Description
These Argentinian Beef Hand Pies, also known as empanadas, are a delicious savory pastry filled with a flavorful mixture of ground beef, onions, garlic, and bell peppers seasoned with cumin and paprika. Crispy on the outside and tender on the inside, they make the perfect appetizer or snack for any occasion.
Ingredients
Scale
For the Filling
- 1 pound ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
For the Dough
- 1 package of empanada dough circles
- 1 egg, beaten (for egg wash)
Instructions
- Cook the beef: In a skillet over medium heat, cook the ground beef until browned, then drain any excess fat to keep the filling from becoming greasy.
- Sauté vegetables: Add the finely chopped onion, minced garlic, and diced red bell pepper to the skillet. Cook until the vegetables become tender and fragrant.
- Season the filling: Stir in cumin, paprika, salt, and pepper to the beef and vegetable mixture. Remove the skillet from heat and allow the filling to cool before assembling the pies.
- Preheat the oven: Heat your oven to 400°F (200°C) to prepare for baking the hand pies.
- Assemble the empanadas: On a clean surface, place an empanada dough circle and spoon a generous amount of the cooled beef mixture into the center.
- Seal the edges: Fold the dough circle over to form a half-moon shape and crimp the edges carefully to seal in the filling, preventing leaks during baking.
- Apply egg wash: Brush the tops of each empanada with the beaten egg to achieve a golden, glossy finish after baking.
- Bake: Place the empanadas on a baking sheet and bake them in the preheated oven for 20-25 minutes or until the crust turns beautifully golden brown. Remove from oven and let cool slightly before serving.
Notes
- For a spicier version, add a pinch of chili powder or chopped jalapeños to the filling.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Empanada dough can be homemade or store-bought depending on your preference and convenience.
- Ensure the filling is cooled before assembling to prevent the dough from becoming soggy.
- Freeze uncooked empanadas for up to one month and bake directly from frozen, adding a few extra minutes to the baking time.
