Beef and Vegetable Empanadas

Beef and Vegetable Empanadas.jpg

For the pie dough

  • 2 1/2 cups all purpose flour

  • 2 tsp. salt

  • 1/4 tsp. cracked black pepper

  • 2 tsp. sugar (optional)

  • 1 cup unsalted butter

For the filling

  • 2 Tbs. olive oil

  • 1lb ground beef

  • 1/2 cup carrots, diced

  • salt and pepper

  • 1 cup vegetable or chicken stock

  • 1 tsp. ground cumin

  • Pinch of ground nutmeg

  • 1/2 cup frozen peas

For the everything herby green sauce

  • 2 cups soft herbs, like cilantro/parsley/basil

  • 1 shallot

  • 2 Tbs. white wine vinegar

  • salt and pepper

  • 1/2 cup olive oil

In the bowl of a food processor add the flour, salt, pepper, and sugar if using. Pulse to combine. Add the butter and pulse for 30 seconds until the butter is the size of peas. Add 6 Tbs. ice water and pulse just until the dough comes together (you may have to add a touch more water depending on where you live and the humidity). Put the dough onto a floured surface and bring into a ball. Divide evenly in half. Cover with plastic wrap, form into disk, then store in fridge while the filling is made.

In a saute pan warm the olive oil over medium heat. Add the ground beef and cook until the beef is browned. Add the onion, carrot, and pinch of salt and pepper and cook until the carrot is fork tender. Add broth, cumin, nutmeg, and peas and cook until the broth is evaporated. Remove from pan and let mixture cool completely.

Preheat oven to 375°F.

Roll out pie dough into two 12” diameter circles. Cut dough into 5” circles, re-rolling the scraps if needed. There should be about 12 - 14 circles

Place 1 circle of dough onto the counter. Moisten the edges with a little water. Place 3 Tbs filling on one half of the circle. Fold the other half over filling and crimp the edges with the back of a fork. Repeat with remaining dough and filling.

Bake empanadas on a sheet tray lined with parchment for 25 to 30 minutes or until golden brown.

While the empanadas are baking, add the cilantro, shallot, vinegar, and salt and pepper into the bowl of a food processor. With the motor running, add the olive oil. Taste for salt and pepper.

Serve empanadas immediately along with herby green sauce.

Amanda Frederickson5 Comments