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Baked Empanadas with Beef Filling

By: CanolaInfo

Liven up your party with the best appetizer recipes and make these flavorful packed pockets. Baked Empanadas with Beef Filling is a wonderful little treat that will have your guests coming back for more.

Ingredients

  • For the Dough:
  • 4 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup canola oil
  • 1 cup warm water or milk
  • For the Filling:
  • 3 tablespoon canola oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 pound lean ground beef
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 tablespoon tomato paste
  • 1/4 cup currants
  • 1/4 cup black olives, chopped
  • 1 cup beef broth
  • 2 hard boiled eggs, chopped
  • 2 small cooked potatoes, diced into 1 inch cubes

Instructions

  1. Place flour, baking powder and salt in food processor; process for 5 seconds. With machine running, add canola oil and then warm water through feed tube; process until dough almost gathers into ball. (Add additional water if necessary). Transfer to floured surface; knead for few seconds. Cover with plastic wrap; let stand for 30 minutes.
     
  2. Form dough into 9 inch log; cut into 12 portions about 3/4-inch each.
     
  3. On lightly floured surface, roll portion with rolling pin to 1/4-inch thick. Cut dough into 4-inch dough circle using wide mouth glass, jar or can. ( You may get 4 extra circles by rolling out leftover dough).
     
  4. Unbaked empanada discs may be frozen. Stack discs between wax paper and place in resealable, freezer plastic bag. Thaw to use.
     
  5. In sauce pan over medium-high heat, add canola oil. Saute onions and garlic until softened.
     
  6. Add ground beef and brown until completely cooked through. Combine pepper, salt, cumin, oregano, tomato paste, currants and black olives with beef mixture.
     
  7. Add beef broth. Simmer mixture, uncovered, on medium heat for 20-25 minutes until liquid is almost evaporated.
     
  8. Add potatoes and fold in eggs. Adjust seasonings.
     
  9. Preheat oven to 350 degrees F.
     
  10. To fill empanadas, lightly brush edge of half circle with egg white mixture of 1 egg white and 1 Tbsp (15 mL) water.
     
  11. Place about 1 heaping Tbsp of beef filling in center. Fold half of circle over to form half-moon and press edges together firmly. Gently press fork into dough to form ridges if desired.
     
  12. Place on lightly greased baking sheet. Brush tops with egg white mixture. Pierce tops once with fork. Bake at 350 degrees F for about 20 minutes or until lightly browned. Remove from oven; let cool for 5 minute before serving. Yield: 32 empanadas.

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