Beef Empanadas

Name: Beef Empanadas
Yield: 6
Ingredients: Half a cup of water; 1 egg; 2 tsp vinegar; 3 cups of flour; 2 tsp salt; 75 g butter; 1 onion; 2 tbsp olive oil; 200 g of low-fat minced meat; 1 tbsp sweet pepper paste; 1 red capia pepper; 10 sprigs of parsley; Salt; Black Pepper; 1 egg; 1 tbsp water; 1 bunch of basil; 4-5 sprigs of arugula; 2 cloves of garlic; 1/4 cup of olive oil

24 June 2024

Frequently consumed in Central and South America, and in Spanish cuisine in particular, empanadas are a type of pastry sold in local bakeries. It can be prepared with chicken, ground beef, or seafood. There are also varieties prepared with fruits such as strawberries and pineapple. They can be fried either in the pan or in the oven. If you have prepared the ingredients, let's see how to make empanadas together.

How Many Calories in 1 Serving of Empanadas?

One serving of empanadas is approximately 330 calories. The calorie value may vary depending on the filling.

Prep Time : 20 mins

Cook time : 30 mins

Servings : 6 People

Your rating to the recipe

Beef Empanadas

Ingredients

For the dough:

Half a cup of water
1 egg
2 tsp vinegar
3 cups of flour
2 tsp salt
75 g butter

For the filling:

1 onion
2 tbsp olive oil
200 g of low-fat minced meat
1 tbsp sweet pepper paste
1 red capia pepper
10 sprigs of parsley
Salt
Black Pepper

For the top:

1 egg
1 tbsp water

For the sauce:

1 bunch of basil
4-5 sprigs of arugula
2 cloves of garlic
1/4 cup of olive oil

Beef Empanadas

Instructions

For the dough, put the water, egg, and vinegar in a large mixing bowl. Whisk with a mixer and add the sifted flour, salt, and diced butter.
Knead until all the ingredients are well combined. Put the dough that has reached a smooth consistency on the lightly floured countertop. Knead it for 4-5 more minutes and wrap it with cling film. Let it rest in the refrigerator for 45 minutes.
For the filling, sauté the chopped onion in olive oil until it turns pink. Add the minced meat and continue sautéing until the color changes.
Add tomato paste, finely chopped red capia pepper and parsley. Season with salt and pepper, and cook until the minced meat absorbs the water. Remove it from the stove.
Divide the rested dough into six equal pieces. Roll out the meringues into thin rounds with the help of a rolling pin.
Spread the minced meat mixture on half of the dough. Close it in the shape of a half-moon. Shape by wrapping the edges inward.
Place the empanadas on a baking tray lined with baking paper.
For the topping, whisk the egg yolk and water in a bowl and spread it all over the empanadas.
Bake in a preheated 180-degree oven for about 25–30 minutes until golden brown.
For the sauce, blend the basil, arugula, and garlic in a food processor until all the ingredients are well combined.
Add the olive oil and blend for 1-2 more minutes. Pour the sauce into a serving bowl.
Drizzle 2 teaspoons of the sauce over the empanadas. Serve hot with the remaining sauce. Enjoy your meal.