beef empanadas recipes

 Our recipe for beef empanadas is the best ever—tender, flaky pastry encases a blend of warm, seasoned ground beef and vegetables.

Ingredients:

Empanadas Dough.

1. 2½ cups all purpose flour
2. ½ teaspoon sea salt
3. ½ cup unsalted butter, chilled, cut into ¼- inch cubes
4. 2 large eggs, room temperature
5. ⅓ cup ice water, plus more as needed

Beef filling.

1. 1 medium russet potato, peeled, ⅓ -inch diced (about 1½ cups)
2. ¾ pound 80/20 ground beef
3. ½ medium yellow onion, grated
4. 1 medium carrot, grated
5. 1 celery rib, minced
6. 2 garlic cloves, minced
7. ½ teaspoon chili powder
8. 1 teaspoon ground cumin
9. ½ teaspoon ground cinnamon
10. ½ teaspoon sea salt
11. ½ teaspoon freshly cracked black pepper
12. ½ cup frozen peas, thawed
13. ¾ cup beef stock

Instructions:

Step:No:01

Prepare the dough for empanadas. In a food processor, add the flour and salt. Pulse until well blended, about 5 pulses. Add the ice water, butter, and one egg. Pulse for about 20 pulses, or until the mixture resembles coarse crumbs. Add 1 tablespoon at a time of additional ice water to the dough if it isn't coming together, then pulse until combined. Roll the dough into a sphere. Wrap the dough tightly in plastic wrap and refrigerate for a minimum of 30 minutes and a maximum of 2 hours.

Step:No:02

As you wait, prepare the filling. Pour water into a medium-sized pot and heat it to a boiling point. After adding the potato, boil for 3–4 minutes, or until it is cooked. Empty.

Step:No:03

Add the beef, onions, carrots, and celery to a large pan over medium-high heat. Cook, breaking up the meat with a wooden spoon, for 8 to 10 minutes, or until the beef is browned and the veggies are softened.

Step:No:04

Add the peas, beef stock, chili powder, cumin, cinnamon, potatoes, and garlic and stir. Simmer for around five minutes, or until the majority of the liquid has been absorbed.

Step:No:05

Get the dough ready. Take the dough out of the fridge and split it into ten equal portions, each weighing about 2.2 ounces. Roll each piece of dough very thinly into a circle about 7 inches across on a board dusted with flour. Top one side of each dough round with a generous ⅓ cup of the beef mixture.

Step:No:06

Adjust an oven rack to the center position and preheat the oven to 375°F.

Step:No:07

Whisk the remaining egg in a small basin. Brush the egg over the dough's exposed border with a pastry brush. Over the filling, fold in half the dough. Press and bind the edges together tightly with a fork. As an alternative, try making pleats of empanadas. Proceed with the remaining dough and filling in similar manner, then arrange on a baking sheet covered with parchment.

Step:No:08

Incorporate 1 tablespoon of water into the bowl containing the leftover egg. Lightly apply egg wash to each empanada. Bake for about 35 minutes, or until golden brown. Warm up and serve.

Step:No:09

Keep any leftover empanadas refrigerated for up to three days in an airtight container. Once the empanadas reach room temperature, freeze them by wrapping them tightly in plastic wrap and storing them in an airtight container for up to three months. To reheat, put in a toaster oven or oven at 300°F for ten minutes, or until well heated.

more details for recipes:https://themodernproper.com/beef-empanadas