a spoonful of filling on one half of each dough circle. Fold the other half over and press the edges firmly to seal. Use a fork to crimp the edges for an extra touch of charm (and to ensure nothing leaks out!).
6. Prepare for baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange your empanadas on the sheet, brush them with a beaten egg for that lovely golden finish, and poke a few holes in the top to let steam escape.
7. Bake: Pop those beauties in the oven for about 25-30 minutes, or until they’re beautifully golden. The aroma wafting through your kitchen will have everyone gathered around, phone cameras at the ready!

Recipe Variations

Want to switch things up? Try these fun variations! Swap out the ground beef for shredded chicken or a cheesy, vegetarian blend of black beans and cheese. You could even throw in some sweet potatoes or corn for added texture. Feeling adventurous? Add a dash of hot sauce to your filling for a spicy kick! The possibilities are endless, and the beauty of empanadas is that you can customize them to suit your taste and dietary needs.

Serving & Storage Tips

These empanadas are best enjoyed fresh from the oven, but if you happen to have leftovers (which I highly doubt), they can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in a preheated oven at 350°F (175°C) for about 10 minutes. You can also freeze uncooked empanadas for up to 3 months. Just assemble, freeze them in a single layer until solid, then transfer to a bag and bake them directly from the freezer—just add a few extra minutes to the baking time.

Creative Leftovers: Chop up leftover empanadas and toss them in a salad. The crispy edges add a delightful crunch, and the flavors will mix beautifully with your greens!

Helpful Tips

• Make sure your butter is cold while making the dough; this is the key to flakiness!
• Don’t overwhelm the filling—too much will make sealing tricky. Less is more.
• If your first few empanadas don’t quite look like masterpieces, don’t fret! It’s all about practice. They’ll still taste fabulous.
• If you’re short on time, store-bought dough is a perfectly acceptable shortcut!

Special Equipment

• Rolling pin: A good rolling pin is essential for getting that dough to just the right thickness.
• Pastry cutter or fork: To mix that butter evenly into the flour, making your dough delightfully flaky.
• Baking sheet: A sturdy baking sheet with a good layer of parchment paper is key to prevent sticking and evenly browning.

Frequently Asked Questions

Can I make the dough in advance?

Absolutely! You can make the dough a day ahead and store it covered in the fridge. Just make sure to let it come to room temperature before rolling it out.

What kind of filling can I use?

The filling is totally customizable! Ground beef is traditional, but you can use chicken, turkey, or a veggie blend. Even cheeses can do wonders!

Can I bake them instead of frying?

Yes! Baking is not just healthier, it’s also easier. These empanadas turn out crispy and golden in the oven!

How do I know when they are done?

Your empanadas are ready when they are golden brown and flaky! If they look good, they probably taste great!

Conclusion

So there you have it—a recipe that’s more than just a meal; it’s a journey back to cozy gatherings, laughter, and love. These homemade ground beef empanadas are perfect for a weekend treat or to impress your guests at dinner. I can’t wait for you to try them and fall in love just like I did. I’ll be eagerly standing by to hear your stories and see your spins on this classic dish—don’t forget to share in the comments! Happy cooking, friends!

Savory Homemade Ground Beef Empanada Recipe to Savor

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• Author: souzanfood
• Total Time: 60 minutes
• Yield: 10 empanadas 1x

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Description

Discover a tasty homemade ground beef empanada recipe thats easy to follow Savor every bite of this delicious treat perfect for any occasion

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Ingredients

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3 cups all-purpose flour

1 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

1 large egg

6–8 tablespoons cold water

1 lb ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

1/2 cup olives, chopped (optional)

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Instructions

In a large bowl, whisk together the flour and salt. Add the chilled butter cubes and mix until it resembles coarse crumbs.

Beat the egg and add it to the flour mixture. Gradually add cold water, mixing until a dough forms. Knead gently and chill in the fridge for 30 minutes.

Heat a skillet over medium heat. Add the ground beef and cook until browned. Add onion and garlic and cook until softened. Stir in cumin, paprika, and olives. Remove from heat and cool slightly.

Divide the dough into 2-3 portions. Roll each into a thin circle of about 6 inches in diameter.

Place a spoonful of filling on one half of each dough circle. Fold the other half over and seal the edges with a fork.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Brush empanadas with a beaten egg and poke holes in the top.

Bake for about 25-30 minutes or until golden brown.

Notes

This homemade ground beef empanada recipe is not just about satisfying hunger; it’s about memories, laughter, and connecting over shared meals.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Cuisine: Latin American

Nutrition

• Serving Size: 10 empanadas
• Calories: 300
• Sugar: 1g
• Fat: 20g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 15g