Beef Empanadas

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Preparation info

  • Servings:

    12

    empanadas
    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

This is kind of a double leftover recipe. Besides using the flank steak from this chapter, you can also use the baked potatoes from the next chapter.

You might think that these need some sort of cheese or something, but traditionally empanadas don’t have cheese in them. The beef, potatoes, and spices make for a hearty filling on their own.

Ingredients

Dough

  • 2 cups whole wheat flour
  • cups all-purpose flour
  • ½ teaspoon table salt
  • cup cold water
  • 2 large eggs
  • 2 tablespoons white vinegar
  • 1 cup (2 sticks) unsalted butter, chilled and cubed

    Method

    1. To make dough: Mix flours and salt together in a large bowl. Whisk water, eggs, and vinegar together in a small bowl.
    2. Using your hands or a fork, mash cubed, cold butter into dry ingredients until it forms pea-size pieces. Add wet ingredients and stir until combined.
    3. Turn dough out onto a floured surface and knead a few times until the dough forms a ball. Cut the dough in half and wrap each half in plastic. Refrigerate dough for at least 1 hour, but no more than a day or it will dry out.
    4. For filling: Cut potatoes into ¼-inch cubes and boil them in salted water until soft (or cube leftover potatoes).
    5. In a large skillet, add oil over medium-high heat. Add onions and garlic and cook until soft, about 5 minutes.
    6. Add paprika, chili powder, and a pinch of salt and pepper. Cook until spices are fragrant. Add potatoes and stir until potatoes are warm.
    7. Finally, add steak, tomatoes, and olives. Cook for another few minutes so the flavors are combined well.
    8. To assemble: When ready to make empanadas, preheat oven to 350°F.
    9. Roll out dough on a floured surface to a large rectangle (maybe 14 by 12 inches). Cut as many 6-inch circles as you can get out of the dough. Once you have cut out as many rounds as you can, ball the leftover dough up and roll it out once more. Cut out another set of rounds. You should get six total from each dough ball.
    10. Beat together the egg and water in a small bowl for the egg wash. Add a heaping ¼ cup filling to each dough round. Brush edges with egg wash. Fold dough in half so that the filling is completely enveloped in dough. Seal empanada around the edges with a fork and poke a few holes in the top.
    11. Place finished empanadas on a baking sheet lined with parchment paper and Bake for 30 minutes.
    12. Let empanadas cool for 5 minutes before serving with soy sauce.