The Ultimate Ground Beef Empanadas Recipe
About this recipe
These flaky ground beef empanadas are a delicious treat that combines a savory filling with a buttery, crispy crust. Claudia's recipe is straightforward and perfect for gatherings or cozy nights in.
With a mix of spices and melting cheese, these empanadas are sure to be a hit. Plus, the dough is easy to work with, making it a great choice for both beginners and seasoned cooks.
Ingredient notes
- You can use your favorite melting cheese, such as medium cheddar, Monterey Jack, or Oaxaca cheese.
- Claudia mentions using 1-2 tsp of crushed red pepper for a bit of heat, but you can adjust this to your taste.
Tips from Cooking Con Claudia’s video
- Make sure to keep the butter cold before mixing it into the flour for a flaky dough.
- When rolling out the dough, add flour as needed to prevent sticking, just like you would when making tortillas.
- Fry the empanadas at 350°F (175°C) and keep an eye on the oil temperature to prevent burning.
Good to know
- How many empanadas does this recipe make?
- This recipe yields 20-22 empanadas.
- What can I use 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°F.
- How long should I fry the empanadas?
- Fry the empanadas for about 3 to 4 minutes until they are golden brown on both sides.
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
Heat a little oil in a pan over medium-high heat.
- 2
Add the chopped red and green bell peppers along with the chopped onion to the pan and sauté for 3 minutes.
- 3
Add the ground beef, minced garlic, and all spices to the pan. Break down the ground beef and mix it with the vegetables. Cook for 7 to 8 minutes until the beef is fully cooked.
- 4
Taste the mixture for salt and adjust if necessary. Remove any excess grease and set the mixture aside to cool.
- 5
In a bowl, combine the all-purpose flour, sugar, and salt. Mix well.
- 6
Add the cold butter to the flour mixture and mix until crumbly.
- 7
Gradually add the iced cold water, mixing until the dough is hydrated. Knead the dough on a clean countertop until smooth.
- 8
Divide the dough into 20 to 22 small balls.
- 9
Roll each ball of dough into a flat disc, adding flour as needed to prevent sticking.
- 10
Place a small amount of cheese in the center of each disc, followed by about 2 tablespoons of the ground beef mixture. Add more cheese on top if desired.
- 11
Fold the dough over to create a half-moon shape, squeezing the edges to seal. Use a fork to crimp the edges for a decorative finish.
- 12
Place the empanadas on a baking sheet and freeze for 30 minutes to 1 hour until firm.
- 13
Heat oil in a deep pan to 350°F (175°C). Fry the empanadas in batches for 3 to 4 minutes until golden brown on both sides.
- 14
Drain the empanadas on paper towels and serve immediately with guacamole, sour cream, and salsa.
Heads up — we had to guess a little:
- Inferred 1-2 tsp crushed red pepper based on typical spice usage.
- Inferred 2 tsp salt based on typical seasoning.
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.
Are you Cooking Con Claudia? Claim this page or ask us to take it down. Your call, always.
