Main Course

Empanada de Carne

Name: Empanada de Carne
Prep time: 45 min
Cook time: 1 h
Total time: 2 h
Yield: 6 servings
Cuisine: spanish
Ingredients: 480 g all-purpose flour; 225 g cold butter cubed; 1 pcs egg; 120 ml cold water; 0.5 tsp salt; 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 1 pcs red bell pepper finely chopped; 2 clove garlic minced; 500 g ground beef; 2 tbsp tomato paste; 1 tsp smoked paprika; 0.5 tsp cumin; 0.5 tsp dried oregano; 120 ml beef broth; 0.75 tsp salt; 0.25 tsp black pepper freshly ground; 2 pcs hard-boiled egg chopped; 1 pcs egg beaten

This traditional Spanish empanada features a rich, savory beef filling encased in a flaky, golden pastry. It's a comforting and satisfying dish perfect for a hearty meal or a flavorful snack. The robust flavors of the seasoned ground beef, onions, and peppers are balanced by the tender crust.

An original recipe by Forkin

Total time: 2 hr
Serves: 6
Difficulty: Medium
Per serving: 889 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

480 gall-purpose flour
225 gcold butter, cubed
1 pcsegg
120 mlcold water
0.5 tspsalt

filling

2 tbspolive oil
1 pcsyellow onion, finely chopped
1 pcsred bell pepper, finely chopped
2 clovegarlic, minced
500 gground beef
2 tbsptomato paste
1 tspsmoked paprika
0.5 tspcumin
0.5 tspdried oregano
120 mlbeef broth
0.75 tspsalt
0.25 tspblack pepper, freshly ground
2 pcshard-boiled egg, chopped

egg wash

1 pcsegg, beaten

Equipment

large skillet · rolling pin · fork · plastic wrap · large bowl · baking sheet · parchment paper · small bowl · pastry blender

The method

Step by step

1
Combine the all-purpose flour and salt in a large bowl.
About 1 min
2
Cut the cold butter into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs.
About 5 min
Cook’s note: Work quickly to keep the butter cold, which helps create a flaky crust.
3
In a separate small bowl, whisk together the egg and cold water.
About 1 min
4
Gradually add the wet ingredients to the flour mixture, mixing until a dough forms.
About 2 min
Cook’s note: Do not overmix the dough.
5
Divide the dough into two equal portions, flatten each into a disc, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Cook’s note: Chilling the dough makes it easier to roll and prevents shrinking.
6
Heat the olive oil in a large skillet over medium heat.
About 2 min
7
Add the yellow onion and red bell pepper and cook until softened, about 5-7 minutes.
About 7 min
8
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
9
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned.
About 8 min
Cook’s note: Drain any excess fat from the beef.
10
Stir in the tomato paste, smoked paprika, cumin, and dried oregano.
About 1 min
11
Pour in the beef broth and bring the mixture to a simmer.
About 2 min
12
Reduce the heat to low and simmer for 10-15 minutes, or until most of the liquid has evaporated and the filling has thickened.
About 15 min
Cook’s note: A thicker filling prevents a soggy crust.
13
Season the filling with salt and black pepper to taste.
About 1 min
14
Remove from heat and stir in the chopped hard-boiled egg.
About 1 min
15
Preheat your oven to 190°C (375°F).
About 10 min
16
On a lightly floured surface, roll out one disc of dough into a large circle, about 30 cm (12 inches) in diameter.
About 3 min
17
Carefully transfer the rolled dough to a baking sheet lined with parchment paper.
About 1 min
18
Spoon the cooled beef filling onto one half of the dough, leaving a 2.5 cm (1 inch) border around the edge.
About 2 min
Cook’s note: Ensure the filling is completely cool before adding it to the dough.
19
Moisten the edges of the dough with water.
About 1 min
20
Fold the other half of the dough over the filling to create a half-moon shape.
About 1 min
21
Press the edges firmly to seal, then crimp with a fork or your fingers to create a decorative edge.
About 2 min
Cook’s note: A good seal prevents the filling from leaking during baking.
22
Repeat with the second disc of dough and remaining filling, if making two smaller empanadas, or assemble one large empanada if desired.
About 5 min
23
Brush the top of the empanada with the beaten egg wash.
About 1 min
Cook’s note: This gives the crust a golden-brown finish.
24
Cut a few small slits on top of the empanada to allow steam to escape during baking.
About 1 min
25
Bake for 45-60 minutes, or until the crust is golden brown and cooked through.
About 1 hr
Cook’s note: Cooking time may vary depending on your oven and the size of the empanada.
26
Let the empanada rest for 15 minutes before serving.
About 15 min
Cook’s note: This allows the filling to set and prevents it from falling apart when sliced.

Per serving

Nutrition

41%Score

Calories: 889.1kcal
Protein: 28.1g
Carbs: 67.5g
Fat: 56.3g
Fibre: 3.6g
Sugar: 4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover empanada in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 160°C (325°F) for 15-20 minutes, or until warmed through.