These are so good, the aromatic ground beef is wrapped in super flaky, buttery melt in your mouth. The combination of moist beef and buttery dough is amazing.
I have made beef empanada many times using the ready-made empanada wrappers, which are not as flaky and buttery as pie dough…so I am splurging myself with this recipe.
– What are empanadas?
Empanadas are like hand pies, small and can be filled with any kind of savory filling. They can be baked or fried.
– Why should you try making these empanadas?
Because they are super easy and so tasty…great as appetizers.
– Can I make these empanadas ahead?
Definitely, you can bake them and store in the freezer and heated up when ready to serve.
– Are you ready to look at the recipe?
- 1 package of ready-made all butter pie crust (Trader Joe’s)
- 1 lb ground beef
- 1 medium size onion, chopped
- 3 shallots, chopped
- 4 garlic cloves finely minced
- 2 tablespoons tomato paste
- ½ cup sliced green olive
- ½ tablespoon olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon dry oregano
- ¼ teaspoon ground all spice
- 2 teaspoons cumin
- salt and pepper to taste
- 1 egg, for egg wash
In a frying pan, add the olive oil under medium heat and sauté the onion, shallot and garlic, until slightly golden brown and aromatic. Add the ground beef and cook until browned. Add the tomato paste, all the spices and olive. Cook for 2-3 minutes, add salt and pepper to taste.
Remove from the heat and let it cool.
Remove the pre-made pie crust and place in a flat surface. Use a cookie cutter of approximately 3.5 inch in diameter and press onto the dough, cut into disks.
Add 2 spoons of the ground beef filling in the middle of the disk. Fold in half and press the edges around the half circle to seal. Make small folds throughout the edge. Repeat the same with all the remaining dough.
Brush the empanadas with the egg wash and bake in a pre-heated convection oven for 20 – 25 minutes at 395oF or until golden brown.
Remove from the oven and let the empanadas cool on a wire rack.
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