Description
These Brazilian-style Beef Empanadas feature a flaky shortcrust pastry filled with a flavorful blend of ground beef, chorizo, and aromatic spices, complemented by tender potatoes and a hint of fresh green onion. Perfectly baked until golden and served with a tangy homemade Empanada Sauce or your favorite dips, these empanadas make an ideal appetizer or main course for any South American inspired meal.
Ingredients
Scale
Empanada Shortcrust Pastry:
- 2 1/2 cups plain/all-purpose flour
- 175 g cold unsalted butter, cut into 1 cm cubes
- 1 tsp cooking/kosher salt
- 1 egg yolk
- 1/2 cup warm full-fat milk
Empanada Filling:
- 1 1/2 tbsp olive oil
- 1/2 onion, finely chopped
- 1 garlic clove, minced
- 300 g beef mince (ground beef)
- 120 g chorizo
- 2 tsp tomato paste
- 1 tsp fresh thyme, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp cooking/kosher salt
- 3/4 cup low sodium chicken stock/broth
- 1/2 cup tomato passata (or tomato sauce/crushed tomatoes)
- 150 g potato, peeled and cut into 8 mm cubes
- 1/3 cup green onion, finely sliced
Other Ingredients:
- 2 hard boiled eggs
- 1/4 cup green olives, roughly chopped
- 2 eggs, separated (whisk yolks for sealing and brushing pastry)
Dipping Sauces:
- Empanada sauce (homemade recommended)
- Ketchup
- Ketchup mixed with sriracha
- Pink sauce
- Taco sauce
- Salsa dip
Instructions
- Chop and Blitz Chorizo: Roughly chop chorizo into 1.5 cm pieces, then blend using a stick blender until it forms a smooth paste to integrate flavorfully into the filling.
- Sauté Aromatics: Heat olive oil in a large non-stick pan over high heat. Add the finely chopped onion and minced garlic, cooking for 2 minutes until softened and fragrant.
- Cook Meat Mixture: Add the chorizo paste and cook for 2 minutes. Stir in the ground beef, cooking until no longer pink. Mix in the tomato paste and cook for another minute.
- Add Spices, Liquids, and Vegetables: Stir in fresh thyme, dried oregano, cumin, paprika, cayenne pepper, salt, chicken stock, tomato passata, and cubed potatoes. Bring the mixture to a gentle simmer, reduce heat, and cook for 15 minutes, stirring occasionally, until the filling is juicy but not watery and potatoes are tender.
- Cool Filling: Remove from heat and stir through the finely sliced green onion. Transfer to a bowl and let it cool completely for approximately 2 hours before assembly.
- Prepare Dough: Whisk warm milk and egg yolk together. Pulse the flour, salt, and cold butter cubes in a food processor until the mixture resembles fine crumbs. Add the egg-milk mixture and pulse until the dough forms a ball.
- Chill Dough: Turn the dough onto a lightly floured surface, shape into a smooth log about 20 cm long, cut in half, and flatten into 2 cm thick discs. Wrap each disc in cling wrap and refrigerate for 30 minutes or up to overnight for best results.
- Roll and Cut Dough Rounds: On a lightly floured surface, roll out one dough disc to 3 mm thickness. Cut out 15 cm rounds using a bowl or cutter. Keep the rounds covered in the fridge, stacked on paper, as you work. Expect to get 10 to 11 rounds total.
- Assemble Empanadas: Preheat the oven to 220°C (425°F). Place about 3 tablespoons (55g) of the cooled filling on the top half of each dough round, spreading into a half-moon shape and leaving a 1.5 cm border. Sprinkle chopped green olives and pieces of hard-boiled egg over the filling. Brush the dough edges with egg white, fold over, and press to seal edges well. Create pleats or crimp with a fork if desired.
- Bake Empanadas: Place empanadas on two baking trays, brush the tops with whisked egg yolk, and bake for 20 minutes or until golden brown and crispy on the base.
- Serve: Serve hot with your favorite dipping sauce such as homemade Empanada Sauce, ketchup, or salsa for a delicious meal or appetizer.
Notes
- Blitzing the chorizo creates a smooth paste that blends better with the beef and enhances the flavor much more than chopping.
- If making the dough by hand, rub the butter into the flour with your fingers, then mix the milk and egg yolk with a wooden spoon, kneading until smooth.
- Prepare the dough up to 2 days in advance and store in the fridge; take it out 30 minutes before use to soften slightly.
- Traditionally, larger empanadas (about 15 cm) give a more authentic South American experience, but you can make smaller sizes if preferred. Baking time remains the same.
- If the filling is too cold and hard, let it come to room temperature or gently warm to make it easier to spread, but keep it cold enough to prevent melting the butter in the pastry.
Nutrition
- Serving Size: 1 empanada
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 80 mg
