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Baked Beef Empanadas with Homemade Dough Recipe

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3.9 from 11 reviews

These Baked Beef Empanadas feature a homemade buttery dough filled with a savory mixture of lean ground beef, peppers, onions, and aromatic spices. Baked until golden and flaky, they make a perfect appetizer or hearty snack with options for dipping sauces like salsa or guacamole.

Ingredients

Dough

  • 3 cups (360g) all-purpose flour
  • ½ teaspoon salt
  • 1 ½ sticks (170g) room temperature butter
  • 1 large egg
  • ⅓ cup room temperature water (plus extra if needed)

Filling

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, finely chopped (about 1 ½ cups)
  • Kosher salt and freshly ground black pepper, to taste
  • 3 garlic cloves, minced
  • 1 small red bell pepper, finely chopped (about 1 cup)
  • ½ green bell pepper, finely chopped (about ¾ cup)
  • 2 pounds lean ground beef
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • ½ cup dry white wine (optional)
  • ½ cup chicken broth or water
  • ½ cup pimento-stuffed olives, thinly sliced

For Assembly

  • 1 egg
  • 2 tablespoons water

Instructions

  1. Make the Dough: In a food processor bowl, combine flour and salt. Pulse a few times to mix. Add the butter and pulse 5-8 times until mixture resembles coarse crumbs. Add egg and water, then process about 15 seconds until dough starts to form a ball. If too dry, add a few more tablespoons of water. Transfer dough onto a floured surface and shape into a smooth ball. Divide into two discs, wrap in plastic, refrigerate at least 30 minutes.
  2. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add onion with a pinch of salt and sauté until very soft, about 6-7 minutes. Add red and green peppers with garlic, cook 3 more minutes. Add ground beef, cooking and breaking it up until browned and no longer pink, about 5 minutes. Stir in tomato paste, oregano, cumin, bay leaves, salt, and pepper; cook another minute.
  3. Simmer Filling: Pour in white wine (if using) and chicken broth. Stir and bring to a simmer. Cover and cook over medium-low heat for 20 minutes, stirring occasionally. Remove lid, discard bay leaves, add olives, and cook uncovered until most liquid is absorbed, about 5 minutes. Adjust seasoning if needed. Transfer filling to a dish and chill until cool.
  4. Assemble Empanadas: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour surface and roll one dough disc to about 1/8-inch thickness. Cut circles using a 5-6 inch cutter or similar. Reroll scraps to cut more rounds. Place about 2 tablespoons of cooled beef filling in center of each dough circle, avoiding overfilling.
  5. Seal Empanadas: Moisten edges of dough circles with water. Fold dough over filling to form a half-moon shape, press edges together gently. Crimp edges with fork tines or pleat for a classic look.
  6. Bake: Place empanadas on prepared baking sheet. Beat egg with water and brush the tops lightly with egg wash. Bake for 20-25 minutes until golden brown. Let cool for 5-10 minutes before serving. Serve with salsa, aioli, or guacamole if desired.

Notes

  • Use room temperature butter for easier incorporation into the dough.
  • If dough is too dry when mixing, add water a tablespoon at a time until it comes together.
  • Chilling the filling helps prevent the dough from becoming soggy and makes assembly easier.
  • Adjust spices in the filling to suit your taste, adding more cumin or oregano if desired.
  • The wine is optional but adds depth of flavor to the filling.
  • Empanadas can be frozen before baking; bake straight from frozen and increase baking time by 5-7 minutes.

Find it online: https://marthatasty.com/baked-beef-empanadas-with-homemade-dough-recipe/