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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.
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Prep Time 1 hour 30 minutes
Cook Time 8 minutes
Total Time 1 hour 38 minutes
Course Main Course
Servings 6 people
Calories 301 kcal

Equipment

  • Typhur Dome
  • 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 basket with non-stick cooking spray. Place the Empanadas in the basket 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 basket.
  • 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.)