Best 2 Baked Empanadas With Beef Filling Recipes

**Baked Empanadas with Beef Filling: A Culinary Journey into Latin American Delights**

Empanadas, a delectable creation born from the vibrant culinary traditions of Latin America, have captivated taste buds worldwide with their savory fillings and flaky crust. These delightful pastries, often crescent-shaped or half-moon in form, encapsulate a symphony of flavors and textures that dance on the palate. Embark on a culinary adventure as we delve into the secrets of creating perfect baked empanadas with beef filling, exploring variations from Argentina, Chile, and Mexico. Discover the art of crafting tender, golden-brown dough that shatters at the first bite, perfectly complementing the richly seasoned beef filling. Whether you prefer the bold and spicy flavors of Argentinian empanadas, the slightly sweet and tangy Chilean rendition, or the classic Mexican version bursting with savory goodness, this article provides a comprehensive guide to crafting these culinary gems. Prepare to tantalize your taste buds and impress your loved ones with homemade empanadas that capture the essence of Latin American cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF EMPANADAS

Beef Empanadas image

This authentic recipe was given to me by a visiting Argentinean professor while I was studying Spanish in college. They have become a staple food in my household as they are both simple to make, and delicious.

Provided by slatkasamrica

Categories World Cuisine Recipes Latin American South American Argentinian

Time 2h25m

Yield 12

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
1 pound yellow onions, chopped
6 scallions, chopped
1 green bell pepper, chopped
2 pounds ground beef
2 tablespoons dried oregano
1 ½ tablespoons salt
1 tablespoon cayenne pepper
1 ½ teaspoons ground cumin
1 tablespoon butter, or as needed
36 empanada pastry discs
1 egg white, beaten

Steps:

Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 534.6 calories, Carbohydrate 65.6 g, Cholesterol 49 mg, Fat 21.7 g, Fiber 4.5 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1472.2 mg, Sugar 2.1 g

BAKED BEEF EMPANADAS

Baked Beef Empanadas image

A blend of steak, onion, chiles, and spices make these baked beef empanadas an incredible appetizer or main dish. An easy recipe to make with refrigerated pizza dough.

Yield Yields 16

Number Of Ingredients 15

Ingredients

1 pound Certified Angus Beef ® top sirloin or tri-tip steak, diced in 1/8" pieces
1 tablespoon olive oil
2 tablespoons butter
1 yellow onion, diced (about 1 1/2 cups)
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons cumin seeds
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (4-ounce) can green chilies
1/4 cup fresh chopped cilantro or flat leaf Italian parsley
2 (11-ounce) tubes raw pizza dough, thin crust
1/4 cup flour, for work surface
4-inch cookie cutter (large drinking cup works well too)

Steps:

In a large sauté pan sear steak pieces in a single layer with olive oil on medium high heat. Sear in batches to avoid steaming, stirring occasionally. Transfer to a medium mixing bowl.
Add butter and onion to pan; simmer for 3 minutes until onions become transparent. Add garlic, cumin, cumin seeds, pepper flakes, salt and pepper. Simmer an additional 3 to 4 minutes.
Combine steak with onion mixture. Stir in green chilies and cilantro. Refrigerate 15 minutes until ready to assemble empanadas.
Preheat oven to 375° F. Using a rolling pin, roll dough into 2 large rectangles; dust with flour as needed. Cut eight 4-inch circles from each half.
Put 1/3 cup of empanada mixture in each dough disc. Use water on the edge as needed to seal. Line empanadas on a sheet tray. Bake approximately 25 minutes until golden brown.

Tips:

Use a good quality beef mince: This will make a big difference to the flavor of your empanadas.
Don't overcook the beef: Cook it until it is just browned, otherwise it will become tough.
Use a variety of spices in the beef filling: This will give it a more complex flavor.
Make sure the empanada dough is well-sealed: This will prevent the filling from leaking out.
Bake the empanadas until they are golden brown: This will ensure that they are cooked through.
Serve the empanadas with a dipping sauce: This will add extra flavor and moisture.

Conclusion:

Baked empanadas with beef filling are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are also a great way to use up leftover beef. With a little planning, they can be made ahead of time and frozen, making them a convenient option for busy weeknights. So next time you're looking for a tasty and easy-to-make meal, give these baked empanadas a try. You won't be disappointed!