Chilean Beef Empanadas

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• For the filling: For the filling:
• 1 lb (450g) ground beef 1 lb (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (60ml) beef broth 1/4 cup (60ml) beef broth

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 22g (Saturated Fat: 11g)
• Carbohydrates: 29g (Sugars: 1g)
• Protein: 16g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the dough mixture, mixing with a fork until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion, minced garlic, ground cumin, paprika, salt, and pepper. Cook until the onion is translucent and the spices are fragrant.
4. 4.
   Pour in the beef broth and simmer for a few minutes until the liquid has evaporated. Remove the filling from the heat and let it cool.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cutter or a small plate to cut out circles of dough.
7. 7.
   Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp with a fork to seal.
8. 8.
   Transfer the empanadas to a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.
9. 9.
   Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
10. 10.
    Serve the Chilean Beef Empanadas warm and enjoy!

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground turkey or chicken if desired.
• All-purpose flour — If you prefer a lighter texture, you can use half all-purpose flour and half cake flour.
• Cold water — Make sure the water is cold to achieve the desired dough consistency.
• Beef broth — Use low-sodium beef broth to control the saltiness of the filling.
• Unsalted butter — If using salted butter, adjust the amount of salt in the dough accordingly.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the filling.
• Make a double batch of the empanadas and freeze the extras for later. Just pop them in the oven to reheat whenever you crave a quick and delicious snack.
• Serve the empanadas with a side of chimichurri sauce for an extra burst of flavor.
• Experiment with different fillings such as cheese and spinach or chicken and corn.
• If you prefer a lighter version, you can brush the empanadas with olive oil instead of egg wash before baking.

Serving advice

Serve the Chilean Beef Empanadas warm as an appetizer, snack, or even a main course. They pair perfectly with a fresh green salad or a side of rice and beans.

Presentation advice

Arrange the golden empanadas on a platter, garnished with fresh parsley or cilantro. Serve them with a small bowl of chimichurri sauce for dipping.