Chef's Quick Tip: Beef empanadas
This week, Chef Jackie Mendive of Jackie’s Empanadas on the Go shows Tina Redwine how to make beef empanadas.
1 Tbsp. extra-virgin olive oil,
1 lb. ground beef (20% fat)
2 medium onions, chopped
1 small red bell peppers, seeded, chopped
freshly ground pepper
1 Tsp. ground cumin
1 Tsp. sweet paprika
1/2 Tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 cup low-sodium beef stock or broth
1 package (12 each) Puff Pastry Dough for Turnovers/Empanadas
1/2 cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise- optional
2 hard boiled eggs chopped -optional
Step 1: Heat 1 Tbsp. oil in a large pot over high. Cook beef, breaking up with a wooden spoon, until browned but not completely cooked through, 6–8 minutes. Remove beef and set aside.
Step 2: Reduce heat to medium and cook onion and bell peppers until tender but not browned; Add salt, pepepr, cumin, paprika, oregano, and cayenne and cook, about 1 minute. Add beef stock and reserved beef, bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Allow cooling time as the filling must cold when placed in dough in Step 3.
Step 3: Preheat oven to 375°. Open empanada dough package and separate the discs keeping their plastic dividers. Place 2 Tbsp. filling in the center of each round. Top with 2 olive halves and two pieces of hard-boiled
egg. Brush water around half of outer edge of each round. Fold dough over filling and crimp by hnd or using a fork to seal edges. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray). You can brush with egg wash for extra shine.
Step 4: Bake empanadas, rotating tray halfway through, until light golden brown, 20 minutes approximately.
Note: if you make extra empanadas place them on a baking sheet uncooked and freeze overnight. Place them in a bag when frozen and store for up to 6 months in freezer. When you decide to bake them do not defrost. preheat oven to 450F, place on baking sheet, and bake for 14-18 minutes until light golden brown.
Dab water on the edge of the disc so that it closes easily.
Put 2 tbs of filling in the middle of the disc.
Close the empanada.
Braid it with a thumb so it won’t open in the oven.