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Empanadas are more than just a delicious treat; they are a beloved dish woven into the culinary fabric of many cultures around the world. From the bustling streets of Buenos Aires to cozy family kitchens in Spain, empanadas have captured the hearts (and appetites) of countless food lovers. These delightful pastries are characterized by their flaky, golden crust and a plethora of savory fillings, making them a versatile option for any meal or occasion.

Classic Beef Empanadas – A Golden, Crispy Delight!

Discover the joy of making classic beef empanadas, a delicious and crispy pastry loved around the world. This easy recipe guides you through the process, from preparing a flaky dough with chilled butter to creating a flavorful beef filling with aromatic spices. Perfect for any occasion, these empanadas can be baked to a golden perfection that will impress your family and friends. Embrace a culinary tradition that brings comfort and connection to your table.
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Ingredients
  

_For the Dough:_

3 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup unsalted butter, chilled and cubed

1 large egg, beaten

1/2 cup cold water (more if needed)

_For the Filling:_

1 pound ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 bell pepper, finely chopped (red or green)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup green olives, chopped (optional)

1/4 cup raisins (optional for a sweet touch)

1 egg, beaten (for egg wash)

Instructions
 

Prepare the Dough: In a large mixing bowl, combine the flour, salt, and baking powder. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Make a well in the center, adding the beaten egg and gradually pour in cold water. Mix until a dough forms. Knead gently for a few minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

    Make the Filling: In a large skillet over medium heat, add the ground beef, onions, and bell pepper. Cook until the beef is browned and the vegetables are softened, about 6-8 minutes. Add in the garlic, cumin, smoked paprika, salt, and pepper, cooking for another 2 minutes. If using, stir in the olives and raisins. Remove from heat and let cool.

      Roll Out the Dough: Once chilled, divide the dough into two equal parts. Roll out one half on a floured surface to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough. Repeat with the remaining half.

        Fill the Empanadas: Preheat your oven to 400°F (200°C). Place a tablespoon of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. You can crimp the edges with a fork or use your fingers for a decorative touch.

          Bake the Empanadas: Place the filled empanadas on a parchment-lined baking sheet. Brush the tops with the beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes, or until they are golden brown and crisp.

            Serve and Enjoy: Let the empanadas cool slightly before serving. They can be enjoyed on their own or with dipping sauces such as chimichurri or salsa.

              Prep Time: 45 minutes | Total Time: 1 hour 15 minutes | Servings: 12 empanadas