Delightfully Savory Beef Empanadas with a Twist of Sweetness
Have you ever tasted the perfect blend of savory and sweet wrapped in a golden, flaky pastry? Introducing our delicious Beef Empanadas—a treat that's sure to captivate your taste buds and add a touch of flair to any meal. These empanadas are a celebration of flavors, where the rich, robust taste of ground beef harmoniously mingles with bell peppers' vibrant zest and the surprising sweetness of golden raisins. Whether you're planning a cozy family dinner or a flavorful snack for a gathering, these empanadas are a surefire hit.
When crafting these empanadas, choosing high-quality ingredients is key. Opt for fresh, crisp bell peppers to add a pop of color and crunch. The trio of cumin, cilantro, and garlic paste works magic by infusing the filling with aromatic earthiness, while the sweetness of raisins and briny Spanish olives elevate the flavor profile. Prioritize fresh cilantro for a burst of freshness, and ensure your beef is cooked to perfection by keeping an eye on the temperature and liquid absorption during preparation.
To ensure the empanadas are perfectly baked, preheat your oven to the precise temperature and let the filling cool before placing it inside the pastry shells. This will help you achieve the iconic crispy exterior and prevent a soggy base. Remember, every element of this dish plays a role—mastering their combination will lead to a scrumptious creation that leaves lasting impressions.
Ingredients
- 12 frozen empanada shells
- 1 tablespoon fresh cilantro, chopped: Adds freshness and a hint of citrusy taste.
- ½ cup ground beef: Provides a rich and savory base for the filling.
- ¾ cup sliced fresh green onions: Introduces a mild onion flavor while enhancing texture.
- ½ cup tri-pepper mix (diced fresh green, red, and yellow bell peppers): Offers sweetness and a vibrant color.
- ¼ cup golden raisins: Provides a sweet contrast to the savory components.
- ¼ cup sliced Spanish olives: Adds a salty, tangy flavor to balance the sweetness.
- 2 teaspoons chunky garlic stir-in paste: Enhances depth and aroma.
- 1 tablespoon tomato paste: Boosts umami flavors and helps bind the filling.
- ¼ cup beef stock: Adds moisture and richness.
- ½ teaspoon ground cumin: Infuses warmth and earthiness.
- ¼ teaspoon kosher salt: Essential for seasoning.
- ⅛ teaspoon pepper: Provides a subtle kick.
- 1 large egg, beaten: Used for sealing and glazing the pastry.
- Parchment paper: Prevents sticking and promotes even baking.
Step-by-Step Instructions
- Begin by allowing the empanada shells to thaw as you preheat your oven to 375°F (190°C).
- In a medium saucepan over medium heat, combine the ground beef, green onions, tri-pepper mix, raisins, olives, cilantro, chunky garlic paste, tomato paste, beef stock, cumin, salt, and pepper.
- Cook the mixture for about 10–12 minutes, stirring often, until the liquid absorbs and the beef reaches a safe temperature of 160°F.
- Spread the beef mixture onto a baking sheet and let it cool for about 15 minutes. This cooling step prevents the empanada shells from becoming soggy.
- Beat the egg in a small bowl to use for sealing and glazing the empanada pastries.
- Arrange empanada shells on a flat work surface. Brush the edges lightly with the beaten egg.
- Spoon about 2 tablespoons of the filling into the center of each shell. Carefully stretch the dough and fold it in half over the filling.
- Seal the edges by pressing a fork along the rim, ensuring there are no gaps for the filling to escape.
- Line a second baking sheet with parchment paper and carefully place the prepared empanadas on the sheet.
- Brush the top of each empanada with the remaining beaten egg to achieve a beautiful golden color when baked.
- Bake the empanadas in the preheated oven for 10–12 minutes or until they are golden brown and crisp.
- Allow to cool slightly before serving, and enjoy the symphony of flavors!
Tips for Troubleshooting if Something Goes Wrong
- Too dry: If the filling seems dry, add a bit more beef stock while cooking to maintain moisture.
- Filling too wet: Let the mixture simmer a little longer, stirring continuously to evaporate excess liquid.
- Empanada shells not sealing: Ensure the edges are generously brushed with the beaten egg to aid sealing.
- Empanadas too pale: Ensure that all sides are brushed with the egg for even browning, or consider increasing the oven temperature slightly.
Ideas for Pairing with the Recipe
- Side dishes: Serve with a refreshing side salad featuring baby spinach, arugula, and citrus vinaigrette to balance the savory richness of the empanadas.
- Drinks: Complement with a glass of Tempranillo red wine or a chilled white Sangria for a vibrant contrast. For non-alcoholic options, try a citrus-infused sparkling water.
- Desserts: Pair with a simple fruit salad topped with mint or a light flan to conclude on a sweet note.
How to Store Properly
- For refrigeration: Place leftover empanadas in an airtight container. They can be kept in the fridge for up to 3 days. Reheat in an oven at 350°F until warm before serving to maintain crispiness.
- For freezing: Freeze cooked empanadas by placing them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Reheat directly from frozen at 375°F for about 20 minutes or until heated through.
FAQs
- Can I use fresh empanada dough instead of frozen?
- What if I don't have chunky garlic stir-in paste?
- Can I prepare the filling in advance?
- Is there a vegetarian alternative for this recipe?
Yes, fresh dough works wonderfully, just adjust for thickness and make sure it rests for a while to avoid shrinkage during baking.
Minced fresh garlic or garlic powder can be an excellent substitute.
Absolutely, you can prepare and refrigerate the filling up to 2 days in advance to save time on the day of baking.
Substitute the ground beef with crumbled tofu or a plant-based mince, and enhance with extra spices for added flavor.
