An empanada is a baked or fried turnover. These can be savory or sweet. They are found throughout Spain, Southern Europe, Latin America and South America. The name comes from the Spanish word “empanar” which means to “coat with bread”. Empanadas are described in a cookbook in 1520. They are however thought to have originated in Galicia in Northwest Spain. The following recipe is for small appetizer sized empanadas, savory and a great cocktail party addition.
Appetizer Beef Empanadas
These delicious empanades are savory and a great appetizer.
Ingredients
Dough
- 1 ½ cups King Arthur All-Purpose Flour
- 1 tsp Sea Salt
- ¾ tsp Sweet Paprika
- ½ tsp Fresh Ground Black Pepper
- ¼ cup Leaf Lard
- ¼ cup Ice water
Filling
- 1 TBSP EVOO
- ¼ lb 85/15 ground beef
- ¼ cup diced white onion
- 2 TBSP Red Bell Pepper finely diced
- 2 TBSP Green Bell Pepper finely diced
- 1 Garlic clove minced
- 1 TBSP Tomato paste
- 2 TBSP Red Wine, dry
- ½ tsp Sea salt
- ½ tsp Fresh Ground Black Pepper
- ½ tsp Poppy seeds
Assembly, Baking and Serving
- 1 Egg
- 2 TBSP water
Instructions
Dough
- In the bowl of a food processor add the flour, salt, paprika and poppy seeds. Pulse until mixed.
- Add the leaf lard and pulse until coarse crumb consistency.
- Add the water and blend until a dough ball forms.
- Turn the dough onto a floured clean flat surface and form into a round disc.
- Place in refrigerator and chill for approximately 1 hour. You can leave this overnight and use the next day.
Filling
- In a skillet add the EVOO. Add the beef, break up and brown over medium hith heat, then set aside
- In the same skillet add the onion and cook until transparent. Then add the red and green pepper. Cook until the pepers are soft, then add the garlic.
- Combine the tomato paste and wine in a small bowl, whisk well.
- Return the meat to the skillet, then add the tomato paste/wine misture.
- Reduce until the mixture thickens, abot 10 minutes.
- Taste and add salt and pepper as needed.
Assembly, Baking and serving
- Heat the oven to 375 degrees F.
- Whisk the egg and water well.
- Remove the dough from the refrigerator. Roll out until thin enough for a pasta maker initial setting.
- Roll the dough until about 1/8 inch thick.
- Using a 3-4 inch cookie cutter, cut round, flour and set aside.
- Take a round, place about 2 tsp of the filling offset on the round. Moisten the edges of the round and fold over into a half moon shape.
- Place the filled empanada on a parchment covered cookie sheet.
- Once you have all the rounds filled and formed, brush each empanada with the egg wash.
- Bake for about 30 minutes until golden brown. These can be frozen.
- Remove the empanadas and let cool.
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