How To Bake Beef Empanadas: A Step-by-step Guide For The Perfect Pastry

Indulge in the tantalizing flavors of Argentina with our comprehensive guide on how to bake beef empanadas. These delectable pastries, filled with savory beef and an array of aromatic spices, are a culinary delight that will captivate your taste buds. Whether you’re a novice baker or an experienced chef, this step-by-step tutorial will empower you to create perfect empanadas that impress family and friends alike.

Gathering the Ingredients

To embark on this culinary adventure, gather the following essential ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 large egg
• 1/4 cup cold water
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash)

Crafting the Dough

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in Butter: Use a pastry blender or two knives to cut the cold butter into the flour mixture until it resembles coarse crumbs.
3. Add Egg and Water: Beat the egg in a small bowl. Gradually add the egg and cold water to the flour mixture, stirring until a dough forms. Do not overmix.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preparing the Beef Filling

1. Brown the Beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
2. Sauté Vegetables: Add the onion and garlic to the skillet and cook until softened.
3. Season the Filling: Stir in the cumin, oregano, salt, and black pepper. Cook for an additional 2-3 minutes to allow the flavors to blend.

Assembling the Empanadas

1. Roll Out the Dough: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a thickness of about 1/16 inch.
2. Cut Circles: Use a 4-inch cookie cutter to cut out circles from the dough.
3. Fill the Empanadas: Place a spoonful of the beef filling in the center of each dough circle.
4. Crimp the Edges: Fold the dough over the filling and press the edges together firmly using a fork.
5. Egg Wash: Brush the empanadas with the beaten egg.

Baking the Empanadas

1. Place on Baking Sheet: Line a baking sheet with parchment paper. Arrange the empanadas on the prepared baking sheet.
2. Bake: Bake for 20-25 minutes, or until golden brown and the filling is cooked through.
3. Let Cool: Let the empanadas cool for a few minutes before serving.

Serving Suggestions

Serve the baked beef empanadas with your favorite dipping sauces, such as:

• Chimichurri sauce
• Salsa criolla
• Sour cream

Enhancing Your Empanadas

• Add Vegetables: Include chopped bell peppers, corn, or peas to the beef filling for a more vibrant flavor.
• Experiment with Spices: Try different spice combinations to create unique and flavorful fillings.
• Use Different Meats: Ground turkey, chicken, or pork can be substituted for the ground beef.
• Make Mini Empanadas: Cut the dough circles smaller and fill with a smaller amount of filling for bite-sized treats.

In a nutshell: A Culinary Triumph

Mastering the art of baking beef empanadas is a rewarding culinary achievement. By following the detailed steps outlined in this guide, you will be able to create mouthwatering empanadas that embody the vibrant flavors and traditions of Argentina. Whether you serve them as a main course or a delectable appetizer, these delectable pastries are sure to delight your palate and impress your guests.

Frequently Asked Questions

Q: Can I make the empanada dough ahead of time?

A: Yes, the dough can be made up to 2 days in advance and stored in the refrigerator.

Q: How do I know when the empanadas are cooked through?

A: The empanadas are cooked through when they are golden brown and the filling is bubbling.

Q: Can I freeze baked empanadas?

A: Yes, baked empanadas can be frozen for up to 2 months. Reheat in a preheated oven at 350°F (175°C) until warmed through.