Panamanian Baked Beef Empanadas
These baked empanadas feature a savory ground beef filling with potatoes, olives, and a hint of spice, all encased in a flaky pastry. A classic Panamanian snack or light meal, they are baked instead of fried for a lighter finish. The filling is simmered until rich and flavorful before being assembled and baked to a golden brown.
Una recepta original de Forkin
- Temps total
- 1 h 50 min
- Racions
- 4
- Dificultat
- Mitjana
Informació sobre al·lèrgens: pot contenir ous, peix, gluten i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
filling
- 1 csolive oil
- 150 gyellow onion, finely diced
- 3 gragarlic, minced
- 450 glean ground beef
- 1 ctsalt
- 0,5 ctblack pepper, freshly ground
- 156 gtomato paste
- 200 gpotato, peeled and diced small (0.5cm)
- 75 gpimiento-stuffed green olive, halved
- 180 mlwater
- 1 csworcestershire sauce, check label for fish/gluten allergens
- 1 cshot sauce(opcional)
- 2 cscilantro, finely chopped
assembly
- 16 uempanada disc, thawed if frozen
egg wash
- 1 uegg
- 1 cswater
Estris
pastry brush · large skillet · fork · baking sheet · knife · oven · small bowl · cutting board
Elaboració
Pas a pas
- 1
Heat the olive oil in a large skillet or pot over medium-high heat.
Uns 1 min
- 2
Add the diced onion and cook, stirring occasionally, until softened, about 4-5 minutes.
Uns 5 min
- 3
Stir in the minced garlic and cook for 30 seconds until fragrant.
Uns 1 min
- 4
Add the ground beef, salt, and black pepper to the skillet.
- 5
Cook the beef, breaking it apart with a spoon, until it is fully browned.
Uns 7 min
Nota de cuina: Use the side of a wooden spoon to break up the meat into fine crumbles.
- 6
Carefully drain any excess fat from the skillet.
Uns 1 min
- 7
Stir in the tomato paste, diced potato, halved olives, water, Worcestershire sauce, and optional hot sauce.
Uns 2 min
- 8
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the potatoes are tender.
Uns 25 min
Nota de cuina: Stir occasionally to prevent the bottom from sticking.
- 9
Remove from heat and stir in the chopped cilantro.
Uns 1 min
- 10
Transfer the filling to a bowl and let it cool completely. You can speed this up by placing it in the refrigerator.
Uns 30 min
Nota de cuina: A cool filling is essential to prevent the pastry from becoming soggy and difficult to seal.
- 11
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Uns 5 min
- 12
Place a spoonful of the cooled filling onto the center of one empanada disc, leaving a border around the edge.
Uns 1 min
Nota de cuina: Do not overfill, or the empanadas will be difficult to seal and may burst during baking.
- 13
Lightly moisten the edge of the dough with water, fold it in half to create a semi-circle, and press the edges firmly to seal.
Uns 1 min
- 14
Crimp the sealed edge using the tines of a fork or by making small folds with your fingers (a 'repulgue' pattern).
Uns 1 min
- 15
Place the finished empanada on the prepared baking sheet and repeat with the remaining filling and discs.
Uns 15 min
- 16
In a small bowl, beat the egg with the water to create an egg wash.
Uns 1 min
- 17
Brush the tops of the empanadas with the egg wash.
Uns 2 min
Nota de cuina: This will give them a beautiful golden color and shine.
- 18
Bake for 15-20 minutes, until the pastry is golden brown and puffed.
Uns 20 min
- 19
Let the empanadas cool on the baking sheet for a few minutes before serving.
Uns 5 min
Nota de cuina: The filling will be extremely hot right out of the oven.
Conservació
Store leftover empanadas in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 180°C (350°F) for 5-10 minutes until warmed through and crisp.