How to make Beef EMPANADAS from BON APPETIT (while dancing to WISIN y YANDEL and CHRISTIAN NODAL)

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.

Heat 2 Tbsp. oil in a large pot over high. Cook ground beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.

Reduce heat to medium and cook onions, bell peppers, and remaining oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne pepper and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, salt, and black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.

Preheat oven to 375°. Let Puff Pastry Dough sit at room temperature 15 minutes to temper. Remove rounds from package and arrange on a work surface. Place filling in the center of each round.

Top with olive halves. Brush water around half of outer edge of each round.

Fold round over filling and pinch edges to seal.

Using a fork, crimp edges. Transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds.

Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens