Beef Empanadas

  • Prep Time 20 min
  • Total Time 2 h
  • Makes: 16 empanadas

Ingredients

  • 1 2/3 cup all-purpose flour 400 mL
  • 1/2 tsp salt 2 mL
  • 1/2 cup cold unsalted butter, cubed 125 mL
  • 2 egg yolks, divided
  • 2 tbsp olive oil 30 mL
  • 1/2 lb lean ground beef 250 g
  • 1/2 tsp salt 2 mL
  • 1/2 cup finely chopped onion 125 mL
  • 1/4 cup finely chopped red pepper 60 mL
  • 2 tsp chili powder 10 mL
  • 1 tbsp tomato paste 15 mL
  • 2 tbsp Compliments Capers, drained 30 mL
  • 2 tbsp chopped Compliments Raisins 30 mL
  • 2 tbsp chopped fresh parsley 30 mL

Directions

  • Step 1

    To make dough, stir flour with salt in a large bowl. Cut in butter with a pastry blender or your fingertips until mixture resemble coarse meal. Whisk egg yolk with 1/4 cup (60 mL) ice water and stir into the flour mixture until dough comes together.

  • Step 2

    Form dough into a ball and flatten into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hour before rolling.

  • Step 3

    Meanwhile, heat oil in a large skillet set over medium-high heat and cook beef with salt for 6 to 8 minutes or until lightly browned. Add onions, peppers and chili powder and cook, stirring for 3 to 5 minutes or until vegetables are soft and tender.

  • Step 4

    Add tomato paste; cook for 1 minute. Add 1/3 cup (75 mL) water, capers and raisins and cook for 3 to 5 minutes or until pan is dry. Stir in parsley and cool completely.

  • Step 5

    Assembly: Preheat oven to 400°F (200°C). Whisk remaining egg yolk with 1 tbsp (15 mL) water to make egg wash; set aside.

  • Step 6

    Meanwhile, roll out dough on a lightly floured surface until 1/8-inch (3 mm) thick. Using a 4-inch (10 cm) round cutter, cut dough to make 8 rounds. Reroll scraps to make 8 more rounds.

  • Step 7

    Brush edges of each round with egg wash. Add 2 tbsp (30 mL) beef filling to the centre of each round. Fold to enclose the filling and seal edges with a fork and brush with egg wash. Place on prepared-paper lined baking sheet and bake for 20 minutes or until pastry is golden brown. Cool for 10 minutes.

Tip

Serve with light sour cream for dipping, if desired.

Nutrition Facts

  • Nutrition Description Per serving
    (1 empanada)
  • Calories 160
  • Fat 10 g
  • Saturated Fat 5 g
  • Carbs 12 g
  • Sugar 1 g
  • Protein 5 g
  • Cholesterol 50 mg
  • Fibre 1 g
  • Sodium 200 mg