Beef Empanada
Even though this recipe requires a little bit of time and work, the results are totally worth the wait. A ragu of spicy beef and onions are wrapped and baked in a flaky and buttery pastry shell. You can also make these ahead of time and keep in the freezer for a quick and easy make ahead snack.
Equipment
- Mixing Bowl
- Whisk
- Sauté Pan
- Tongs
- Spatula
- Kitchen Paper
- Rolling Pin
Ingredients
For the Dough
- 2 cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1 tsp Kosher Salt
- 1/4 tsp Unsalted Butter, cold and grated
- 1/4 tsp Cold Water
- 1 each Large Egg
For the Beef Filling
- 1/2 tsp Yellow Onion, diced small
- 2 cloves Garlic Clove, finely chopped
- 30 ml Olive Oil
- 8 oz Ground Beef
- 1/2 tsp Canned Diced Tomatoes
- 1/4 tsp Green Olives (Picholine or Spanish), sliced
- 1/8 tsp Ground Cumin
- 1/2 tsp Smoked Paprika
- 1/4 tsp Dried Oregano
- 1/2 tsp Kosher Salt
- 1 each Large Egg, beaten (for brushing the pastry)
- 20 turns Fresh Cracked Pepper
Instructions
- In a large mixing bowl or in a food processor combine the flour, baking powder, and salt. Mix until well combined.2 cup All Purpose Flour, 1/2 tsp Baking Powder, 1 tsp Kosher Salt
- Using a cheese grater, grate the cold butter into the bowl of flour. Gently mix the butter into the flour until the crumble is the size of a pea.1/4 tsp Unsalted Butter, cold and grated
- Mix the egg and water into the bowl of flour and butter until a cohesive dough forms. If the dough is dry and crumbly, add 1 tbsp of water at a time until the dough comes together.1/4 tsp Cold Water, 1 each Large Egg
- Remove the dough to a floured surface before gently shaping into a large 2″ thick disk. Wrap with plastic wrap and place the dough into the refrigerator to chill.
- Gently sautée the garlic and onions over medium heat until they become soft and translucent.30 ml Olive Oil, 1/2 tsp Yellow Onion, diced small, 2 cloves Garlic Clove, finely chopped
- Cook the beef empanadas.Temperature: 400 °F Time: 5 minutes
- Stir the ground beef into the onions and garlic. Continue to cook the beef while breaking it up into small pieces until well browned. Approximately 5-8 minutes. If there is excess liquid and fat, carefully drain from the pan.8 oz Ground Beef
- Stir in the diced tomatoes, olives, and spices. Continue to cook until most of the moisture has evaporated and the filling has formed a thick and cohesive mixture. Approximately 5 minutes. Remove from the heat and allow to cool for 5 to 10 minutes.1/2 tsp Canned Diced Tomatoes, 1/4 tsp Green Olives (Picholine or Spanish), sliced, 1/8 tsp Ground Cumin, 1/2 tsp Smoked Paprika, 1/4 tsp Dried Oregano, 1 tsp Kosher Salt, 20 turns Fresh Cracked Pepper
- Divide the dough into six equal balls (about 65g per ball). On a well floured surface, use a rolling pin to roll out the dough balls until they are an 1/8″ thick.
- Add about 3 tbsp of the filling to each of the empanada wrappers. To seal the empanadas, fold the dough over the filling and use a fork to crimp the edges of the dough shut. You can trim away any excess pastry around the edges making sure to leave a 1/2″ of pastry around the edge of the empanada. If the dough is not forming a seal, you can brush the edges with egg white which will help form a seal. Refrigerate the empanadas for 15 to 30 minutes.
- For a golden brown finish, brush each of the empanadas with a beaten egg.1 each Large Egg, beaten (for brushing the pastry)
- Preheat the Typhur Dome to 330°F/165℃. (Around 5 minutes)
- Before placing the empanadas in the Typhur Dome, lightly spray the cooking tray with non-stick cooking spray. Place the Empanadas in the cooking tray and return it to the Typhur Dome.
- Cook the empanadas.Temperature: 330 °F Time: 8 minutes
- Using a spatula, carefully remove the empanadas from the cooking tray.
- Enjoy this delicious empanadas with sour cream and pickled onions.
Nutrition PER SERVING
Calories: 301kcalCarbohydrates: 34gProtein: 11gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 28mgSodium: 645mgPotassium: 201mgFiber: 2gSugar: 0.2gVitamin A: 108IUVitamin C: 0.4mgCalcium: 51mgIron: 3mg
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
Please be specific in your recipes as to which setting should be selected. That is, should I choose AIR FRY or ROAST?
Hi lou, you should choose Air Fryer mode to cook beef empanadas using Typhur Dome.