Hamdi Saidani This Beef Empanadas Recipe is a flaky and savory recipe, which is made with sirloin steak and sweet smoked paprika. It’s the perfect appetizer, ready in about 2 hours and 10 minutes.
Beef Empanadas Recipe Ingredients
PASTRY
- 500g plain flour
- 2 teaspoons baking powder
- 150g unsalted butter (cold)
- 1 teaspoon sea salt
FILLING
- 450g sirloin steak
- Olive oil
- 2 cloves of garlic
- 1 large onion
- 1 red pepper
- 1 fresh red chilli
- ½ tablespoon sweet smoked paprika
- 1 teaspoon ground cumin
- 20g black olives (stone in)
- 1 tablespoon tomato purée
- ½ an organic beef stock cube
- 1 large free-range egg, beaten
How To Make Beef Empanadas Recipe
- Make the Pastry: In a large bowl, combine the flour, baking powder, and salt. Coarsely grate the cold butter into the bowl, then use your fingertips to rub it into the flour until it resembles fine breadcrumbs. Mix in just enough cold water to bring it together into a dough. Wrap in clingfilm and refrigerate for 1 hour.
- Cook the Beef: Finely chop the sirloin steak. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium-high heat. Add the beef and fry for 1 to 2 minutes until just browned. Remove the beef to a plate and set aside.
- Sauté the Vegetables: Peel and finely chop the garlic and onion. Deseed and finely chop the pepper and chilli. Add them to the same pan over a medium-low heat. Stir in the paprika and cumin, and fry for 10 minutes, until softened.
- Create the Filling: Crush the olives, remove the stones, and finely chop the flesh. Add the tomato purée to the pan, crumble in the stock cube, and fry for another minute. Stir in the chopped olives and 100ml of boiling water. Bring to a boil and cook for 8 to 10 minutes, until the liquid has almost completely evaporated.
- Combine and Cool: Return the beef and any of its resting juices to the pan. Stir well, then remove from the heat and let the filling cool completely.
- Assemble the Empanadas: Preheat the oven to 190°C/375°F/gas 5. Divide the chilled pastry into 14 equal pieces. On a floured surface, roll each piece into a 14cm circle. Spoon about 2 tablespoons of the cooled filling onto one half of each circle.
- Seal and Bake: Brush the edges of the pastry with a little beaten egg, then fold it over the filling to create a semi-circle. Press the edges firmly with a fork to seal. Place the empanadas on a lightly greased baking tray, brush the tops with the remaining beaten egg, and bake for 25 to 30 minutes, until golden and crisp.
Recipe Tips
- How to get a flaky pastry? The secret is using very cold butter and not overworking the dough. Grating the frozen butter into the flour helps distribute it evenly without melting it, creating steam pockets and a flakier crust.
- Can I make the filling ahead of time? Yes, the filling can be made a day in advance and stored in the refrigerator. It’s crucial that the filling is completely cold before you assemble the empanadas to prevent the pastry from becoming soggy.
- How do I get a good seal on the empanadas? Don’t overfill them. An egg wash acts as a glue, and firmly crimping the edges with a fork ensures the filling stays inside during baking.
- What’s the best way to chop the steak? For easier, finer chopping, place the sirloin steak in the freezer for 15-20 minutes before dicing. This firms up the meat, making it much easier to handle and slice thinly.
What To Serve With Beef Empanadas
These savory pastries are delicious on their own or paired with a fresh, zesty sauce.
- Chimichurri sauce
- Salsa criolla (a tangy onion and tomato relish)
- A simple green salad with a lime vinaigrette
- A dollop of sour cream or a creamy avocado dip
How To Store Beef Empanadas
- Refrigerate: Store baked and cooled empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to re-crisp the pastry.
- Freeze: You can freeze empanadas either baked or unbaked. For unbaked, place them on a tray in the freezer until solid, then transfer to a freezer bag. Bake from frozen, adding about 10-15 minutes to the cooking time.
Beef Empanadas Nutrition Facts
- Calories: 450 kcal
- Carbohydrates: 35g
- Protein: 25g
- Fat: 23g
- Saturated Fat: 12g
- Sodium: 450mg
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use ground beef instead of sirloin steak?
Yes, you can substitute ground beef for a quicker filling. Brown it well and drain any excess fat before adding the vegetables and spices. However, the chopped steak provides a superior, meatier texture.
Can I bake these in an air fryer?
Yes. For a crispier finish, you can bake the empanadas in an air fryer. Cook at around 180°C/350°F for 10-15 minutes, or until golden brown, working in batches if necessary.
Can I use store-bought pastry?
Absolutely. To save time, you can use store-bought shortcrust pastry or even puff pastry. You can also often find pre-cut empanada discs in the freezer section of Latin American or international markets.
Try More Recipes:
- Michela’s Beef, Sweet Potato and Ricotta Recipe
- Michela’s Beef, Plum & Cauliflower Recipe
- Jools’ Simple Beef Stew Recipe
Beef Empanadas Recipe
Course: AppetizersCuisine: Latin AmericanDifficulty: Easy14
40
minutes30
minutes450
kcalClassic, homemade beef empanadas with a flaky, buttery pastry crust and a rich, savory filling of chopped sirloin steak and vegetables.
Ingredients
Pastry: 500g plain flour, 2 tsp baking powder, 150g cold unsalted butter, 1 tsp salt.
Filling: 450g sirloin steak, 2 garlic cloves, 1 onion, 1 red pepper, 1 red chilli, ½ tbsp smoked paprika, 1 tsp cumin, 20g black olives, 1 tbsp tomato purée, ½ beef stock cube, 1 egg.
Directions
- Make pastry by rubbing cold grated butter into flour mixture; add water to form a dough and chill for 1 hour.
- Finely chop and quickly sear the sirloin steak; set aside.
- Sauté finely chopped garlic, onion, pepper, and chilli with spices for 10 minutes.
- Stir in tomato purée, stock cube, chopped olives, and water; reduce until thick.
- Return beef to the pan, stir, and let the filling cool completely.
- Roll pastry into 14 circles, fill, seal with egg wash and a fork, and brush tops with egg.
- Bake at 190°C/375°F for 25-30 minutes until golden and crisp.
Notes
- The filling must be completely cold before assembling to prevent a soggy bottom.
- Using very cold, grated butter is the key to a flaky, tender pastry.
- Don’t overfill the empanadas, as this can cause them to burst open while baking.
- Partially freezing the steak for 15-20 minutes makes it much easier to chop finely.