Description
These Bolivian Juicy Baked Empanadas are a savory delight featuring a flaky homemade dough filled with a spiced ground beef mixture. Perfectly baked to a golden crisp, these empanadas combine aromatic cumin and paprika with tender beef, onions, and bell peppers for a delicious snack or meal. This recipe yields 12 empanadas, making it ideal for gatherings or family dinners.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup cold water
Filling
- 1 pound ground beef
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the empanadas until golden brown.
- Prepare Dough: In a mixing bowl, combine the all-purpose flour and softened unsalted butter. Use your fingers or a pastry cutter to blend until the mixture becomes crumbly.
- Form Dough: Gradually add the cold water to the flour and butter mixture, stirring continuously until a smooth dough forms. Be careful not to add too much water.
- Refrigerate Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow it to firm up, which makes rolling easier.
- Cook Filling: In a skillet over medium heat, cook the ground beef along with chopped onions, bell peppers, and minced garlic until the beef is browned and vegetables are softened.
- Season Filling: Stir in cumin, paprika, salt, and black pepper. Mix thoroughly to evenly distribute the spices and let the mixture cook for another 2 minutes. Remove from heat and let cool slightly.
- Roll and Cut Dough: On a lightly floured surface, roll out the chilled dough to a medium thickness. Use a round cutter to cut the dough into circles, approximately 4-5 inches in diameter.
- Assemble Empanadas: Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and firmly press the edges together to seal. You can crimp the edges with a fork for a decorative touch.
- Egg Wash: Brush the surface of each empanada with the beaten egg to give them a shiny, golden crust when baked.
- Bake: Arrange the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 25 to 30 minutes until the empanadas are golden brown and crispy. Remove and serve warm.
Notes
- Ensure the dough is well chilled before rolling to prevent sticking and tearing.
- Cook the filling thoroughly but avoid overcooking to maintain juicy texture.
- Use a small amount of water gradually to avoid a sticky dough.
- Empanadas can be frozen before baking; freeze on a tray then transfer to a bag. Bake directly from frozen, adding a few extra minutes to the baking time.
- Serve with a dipping sauce like aji or chimichurri for an authentic touch.
