Make & Freeze Beef Empanada Recipe | How to make beef Empanada

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

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

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option, while margarine is often less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: capers

Green olives provide a different flavor profile, while capers are usually cheaper.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu can provide protein while being plant-based, and chickpeas are budget-friendly.

Add 3 cups flour in a bowl.

Add 1 tsp salt and 1 tsp baking powder; mix these together.

Add 4 tbsp oil and 1 egg; mix these and knead the dough by adding water gradually.

Knead until the dough is well combined; let it rest for 30 minutes.

In a pan, heat 2-3 tbsp oil over medium heat.

Add ½ cup chopped onion and fry for 2-3 minutes until softened.

Add ½ kg ground beef and fry for 3-4 minutes until browned.

Add 1 cup blended tomatoes, ½ tsp oregano, 1 tsp cumin (roasted & crushed), ½ tsp black pepper, 1 tsp chili flakes, and 1 tsp salt; cook well.

Once the mince is cooked with spices, turn off the flame and add ½ cup chopped capsicum; mix and let it cool down.

Add 1 cup cheddar cheese to the filling and mix well.

After 30 minutes of resting, divide the dough into 12 equal balls.

Roll each ball using some dry flour.

Place prepared filling on each rolled dough.

Apply water on the edges of the dough.

Fold to close the empanada; press the edges with fingers to seal.

Seal the ends using a fork.

Place the empanadas in a single layer on a tray.

Put the tray in the freezer for 1-2 hours.

To fry, heat oil in a pan and fry the empanadas at medium to low flame.

Alternatively, bake at 180ºC for 25-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens