Description
These delicious Beef Empanadas feature a flaky shortcrust pastry filled with a flavorful mixture of ground beef, chorizo, potatoes, and spices. Baked until golden brown, they make a perfect savory snack or light meal served with a tasty empanada dipping sauce.
Ingredients
Scale
Shortcrust Pastry:
- 2 1/2 cups plain/all-purpose flour
- 175g (12 tbsp) cold unsalted butter, cut into 1 cm / 1/2″ cubes
- 1 tsp cooking/kosher salt
- 1 egg yolk
- 1/2 cup warm full-fat milk (warmed 30 seconds in microwave)
Empanada Filling:
- 1 1/2 tbsp olive oil
- 1/2 onion, finely chopped
- 1 garlic clove, minced
- 300g (10 oz) beef mince (ground beef)
- 120g (4 oz) chorizo, roughly chopped
- 2 tsp tomato paste
- 1 tsp fresh thyme, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp cooking/kosher salt
- 3/4 cup low sodium chicken stock/broth
- 1/2 cup tomato passata (or substitute tomato sauce or crushed tomato)
- 150g (5 oz) potato, peeled and cut into 8mm / 1/3″ cubes (~1 cup)
- 1/3 cup green onion, finely sliced
- 2 hard boiled eggs, chopped (boiled for 9 minutes)
- 1/4 cup green olives, roughly chopped
For assembling and finishing:
- 2 eggs, separated (use yolks whisked for sealing and brushing pastry, whites for sealing edges)
- Empanada sauce or other dipping options: ketchup, ketchup with sriracha, pink sauce, taco sauce, salsa dip
Instructions
- Prepare Empanada Filling: Roughly chop the chorizo into 1.5cm / 1/2″ pieces, then blitz using a stick blender until it becomes a smooth paste.
- Sauté Aromatics: Heat olive oil in a large non-stick pan over high heat. Add the finely chopped onion and minced garlic and cook for 2 minutes until softened and fragrant.
- Cook Meat: Add the chorizo paste to the pan and cook for 2 minutes. Then add the beef mince and cook until there is no visible raw meat. Stir in tomato paste and cook for 1 minute. Add fresh thyme, dried oregano, cumin, paprika, cayenne pepper, salt, chicken stock, tomato passata, and cubed potato. Stir well to combine all ingredients.
- Simmer Filling: Bring the mixture to a simmer, then reduce heat to low so it simmers gently. Cook for 15 minutes, stirring occasionally, until the potatoes are tender and the filling is juicy but not watery.
- Cool Filling: Stir in the sliced green onions, chopped hard boiled eggs, and chopped green olives. Transfer the filling to a bowl and allow to cool completely, about 2 hours, before assembling empanadas.
- Make Empanada Dough: Whisk the warm milk and egg yolk together in a small jug. In a food processor, pulse the flour, salt, and cold butter until the mixture resembles fine crumbs with lumps no larger than peas. Add the egg-milk mixture and blitz on low speed until a ball of dough forms, about 10 seconds.
- Chill Dough: Turn the dough onto a lightly floured surface and gather into a smooth log about 20cm / 8″ long. Cut the log in half, then shape each half into a disc about 2cm / 0.8″ thick. Wrap in cling wrap and refrigerate for 30 minutes or overnight for best results.
- Roll and Cut Rounds: Place one disc on a floured surface and roll out to a thickness of about 3mm / 0.1″. Use a 15 cm / 6″ round cutter or bowl to cut rounds. Keep cut rounds covered in the fridge stacked on paper as you work. You should get 10 to 11 rounds from the dough.
- Preheat Oven: Set the oven to 220°C / 425°F (200°C fan) to preheat for baking the empanadas.
- Fill Empanadas: Using cold but spreadable filling, place approximately 3 tablespoons (55g) on the top half of each round. Spread the filling into a half-moon shape leaving a 1.5cm / 0.6″ border. Sprinkle some chopped olive and chopped hard boiled egg over the filling.
- Seal Empanadas: Brush the edges of the pastry round with egg white. Fold over the pastry to enclose the filling, pressing out any air pockets and sealing the edges tightly. You may create decorative pleats, crimp edges with a fork, or leave plain.
- Bake Empanadas: Place the sealed empanadas on two baking trays. Brush each with whisked egg yolk for a glossy finish. Bake for 20 minutes or until golden brown and crispy on the base.
- Serve: Serve the empanadas hot with your choice of dipping sauce. The homemade empanada sauce recommended is a perfect accompaniment for added flavor.
Notes
- Blitzing the chorizo into a paste helps distribute its flavor evenly throughout the filling.
- If you don’t have a food processor, rub the cold butter into the flour and salt by hand until the mixture resembles fine crumbs before mixing in the egg and milk.
- Dough discs can be refrigerated overnight, making this recipe easy to prepare ahead.
- The filling must be fully cooled before assembling to prevent the pastry from becoming soggy.
