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Juicy beef and gooey cheese combine in these crisp-edged empanadas, offering a tasty grab-and-go treat that brings real Latin American tastes straight to your home. The crispy shell breaks open to reveal a well-spiced filling, making these handheld pies perfect for everything from simple family meals to fancy get-togethers.
I've whipped up these empanadas so many times, and they always get rave reviews. My favorite part is seeing people's eyes widen when they crunch through that crispy outer layer into the tasty filling. Just last week, I brought these to a family party, and even my super-picky nephew grabbed extras.
Must-Have Ingredients
- Ground Beef: Go for meat with 80/20 fat ratio for the best taste and texture. The fat helps the filling stay moist and tasty
- All-Purpose Flour: The protein in this flour builds just the right structure for a flaky, soft crust that won't fall apart
- Cold Butter: Try European-style butter with extra fat for the flakiest crust layers. Keep it chilled until you need it
- Fresh Garlic and Onions: These flavor boosters add deep, savory undertones that spread through every bite
- Quality Cheese: Cheese you grate yourself melts way better than the pre-shredded stuff that's coated with anti-clumping agents
- Fresh Spices: Newly bought cumin and paprika pack more punch and brighter flavors than spices that have been sitting around
Making Knockout Empanadas
- Cook Up a Tasty Filling:
- Brown your aromatics until they're golden and smell amazing, letting their flavors come out fully. Add the beef, breaking it up into tiny, even bits for better cooking. Heat the spices in the meat fat to wake up their flavors completely.
- Mix Up the Soft Dough:
- Stir dry stuff together before cutting in the cold butter until you see small chunks. Slowly add ice water, stirring just enough until the dough comes together. Let it sit so the gluten can chill out and the moisture can spread evenly.
- Form With Attention:
- Roll your dough to the same thickness all over for even baking. Cut perfect circles and add the cooled filling, leaving enough space around the edges for sealing. Press edges firmly to keep the filling from leaking while baking.
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In my Latin American family, empanadas were always the star of our family parties. My grandma showed me how to get that perfectly flaky shell, always reminding me to keep the butter super cold and handle the dough very gently.
Tasty Partners
Turn these golden pockets into a full meal by adding bright cilantro-lime rice and fresh avocado slices on the side. When having friends over, set them out on a big plate with bowls of tangy chimichurri, cool sour cream, and hot salsa roja. A simple green salad with citrus dressing cuts through the rich filling nicely.
Fun Variations
Make these empanadas your own by throwing in chopped bell peppers and corn for extra crunch and color. Switch the beef for ground turkey or chicken if you want something lighter, or go veggie with black beans and roasted sweet potatoes instead. Try different cheese combos too – pepper jack adds some heat, while manchego brings a nutty, fancy flavor.
Staying Fresh
Put fully cooled empanadas in an airtight container with parchment paper between layers to keep them crispy. They'll stay good in the fridge for up to three days. For longer keeping, freeze uncooked empanadas on a parchment-lined tray until hard, then pop them into freezer bags. When you're ready to eat them, brush with beaten egg and bake straight from frozen, just cook them 5-7 minutes longer.
After tons of empanada-making over the years, I've figured out that taking your time is what makes them great. Chilling the dough properly and carefully sealing each pie gives you that amazing combo of crunchy outside and moist filling that makes these hand pies so good. Whether you're cooking for just your family or hosting a big party, these empanadas bring a touch of Latin American warmth and flavor to any table.
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Common Recipe Questions
- → How can I freeze them?
- Pop the unbaked ones in the freezer. When you're ready, bake them straight from frozen, adding 5-7 extra minutes.
- → Can I use pre-made dough?
- For sure! Try pie crust, empanada dough, or even puff pastry to save time.
- → How do I tell when they're done?
- The color should turn golden, and they'll crisp up nicely after 20-25 minutes at 375°F.
- → What should I pair them with?
- Enjoy them with guacamole, fresh salsa, or sour cream. They also work well alongside a salad.
- → Can I tweak the filling?
- Of course! Toss in black beans, corn, or diced peppers for a unique twist.