Who says no to Empanadas, Latin American Beef Empanadas always have a special place in everyone’s life. Personally, I love and adore it myself also. From childhood period till now who had them in every gathering, event, parties, weddings, and other in the foam of different flavors and style. A quick bite of deliciously crunchy outside and softness of whatever have inside. Empanadas can be made with both spicy and meaty flavors and sweeter with dry fruits and creamy flavors.
To explore Latin American Beef Empanadas seems to explore the treasure chest of exciting flavors. Its origin belongs to Spain and Portugal as Galicia. During the period of Moorish Invasion in the Medieval Iberia’s era.
Quite easier recipe for making dough and fold it around the stuffing gently which leads this simple thing into amazing foam. For stuffing of empanadas, meat, vegetables, and even fruits and grains can also be used to make according to its makes mind.
Fill the dough with whatever you desire to eat, let your heart go in searching for perfect taste on empanadas, and get it golden. Here, I have a special recipe to make empanadas at home without doing much to win your loved ones heart and get compliments.
Latin American Beef Empanadas
Ingredients
Empanadas
- 3 cups All-Purpose Flour
- 3 tsp Butter
- 1 1/2 cups Cornmeal
- 3 tbsp Sugar
- 1 & ½ tsp Baking Powder
- 3/4 tsp Salt (or as required)
- Water (as required)
- ¾ Canola Oil
Filling
- 1/4 cup Chicken Stock
- 1/2 cup Hulled Pumpkin Seeds
- 1/2 kg Ground Beef (lean)
- 1 Onion (medium size)
- 1/4 cup Red Bell Pepper (diced)
- 1/4 cup Green Bell Pepper (diced)
- 1/4 cup Carrot (chopped)
- 2 Garlic Cloves (minced)
- 1 Tomato (medium size, chopped)
- 2 tsp Ground Cumin
- 2 tbsp White Vinegar
- 1 tsp Paprika
- 2 cup Potatoes (boiled, cooked, diced) or Frozen Harsh-Brown Potatoes
- Salt (as required)
- 1 Eggs (boiled)
- 2 Scallion (chopped white part only)
- Water (as required)
- Aji Sauce
To Brush the Empanadas
- 1/2 cup Milk
- 1 Egg (beaten )
- Water (as required)
Instructions
Dough Making
- Take a medium-size bowl, add all-purpose flour, salt, butter, and half amount of oil, sugar, cornmeal, and baking powder together. Now gently start mixing them with your fingertips, until the mixture comes out crumbly. Now add water and start kneading. Knead the mixture, until becomes a dough-like shape (don’t overwork on dough). Now gently press the dough into two disks, and place it in a bowl. Now wrap the bowl with a plastic wrapping sheet, and refrigerate for at least 30 minutes to 1 hour.
Making Filling
- Heat a medium-size pan on low heat. Add pumpkin seed and cook, stirring slightly until get browned and fragrant for about 2 to 3minutes. Now transfer them into a blender and make a fine ground powder.
- Take a medium size pan, add and heat up oil. Add onions, sautéit thoroughly until translucent. After becoming golden brown onion, gradually add ground beef in it and stir.
- When beef change its color for about 2 to 3 minutes cooking, nowadd all the raining ingredients of filling portion.
- Add grind pumpkin seeds also. Cover and cook nicely, onmedium-high flame to intensify flavours and reduce liquid. Now check themixture as beef get cooked nicely.
- Now let fold in scallion and hard boiled egg.
- Now take out beef from pan into bowl, place under roomtemperature to get cool, or until remains slightly warm.
Making Empanadas & Baking
- Preheat oven to about 350F/250C, now take parchment paper or spray oil and place it on baking sheet and keep it aside.
- Make dough ready; two methods you can try;a whole dough and made10 equal size balls, and roll out into ¼ inches thick on floured surface. OR Take whole dough and roll on flour surface into rectangularshape ¼ inches thick layer. Now use some cookie cutter to cut the dough intocircle shape according to your ideal large or small size empanadas.
- Now start filling dough by taken 1 or2 tsp filling mixture in the center. Gently start folding half of the circle over, and firmly press the edges together. Take a fork to press and seal the edges completely.
- Prepare the egg wash; take 1 egg, add1 tsp water and give them a good bit. And set aside. OR use milk or butter in alternative of egg wash.
- Now start brushing empanadas with eggwash, gently on the top of it.
- Bake empanadas at 350° for about 30-35 minutes or until get golden brown color.
Making Empanadas & Frying
- Place a medium size pan on flame andadd oil for frying, until oil heat up.
- Make dough ready; two methods you can try;a whole dough and made 10 equal size balls, and roll out into ¼ inches thick on floured surface. ORTake whole dough and roll on flour surface into rectangular shape ¼ inches thick layer. Now use some cookie cutter to cut the dough into circle shape according to your ideal large or small size empanadas.
- Now start filling dough by taken 1 or2 tsp filling mixture in the center. Gently start folding half of the circleover, and firmly press the edges together. Take a fork to press and seal theedges completely.
- Prepare the egg wash; take 1 egg, add1 tsp water and give them a good bit. And set aside. OR use milk orbutter in alternative of egg wash.
- Now start brushing empanadas with eggwash, gently on the top of it.
- Place 2 to 3 empanadas into heating oil and stirring gently. After stirring for 2 3minutes, simply fry empanadas from the other side as well.
- After empanadas turn into brownish color, just take them out from oil.
- Place a tissue paper on the plate, and serve hot empanadas.
Notes
- To mix the dry ingredients for making crumbly foam, food processor can also be used to get ideal texture.
- After kneading after, it can be refrigerate for overnight as well in advance for making events easier.