Try this Beef Empanada recipe! With a delicious savory filling encased in a buttery, flaky crust, these meat hand pies make a great snack and are sure to be a family favorite.
Although I claim to be a reasonably good cook, I am first to admit that I am not much of a baker. I’ve made in my life far too many muffins so hard they could put Goliath down to sleep and baked enough bread that failed to rise to the occasion.
But, boy, oh, boy, do I make a mean pie crust! After years of working with mini egg pies as a business, I think I finally have the mechanics of buttery, flaky crusts down pat. I’ve been using the same pie crust recipe for years, and it has never failed me.
For this beef empanada recipe, however, I increased the amount of flour to 2 ½ cups to give the dough a little bit more structure and make it sturdy. I use a giniling-style beef mixture for the filling, combining flavor and texture.
With sweet and savory meat encased in a buttery, flaky crust, these hand pies are sure to be a crowd-pleaser!
Where do Empanadas Originate from
Empanadas are a type of fried or baked pasty originating from the Galicia region of Spain and are popular in Latin American cuisine and the Philippines.
As its name which comes from the Spanish word empanar or to wrap or in bread implies, these hand pies are made by folding dough over a stuffing such as beef, chicken, cheese, boiled egg, fish, or fruit.
Making the dough
- For a buttery, flaky crust, use VERY cold ingredients. I recommend freezing the butter cubes and chilling the flour for a few minutes to help maintain cool temperatures.
- For a tender crust, add ice-cold water sparingly and use just enough amount for the dough to hold together. The dough should not be sticky but shaggy and feel almost dry to the touch.
- Chill the dough in the refrigerator for at least 30 minutes before rolling it out, especially during hot weather. Work quickly so the dough doesn’t heat up. If it begins to soften, tear apart, or stick on the work surface, return it to the refrigerator to chill for about 5 minutes.
- To prevent gluten formation and toughening of the crust, handle the dough gently and do not over-manipulate.
Assembling the pies
- Drain the meat filling well and allow to cool completely, as the excess moisture and steam might tear the dough.
- Do not overstuff the dough lest the pies will break apart.
- Braiding the edges together is the traditional way of sealing empanada, but make it easier by pressing them together with the tines of a fork instead.
How to make ahead
The empanadas do require multiple steps, and you can break down the process to make it easier, especially when making for a large crowd.
The beef filling can be cooked in advance and stored in the refrigerator for up to 3 days. You can also make the dough, wrap it tightly in plastic film, and keep it in the fridge for up to 3 days or place it in a resealable bag and freeze it for up to 3 months.
Storage and reheating instructions
You can prep the meat pies ahead of time and store them for future use.
- Unbaked– As fully baked pies tend to lose their flaky texture over time, it’s best to store them unbaked. Arrange them in a single layer on a baking sheet, freeze them until solid, and then transfer them to airtight containers. This way, they won’t stick together. Frozen empanadas will keep well for up to 3 months and can be baked straight from the freezer by adding extra minutes of baking time.
- Baked– if you have leftover baked pies, arrange them in a single layer on a baking sheet and freeze them until firm first before transferring to airtight containers or resealable bags to keep them from sticking together. When ready to serve, warm them up in the oven on low setting or reheat them in the microwave for a few seconds.
