Spicy Baked Beef Empanadas

I am definitely a lightweight when it comes to heat, but I’m obsessed with flavour packed food, so I am definitely one to add a lot of herbs, spices and other aromatics to my food. Spice and flavour over the burn.

Hubby and I love experimenting with different cuisines and we have come to love Mexican food (even though Empanadas originate in Spain) for it’s flavour and versatility. We might not always be traditionally accurate with our recipes (as I put my own spin on everything to make it suit our palate and lifestyle) however they are always inspired by the flavours of the region.

Spicy Baked Beef Empanadas

Vanessa Vermaak

Filled with ground beef, beans, veggies and an array of spices, these baked 'meat pies' are great for on the go

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Resting Time 1 hour hr 10 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Main Course

Servings 8 Empanadas

Ingredients

  

½1x2x

Empanada Dough

• 3 Cups All-Purpose Flour
• ¾ Cup Unsalted Butter Cold (approx. 170grams)
• ¼ – ½ Cup Water Cold
• 1 Egg
• ½ tsp Salt

Spicy Ground Beef Filling

• 1 Tbsp Olive Oil
• 2 Tbsp Mexican Spice Mix
• 1 Onion Small, finely chopped
• ¼ Cup Bell Peppers Finely chopped (use you choice of or combination of peppers)
• 1 Garlic Clove Crushed
• 250g Ground/Minced Beef
• ⅓ Cup Sweet Corn (Kernels, not creamed corn)
• ⅓ Cup Black Beans (I use drained canned beans)
• ⅓ Cup Peas Optional
• ½ Cup Cheddar, grated Optional
• 1 Egg For eggwashing the empanadas before baking

Instructions

Empanada Dough

• Combine flour and salt
• Grate the cold butter into the flour and break up with your fingers, a knife or a pastry cutter until it has a crumbly texture
• Add the egg and a ¼ cup of cold water until it comes together. If it is still too dry and crumbly and won't come together as a ball, then add more cold water a teaspoon at a time
• All of the above steps can be done in a food processor or stand mixer if you have one
• Wrap the dough in plastic wrap and refrigerate for an hour
• The dough will last in the fridge for a day or two. If making further ahead of time it is best to freeze it (defrost before use)

Spicy Ground Beef Filling

• Add the olive oil and spices to a large frying pan and bring to a medium heat. This will bring the flavour out of the spices but take care not to burn them
• Add the onion, peppers and garlic and saute for around a minute. These should just soften and not brown
• Add the minced beef and mix through thoroughly
• Let cook for around 5 minutes
• Add the corn, peas and beans and cook for a further 5 minutes on low to medium heat
• Season all with salt and pepper to taste
• Do not overcook as it will cook further during the baking process
• Remove from the heat and place in a bowl to cool completely
• If there is any liquid in the filling, drain with a sieve before adding to the dough

Assembly & Baking

• When ready to use the dough, remove from the fridge and let it sit on the counter for around 10 minutes to soften and become pliable
• Preheat the oven to 200°C
• Prepare a baking sheet (or two) with baking paper or a silicone baking mat (My oven is small so I have to bake these in two batches to get a great even bake)
• On a floured surface roll the dough out to around ½ cm thick. I like to cut the dough in half and work in two batches, keeping the rest of the dough chilled. Try to work quickly and keep the dough as cool as possible, otherwise the butter in the dough will begin to melt and make the dough soggy or oily
• I use a small saucer to cut circles out of the dough but you could use a large round cookie or scone cutter if you have one
• It is now time to fill and fold your emapanadas. Remember that the circles get folded over in half to form a half moon shape so only fill the one half of the circle of dough and do not fill to close to the edge as this needs to be stuck together
• Add a spoon full of filling to each circle, sprinkle a little cheese over the meat if you wish and fold it the other half of the circle over to form a half moon. Now push the edges toghether to seal. You can also run a wet finger around the outside edge to help the dough to stick if it's quite dry. Now use a fork to push down around the half moon to ensure it is stuck together and closed so that there is no leakage
• Once you have filled them all. Space them onto the baking trays and use a pastry brush to paint with a simple eggwash (one egg and a dash of milk whisked together) before baking
• Bake for around 20 – 25 minutes or until golden

Notes

I like to make my filling first to allow it to cool completely, however you could make it when the dough is placed in the fridge to rest. Just ensure that you do not place hot filling into the pastry or the butter in the pastry will melt, leaving them soggy and oily instead of flaky.

This recipe is also a great way to use leftover minced meat or even ragu (bolognese). As long as the mixture is not too wet.

You are welcome to add some chili flakes or fresh finely chopped chili if you like heat.

The number of empanadas will depend on the size you cut the circles. For party snacks you could make smaller versions.

I like to serve mine with salsa, but your favourite chili sauce would work well too.

Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!

Keyword Beef Empanadas, Beef Pies, Empanadas, Pies