How to Make the Best Flaky Ground Beef Empanadas
About this recipe
These flaky ground beef empanadas are a delicious and easy-to-make treat that packs a flavorful punch. Claudia from Cooking Con Claudia shares her recipe for these savory pastries, which feature a perfectly flaky dough and a hearty beef filling seasoned with a mix of spices and vegetables.
What sets this recipe apart is the combination of fresh ingredients and the option to either fry or bake the empanadas, making them versatile for any occasion.
Ingredient notes
- The recipe calls for 1 tablespoon of sugar in the dough, which helps with browning.
- For the beef filling, you can use your favorite melting cheese, such as medium cheddar, Monterey Jack, or Oaxaca.
Tips from Cooking Con Claudia’s video
- Make sure to use cold butter for the dough to achieve that flaky texture.
- Knead the dough until it no longer sticks to your hands, which should take about 5 minutes.
- Refrigerate the empanadas for at least 1 hour before frying to help them hold their shape.
Good to know
- How many empanadas does this recipe make?
- This recipe yields 20-22 empanadas.
- What can I do if I don't want to fry the empanadas?
- You can brush each empanada with olive oil and bake them for 20-22 minutes at 400 degrees.
- How long does it take to prepare and cook the empanadas?
- The total time for this recipe is 1 hour and 30 minutes.
- What type of cheese can I use for the filling?
- You can use your favorite melting cheese, such as medium cheddar, Monterey Jack, or Oaxaca.
No life story here — the video and the recipe are the whole point. All credit to Cooking Con Claudia: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Start by heating a pan over medium-high heat and adding a little oil.
- 2
Add the chopped bell peppers and Anaheim pepper to the pan and cook for 5 minutes.
- 3
After 5 minutes, add the chopped onion and cook for an additional 2 minutes.
- 4
Add the ground beef, minced garlic, spices, and salt to the pan. Break down the meat as it cooks.
- 5
Cook the meat mixture for 8 minutes until fully cooked. Taste and adjust salt if necessary, then set aside to cool.
- 6
In a large bowl, mix the flour, sugar, and salt together.
- 7
Add the cold butter cut into large squares to the flour mixture and crumble them together until powdery.
- 8
Add 1 and 1/4 cups of cold water to the mixture and knead until the dough no longer sticks to your hands (about 5 minutes).
- 9
Dust a clean countertop with flour and roll out small pieces of dough to form circles for the empanadas.
- 10
Place a small amount of cheese and the cooled beef filling onto one half of the dough circle.
- 11
Fold the dough over the filling and press the edges to seal. Fold and press the edges inward for a decorative finish.
- 12
Place the empanadas on a baking sheet and refrigerate for 1 hour.
- 13
After 1 hour, heat about 3 cups of oil in a frying pan over medium heat.
- 14
Fry the empanadas in batches until golden brown, adding oil on top as they cook.
- 15
Remove the empanadas from the oil and drain on paper towels.
- 16
Serve the empanadas with guacamole and salsa, or enjoy them plain.
Heads up — we had to guess a little:
- Inferred range for crushed red pepper based on common usage.
Credit where it’s due: this recipe was transcribed from Cooking Con Claudia’s original video on YouTube. Follow them there — it’s their dish.
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