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    Beef Empanada

    clock-icon115 minutes
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    Pixicook editorial team

    Delicious beef empanadas made with a tender lard-based pastry and a savory beef, chorizo, and potato filling.

    Ingredients for Beef Empanada

    units in
    USchevron
    units in
    USchevron
    serves
    36 peoplechevron
    serves
    36 peoplechevron

    Lard

    0 oz

    Substitute chevron-down

    Fine Sea Salt

    teaspoons

    Substitute chevron-down

    All Purpose Flour

    cups

    Substitute chevron-down

    Beef Chuck, diced into 1/8-inch pieces

    0 lb

    Substitute chevron-down

    Black Pepper

    to taste

    Substitute chevron-down

    Onion, diced

    cups

    Substitute chevron-down

    Chorizo, diced

    0 oz

    Substitute chevron-down

    Potatoes, peeled and diced

    0 lb

    Substitute chevron-down

    Garlic, mashed into a paste

    cloves

    Substitute chevron-down

    Thyme, chopped

    teaspoons

    Substitute chevron-down

    Marjoram, chopped

    teaspoons

    Substitute chevron-down

    Tomato Paste

    tablespoons

    Substitute chevron-down

    Pimentón Dulce

    tablespoons

    Substitute chevron-down

    Cayenne

    pinches

    Substitute chevron-down

    Beef Broth

    as necessary

    Substitute chevron-down

    Scallions, chopped

    cups

    Substitute chevron-down

    Green Olives, chopped and pitted

    cups

    Substitute chevron-down

    Hard-Cooked Eggs, sliced

    each

    Substitute chevron-down

    How to Make Beef Empanada

    1. Prepare the Empanada Dough

    Pour 2 cups of boiling water into a mixing bowl over 4 ounces of lard and 1 1/2 teaspoons of salt. Stir to melt the lard, then gradually add the flour. Knead the mixture into a firm and smooth dough. Once the dough feels right, wrap it up and let it chill in the refrigerator for an hour.

    2. Cook the Beef Filling

    Heat some lard or olive oil in a skillet over medium heat and brown the beef seasoned with salt and pepper. Add the onions and chorizo, cooking until the onions are translucent. Stir in the potatoes, garlic, thyme, and marjoram or oregano, and cook for an additional 2 minutes.

    3. Enrich the Filling

    Add the tomato paste, pimentón or paprika, and cayenne to the skillet. Pour in just enough beef or chicken broth or water to create a saucy consistency, then simmer for 10 minutes.

    4. Cool the Filling

    Remove the skillet from the heat and fold in the scallions. Let the filling cool to room temperature, then refrigerate to chill.

    5. Assemble the Empanadas

    Roll out the chilled dough into circles, spoon the beef filling onto one half, and top with green olives and a slice of hard-cooked egg. Wet the edges of the dough and fold it over to enclose the filling, crimping the edges together.

    6. Bake the Empanadas

    Preheat the oven to 375 degrees Fahrenheit. Place the empanadas on a lined baking sheet, brush with melted lard or butter, and bake for 10 to 15 minutes until golden and crisp.


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