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**Baked Meat Empanadas: A Flavorful and Crispy Delight**
Empanadas are a beloved dish in many cultures, offering a perfect balance of savory filling wrapped in a crispy, golden crust. Whether you’re making them for a family dinner, a party, or simply to enjoy a comforting snack, baked meat empanadas are a crowd-pleasing choice that never fails to impress. These hand-held pastries are versatile and can be filled with a variety of ingredients, but the classic meat version is always a winner.
In this recipe, seasoned ground meat, vegetables, and spices come together to create a rich and flavorful filling, all encased in a flaky, oven-baked pastry. The best part? These empanadas are baked, not fried, which means you can enjoy all the delicious flavor and crispness without the extra oil. Let’s dive into how to make these irresistible baked meat empanadas.
### Ingredients:
**For the Empanada Dough:**
– 2 1/2 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1 large egg
– 1/4 cup cold water (add more if needed)
– 1 tablespoon white vinegar (optional, for extra flakiness)
**For the Meat Filling:**
– 1 lb (450g) ground beef (or a mix of beef and pork)
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1/2 bell pepper, finely chopped (optional)
– 1/2 cup olives, chopped (green or black, optional)
– 1/2 teaspoon cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon ground black pepper
– 1 teaspoon salt (or to taste)
– 1/4 teaspoon cayenne pepper (optional for heat)
– 1/4 cup raisins or diced potatoes (optional, for sweetness or texture)
– 1/4 cup beef or chicken broth
– 1 tablespoon olive oil (for sautéing)
**For the Egg Wash:**
– 1 egg, beaten (for brushing on top of the empanadas before baking)
### Directions:
#### 1. **Prepare the Empanada Dough:**
– In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter to the bowl, and use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
– Beat the egg and add it to the flour mixture, followed by the cold water and vinegar (if using). Mix until the dough starts to come together. If the dough seems too dry, add a little more water, a tablespoon at a time, until it forms a smooth dough.
– Turn the dough onto a floured surface and knead it for a few minutes until it becomes soft and elastic. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to let it rest and firm up.
#### 2. **Prepare the Meat Filling:**
– While the dough is resting, heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper (if using) and sauté until softened, about 5 minutes.
– Add the minced garlic and cook for another 1-2 minutes until fragrant.
– Add the ground beef (or beef and pork mixture) to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked. Drain any excess fat.
– Stir in the cumin, paprika, black pepper, salt, and cayenne pepper (if using). Add the chopped olives, raisins or potatoes (if using), and beef or chicken broth. Simmer for 5-7 minutes until the mixture is thickened and the flavors have melded together.
– Remove the filling from heat and let it cool to room temperature before using it to fill the empanadas.
#### 3. **Assemble the Empanadas:**
– Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
– On a lightly floured surface, roll out the empanada dough to about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) or a bowl to cut out circles of dough.
– Place a spoonful of the cooled meat filling in the center of each dough circle, being careful not to overfill.
– Fold the dough over the filling to create a half-moon shape. Use a fork to press the edges together and seal the empanada. You can also crimp the edges with your fingers for a decorative touch.
– Place the sealed empanadas onto the prepared baking sheet.
4. **Bake the Empanadas:**
– Brush the tops of the empanadas with the beaten egg to give them a golden, shiny finish as they bake.
– Bake in the preheated oven for 25-30 minutes or until the empanadas are golden brown and crisp on the outside.
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