Beef Empanada

Ingredients

• Water1/2 glass (125 ml)
• Granulated Sugar1/4 cup (50 g)
• Flour500 g
• Salt1 teaspoon (5 g)
• Butter7.5 tablespoon (225 g)
• Egg Yolk1 count (15 g)
• Ground Beef500 g
• Onion3 count (450 g)
• Oil3 tablespoon (30 ml)
• Garlic1 clove (3 g)
• Paprika2.5 teaspoon (8 g)
• Parsley1 tablespoon (4 g)
• Cilantro1 tablespoon (3 g)
• Egg2 count (110 g)
• Olives8 count (40 g)

Instructions

1. 1

   Step 1

   For the dough, put flour, salt and butter in a bowl. Mix using your hands until obtaining a sandy texture.

2. 2

   Step 2

   Then mix water with the egg yolk and sugar. Beat using a fork and pour on the previous mixture.

3. 3

   Step 3

   Using a scraper, mix until obtaining a dough. Then, put the dough on a flat surface.

4. 4

   Step 4

   Knead everything with your hands until obtaining a solid dough and wrap in foil. Take to the fridge.

5. 5

   Step 5

   For the filling: put the eggs in a pot with boiling water and let boil for 8-10 minutes. Drain.

6. 6

   Step 6

   Then, chop the onion, garlic, parsley, cilantro, egg and olives.

7. 7

   Step 7

   Heat the oil in a pot and fry the beef for 6-8 minutes over medium heat until getting a brownish color. Remove and set aside.

8. 8

   Step 8

   Put the onion in the same pan and add salt. Mix and stir-fry for 8-10 minutes over medium heat until translucent.

9. 9

   Step 9

   Add the garlic, oregano and paprika. If you have cumin and pepper, add to taste. Mix well and stir-fry for 5 more minutes.

10. 10

    Step 10

    Add the beef again and then parsley, cilantro, egg and olives. Mix well and let cool.

11. 11

    Step 11

    Then make the dough balls. This recipe is for 15 units. Stretch using a rolling pin and give it a round shape.

12. 12

    Step 12

    Add the filling evenly and close. You can brush with beaten egg on top.

13. 13

    Step 13

    Put in a baking pan with parchment paper and bake over 356°F (180°C) for 30-35 minutes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Empanada can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.