How to Make Beef Empanadas | Beef Recipe | Allrecipes.com

beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork offers cost savings.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat adds fiber, while store-bought saves time.

olives

🥗Healthier: capers

💰Cheaper: pickles

Capers provide a similar briny flavor, while pickles are often less expensive.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: none

Tofu can mimic the texture and add protein.

Thaw a 17 1/2 oz package of frozen puff pastry sheets.

Put 2 large eggs in a small saucepan and cover them with cold water.

Bring the water to a full boil, then remove the pan from the heat and cover it; let the eggs stand for 15 to 18 minutes.

Remove the boiled eggs from the water and transfer them to a bowl of cold water for 15 minutes to cool.

Peel and chop 2 medium onions.

Chop 1/2 cup of pitted green olives.

Melt 1/2 cup of vegetable shortening in a large deep skillet over medium heat.

Add the chopped onions and cook, stirring often, until softened and just before they turn golden, about 10 to 12 minutes.

Remove the pan from the heat and stir in 2 teaspoons of Hungarian sweet paprika, 3/4 teaspoon of hot paprika, 1/2 teaspoon of crushed red pepper flakes, and salt to taste; stir the spices together with the onions.

Bring a medium saucepan of water to a boil, spread 1 lb of lean ground beef in a sieve, and pour the boiling water over it to partially cook the beef.

Allow the meat to cool, then transfer it into a large bowl.

Add 1 teaspoon of ground cumin, 1 tablespoon of distilled white vinegar, and salt to taste; mix until well blended.

Add the meat to the onion and spices mixture and mix everything well.

Spread and flatten the meat mixture onto a large plate to cool and set aside.

Peel and chop the boiled eggs.

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

On a lightly floured work surface, roll the puff pastry sheets to smooth them out.

Cut the dough into 10 rounds using a cookie cutter with a 3-inch diameter.

Place a spoonful of the meat mixture on each round, leaving a border around the edges.

Add a pinch of raisins, a pinch of chopped green olives, and a pinch of chopped hard-boiled eggs to each round.

Slightly wet the edges of the pastry with your finger, then fold them in half and crimp the edges with a fork to seal them.

Place the empanadas on the baking sheet about an inch apart.

Prick each empanada with a knife to allow steam to escape during baking.

Crack an egg in a small bowl and beat with a fork to blend; brush the empanadas with the beaten egg for a golden finish.

Bake the empanadas in the preheated oven until golden, about 20 to 30 minutes.

Remove the empanadas from the oven and let them cool before slicing and serving.

Optionally, sprinkle a little sugar over the empanadas after brushing them with egg for a sweet contrast.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens