Mexican🥩 Meat

Golden, Buttery, and Flaky Ground Beef Empanadas

Name: Golden, Buttery, and Flaky Ground Beef Empanadas
Total time: 1 h 15 min
Yield: 22 servings
Cuisine: Mexican
Ingredients: 2 lb lean ground beef; 1 red bell pepper; 1 green bell pepper; 1 onion; 4 garlic cloves; 2 tsp Mexican oregano; 2 tsp thyme; 2 tsp parsley; 2 tsp basil; 2 tsp paprika or chili powder; 1-2 tsp crushed red pepper; 1 tsp garlic powder; 1 tsp black pepper; 2 tsp salt; ~2 cups cheese blend (medium cheddar, Monterey Jack, and Oaxaca cheese); 3¾ cups all-purpose flour; 12 tbsp cold butter; 1 tbsp sugar; 1½ tsp salt; 1¼ cups iced water

⏱ 75 min🍽 Serves 22

Golden and flaky Mexican-style empanadas filled with seasoned ground beef, melted cheese, sautéed peppers and onions. These buttery pastries can be pan-fried until crispy or baked in the oven.

Adapted from a video by Cooking Con Claudia

Golden, Buttery, and FLAKY — The Ultimate GROUND BEEF EMPANADAS Recipe!!

Watch on YouTube

Ingredients

lean ground beef2 lb
red bell pepperchopped1
green bell pepperchopped1
onionsmall, chopped1
garlic clovesminced4
Mexican oregano2 tsp
thyme2 tsp
parsley2 tsp
basil2 tsp
paprika or chili powder

Steps

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1
Heat a little oil in a pan over medium-high heat. Once hot, add the chopped bell peppers and onion, and sauté for about 3 minutes until softened.
2
Add the ground beef, minced garlic, and all the spices. Break up the beef and mix with the vegetables, cooking for 7-8 minutes until fully cooked through.
3
Once the beef is cooked, taste for salt and adjust as needed. Drain any excess fat and set aside to cool completely.
4
In a bowl, combine flour, sugar, and salt. Add the cold butter (kept in the freezer until use) and mix until the mixture resembles coarse breadcrumbs.
5
Add about 1¼ cups of cold water and mix with your hand until the dough is hydrated and comes together. Add more water if needed.
6
Remove the dough from the bowl and knead on a clean counter until smooth. Divide into 20-22 small dough balls.
7
Dip each dough ball in flour and roll it out with a rolling pin into a flat, smooth disc. Add more flour if it becomes sticky. Roll as you would for tortillas.
8
Place some cheese slightly off-center on the dough disc and press it down. Add about 2 tablespoons of the beef mixture, then top with more cheese.
9
Fold the dough in half and squeeze the edges to seal completely. Either press the edge with a fork or create a decorative crimped edge by rolling and pressing.
10
Place the empanada on a baking sheet and repeat the process with the remaining dough.
11
Freeze the empanadas for 30 minutes to 1 hour until the dough is completely dry.
12
Heat oil to 350°F over medium heat. Carefully place the frozen empanadas into the hot oil and fry for 3-4 minutes until golden on both sides. Keep an eye on the oil temperature to prevent burning the dough or preventing the cheese from melting properly.
13
Once golden on both sides, drain the excess oil and serve immediately while still crispy.
14
Serve with guacamole, sour cream, and salsa on the side, or enjoy them plain.
15
Alternative: If you prefer not to fry, brush each empanada with olive oil and bake at 400°F for 20-22 minutes instead.

Golden, Buttery, and Flaky Ground Beef Empanadas

Ingredients

Steps

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