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Latin American Beef Empanadas

Nida Shahrukh
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 one's heart and get compliments.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, Dessert, Side Dish, Snack
Cuisine American, Mexican, Caribbean, Latin, Philippines
Servings 4 persons

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.
    OR
    Take 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.
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