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Stuffed Empanadas: Flavor and Tradition in Every Bite

Name: Stuffed Empanadas: Flavor and Tradition in Every Bite
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: Dough: 3 cups of wheat flour, 1/2 cup of butter, 1/2 cup of cold water, 1 teaspoon of salt.; Filling: 500g ground beef, 1 chopped onion, 2 minced garlic cloves, 1/2 chopped red bell pepper, 1 tablespoon tomato sauce, salt and pepper to taste.

Por

Master Receita Solta

Stuffed Empanadas: Flavor and Tradition in Every Bite

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories490 kcal

Resumo para quem tem pressa

"These artisanal baked empanadas combine soft homemade dough made with butter and a juicy filling of ground beef sautéed with onion, garlic, and bell pepper. Closed and baked at 180°C, they have a golden crust and a generous filling."

Stuffed Empanadas: Flavor and Tradition in Every Bite

O Que Você Precisa Saber

- Resting the buttery dough in the refrigerator relaxes the gluten, allowing you to roll out thin circles without shrinking. - The well-seasoned ground beef sauté must be cold during assembly so as not to melt the fat of the raw dough. - Sealing firmly with a fork or crimping seals the empanada, preventing the juices from leaking onto the baking sheet while baking.

Ingredients

Main Course

Dough: 3 cups of wheat flour, 1/2 cup of butter, 1/2 cup of cold water, 1 teaspoon of salt.
Filling: 500g ground beef, 1 chopped onion, 2 minced garlic cloves, 1/2 chopped red bell pepper, 1 tablespoon tomato sauce, salt and pepper to taste.

Instructions

Main Course

In a bowl, mix the flour with the salt and add the butter in pieces.

Gradually incorporate the ice water until a homogeneous dough forms.

Let the dough rest in the refrigerator while preparing the filling.

In a pan, sauté the onion and garlic until golden.

Add the ground beef and cook until completely browned.

Add the bell pepper and tomato sauce, season with salt and pepper.

Let the filling cool slightly before assembling the empanadas.

Roll out the dough with a rolling pin and cut into circles.

Place a spoonful of the filling in the center of each circle.

Close the empanadas, pressing the edges with a fork to seal.

Place the empanadas on the greased baking sheet and bake in a preheated oven at 180ºC for about 25 minutes, or until golden.

Sirva quente.

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Chef Tips

- Roll out the dough to a thickness of 2 to 3 millimeters on a lightly floured surface so it doesn't tear when closing. - Brush the empanadas with an egg wash made with one beaten egg and a teaspoon of water before baking for a shiny finish. - Do not exaggerate the amount of filling to be able to join the edges with precision without bursting in the oven.

Variations

- Traditional Mendocina empanada: add cubes of hard-boiled eggs, green olives, and a teaspoon of cumin powder. - Spicy empanadas with chimichurri: add chopped finger chili pepper sauce to the meat sauté. - Cheese and onion filling (fugazzeta): replace the meat with caramelized onion and plenty of mozzarella cheese.

Substitutions

- The butter in the dough can be replaced with chilled lard for an even more rustic and flaky crust. - Ground beef can be replaced by knife-cut meat, shredded chicken, or sautéed hearts of palm. - The red bell pepper can be replaced with chopped green olives and chopped hard-boiled eggs in the filling.

How to Store

Store the already baked and cooled empanadas in an airtight container in the refrigerator for up to 4 days. To reheat while preserving the crispy crust, place in a preheated oven at 180°C for 8 minutes or in the airfryer; avoid using the microwave.

Can You Freeze It?

Freeze the assembled raw empanadas on a lined baking sheet until hardened and store in bags for up to 3 months. Bake the empanadas while still frozen in a preheated oven at 180°C, adding 8 minutes to the normal cooking time.

What to Serve With

Serve accompanied by fresh chimichurri sauce, tomato and onion criollo sauce, and Tahiti lime slices for squeezing. Pairs perfectly with Vienna Lager beer, cold craft draft beer, or Malbec red wine.