Savory Beef Empanadas with Aioli
Highlighted under: International Flavor Recipes
When I first tried making empanadas, I was captivated by the idea of perfectly flaky pastry filled with savory goodness. The thought of encasing seasoned beef in light, golden dough and pairing it with a zesty aioli was simply irresistible. I knew I had to recreate it for my friends! This recipe not only delivers delicious flavor in each bite but also allows for a fulfilling culinary adventure in the kitchen that’s even better when shared.
During my journey of perfecting these beef empanadas, I learned that the key lies in the seasoning. I experimented with a blend of spices, ultimately settling on cumin and paprika for a warm, earthy flavor. It greatly enhanced the taste of the beef and elevated the entire dish. Making the dough from scratch also added a delightful freshness and flaky texture that store-bought options simply can't match.
Pairing the empanadas with a homemade aioli proved to be a game-changer—its garlicky kick complements the savory filling beautifully. I found that letting the aioli chill in the fridge for a bit allows the flavors to meld perfectly, making each bite of empanada and aioli a match made in heaven.
Why You'll Love These Empanadas
- Rich, savory beef filling that satisfies
- Flaky, homemade pastry that melts in your mouth
- Zesty aioli adds the perfect finishing touch
Understanding Empanada Dough
The secret to flaky empanada dough lies in the cold butter and minimal mixing. When cutting in the butter, aim for a texture reminiscent of coarse crumbs rather than a fully smooth mixture. This gives the pastry its flaky quality as the butter melts during baking, creating steam pockets. Remember to handle the dough as little as possible, as overworking can lead to tough pastries.
Chilling the dough for 30 minutes is essential. It firms up the butter, making it easier to roll out and allowing the gluten to relax. If you're short on time, you can chill the dough in the freezer for about 15-20 minutes. Lean towards rolling out the dough on a floured surface to prevent sticking, which helps maintain its shape while cutting.
Crafting the Perfect Filling
The filling is where the flavor of your empanadas truly shines. Sautéing the onions and garlic until they are translucent enhances their sweetness, releasing their essential oils that blend beautifully with the spices. Be sure to properly season the ground beef, as this is where much of the final flavor will come from. I recommend tasting a small portion for seasoning before it's fully cooked.
For added flavor complexity, consider incorporating other ingredients into the filling, such as olives, diced potatoes, or even a bit of cheese. Just be cautious with additional moisture, as this can make sealing the empanadas more challenging or lead to a soggy bottom after baking.
Serving Suggestions and Variations
These empanadas are fantastic as a main dish, but they can also shine as appetizers at gatherings. Pair them with a simple side salad or serve with fresh salsa for an extra zing. If you're feeling adventurous, a sprinkle of crumbled feta or cotija cheese can provide a delicious contrast to the savory beef filling.
For variations, feel free to experiment with different proteins like shredded chicken, chorizo, or even lentils for a vegetarian option. If desired, you can also spice up the aioli with herbs, such as dill or cilantro, or add a pinch of cayenne for heat. Just be mindful of the balance between the flavors of the filling and the sauce to keep everything harmonized.
Ingredients
Gather all your ingredients before you start to make the process smoother.
For the Beef Filling
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/2 teaspoon salt
- 1/4 cup cold water
- 1 egg (for egg wash)
For the Aioli
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Mix and match ingredients to your taste for the most personalized empanadas!
Instructions
Preparation is key in achieving great results.
Prepare the Beef Filling
In a skillet over medium heat, heat the olive oil. Add the chopped onion and garlic, sautéing until the onion is translucent. Add the ground beef, cumin, paprika, salt, and pepper.
Make the Dough
In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cold water gradually until the dough forms.
Assemble the Empanadas
Roll out one disc of dough on a floured surface. Cut out circles using a pastry cutter. Place a tablespoon of the beef filling in the center of each circle.
Bake the Empanadas
Preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with egg wash. Bake for 25-30 minutes or until golden brown.
Prepare the Aioli
In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, salt, and pepper. Adjust seasoning to taste.
Serve
Serve the warm empanadas with a side of the garlic aioli for dipping. Enjoy!
Don’t hesitate to experiment with different fillings!
Pro Tips
- Make sure the dough is well chilled before rolling out for easier handling. You can freeze the uncooked empanadas for later use.
Troubleshooting Tips
If during assembly, you find that the empanada edges aren't sealing well, it might be due to excess moisture in the filling or the dough being too dry. Consider adding a bit of water to the edges before sealing or make sure the filling has cooled sufficiently. Alternatively, you can try crimping the edges more thoroughly to ensure a tight seal.
Should your baked empanadas come out a little too pale, you can increase the oven temperature to 400°F (200°C) in the last few minutes of baking. Just be sure to keep an eye on them to avoid burning, as every oven behaves differently. A visual cue for perfection is that they should be golden brown and crispy.
Make-Ahead and Storage
If you’d like to prepare these empanadas in advance, you can assemble them and then freeze uncooked. Lay them flat on a baking sheet lined with parchment paper until frozen solid, then transfer them to a zip-top freezer bag. They can be frozen for up to three months. When ready to cook, bake them directly from frozen, adding an extra 10-15 minutes to the baking time.
Cooked empanadas can also be stored in the refrigerator for about 3 days. To reheat, place them in an oven preheated to 350°F (175°C) for about 10-15 minutes until heated through and crispy again, avoiding a microwave that can lead to a soggy texture.
Ingredient Substitutions
For a slightly healthier alternative, you can substitute ground turkey or chicken for the beef. Just note that these lean proteins can dry out more quickly than beef, so consider adding a little more olive oil or some broth to keep the filling moist. Additionally, spices like oregano or thyme could enhance the flavor profile when using poultry.
If you're looking to make the dough gluten-free, a 1:1 gluten-free flour blend can often work well, though you might need to adjust the water to achieve the right dough consistency. Additionally, for a vegan option, replace the butter with a vegan alternative and the filling can be made with mushrooms or lentils for a hearty taste.
Questions About Recipes
→ Can I use a different type of meat?
Absolutely! Chicken or ground turkey would work perfectly as alternatives.
→ Is it possible to make the dough in advance?
Yes, you can prepare the dough a day ahead and store it in the fridge.
→ Can I bake instead of frying the empanadas?
Yes, baking is a great way to keep them healthier! Just make sure to brush them with egg wash for a nice golden color.
→ How can I store leftovers?
Store any leftover empanadas in an airtight container in the fridge for up to three days.
Savory Beef Empanadas with Aioli
When I first tried making empanadas, I was captivated by the idea of perfectly flaky pastry filled with savory goodness. The thought of encasing seasoned beef in light, golden dough and pairing it with a zesty aioli was simply irresistible. I knew I had to recreate it for my friends! This recipe not only delivers delicious flavor in each bite but also allows for a fulfilling culinary adventure in the kitchen that’s even better when shared.
Created by: Emily
Recipe Type: International Flavor Recipes
Skill Level: Intermediate
Final Quantity: 12 empanadas
What You'll Need
For the Beef Filling
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/2 teaspoon salt
- 1/4 cup cold water
- 1 egg (for egg wash)
For the Aioli
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
How-To Steps
In a skillet over medium heat, heat the olive oil. Add the chopped onion and garlic, sautéing until the onion is translucent. Add the ground beef, cumin, paprika, salt, and pepper. Cook until the beef is browned and cooked through. Set aside to cool.
In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cold water gradually until the dough forms. Divide it in half, shape it into discs, wrap them in plastic, and chill in the fridge for 30 minutes.
Roll out one disc of dough on a floured surface. Cut out circles using a pastry cutter. Place a tablespoon of the beef filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
Preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with egg wash. Bake for 25-30 minutes or until golden brown.
In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, salt, and pepper. Adjust seasoning to taste.
Serve the warm empanadas with a side of the garlic aioli for dipping. Enjoy!
Extra Tips
- Make sure the dough is well chilled before rolling out for easier handling. You can freeze the uncooked empanadas for later use.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 400mg
- Total Carbohydrates: 25g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 10g