Beef Empanadas

Beef Empanadas


  • 1 tablespoon Olive Oil
  • 1 Medium Onion, finely diced
  • 1 Carrot, finely diced
  • 1 Celery Rib, finely diced
  • 2-3 Garlic Cloves, minced
  • 1 pound Ground Sirloin
  • 1 teaspoon salt
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Cumin
  • ¼ teaspoon Black Pepper, or to taste
  • 8 ounces Can Tomato Sauce
  • 2 tablespoons water, divided
  • 1 teaspoon Worcestershire Sauce
  • 10 Empanada Discs (13-ounce package)
  • 1 Egg, slightly beaten
  • You’ll also require: a large baking pan Paper made with parchment Brush for pastry Fork

  • Instructions :
    Prepare the beef stuffing In a big, deep skillet, heat the olive oil over medium heat. Combine the onions, carrots, and celery in a large mixing bowl. Cook, stirring often, for 5 minutes. Cook, stirring regularly, for 1 minute after adding the garlic. Raise the heat to medium-high and stir in the ground beef, salt, dried oregano, cumin, and black pepper. Stir to thoroughly blend the ingredients, breaking up any large chunks with a wooden spoon or spatula as needed. Cook, turning often, for about 5 minutes, or until the beef is browned. In a skillet, combine the tomato sauce, water, and Worcestershire sauce. To blend, stir everything together thoroughly. Cover and reduce the heat to medium-low. Keep the sauce at a low simmer; if it’s boiling too quickly, reduce the heat. Cook the ground beef for 12-15 minutes, or until the liquid has almost completely evaporated. We don’t want it to be too risque. If necessary, season the beef filling with salt. Remove the skillet from the heat, cover, and set aside to chill the ground beef. Give it a good stir every now and then to let the steam out and speed up the cooling process.
    Make an empanada-building station while the meat filling cools. To make the egg wash, whisk together one egg and one tablespoon of water. Preheat the oven to 350°F and line a baking sheet with parchment paper. Prepare your pastry brush, fork, and paring knife. Preheat the oven to 350 degrees Fahrenheit.
    Make the empanadas. Working with one empanada disk at a time, scoop roughly 2 heaping tablespoons of ground beef just off-center onto the disk. Moisten the dough around the edges with the egg using a pastry brush. Fold the empanada in half and gently press the edges together. To glue the edges together, use a fork. Make 2-3 small slits on the top of each empanada with a paring knife or equivalent pointed edge to vent. Place the empanada on the prepared baking sheet and continue with the remaining ingredients. Brush the egg wash over the empanadas’ tops. Preheat the oven to 350°F and bake the empanadas for 25-35 minutes, or until golden brown.
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