Savory Beef and Vegetable Empanadillas Recipe

Introduction

Empanadillas are delightful savory pastries filled with a flavorful beef and vegetable mixture. Crispy on the outside and tender on the inside, they make a perfect snack or appetizer for any occasion.

Ingredients

• 1/2 cup olive oil (for dough)
• 1/2 cup cold water
• 1/2 teaspoon salt (for dough)
• 2 1/2 cups all-purpose flour
• 1 tablespoon olive oil (for sautéing)
• 1 large onion, diced
• 1 red bell pepper, diced
• 1/2 pound lean ground beef
• 3/4 teaspoon salt (for filling)
• 1/2 teaspoon ground black pepper
• 1 teaspoon sweet paprika
• 2 medium tomatoes, diced
• 1 clove garlic, minced
• 1/4 cup chopped green olives
• 2 tablespoons minced parsley
• 1 large egg, beaten (for egg wash)

Instructions

1. Step 1: In a large bowl, combine 1/2 cup olive oil, cold water, and 1/2 teaspoon salt. Gradually add the flour while mixing until a dough forms.
2. Step 2: Turn the dough onto a floured surface and knead until smooth, then let it rest for 30 minutes.
3. Step 3: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the diced onion and red bell pepper until soft.
4. Step 4: Add the ground beef, 3/4 teaspoon salt, black pepper, and sweet paprika to the skillet. Cook until the beef is browned.
5. Step 5: Stir in the diced tomatoes and minced garlic. Continue cooking until the mixture thickens slightly.
6. Step 6: Remove the skillet from heat, then stir in the chopped green olives and minced parsley. Let the filling cool slightly.
7. Step 7: Divide the rested dough into 12 equal pieces. Roll each piece out into a circle.
8. Step 8: Place a spoonful of the beef filling on one half of each dough circle, then fold the dough over the filling and seal the edges firmly.
9. Step 9: Brush the tops of the empanadillas with the beaten egg to give them a golden finish.
10. Step 10: Preheat the oven to 400°F (200°C) and bake the empanadillas for 20 minutes or until they are golden and crisp.

Tips & Variations

• For a richer flavor, add a pinch of cumin or chili powder to the filling.
• Swap ground beef for ground chicken or turkey for a lighter option.
• Include some finely chopped hard-boiled eggs in the filling for a traditional twist.
• Use store-bought puff pastry if you’re short on time, though the homemade dough is more authentic.

Storage

Store leftover empanadillas in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 10 minutes to maintain crispiness. They can also be frozen before baking; bake directly from frozen, adding a few extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough and filling ahead of time?

Yes, you can prepare both the dough and filling a day in advance. Keep the dough wrapped tightly in plastic wrap and store the filling in the refrigerator.

How do I prevent the empanadillas from leaking during baking?

Make sure to seal the edges tightly by pressing them with your fingers or a fork, and avoid overfilling the dough circles. Brushing the edges with a bit of water or beaten egg before folding can help create a better seal.

Savory Beef and Vegetable Empanadillas Recipe

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These homemade empanadillas are savory Spanish turnovers filled with a flavorful mixture of sautéed vegetables, ground beef, tomatoes, olives, and herbs encased in a tender olive oil dough, baked to a golden perfection. Perfect as appetizers or a delightful meal, they deliver a delightful combination of textures and traditional Mediterranean spices.

• Author: Clara
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 empanadillas 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Dough

• 1/2 cup olive oil
• 1/2 cup cold water
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour

Filling

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1/2 pound lean ground beef
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon sweet paprika
• 2 medium tomatoes, diced
• 1 clove garlic, minced
• 1/4 cup chopped green olives
• 2 tablespoons minced parsley

Finishing

• 1 large egg, beaten (for egg wash)

Instructions

1. Mix dough: In a large bowl, combine 1/2 cup olive oil, 1/2 cup cold water, and 1/2 teaspoon salt. Gradually add 2 1/2 cups all-purpose flour, mixing until a dough forms.
2. Knead dough: Turn the dough onto a floured surface and knead until smooth and elastic. Let it rest for 30 minutes to relax the gluten, making it easier to roll out later.
3. Sauté vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and red bell pepper and sauté until they become soft and fragrant, about 5-7 minutes.
4. Brown beef: Add the lean ground beef to the skillet along with 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 teaspoon sweet paprika. Cook until the beef is browned and crumbled, breaking up any lumps.
5. Simmer filling: Stir in the diced tomatoes and minced garlic. Continue cooking, stirring occasionally, until the mixture thickens and most of the moisture has evaporated, about 8-10 minutes.
6. Stir in herbs: Remove the skillet from heat and fold in the chopped green olives and minced parsley, mixing thoroughly. Allow the filling to cool slightly before assembling.
7. Fill dough: Divide the rested dough into 12 equal pieces. On a floured surface, roll each piece into a small circle about 4-5 inches in diameter. Spoon an appropriate amount of the beef filling onto one half of each circle.
8. Seal empanadillas: Fold the dough over the filling to form a half-moon shape. Press the edges firmly together to seal, and crimp them with a fork to secure. Brush the tops with the beaten egg wash to give a golden finish.
9. Bake: Preheat the oven to 400°F (200°C). Place the empanadillas on a baking sheet lined with parchment paper. Bake for about 20 minutes or until the pastry is golden brown and crisp. Remove from oven and let cool slightly before serving.

Notes

• For a richer flavor, you can substitute some of the olive oil with butter in the dough.
• Ensure the filling is not too wet to prevent soggy empanadillas; drain excess liquid if necessary.
• Use a fork to crimp the edges well to avoid the filling leaking out during baking.
• These empanadillas can be served warm or at room temperature and pair wonderfully with a fresh salad or dipping sauces.

Keywords: Empanadillas recipe, Spanish turnovers, baked empanadillas, ground beef empanadillas, homemade empanada dough, savory pastries