Guamanian Beef Empanadas

Ingredients

While the original Pazarske mantije from Balkan cuisine is a pastry filled with ground beef and onions, Guamanian Beef Empanadas have a distinct flavor profile due to the addition of traditional Guamanian spices and the use of a flaky pastry crust. The Guamanian version also incorporates local cooking techniques and cultural influences, making it a unique adaptation of the original dish. We alse have the original recipe for Pazarske mantije, so you can check it out.

• For the pastry: For the pastry:
• 2 cups (240g) all-purpose flour 2 cups (240g) 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) ice water 1/4 cup (60ml) ice 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 paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• 1/4 teaspoon oregano 1/4 teaspoon oregano
• Salt to taste Salt to taste
• For brushing: For brushing:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 12g
• Carbohydrates (total, sugars): 26g, 1g
• Protein: 16g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold, cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in 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 and minced garlic, and cook until the onion is translucent.
4. 4.
   Stir in the paprika, cumin, black pepper, chili powder, oregano, and salt. Cook for an additional 2-3 minutes to allow the flavors to meld together. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 375°F (190°C).
6. 6.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3mm). Use a round cookie cutter or a glass to cut out circles of dough.
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 and seal the edges by pressing with a fork.
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. You can also substitute it with ground turkey or chicken for a lighter alternative.
• Paprika — Opt for smoked paprika to add a smoky flavor to the filling.
• Pastry — If you prefer a flakier crust, you can use puff pastry instead of the homemade dough.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the filling.
• Make a double batch of the empanadas and freeze the extras for a quick and convenient snack or meal.
• Serve the empanadas with a side of Guamanian hot sauce or a tangy dipping sauce for extra flavor.

Serving advice

Serve the Guamanian Beef Empanadas warm as an appetizer or snack. They can also be enjoyed as a main course alongside a fresh salad or steamed vegetables.

Presentation advice

Arrange the empanadas on a platter, garnished with fresh herbs such as cilantro or parsley, to add a pop of color. Serve them with a side of dipping sauce for an inviting presentation.