There’s something irresistibly enchanting about sinking your teeth into a golden, flaky crust that gives way to a warm, savory filling nestled within. enter the world of beef empanadas-a beloved Latin culinary treasure that marries comforting textures with bold, authentic flavors. In this article, we’ll peel back the layers of the flaky crust beef empanada, exploring its rich history, timeless appeal, and the artful balance of ingredients that make each bite a celebration of Latin culture and culinary craftsmanship. Get ready to embark on a mouthwatering journey that unveils why this savory delight continues to capture hearts and palates around the globe.
Flaky Crust Beef Empanadas are a timeless Latin favorite, treasured for their crisp, buttery crust that cradles a richly seasoned beef filling. Originating from Spanish and Latin American kitchens, these savory treats have woven their way into countless family gatherings and street food markets, each empanada telling a story of tradition and warmth. My first encounter with these delights was in a bustling Buenos Aires market, where the aroma of golden pastries filled the air, inspiring me to recreate that perfect balance of flaky crust and bold beef filling in my own kitchen.
Prep and Cook Time
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
yield
Makes approximately 12 medium-sized empanadas, perfect for sharing as an appetizer or a hearty snack.
Difficulty Level
Medium: Requires some pastry skills and sautéing experience but perfect for anyone willing to master authentic recipes.
Ingredients
- For the flaky crust:
- 2 ½ cups all-purpose flour, sifted
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 large egg
- ⅓ cup cold water
- 1 tablespoon white vinegar
- For the Beef Filling:
- 1 lb ground beef, preferably chuck
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup green olives, chopped (optional but customary)
- 1 small red bell pepper, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder, optional for a subtle kick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 hard-boiled egg, chopped (optional traditional twist)
- For Assembly and Finishing:
- 1 egg, beaten (for egg wash)
- Vegetable oil or canola oil, for frying (optional)
Instructions
- Prepare the dough: In a large bowl, mix the sifted flour and salt. Using a pastry cutter or your fingertips,cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This ensures the flakiness of your crust.
- Mix wet ingredients: In a small bowl, whisk together the egg, cold water, and vinegar. Slowly add this to the flour-butter mixture, gently stirring and then kneading with your hands just until a cohesive dough forms. Avoid overworking to keep the dough tender.
- Chill the dough: Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This helps relax the gluten and solidify the butter, yielding a flaky crust.
- Cook the beef filling: Heat olive oil in a large skillet over medium heat.Add chopped onion and red bell pepper,sautéing until soft and translucent,about 5 minutes.
- Add minced garlic and cook for an additional 1 minute until fragrant.
- Increase heat to medium-high, add ground beef to the skillet. Break up the meat and sauté until browned thoroughly, about 7-8 minutes.
- Stir in cumin, smoked paprika, and chili powder, cook for another 2 minutes to let spices bloom.
- Add chopped green olives and salt and pepper to taste. Remove from heat and let cool slightly before folding in chopped hard-boiled egg.
- Roll out the dough: On a lightly floured surface, roll chilled dough to about ⅛ inch thickness. Using a 5-inch round cutter or a bowl, cut out circles.
- Fill and shape: Place 2 tablespoons of beef filling in the center of each dough circle. Avoid overfilling to prevent rupture during cooking.
- Seal edges: Brush the edges with water or beaten egg, fold dough over filling forming a half-moon shape. Press edges firmly and crimp with a fork for a traditional finish.
- Apply egg wash: Lightly brush each empanada with beaten egg for that gorgeous golden color.
- Cook the empanadas: Choose your preferred method:
- Bake: Preheat oven to 400°F (200°C). Place empanadas on a parchment-lined baking sheet.Bake for 20-25 minutes or until golden and flaky.
- Fry (optional): Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry empanadas in batches until golden, 3-4 minutes per side, then drain on paper towels.
- Serve warm: Let empanadas rest for 5 minutes before serving to let flavors settle and prevent burning the palate.
Tips for Success
- Use cold butter for your dough – this creates steam pockets in the crust as it bakes, giving you that flaky texture.
- If dough is too sticky, chill it longer or dust with flour but avoid incorporating too much flour.
- Rest the dough after mixing to relax the gluten and ease rolling.
- For a more robust filling, simmer the beef mixture longer with a splash of beef broth or tomato paste.
- Use egg wash generously for a rich golden finish with eye-catching shine.
- Make empanadas ahead and freeze them uncooked on a baking sheet. Transfer to airtight bags once frozen-bake straight from freezer, adding 5-7 minutes to baking time.
Serving Suggestions and Pairings to Elevate Your Empanada Experience
Present your flaky crust beef empanadas on a rustic wooden board sprinkled with fresh chopped cilantro or parsley. Accompany them with vibrant sauces like tangy chimichurri, creamy aji verde, or a smoky chipotle aioli. A crisp green salad featuring avocado and cherry tomatoes complements the richness perfectly. for beverages, pair with a chilled medium-bodied red wine such as Malbec, or iced hibiscus tea to balance the savory flavors.
| Nutritional Info (per empanada) | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Flaky Crust Beef Empanadas | 320 kcal | 18 g | 27 g | 15 g |
For more Latin-inspired recipes and pastry techniques, explore our Latin pastry Recipes collection and discover the vibrant flavors of the region.
Q&A
Q&A: Flaky Crust Beef Empanadas – A Savory Latin Delight Unveiled
Q1: What exactly are flaky crust beef empanadas?
A1: Flaky crust beef empanadas are a beloved Latin treat featuring a golden, buttery pastry shell enveloping a savory, spiced ground beef filling. The crust is delicately layered and crisp, creating a delightful contrast with the rich, juicy meat inside. Think of them as handheld pockets of comfort and flavor that beautifully celebrate Latin culinary traditions.
Q2: Where do beef empanadas originate from?
A2: Empanadas have roots that trace back to Spain and Portugal, but their Latin American versions are distinctly regional and diverse.Beef empanadas are especially popular in countries like Argentina, Chile, and Colombia, each putting its unique spin on the filling and seasoning, making them a tapestry of cultural expression across Latin America.
Q3: What makes the crust ”flaky”?
A3: The flaky texture stems from the dough planning technique. Typically, cold butter or lard is cut into the flour mixture to create tiny layers of fat interspersed with flour. When baked, steam from the butter makes these layers separate, resulting in a light, crisp crust that shatters delightfully with each bite.
Q4: How is the beef filling traditionally seasoned?
A4: The beef filling is often seasoned with a vibrant blend of spices and ingredients like onions, garlic, cumin, paprika, oregano, and sometimes a hint of chili for a subtle kick. Some recipes include chopped olives, raisins, or hard-boiled eggs to add complexity – a perfect harmony of savory, slightly sweet, and aromatic notes.
Q5: Are empanadas typically baked or fried?
A5: Both methods are common, depending on regional preferences.Flaky crust empanadas are usually baked to preserve that delicate, layered texture of the dough, while some Latin regions prefer frying for a crispier, richer exterior. Baking tends to produce a lighter,more buttery crust.
Q6: Can beef empanadas be customized for different tastes?
A6: Absolutely! Empanadas are incredibly versatile.You can adjust the beef’s seasoning to be milder or spicier, add veggies like bell peppers or corn, or experiment with different cheeses.The dough can also be made gluten-free or whole wheat to suit dietary needs without sacrificing that signature flakiness.
Q7: what occasions are empanadas typically enjoyed at?
A7: empanadas are perfect for everything from casual family gatherings and street food festivals to festive holidays and parties. Their convenient size and robust flavor make them an ideal appetizer, snack, or even a main course – anytime you crave a taste of Latin comfort food.
Q8: How can one best enjoy flaky crust beef empanadas?
A8: Serve them warm, ideally fresh from the oven, paired with traditional Latin sauces like chimichurri or a tangy salsa criolla. A side of fresh salad or rice can complete the meal, but honestly, they’re perfect eaten solo - hands down, a savory adventure wrapped in flaky perfection.
Delving into flaky crust beef empanadas is like opening a flavorful window into Latin culture - one crisp bite reveals stories of culinary heritage, vibrant spices, and the joy of sharing food with loved ones. Are you ready to bake or bite into this irresistible savory delight?
To Wrap It Up
As the final golden edges of our flaky crust beef empanadas crisp to perfection, we uncover not just a savory Latin delight, but a timeless tradition wrapped in every bite.These empanadas invite us to celebrate rich flavors, cultural heritage, and the simple joy of sharing flavorful food. Whether enjoyed as a hearty snack or the centerpiece of a festive gathering, their irresistible blend of tender beef and buttery pastry continues to captivate palates around the world. So next time you crave a taste adventure, remember that within these humble pockets lies a story-and a flavor-that’s anything but ordinary.
