How to Make Beef Empanada

5 from 1 vote

Beef empanada is a golden, flaky pastry pocket filled with savory ground beef, potatoes, and vegetables, fried or baked to create a hearty and comforting snack.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer

Cuisine: Filipino

Keyword: beef empanada, empanada recipe, ground beef empanada

Servings: 30 pcs

Calories: 302kcal

Author: Manny

Ingredients

3 cups cooking oil for deep-frying

For the filling:

1 kilo ground beef
1 pc medium onion chopped
4 cloves garlic minced
1/2 tsp. paprika optional
2 pcs large potatoes cut into small cubes
1 pcs large red or green bell pepper cut into small cubes
salt and pepper to taste
1/2 cup raisins
2 Tbsp. cooking oil for sauteing

For the Dough

6 cups all-purpose flour
2 tsp salt
1/4 cup sugar
6 Tbsp. shortening or butter
1 cup cold water
2 pcs large eggs
2 tsp. vinegar

Instructions

How to make Beef Empanada:

Fry the potatoes until golden brown, then set aside.
Saute the garlic and onion for a minute, then add the beef and stir fry for a few minutes until almost fried.
Add the bell peppers, and season with salt and pepper. Set aside and cool down completely.
To make the dough, mix all dry ingredients together: flour, sugar and salt.
Mix in the shortening, continue mixing until the mixture is uniform in texture.
Mix together the eggs, vinegar and cold water. Add into the flour and shortening mixture.
Mix together until smooth, do not knead. Then wrap in plastic sheet and refrigerate for 30 minutes or until ready to use.
To make the empanada : Cut the dough into approximately 1/3 cup measure, roll like a ball.
Flatten each ball into 5 inch diameter circle and fill the top half with 1 1/2 tablespoons beef filling.
Fold the bottom half over and seal the edges using a fork.
Do the same thing on the rest of the ingredients then refrigerate for few hours.
In a deep frying pan, heat up cooking oil, and deep-fry the empanada until golden brown.

Notes

Cooking Tips:

Chill the Dough Before Rolling

Refrigerating the dough for at least 30 minutes makes it easier to handle and less sticky. The cold dough also prevents the shortening from melting too quickly, which helps create a flakier crust. If the dough feels too soft while shaping, pop it back in the fridge for a few more minutes before continuing.

Let the Filling Cool Completely

Never place hot filling on the dough because the steam will soften the crust and make sealing difficult. A cooled mixture keeps the empanada intact and prevents leaks while frying. For best results, prepare the filling in advance and let it rest until it reaches room temperature.

Maintain the Right Oil Temperature

Fry the empanadas in medium-high heat to achieve a golden, crisp crust without absorbing too much oil. If the oil is too hot, the outside will brown quickly while the inside stays undercooked. If it’s too low, the empanadas will turn greasy instead of crisp.