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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 50 dk.
- Porsiyon
- 4
- Zorluk
- Orta
Alerjen bilgisi: yumurta, balık, gluten ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
filling
- 1 yemek kaşığıolive oil
- 150 gyellow onion, finely diced
- 3 dişgarlic, minced
- 450 glean ground beef
- 1 çay kaşığısalt
- 0,5 çay kaşığıblack pepper, freshly ground
- 156 gtomato paste
- 200 gpotato, peeled and diced small (0.5cm)
- 75 gpimiento-stuffed green olive, halved
- 180 mlwater
- 1 yemek kaşığıworcestershire sauce, check label for fish/gluten allergens
- 1 yemek kaşığıhot sauce(isteğe bağlı)
- 2 yemek kaşığıcilantro, finely chopped
assembly
- 16 adetempanada disc, thawed if frozen
egg wash
- 1 adetegg
- 1 yemek kaşığıwater
Ekipman
pastry brush · large skillet · fork · baking sheet · knife · oven · small bowl · cutting board
Hazırlanışı
Adım adım
- 1
Heat the olive oil in a large skillet or pot over medium-high heat.
Yaklaşık 1 dk.
- 2
Add the diced onion and cook, stirring occasionally, until softened, about 4-5 minutes.
Yaklaşık 5 dk.
- 3
Stir in the minced garlic and cook for 30 seconds until fragrant.
Yaklaşık 1 dk.
- 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.
Yaklaşık 7 dk.
Aşçının notu: Use the side of a wooden spoon to break up the meat into fine crumbles.
- 6
Carefully drain any excess fat from the skillet.
Yaklaşık 1 dk.
- 7
Stir in the tomato paste, diced potato, halved olives, water, Worcestershire sauce, and optional hot sauce.
Yaklaşık 2 dk.
- 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.
Yaklaşık 25 dk.
Aşçının notu: Stir occasionally to prevent the bottom from sticking.
- 9
Remove from heat and stir in the chopped cilantro.
Yaklaşık 1 dk.
- 10
Transfer the filling to a bowl and let it cool completely. You can speed this up by placing it in the refrigerator.
Yaklaşık 30 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
- 12
Place a spoonful of the cooled filling onto the center of one empanada disc, leaving a border around the edge.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 14
Crimp the sealed edge using the tines of a fork or by making small folds with your fingers (a 'repulgue' pattern).
Yaklaşık 1 dk.
- 15
Place the finished empanada on the prepared baking sheet and repeat with the remaining filling and discs.
Yaklaşık 15 dk.
- 16
In a small bowl, beat the egg with the water to create an egg wash.
Yaklaşık 1 dk.
- 17
Brush the tops of the empanadas with the egg wash.
Yaklaşık 2 dk.
Aşçının notu: This will give them a beautiful golden color and shine.
- 18
Bake for 15-20 minutes, until the pastry is golden brown and puffed.
Yaklaşık 20 dk.
- 19
Let the empanadas cool on the baking sheet for a few minutes before serving.
Yaklaşık 5 dk.
Aşçının notu: The filling will be extremely hot right out of the oven.
Tazeliğini koruyun
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.