What Is a Good Beef Empanada Dough

These EASY Cuban Beef Empanadas come together quickly in about 30-minutes and are absolutely bursting with flavor! They start with a pre-made crust instead of homemade empanada dough — making them quick to put together! These minced beef empanadas are perfect for appetizers or tapas parties, and even Cinco de Mayo celebrations. Homemade Beef mince Empanadas are just good. Luckily, this shortcut version is quick & easy to make, and if beef isn't your thing, swap in ground chicken, pork, or lamb, too.

• What are Enpanadas?
• What kind of dough should I use to make Beef Hand Pies
• Ingredients
• Expert Tip:
• Baking Instructions
• How Do I Repair a Torn Empanada Dough Disc?
• Freezing Instructions

What are Enpanadas?

Enpanadas are a meat-filled dough pocket or hand pie. The type of dough you use is completely up to you.

What kind of dough should I use to make Beef Hand Pies

• Homemade Empanada Dough: similar to pie dough, empanada dough is rolled out and cut by hand into small, typically 4-inch, circles. If you prefer to make your own dough, Laylita has a great Empanada Dough recipe.
• Pre-Rolled Pie Crust: You could also opt for a pre-rolled pie crust sold in the refrigerated section. This will turn out sweeter than traditional empanada dough and can be thinner than traditional empanada dough.
• Canned biscuits or crescent rolls: pressed and roll thin for a flakier shortcut empanada. These are least-like traditional empanada dough but are tasty in a pinch.
• Empanada Dough Discs: If the grocery store near you carries them, they are in the frozen food aisle near the international foods section of the freezer case. Smaller Asian, Hispanic, and international food stores may also carry them if you are having trouble finding them.
  

Ingredients

Beef empanada recipes vary from recipe to recipe and country to country but usually contains a savory, lightly spiced meat mixture. The ingredients in this recipe are:

• Olive oil: I use extra virgin olive oil. If you prefer, you may substitute another oil you have on hand.
  Ground beef: I use extra lean ground beef, if you substitute for another grade beef, remember to drain any excess fat. Conversely, if you substitute ground chicken or turkey, remember that you may need to add some extra oil and seasonings to keep the empanadas from being too dry and bland.
  Green bell pepper: These are a must-have in a Cuban sofrito. If you must, you may omit the peppers but there will be a significant loss of flavor. For a spicier sauce, omit green bell pepper and add diced jalapenos. If you are not afraid of the heat, leaving in the seeds and white interior veins of this pepper. This is where the majority of the heat comes from. For a milder spice, remove the seeds and white veins inside the jalapeno.
  Red bell pepper: Another part of the trinity. Red bell peppers add sweetness to the sauce.
  Yellow Onion: Onions complete the onion and lend such a great flavor to the dish
• Tomato sauce: I prefer fire-roasted or organic tomatoes which creates the base of the sauce.
  Cumin: Increase or decrease the cumin to your tastes. It has a warm, Earthy flavor but can be overpowering. Start with the basic amount and increase as you go.
  Ground cayenne pepper: Cayenne gives the sauce its spiciness. If you prefer spicier empanadas, increase the cayenne. A little bit goes a long way. For a spicier sauce, increase the cayenne.
  Garlic: Garlic is sweet once it caramelizes in the pan but can turn bitter if burned, so be sure to watch it when you add it into the trinity of vegetables.
• Dried oregano: I use Mexican oregano, but if you don't have any, regular oregano would do just fine.
  Salt: If you are watching your salt intake, start with the minimum amount listed, and increase from there.

Optional:

• Chipolte in Adobo: if you prefer a more smoky, spicy flavor.
• Jalapenos: remove the seeds and white rib for a mild spice or leave it all on for a bit more heat.
• Taco seasoning: if you prefer a Tex-Mex flavor, add a tablespoon of taco seasoning.

Expert Tip:

For a spicier filling, increase the amount of cayenne to taste. I like the hint of background heat that this dish brings to the party. It's subtle and delicious.

In addition to the cayenne pepper, you may also choose to omit the bell pepper and replace it with diced jalapenos. If you are not afraid of the heat, leave in the seeds and white interior veins of the jalapeno pepper. This is where the majority of the heat comes from. For a milder amount of spice, remove the seeds and white veins inside the jalapeno.

Baking Instructions

Scroll down below to the printable recipe card for full recipe instructions and tips.

1. Pre-heat oven to 350°F.
2. Prepare a baking tray with a silicone mat, parchment paper, or aluminum foil and set it aside.
3. Heat oil in a large skillet over medium heat. Add onions and green peppers and cook until soft, about 5 minutes more.
4. Add garlic and cook for about 1 minute being careful not to burn the garlic. Then add ground beef and cook until browned, breaking it up with a wooden spoon or rubber spatula, about 10 minutes. Drain off any excess fat and oil.
5. Stir in tomato sauce, cumin, cayenne, garlic, and oregano. Season with salt and black pepper to taste. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
6. Remove and set aside until cool enough to handle. If the mixture is too hot it can cause holes in the dough during preparation.
7. Spoon about 2 heaping tablespoons of meat mixture into the middle of the empanada wrapper, fold in half to form a half-moon; moisten the edges with water and pinch to seal or crimp edges with a fork.
8. With a pastry brush, lightly brush egg wash over the top side of the empanada dough. (This encourages browning.)
9. Place empanadas on a parchment-lined baking sheet [See Step 2].
10. Bake Empanadas until crisp and golden brown, about 20 to 30 minutes.

How Do I Repair a Torn Empanada Dough Disc?

1. Holding the disc in one hand, lightly wet your finger on the other hand and trace the tear with water. [See photo 1 belo]
2. Press the seam together to repair the hole, [See Photo 2 below]. If needed, you may also lay the disc down on a lightly floured surface to press the seam together.

Freezing Instructions

Absolutely!

• Prepare the recipe as instructed. After the empanadas come out of the oven, allow them to cool completely.
• Flash freeze the empanadas on a rimmed baking tray in the freezer to prevent them from sticking together. Transfer the empanadas to a freezer-safe container or zip-top bag.
• To reheat, place frozen empanadas in a pre-heated 350 degrees F oven and bake for 20-25 minutes.

Empanadas may be frozen for up to 3 months.

Easy Shortcut Beef Empanadas [ Empanadas de Carne]

These EASY Beef Empanadas come together quickly in about 30-minutes and are absolutely bursting with flavor! They start with a pre-made crust instead of homemade empanada dough — making them quick to put together! These minced beef empanadas are perfect for appetizers or tapas parties, and even Cinco de Mayo celebrations. Homemade Beef mince Empanadas are just good. Luckily, this shortcut version is quick & easy to make, and if beef isn't your thing, swap in ground chicken, pork, or lamb, too.

Prep Time 20 mins

Cook Time 20 mins

Resting Time 5 mins

Total Time 40 mins

Course Appetizer

Cuisine Cuban

Servings 10 servings

Calories 214 kcal

• 1 tablespoon olive oil
• 1/2 pound ground beef
• 1/2 yellow onion , diced fine
• 1/2 medium green pepper , diced fine [See Note 6]
• 1/2 medium red pepper , diced fine
• 2 Jalapenos diced [Optional]
• 1 tbsp Chipolte in Adobo Sauce more or less to taste, [Optional]
• 1/2 cup tomato sauce or crushed tomatoes , or more if you prefer a saucier filling.
• 1/4 tsp cumin more or less, to taste
• 1 tsp ground cayenne pepper , more or less depending on your spice level
• 1/4 cup sliced green olives , optional
• 1 teaspoon garlic , minced
• 1/2 teaspoon dried oregano
• salt and ground black pepper , more or less to taste

For the Empanada Dough:

• 10 (1 pkg) Empanada Dough Discs [See Note 5]
• 1 egg , lightly beaten

• Pre-heat oven to 350°F. Prepare a baking tray with a silicone mat, parchment paper, or aluminum foil and set aside.

• Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it us with a spoon or rubber spatula, about 10 minutes.

• Add onions and peppers and cook until soft, about 5 minutes more.

• Stir in tomato sauce (or crushed tomatoes), chipolte in adobo (if adding), cumin, cayenne, garlic, oregano, sliced olives, salt, and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes. Taste and adjust spice level to your tastes.

• Remove and set aside until cool enough to handle.

• Spoon about 2 heaping tablespoons of meat mixture into the middle of the empanada wrapper, fold in half to form a half-moon; moisten the edges with water and pinch to seal or crimp edges with a fork.

• With a pastry brush, lightly brush egg wash over the top side of the empanada dough. This encourages browning, but may be omitted for egg-free empanadas.

• Place empanadas on a foil-lined sheet pan sprayed lightly with non-stick cooking spray. Bake Empanadas until crisp and golden brown, about 20 to 30 minutes.

1. This recipe is easily doubled or tripled.
2. To Freeze Empanadas:
   • Prepare the recipe as instructed. After the empanadas come out of the oven, allow them to cool completely.
   • Flash freeze the empanadas on a rimmed baking tray in the freezer to prevent them from sticking together.
   • Transfer the empanadas to a freezer-safe container or zip-top bag.
3. To reheat, place frozen empanadas in a pre-heated 350 degrees F oven and bake for 20-25 minutes.
4. Empanadas may be frozen for up to 3 months.
5. What kind of dough should I use to make Empanadas?
   • Homemade Empanada Dough: similar to pie dough, empanada dough is rolled out and cut by hand into small, typically 4-inch, circles. If you prefer to make your own dough, Laylita has a great Empanada Dough recipe.
   • Pre-Rolled Pie Crust: You could also opt for a pre-rolled pie crust sold in the refrigerated section. This will turn out sweeter than traditional empanada dough.
   • Canned biscuits or crescent rolls: pressed and rolled thin for a flakier empanada.
   • Empanada Dough Discs: If the grocery store near you carries them, they are in the frozen food aisle near the international foods section of the freezer case. Smaller Asian, Hispanic, and international food stores may also carry them if you are having trouble finding them.
6. For a spicier filling, increase the amount of cayenne to taste. I like the hint of background heat that this dish brings to the party. It's subtle and delicious. In addition to the cayenne pepper, you may also choose to omit the bell pepper and replace it with diced jalapenos. If you are not afraid of the heat, leave in the seeds and white interior veins of the jalapeno pepper. This is where the majority of the heat comes from. For a milder amount of spice, remove the seeds and white veins inside the jalapeno.

Serving: 1 Empanada Calories: 214 kcal Carbohydrates: 24 g Protein: 7 g Fat: 9 g Saturated Fat: 2 g Cholesterol: 32 mg Sodium: 164 mg Potassium: 118 mg Fiber: 0 g Sugar: 1 g Vitamin A: 275 IU Vitamin C: 13.3 mg Calcium: 29 mg Iron: 2.1 mg

Let us know how it was!

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Source: https://kitchendreaming.com/beef-empanadas/

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