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.

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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