Name: Best Beef Empanada Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 lbs Ground beef (85% lean); 1/2 cup Raisins; 1/2 cup Green peas; 1 pc White onion (big size); 1/2 cup Beef broth; 1/2 tsp Salt; 1/2 tsp Paprika; 1/2 tsp Ground black pepper; 1 tsp Sugar; 2 tbsp Cooking oil; 3 cups Flour; 1 cup Unsalted butter (cut into 8 parts); 1/2 tsp Baking powder; 1/2 tsp Salt; 3 tbsp Sugar; 1/2 cup Cold water; 3 cups Oil

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Best Beef Empanada Recipe

Course Comfort food

Cuisine Filipino

Keyword Beef Recipes

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings

Calories 1642kcal

Cost $5-20

Ingredients

For Filling

2 lbs Ground beef 85% lean
1/2 cup Raisins
1/2 cup Green peas
1 pc White onion big size
1/2 cup Beef broth
1/2 tsp Salt
1/2 tsp Paprika
1/2 tsp Ground black pepper
1 tsp Sugar
2 tbsp Cooking oil

For Dough

3 cups Flour
1 cup Unsalted butter cut into 8 parts
1/2 tsp Baking powder
1/2 tsp Salt
3 tbsp Sugar
1/2 cup Cold water
3 cups Oil

Instructions

Make the filing by heating 2 tablespoons of cooking oil in a pan.
Saute the onion and then add the ground black pepper.
Put-in the beef and then cook for 5 minutes.
Add the raisins, paprika, sugar, and salt. Stir and then pour-in the beef broth.
Cover and then simmer for 10 to 15 minutes.
Remove the cover and let the liquid evaporate.
Add the green peas.Stir and then cook for 2 minutes
Turn-off the heat. Set aside.
Prepare the dough by placing the salt, flour, baking powder, and sugar in a mixing bowl. Use a wire whisk to mix the ingredients.
Put the butter pieces in the mixing bowl along with the cold water. Mix using a pastry blender. If you don't have one, use 2 kitchen knives instead. You should mix like you are cutting the dough in several pieces.
Scoop about 3 tablespoons of the mixture and then shape it into a ball. Do this until all the dough is consumed.
Refrigerate the dough balls for about 20 to 25 minutes.
Flatten the dough ball by gently pressing the center with your hand against a clean flour-dusted flat surface. Use a rolling pin to spread the dough and make a flat circle about 4 to 5 inches in diameter.
Arrange about 4 to 5 tablespoons of filling in the middle of the dough. Lock the edges by folding or by pressing the tip of a fork in both sides.
Meanwhile, heat about 2 to 3 cups of oil in a cooking pot. Deep fry the empanadas for about 3 to 5 minutes or until the color turns golden brown.
Remove from the cooking pot and then arrange in a plate lined with paper towels. Let the excess oil drip-off.
Transfer to a serving plate. Serve and enjoy!

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