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Beef Empanadas
Created by: Howcan Team
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1 package (14 ounces) refrigerated pie crusts
- 1 egg, beaten
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, about 3 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Stir in the cumin, paprika, chili powder, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat and stir in the cilantro. Allow the mixture to cool slightly.
- Unroll the pie crusts on a lightly floured surface. Using a 4-inch round cutter, cut out circles from the dough. Reroll the scraps and continue cutting until you have 12 circles.
- Place about 2 tablespoons of the beef filling in the center of each dough circle. Brush the edges with the beaten egg, then fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
- Bake for 20-25 minutes, or until the empanadas are golden brown. Allow to cool for a few minutes before serving. Enjoy!
Beef empanadas have a rich history dating back to Spain, where they were influenced by the Moorish cuisine. The dish then made its way to Latin America, particularly Argentina, where it became a beloved staple. The flaky pastry filled with seasoned ground beef, onions, and spices is a popular street food and party snack. Chefs like Francis Mallmann, known for his open-fire cooking, have elevated the empanada with unique fillings and cooking methods. In Argentina, the best beef empanadas can be found in traditional parrillas or at local bakeries. The key to a perfect empanada lies in the flaky, golden pastry and well-seasoned beef filling.
55 min
12
280 calories
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