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Savory Beef and Vegetable Empanadillas Recipe

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★★★★★

5 from 66 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/savory-beef-and-vegetable-empanadillas-recipe/