Empanadas de Santa Rita - Peruvian Style 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
• For the filling: For the filling:
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil, for cooking 2 tablespoons vegetable oil, for cooking
• For brushing: For brushing:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (8g saturated)
• Carbohydrates: 25g (2g sugars)
• Protein: 18g
• 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 flour mixture, mixing with a fork until the dough comes together. Knead the dough lightly on a floured surface until smooth. Wrap it in plastic wrap and refrigerate for 30 minutes.
3. 3.
   In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Stir in the cumin, paprika, salt, and black pepper. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Roll out the chilled dough on a floured surface to a thickness of about 1/8 inch. Use a round cutter to cut out circles of dough, approximately 4-5 inches in diameter.
7. 7.
   Place a spoonful of the cooled 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 firmly to seal the empanadas.
8. 8.
   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
10. 10.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If desired, you can substitute ground beef with ground turkey or chicken for a lighter alternative.
• Paprika — Opt for smoked paprika to add a smoky flavor to the filling. Adjust the amount according to your preference for spiciness.

Tips & Tricks

• For a shortcut, you can use store-bought empanada dough instead of making it from scratch.
• Experiment with different fillings such as cheese, spinach, or a combination of vegetables to cater to different dietary preferences.
• Serve the empanadas with a side of chimichurri sauce or salsa for an extra burst of flavor.
• If you prefer a spicier filling, add a pinch of cayenne pepper or chili flakes to the beef mixture.
• Freeze any leftover empanadas for a quick and convenient snack or meal option.

Serving advice

Serve the Empanadas de Santa Rita warm as an appetizer or as a main course accompanied by a fresh salad. They are also great for picnics or as party finger food.

Presentation advice

Arrange the golden-brown empanadas on a platter, garnished with fresh herbs such as cilantro or parsley. Serve them with a side of chimichurri sauce or salsa for dipping.