Classic Beef and Potato Empanadas
Classic Beef and Potato Empanadas
Ingredients
For the Empanada Dough
- 2 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1 egg, large
- 1/2 cup ice water, plus more if needed
- 1/2 teaspoon salt
For the Beef and Potato Filling
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, finely chopped
- 2 cloves garlic, minced
- 1 Yukon Gold potatoes, large, peeled and diced into 1/4-inch cubes
- 1/2 cup beef broth
- 1 teaspoon cumin, ground
- 1 teaspoon paprika, smoked
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For Assembly and Baking
- 1 egg, large, beaten for egg wash
- as needed all-purpose flour, for dusting
Instructions
- 1
Prepare the dough: In a large bowl, whisk together the all-purpose flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. In a separate small bowl, whisk the egg with 1/2 cup of ice water. Gradually add the egg mixture to the flour mixture, mixing until a shaggy dough forms. If the dough is too dry, add more ice water, 1 tablespoon at a time, until it just comes together. Do not overmix.
⏱️ 10 min
- 2
Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
⏱️ 5 min
- 3
Prepare the filling: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 4
Add the chopped yellow onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute more until fragrant.
⏱️ 8 min
- 5
Stir in the diced potatoes and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the potatoes are tender. Remove from heat and let the filling cool completely.
⏱️ 15 min
- 6
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 7
Assemble the empanadas: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a 4-inch round cutter, cut out circles of dough. Reroll scraps as needed.
⏱️ 10 min
- 8
Place about 1 1/2 to 2 tablespoons of the cooled beef and potato filling in the center of each dough circle. Brush the edges of the dough with the beaten egg wash.
⏱️ 7 min
- 9
Fold one side of the dough over the filling to form a half-moon shape. Press the edges firmly to seal. Crimp the edges with a fork or create a decorative rope pattern by folding and pinching the dough.
⏱️ 5 min
- 10
Place the assembled empanadas on the prepared baking sheets. Brush the tops of the empanadas with the remaining egg wash.
⏱️ 5 min
- 11
Bake for 20-25 minutes, or until golden brown and cooked through. Serve warm.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Classic Beef and Potato Empanadas
Ingredients
For the Empanada Dough
- 2 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1 egg, large
- 1/2 cup ice water, plus more if needed
- 1/2 teaspoon salt
For the Beef and Potato Filling
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, finely chopped
- 2 cloves garlic, minced
- 1 Yukon Gold potatoes, large, peeled and diced into 1/4-inch cubes
- 1/2 cup beef broth
- 1 teaspoon cumin, ground
- 1 teaspoon paprika, smoked
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For Assembly and Baking
- 1 egg, large, beaten for egg wash
- as needed all-purpose flour, for dusting
Instructions
- 1
Prepare the dough: In a large bowl, whisk together the all-purpose flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. In a separate small bowl, whisk the egg with 1/2 cup of ice water. Gradually add the egg mixture to the flour mixture, mixing until a shaggy dough forms. If the dough is too dry, add more ice water, 1 tablespoon at a time, until it just comes together. Do not overmix.
⏱️ 10 min - 2
Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
⏱️ 5 min - 3
Prepare the filling: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 4
Add the chopped yellow onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute more until fragrant.
⏱️ 8 min - 5
Stir in the diced potatoes and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the potatoes are tender. Remove from heat and let the filling cool completely.
⏱️ 15 min - 6
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 7
Assemble the empanadas: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a 4-inch round cutter, cut out circles of dough. Reroll scraps as needed.
⏱️ 10 min - 8
Place about 1 1/2 to 2 tablespoons of the cooled beef and potato filling in the center of each dough circle. Brush the edges of the dough with the beaten egg wash.
⏱️ 7 min - 9
Fold one side of the dough over the filling to form a half-moon shape. Press the edges firmly to seal. Crimp the edges with a fork or create a decorative rope pattern by folding and pinching the dough.
⏱️ 5 min - 10
Place the assembled empanadas on the prepared baking sheets. Brush the tops of the empanadas with the remaining egg wash.
⏱️ 5 min - 11
Bake for 20-25 minutes, or until golden brown and cooked through. Serve warm.
⏱️ 25 min•🌡️ 375