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–+ servings

Appetizer Beef Empanadas

These delicious empanades are savory and a great appetizer.
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Print Recipe
Course Appetizer
Cuisine Latin America, Spain, USA
Servings 20

Ingredients
  

Dough

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.
Keyword appetizers, Empanada
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