Empanadas de Carne
Transport your taste buds to the vibrant flavors of South America with these delicious Empanadas de Carne. These savory hand pies are a staple in South American cuisine, featuring a flaky golden crust filled with a hearty mixture of seasoned ground beef, aromatic spices, green olives, and hard-boiled eggs. The combination of textures and flavors in each bite is simply irresistible. Whether you're looking for an appetizer to impress your guests or a satisfying main course for a cozy family dinner, these Empanadas de Carne are sure to delight. So, roll up your sleeves, gather your ingredients, and let's embark on a culinary journey to savor the taste of South America.
For the Dough
- 2 ½ cups all purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and diced
- 1 egg
- ¼ – ½ cup cold water
For the Filling
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- Salt and pepper to taste
- ¼ cup green olives, pitted and chopped
- 2 hard-boiled eggs, chopped
- ¼ cup raisins (optional)
For Assembly
- 1 egg, beaten (for egg wash)
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In a large bowl, combine the flour and salt for the dough. Add the cold diced butter and use your fingers or a pastry cutter to cut it into the flour until the mixture resembles coarse crumbs.
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In a separate small bowl, beat the egg and then add it to the flour mixture. Mix well.
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Gradually add cold water, starting with ¼ cup, and mix until the dough comes together. Add more water if needed, but be careful not to make the dough too sticky.
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Transfer the dough to a lightly floured surface and knead it for a few minutes until smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
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While the dough is chilling, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
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Add the ground beef to the skillet and cook until browned, breaking it up with a spoon or spatula.
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Stir in the cumin, paprika, dried oregano, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld.
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Remove the skillet from the heat and stir in the chopped green olives, hard-boiled eggs, and raisins (if using). Set the filling aside to cool.
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Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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On a lightly floured surface, roll out the chilled dough to a thickness of about ⅛ inch. Use a round cutter or a glass to cut out circles of about 4-5 inches in diameter.
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Place a spoonful of the filling onto one half of each dough circle, leaving a small border around the edges. Fold the other half of the dough over the filling to create a half-moon shape.
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Press the edges of the dough together to seal the empanadas. You can use a fork to create a decorative edge if desired.
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Transfer the empanadas to the prepared baking sheet. Brush the tops with the beaten egg wash.
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Bake in the preheated oven for about 20-25 minutes, or until the empanadas turn golden brown.
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Remove from the oven and let them cool for a few minutes before serving.
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Enjoy your homemade Empanadas de Carne!
