The Best Ground Beef Empanadas You'll Ever Taste

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough offers more fiber, while store-bought is convenient and cost-effective.

Add 2 cups of all-purpose flour to a sifter.

Add 1 tablespoon of white granulated sugar and 1/4 teaspoon of salt to the flour.

Sift the mixture into a bowl.

Cube 1/2 cup of cold unsalted butter and add it to the flour mixture.

Mix until the mixture is granular using a dough cutter or hands.

In a measuring cup, add 1/3 cup of ice water, 1 egg, and 1 tablespoon of vinegar; mix well.

Pour the wet mixture into the flour mixture and fold together.

Knead the dough until it forms a cohesive ball and shape it into a brick.

Wrap the dough in cling wrap and refrigerate for about an hour.

In a pan, heat 1 tablespoon of oil over medium-high heat.

Add 1 pound of medium ground beef and cook until browned, about 5-6 minutes.

Drain excess grease from the beef if necessary.

Add 1 small chopped onion and 3 cloves of minced garlic; sauté for 2-3 minutes.

Stir in 1 1/2 cups of mixed frozen vegetables, 1/2 small chopped bell pepper, and 1/3 cup of raisins.

Season with 2 teaspoons of soy sauce, black pepper, and salt to taste.

Add 1/2 cup of beef broth and cover to simmer for about 10 minutes until potatoes are tender.

Stir in 3/4 cup of grated cheese until melted and combined; let cool completely.

Remove the dough from the fridge and cut it into 8 sections.

Roll each section into a ball and flatten it on a floured surface.

Roll out each piece into a 6-8 inch circle.

Brush the edges of the circle with a beaten egg.

Place a heaping tablespoon of the beef mixture in the center of each circle.

Fold the dough over the filling and pinch to seal.

Use a fork to crimp the edges for decoration.

Bake the empanadas until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens