Appetizers General

Ground Beef Empanadas

Ground Beef Empanadas
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Tango - A taste of Jewish Argentina! Trying this recipe at home? Share your pics with us! on facebook, Twitter, or Instagram @FederationCJA #jewishfoodproject
Servings Prep Time
12 Units 25 Minutes
Cook Time
55 Minutes
Servings Prep Time
12 Units 25 Minutes
Cook Time
55 Minutes
Ground Beef Empanadas
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Tango - A taste of Jewish Argentina! Trying this recipe at home? Share your pics with us! on facebook, Twitter, or Instagram @FederationCJA #jewishfoodproject
Servings Prep Time
12 Units 25 Minutes
Cook Time
55 Minutes
Servings Prep Time
12 Units 25 Minutes
Cook Time
55 Minutes
Ingredients
Empanada Dough
Empanada Filling
Servings: Units
Units:
Instructions
  1. For the dough: Combine the flour with the salt in a large bowl. Add the oil and the water and knead until dough forms. If the dough requires, add more water. Cover and refrigerate for ten minutes.
  2. For the filling: in a large non-stick frying pan, heat 1 tbsp. vegetable oil over low heat. Add first the onion and then the red pepper with a pinch of salt and cook until softened, about 5 minutes.
  3. Add the remaining 3 tablespoons vegetable oil in the same pan. Add the ground beef, oregano, crushed chillies and salt and cook over medium heat until the beef is cooked completely, about 25 minutes. The mixture should be moist but not dripping wet.
  4. Transfer ground beef mixture into a large bowl. Add the eggs and olives and stir. Taste, and add more spices or salt if it is necessary. Set aside.
  5. Lightly flour a work surface and roll out the dough to about ½ cm (1/4 inch) thick. Cut out 15 cm rounds. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Brush the inside edges with water and seal them by pressing the dough. For the traditional repulgue (curl type seal or fluting) use your fingers to twist and curl the edges. With tip of knife, pierce top for a venting hole.
  6. Bake the empanadas in a pre-heated oven to 400 degrees F in the range of 20-25 minutes, until golden.
Recipe Notes

For best results, refrigerate the empanadas at least 30 minutes before baking.
For a nice golden finish, brush the empanadas with egg yolk.

Share this Recipe

This post is also available in: French

You Might Also Like

No Comments

Leave a Reply