Ah, the thrill of biting into something with just the right amount of kick—what can I say? These spicy beef empanadas give me that kind of excitement! Imagine the flaky pastry giving way to a burst of seasoned beef, with a hint of danger from the spices, paired with a chimichurri that’s so fresh it feels like a garden party on your taste buds. You know, it’s like the culinary equivalent of watching a suspenseful thriller where you already know the ending but you can’t stop watching—or eating, in this case!
Steps
- Prepare the Filling: Brown the ground beef over medium-high heat in a large skillet until fully cooked. Drain any excess fat and set the beef aside. In the same skillet, sauté the diced onion, jalapeno, and red bell pepper until they become soft and translucent, then add the minced garlic and spices, stirring for about a minute. Return the cooked beef to the pan, mix everything until well combined, then remove from heat and set aside.
- Make the Dough: Preheat your oven to 450°F (232°C). In a food processor, combine the flour and garlic powder, then add the cold, cubed butter and pulse until the mixture forms small balls. Add the beaten egg and water, pulsing until the dough starts to form, then run the processor on low until the dough is fully combined. Roll the dough onto a floured surface, shape it into two flat disks, and either use immediately or refrigerate for later use, allowing it to rest at room temperature for 30 minutes before rolling.
- Assemble the Empanadas: Roll the dough out to about 1/8 inch thickness and cut into 6-inch circles. Place the circles on a baking sheet lined with parchment paper. Hold each dough circle in your hand like a taco and fill with a mixture of cheese and the prepared ground beef filling. Pinch the edges of the dough to seal, then lay the empanadas back on the parchment-lined sheet. Brush each empanada with an egg wash made from a beaten egg mixed with a little water.
- Bake the Empanadas: Bake the sealed empanadas in the preheated oven for 20-25 minutes, or until golden brown. If the crust isn’t browning, consider turning up the heat or extending the baking time.
- Prepare the Chimichurri: Combine all chimichurri ingredients in a food processor and blend on low speed until the mixture is well combined yet still slightly chunky. Serve the chimichurri alongside the warm, freshly baked empanadas.
Ingredients
- 1 portion of 95% lean ground beef
- 1 tablespoon grapeseed oil or coconut oil
- 1 yellow onion, diced
- 1 jalapeno, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 cup cotija cheese, shredded
- 3 cups all-purpose flour (or 2 cups cassava flour and 1 cup almond flour as a Paleo substitute), plus extra for dusting
- 1 teaspoon garlic powder
- 1 1/2 sticks salted butter, cold and cut into cubes
- 1 egg, beaten
- 1/2 cup water
- 1 bunch parsley
- 1 bunch cilantro
- 1 tablespoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup olive oil
- 1/4 cup lemon juice
- 4 cloves garlic
FAQ
- Can I make the empanada dough gluten-free?
- Yes, you can substitute the all-purpose flour with a mix of 2 cups of cassava flour and 1 cup of almond flour to make the dough gluten-free.
- What can I use if I don’t have grapeseed or coconut oil?
- If grapeseed or coconut oil is unavailable, you can use any other neutral oil like canola or vegetable oil for sautéing the vegetables.
- How should I store leftover empanadas?
- Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them in the oven until warmed through.
- What if my oven doesn’t brown the empanadas well?
- Since ovens can vary, if your empanadas are not turning golden-brown, try increasing the oven temperature slightly or extend the baking time.
- Can I prepare the chimichurri sauce in advance?
- Yes, the chimichurri sauce can be made ahead of time and stored in the refrigerator for up to a week. Just give it a stir before serving with the empanadas.
Tips
- Ensure the dough is cold before rolling it out. This helps maintain the flaky texture of the empanada crust. If you make the dough in advance, refrigerate it and bring it out 30 minutes before use.
- When preparing the filling, sauté the vegetables until they’re soft and translucent before adding the spices and ground beef. This enhances the flavor profile of the filling.
- If your empanadas are not browning to your liking, consider increasing the oven temperature slightly or extending the baking time to achieve a golden-brown crust.
- For the chimichurri, aim for a slightly chunky consistency rather than a smooth purée. This texture complements the empanadas well, adding a fresh and zesty flavor.
Equipment
- Food processor – For making the empanada dough and chimichurri sauce.
- Large skillet – For browning the ground beef and sautéing the vegetables.
- Parchment paper – For lining the baking sheet.
- Rolling pin – For rolling out the empanada dough.
- Baking sheet – For baking the empanadas.