Beef Empanadas
A classic Argentinian dish, these beef empanadas are crispy on the outside and savory on the inside.
Ingredients
- ●2 cups All-purpose flour
- ●1/2 cup Dry beef broth
- ●1 pound Beef, ground
- ●1 medium Onion, diced
- ●2 cloves Garlic, minced
- ●2 tablespoons Worcestershire sauce
- ●1 Egg, beaten
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black pepper
- ●4-6 pieces Dry, crumbly empanada dough
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 3
Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
- 4
Stir in the beef broth, Worcestershire sauce, salt, and pepper. Bring the mixture to a simmer and cook until the liquid has almost completely evaporated.
- 5
Allow the beef mixture to cool to room temperature.
- 6
On a lightly floured surface, roll out the empanada dough to a thickness of about 1/8 inch.
- 7
Use a round cookie cutter or the rim of a glass to cut out circles of dough. You should be able to get about 8-10 circles.
- 8
Place a tablespoon or two of the cooled beef mixture in the center of each dough circle.
- 9
Fold the dough over the filling to form a half-circle shape, and press the edges together to seal the empanada.
- 10
Use a fork to crimp the edges of the empanada to help it hold its shape.
- 11
Place the empanadas on a baking sheet lined with parchment paper, leaving about 1 inch of space between each empanada.
- 12
Brush the tops of the empanadas with the beaten egg for a golden glaze.
- 13
Bake the empanadas in the preheated oven for 20-25 minutes, or until they are golden brown.
- 14
Serve the empanadas hot, garnished with chopped fresh cilantro or scallions if desired.