Easy And Delicious Ground Beef Empanadas: How To Make Them In Just 5 Simple Steps

Empanadas, the beloved South American delicacy, are a culinary masterpiece that combines savory fillings with crispy, flaky dough. Ground beef empanadas, in particular, are a crowd-pleasing dish that offers a burst of flavors and textures. Whether you’re a novice in the kitchen or an experienced chef, this comprehensive guide will empower you to create these tantalizing treats with ease.

Gathering the Essential Ingredients

Before embarking on your empanada-making journey, ensure you have the following ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup beef broth
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) package empanada dough
• 1 egg, beaten

Crafting the Savory Filling

1. Brown the Ground Beef: In a large skillet over medium heat, brown the ground beef until cooked through. Drain any excess fat.

2. Add Aromatics and Spices: Stir in the chopped onion and garlic. Cook for 2-3 minutes, or until softened. Season with chili powder, cumin, salt, and black pepper.

3. Simmer in Broth: Pour in the beef broth and bring to a simmer. Reduce heat to low and simmer for 15-20 minutes, or until the sauce has thickened.

4. Add Vegetables: Stir in the chopped green and red bell peppers. Continue simmering for 5-7 minutes, or until the vegetables are tender.

5. Incorporate Tomato Sauce: Add the tomato sauce and stir well. Simmer for an additional 10 minutes to allow the flavors to meld.

Assembling the Empanadas

1. Prepare the Dough: Preheat oven to 375°F (190°C). Lightly flour a work surface. Divide the empanada dough into 12 equal portions.

2. Fill the Empanadas: On a lightly floured surface, roll out each portion of dough into a 6-inch circle. Place about 1/4 cup of the filling in the center of each circle.

3. Fold and Seal: Fold the dough over the filling, forming a semicircle. Use a fork to seal the edges.

4. Brush with Egg: Brush the empanadas with beaten egg. This will give them a golden-brown color when baked.

Baking to Perfection

1. Line a Baking Sheet: Line a baking sheet with parchment paper. Place the empanadas on the prepared baking sheet.

2. Bake: Bake for 20-25 minutes, or until golden brown and crispy.

3. Rest and Serve: Allow the empanadas to cool for a few minutes before serving. Pair them with your favorite dipping sauce, such as salsa or guacamole.

Variations to Delight

• Meat Lovers: Add cooked bacon, sausage, or chorizo to the filling for an extra layer of flavor.
• Vegetable Medley: Include chopped carrots, celery, or corn to the filling for a more vibrant veggie experience.
• Spicy Kick: Add a dash of cayenne pepper or chopped jalapeños to the filling for a fiery touch.
• Sweet and Savory: Balance the flavors by adding a touch of honey or maple syrup to the filling.

Tips for Success

• Use lean ground beef for a healthier option.
• If the filling is too thick, add a little more beef broth.
• If the filling is too thin, simmer for a few minutes longer to thicken.
• Don’t overfill the empanadas, or they will burst in the oven.
• Let the empanadas cool slightly before eating to prevent burns.

Culinary Symphony: Empanadas for Every Occasion

Ground beef empanadas are a versatile dish that can be enjoyed as an appetizer, main course, or snack. They are perfect for parties, potlucks, or a quick and satisfying meal. The crispy exterior and savory filling offer a delightful combination that will tantalize your taste buds.

Basics You Wanted To Know

1. Can I use a different type of ground meat?
Yes, you can substitute ground beef with ground turkey, chicken, or pork.

2. How do I store leftover empanadas?
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.

3. Can I freeze empanadas?
Yes, you can freeze unbaked empanadas for up to 2 months. Thaw them overnight in the refrigerator before baking.