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)
- 1 egg, beaten (for egg wash)
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.
In a separate small bowl, beat the egg and then add it to the flour mixture. Mix well.
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.
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.
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.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon or spatula.
Stir in the cumin, paprika, dried oregano, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld.
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.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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.
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.
Press the edges of the dough together to seal the empanadas. You can use a fork to create a decorative edge if desired.
Transfer the empanadas to the prepared baking sheet. Brush the tops with the beaten egg wash.
Bake in the preheated oven for about 20-25 minutes, or until the empanadas turn golden brown.
Remove from the oven and let them cool for a few minutes before serving.
Enjoy your homemade Empanadas de Carne!