It has been 3 years since I lived in the NJ/NYC area. However, my taste buds (and stomach) have never forgotten the savory little pastry that I was introduced to… The Empanada! We had them a few different times and they always came from very authentic restaurants and had the most amazing flavors. I have always wanted to try them and now was the time.
I started doing a little research on empanadas and discovered that they are an extremely popular food world wide and come with a variety of different fillings. I know that these may not be a true Mexican food or the Mexicans may use different fillings, but I found a version that sounded delicious and went with it.
I cut a corner by using pie crust instead of empanada dough because I didn’t have time to search local grocery stores that may carry them and I also didn’t have time to make the dough myself, but that of course is a very good option and there are plenty of recipes for that around the web.
The one I made is from a blog called From Argentina with Love. After spending some time on the site I discovered a handful of other empanada fillings that I can’t wait to try and also discovered that empanadas are a perfect food to freeze. Just follow the recipe up until the egg wash stage, then flash freeze on a cookie sheet for about 30 minutes and then bag them up for use at a later time. Just thaw, add the egg wash, and bake.
These would be a fantastic appetizer or party food but I used mine as a meal and served them with Mexican rice and actually used Sriracha Sauce for dipping (because it is what I had on hand!). The added spice was fantastic but I also think you could use any salsa for dipping.
Beef Empanadas
Ingredients
- 1 lb GROUND BEEF
- 1 Tablespoon BUTTER
- 1 ONION, diced small
- 1 1/2 Tablespoons SMOKED PAPRIKA
- 2 teaspoons CUMIN
- 1/2 cup green olives, diced small
- 4 EGGS, hard-boiled and chopped
- SALT and PEPPER, to taste
- CRUSHED RED PEPPER, to taste
- 2 packages PIE CRUST, should be 4 crusts total
- 1 EGG, beaten
- WATER, to seal edges
Instructions
- In a medium saucepan, heat the butter over medium-high heat. Add the onions. Saute until they start to become translucent, then add the beef. Add salt and pepper to taste. Cook until the beef has cooked through, then taste for salt and pepper, and stir in the paprika, cumin, and crushed red pepper and mix well. When finished stir in olives and chopped eggs.
- Pre-heat the oven to 400 degrees. On a lightly floured surface roll out pie crusts, using a pastry cutter or small bowl, cut circles about 5-6 inches in diameter (you should be able to get 16-20 rounds). Put a spoonful of meat filling in the center of the dough round.
- For sealing, you'll need a small glass of water. Moisten the edge on the top half of the round with a little water on your finger. Fold the dough over until the edges almost meet and seal with your fingers by pressing down. Then fold the edge back up on itself and press to seal (you could use a fork for this step).
- Beat an egg in a cup and cover the top of each sealed empanada with a brush so that when they bake, they have a shiny, golden shell. Spread flour lightly over several cookie sheets, and place the finished empanadas on top. Put the empanadas in to bake for 12 to 15 minutes or until sizzling and very golden brown on top. Take out and eat very carefully while hot!
Printed from Crumbs and Chaos (www.crumbsandchaos.dreamhosters.com)
Recipe adapted from: From Argentina with Love
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Wonderful recipe! I love empanadas but it has been years since I have had them!! YUM!
I’ve been looking for a good easy empanada recipe. Thanks~!
Hi Megan, visiting from What I Whipped Up Wednesday. We love empanadas here too. This sounds almost exactly like the filling I make. So delicious. Have a great week-end.
Pinning this one Megan! Looks amazing! Thanks so much for sharing at Mom On Timeout!
–Trish
I was wondering if you would like to put up a link to this nice beef recipe in my Food on Friday Series. This week the ingredient is beef.