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.
Оригинальный рецепт от Forkin
- Общее время
- 1 ч 50 мин
- Порции
- 4
- Сложность
- Средне
Информация об аллергенах: может содержать яйца, рыба, глютен и сульфиты. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
filling
- 1 ст. л.olive oil
- 150 gyellow onion, finely diced
- 3 зубчикgarlic, minced
- 450 glean ground beef
- 1 ч. л.salt
- 0,5 ч. л.black pepper, freshly ground
- 156 gtomato paste
- 200 gpotato, peeled and diced small (0.5cm)
- 75 gpimiento-stuffed green olive, halved
- 180 mlwater
- 1 ст. л.worcestershire sauce, check label for fish/gluten allergens
- 1 ст. л.hot sauce(необязательно)
- 2 ст. л.cilantro, finely chopped
assembly
- 16 шт.empanada disc, thawed if frozen
egg wash
- 1 шт.egg
- 1 ст. л.water
Инвентарь
pastry brush · large skillet · fork · baking sheet · knife · oven · small bowl · cutting board
Приготовление
Шаг за шагом
- 1
Heat the olive oil in a large skillet or pot over medium-high heat.
Около 1 мин
- 2
Add the diced onion and cook, stirring occasionally, until softened, about 4-5 minutes.
Около 5 мин
- 3
Stir in the minced garlic and cook for 30 seconds until fragrant.
Около 1 мин
- 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.
Около 7 мин
Совет повара: Use the side of a wooden spoon to break up the meat into fine crumbles.
- 6
Carefully drain any excess fat from the skillet.
Около 1 мин
- 7
Stir in the tomato paste, diced potato, halved olives, water, Worcestershire sauce, and optional hot sauce.
Около 2 мин
- 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.
Около 25 мин
Совет повара: Stir occasionally to prevent the bottom from sticking.
- 9
Remove from heat and stir in the chopped cilantro.
Около 1 мин
- 10
Transfer the filling to a bowl and let it cool completely. You can speed this up by placing it in the refrigerator.
Около 30 мин
Совет повара: 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.
Около 5 мин
- 12
Place a spoonful of the cooled filling onto the center of one empanada disc, leaving a border around the edge.
Около 1 мин
Совет повара: 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.
Около 1 мин
- 14
Crimp the sealed edge using the tines of a fork or by making small folds with your fingers (a 'repulgue' pattern).
Около 1 мин
- 15
Place the finished empanada on the prepared baking sheet and repeat with the remaining filling and discs.
Около 15 мин
- 16
In a small bowl, beat the egg with the water to create an egg wash.
Около 1 мин
- 17
Brush the tops of the empanadas with the egg wash.
Около 2 мин
Совет повара: This will give them a beautiful golden color and shine.
- 18
Bake for 15-20 minutes, until the pastry is golden brown and puffed.
Около 20 мин
- 19
Let the empanadas cool on the baking sheet for a few minutes before serving.
Около 5 мин
Совет повара: The filling will be extremely hot right out of the oven.
Правильное хранение
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.