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Spicy Beef Empanadas Recipe
Ash Tyrrell

Spicy Beef Empanadas Recipes

After many attempts in my own kitchen, I've finally come close to perfecting the spicy beef empanadas I once tasted on a trip to Chile. These little hand pies are a true labor of love, but the result is so worth it. The combination of savory, spicy beef, sweet raisins, and a flaky, golden crust is simply unforgettable.
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Total Time 1 hour 45 minutes
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil - This is used to sauté the beef and bloom the spices.
  • 1 pound ground beef - I recommend using an 80/20 blend for a good balance of flavor and fat.
  • 1 serrano chile minced - This adds a nice kick of heat; feel free to adjust based on your spice preference.
  • 2 teaspoons ground cumin - Provides a warm earthy flavor that is essential to the filling.
  • ½ teaspoon cinnamon - A surprising but crucial spice that adds a subtle warmth and complexity.
  • ½ teaspoon ground allspice - This brings a hint of clove and nutmeg flavor to the mix.
  • 1 teaspoon smoked paprika - Gives the filling a smoky depth that complements the beef.
  • 1 teaspoon kosher salt - Enhances all the other flavors in the dish.
  • ½ teaspoon black pepper - For a bit of sharpness and spice.
  • ½ cup golden raisins - These add a wonderful touch of sweetness to balance the spicy and savory notes.
  • ¼ cup fresh lime juice - The acidity brightens the flavors and cuts through the richness of the beef.
  • ¼ cup sour cream - Adds a creamy texture and a slight tang bringing the filling together.
  • 1/3 cup black olives quartered - Provides a briny, savory bite that contrasts beautifully with the other ingredients.
  • 2 hard-boiled eggs - A traditional addition offering a unique texture and richness.
  • 1 ½ cups all-purpose flour - The primary structural component of our flaky dough.
  • 1 cup stone-ground corn flour - This adds a wonderful slightly rustic texture and flavor.
  • 1 teaspoon baking powder - Helps the dough to be light and tender.
  • 1 teaspoon salt - Balances the flavor of the dough.
  • 4 ounces 1 stick unsalted butter, cut into small pieces - Use cold butter to create flaky layers in the pastry.
  • ½ cup cold water - Cold water is essential to keep the butter from melting and ensure a tender crust.
  • 1 egg - Used in the dough for richness and as an egg wash for a golden finish.

Method
 

  1. First, heat the olive oil in a large skillet over medium-high heat. Add the ground beef, minced serrano chile, cumin, cinnamon, allspice, smoked paprika, salt, and pepper. Cook for about 8 minutes, using a spoon to break up the meat until it is browned and cooked through.
  2. Next, add the golden raisins and fresh lime juice to the skillet. Bring the mixture to a boil and cook for about a minute, or until most of the liquid has evaporated. Remove the skillet from the heat and stir in the sour cream and quartered black olives. Allow the filling to cool completely before assembling the empanadas.
  3. In a food processor, combine the all-purpose flour, corn flour, baking powder, and salt. Pulse a few times to mix. Add the cold, cubed butter and pulse about 20 times until the mixture looks like coarse cornmeal. In a separate bowl, whisk one egg with the cold water, then gradually add this wet mixture to the food processor, pulsing until a soft dough forms. Be careful not to overmix.
  4. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least one hour, or up to a day. When you're ready to assemble, divide the dough in half. On a lightly floured surface, roll out one half of the dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out six circles. Repeat the process with the remaining dough.
  5. Prepare an egg wash by whisking the remaining egg with a teaspoon of water. Place about two heaping tablespoons of the cooled filling in the center of each dough round and top with a slice of hard-boiled egg. Lightly brush the edges of the dough with the egg wash, fold it over to create a half-moon shape, and press the edges together firmly. Crimp the edges with a fork or by pleating them, then place the assembled empanadas on parchment-lined baking sheets. Cover and chill for at least 30 minutes.
  6. Preheat your oven to 450°F, placing a pizza stone inside if you have one. Brush the chilled empanadas lightly with the remaining egg wash. Bake for 10-15 minutes, or until they are a beautiful golden brown and crisp. Serve them warm.

Notes

  • Don't Skip the Chilling: I've learned that chilling the dough before rolling and chilling the assembled empanadas before baking is crucial. This helps the butter stay solid, which results in a much flakier crust.
  • Make the Filling Ahead: I often make the beef filling a day in advance. This not only saves time but also allows the flavors to meld together, creating a richer, more complex taste.
  • Avoid Overfilling: It’s tempting to pack the empanadas with filling, but I found this makes them difficult to seal and prone to bursting in the oven. Two heaping tablespoons is the perfect amount.
  • Get Creative with the Crimp: While a fork works perfectly well, I enjoy practicing the traditional "repulgue" or pleated edge. It gives the empanadas a beautiful, rustic look and creates a more secure seal.