Baked Empanadas with Beef Filling
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 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup canola oil
- 1 cup warm water or milk
- For the Filling:
- 3 tablespoons 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 tablespoons 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
- 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.
- Form dough into 9 inch log; cut into 12 portions about 3/4-inch each.
- 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).
- Unbaked empanada discs may be frozen. Stack discs between wax paper and place in resealable, freezer plastic bag. Thaw to use.
- In sauce pan over medium-high heat, add canola oil. Saute onions and garlic until softened.
- Add ground beef and brown until completely cooked through. Combine pepper, salt, cumin, oregano, tomato paste, currants and black olives with beef mixture.
- Add beef broth. Simmer mixture, uncovered, on medium heat for 20-25 minutes until liquid is almost evaporated.
- Add potatoes and fold in eggs. Adjust seasonings.
- Preheat oven to 350 degrees F.
- To fill empanadas, lightly brush edge of half circle with egg white mixture of 1 egg white and 1 Tbsp (15 mL) water.
- 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.
- 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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Edmund K
Apr 01, 2017
These look delicious! I love savory pastries and these are right up my alley. When I was in Michigan's Upper Peninsula, I had a lot of beef pasties, and this is a similar recipe, though those were more strictly beef and potato mixtures. I might delete the currants and olives for myself, but I do want to make a batch up to try this recipe.
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