Print

Crispy Empanadas de Carne

crispy empanadas de carne - featured image
Print Recipe

A recipe for crispy empanadas with a homemade flaky pastry crust and savory beef filling, perfect for a cozy meal or casual gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon white vinegar
  • ½ cup (115g) unsalted butter, cold and cubed
  • ⅓ to ½ cup (80-120ml) cold water
  • 1 pound (450g) ground beef (80/20 lean-to-fat ratio)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons tomato paste
  • 2 hard-boiled eggs, chopped (optional but recommended)
  • ¼ cup (60ml) beef broth or water
  • Fresh parsley or cilantro, chopped (about 2 tablespoons)
  • Vegetable oil or canola oil (about 4 cups for deep frying)

Instructions

  1. Make the Pastry Dough: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Add the vinegar, then gradually add cold water, starting with ⅓ cup (80ml), mixing gently with your hands or a wooden spoon until the dough just comes together. Add more water a tablespoon at a time if needed. Avoid overworking the dough to keep it tender. Wra…
  2. Prepare the Carne Filling: While the dough chills, heat a tablespoon of oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned, about 8 minutes. Stir in the cumin, smoked paprika, chili powder, salt, pepper, and tomato paste. Pour in the beef broth and let it simmer until mostly absorbed, about 3 minutes. Remove from h…
  3. Roll and Shape the Dough: On a lightly floured surface, roll out the chilled dough to about ⅛-inch (3mm) thickness. Using a round cutter or a bowl about 5-6 inches (12-15cm) in diameter, cut out circles. Gather scraps and reroll as needed.
  4. Assemble the Empanadas: Place about 2 tablespoons of the cooled filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Press the edges firmly to seal, then crimp with a fork or twist and fold the edges for a decorative finish. Make sure there are no gaps to prevent filling from leaking during frying.
  5. Fry the Empanadas: Heat oil in a deep pan to 350°F (175°C). Fry the empanadas in batches, about 3-4 at a time, for 3-4 minutes per side or until golden brown and crispy. Use a slotted spoon to transfer to paper towels or a cooling rack to drain excess oil.
  6. Serve Warm: These empanadas are best enjoyed fresh and warm, but can be reheated in a 350°F (175°C) oven for 10 minutes if needed.

Notes

Use cold butter and keep dough chilled for flakiness. Avoid overfilling to prevent leaks. Maintain oil temperature around 350°F for best frying results. Dough can be made ahead and refrigerated or frozen. Vinegar in dough enhances flakiness. For baking instead of frying, brush empanadas with beaten egg and bake at 400°F for 20-25 minutes.

Nutrition

Keywords: empanadas, crispy empanadas, beef empanadas, homemade pastry, Latin American recipe, fried empanadas, savory pastry

Find it online: https://bitefuljoy.com/crispy-empanadas-de-carne-recipe-easy-homemade-pastry-crust-guide/