Description
Juicy beef empanadas filled with savory ground beef and vibrant vegetables, wrapped in a flaky crust that embodies nostalgia and delight.
Ingredients
Scale
- 1 cup boiling water
- 2 tbsp unsalted butter
- 1 tsp salt
- 3 cups all-purpose flour
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves fresh garlic, minced
- 1 lb ground beef
- 1/2 cup tomato puree
- 1 tsp sweet paprika
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried garlic
- 1 tsp sugar
- 2 green onions, chopped
- 2 hard-boiled eggs, diced
Instructions
- In a medium bowl, pour boiling water over cubes of butter and sprinkle in salt. Stir gently until the butter melts completely.
- Add flour and mix until a shaggy dough forms. Knead for about 5 minutes until soft and not sticky.
- Wrap the dough in plastic wrap and let it rest at room temperature for 2 hours.
- Heat oil in a pan and sauté onions and bell peppers until softened. Add garlic and a pinch of salt until fragrant.
- Add ground beef and stir until browned evenly.
- Mix in tomato puree, paprika, chili powder, oregano, dried garlic, parsley, and sugar. Cook for a few minutes.
- Off heat, add green onions and hard-boiled eggs. Let the filling cool completely.
- Shape dough into small balls, roll into disks, place filling, fold, and seal edges.
- Heat oil in a deep pot to 350°F (175°C) and fry empanadas in batches for 3 minutes until golden brown.
Notes
Empanadas can be made ahead and frozen, and baked instead of fried for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg