Juicy Beef Empanadas with Homemade Pastry
Golden and flaky beef empanadas with a flavorful filling featuring chorizo, spices, and traditional additions like eggs and olives. A homemade delight!
Recipe Details
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours
- Servings: 10-11 empanadas
Full Ingredient List
- 2 1/2 cups plain/all-purpose flour
- 175g cold unsalted butter
- 1 tsp cooking/kosher salt
- 1 egg yolk
- 1/2 cup warm full-fat milk
- 1 1/2 tbsp olive oil
- 1/2 onion
- 1 garlic clove
- 300g beef mince/ground beef
- 120g chorizo
- 2 tsp tomato paste
- 1 tsp fresh thyme
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 3/4 cup low sodium chicken stock/broth
- 1/2 cup tomato passata
- 150g potato
- 1/3 cup green onion
- 2 hard boiled eggs
- 1/4 cup green olives
- 2 eggs
- Salt
- Pepper
Empanada Shortcrust Pastry
Tools and Equipment
- food processor
- rolling pin
- work surface
- cling wrap
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 2 1/2 cups | plain/all-purpose flour | ||
| 175g | cold unsalted butter | cut into 1 cm cubes | |
| 1 tsp | cooking/kosher salt | ||
| 1 | egg yolk | ||
| 1/2 cup | warm full-fat milk | 30 sec microwave |
Instructions
- Step 1: Pulse flour, salt, and butter in a food processor until the butter becomes fine crumbs. (Tips: Largest bits should be no bigger than peas.)
- Step 2: Whisk milk and yolk, add to the processor, blitz until dough forms a ball. (Tips: Use low speed for about 10 seconds.)
- Step 3: Turn out onto a floured surface, knead into a smooth log. (Tips: Shape into 2 discs, chill for 30 minutes.)
Beef Empanada Filling
Tools and Equipment
- blender
- large non-stick pan
- stirring spoon
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1 1/2 tbsp | olive oil | ||
| 1/2 | onion | finely chopped | |
| 1 | garlic clove | minced | |
| 300g | beef mince/ground beef | ||
| 120g | chorizo | ||
| 2 tsp | tomato paste | ||
| 1 tsp | fresh thyme | ||
| 1/2 tsp | dried oregano | ||
| 1/2 tsp | cumin | ||
| 1/2 tsp | paprika | ||
| 1/4 tsp | cayenne pepper | ||
| 3/4 cup | low sodium chicken stock/broth | ||
| 1/2 cup | tomato passata | US tomato sauce, crushed tomato | |
| 150g | potato | peeled, cubed | |
| 1/3 cup | green onion | finely sliced | |
| 2 | hard boiled eggs | ||
| 1/4 cup | green olives | chopped | |
| from 2 eggs | egg whites | separated for sealing |
Instructions
- Step 1: Blitz chorizo with a stick blender into a paste. (Tips: It's important for maximizing flavor release.)
- Step 2: Sauté onion and garlic in hot oil for 2 minutes.
- Step 3: Add chorizo, cook 2 minutes, then add beef and cook until there is no raw beef visible.
- Step 4: Stir in tomato paste, cook 1 minute. (Tips: Caramelize for more flavor.)
- Step 5: Add remaining seasonings and liquids, stir and simmer for 15 minutes. (Tips: Should be juicy but not watery.)
- Step 6: Mix in green onion, transfer to a bowl to cool for 2 hours.
Additional Information
Notes: Store overdough in fridge for up to two days. Easily adaptable for different fillings such as chicken or vegetarian options.