Traditional Meat Empanadas Recipe

2023-08-01

By Cooking with Maria

Spanish Cuisine

Appetizer

Enjoy the delicious flavor of our Meat Empanadas recipe! 

Galicia´s Secret

A popular Spanish dish that originated in Galicia, a region in northwest Spain. Galicia is known for its unique culinary traditions and is home to a variety of delicious dishes, including seafood specialties and hearty meat dishes. 

What to do With Leftovers?

Empanadas are essentially turnovers or hand pies that are filled with a variety of ingredients, ranging from meats and vegetables to fruits and cheeses. The pastry is usually made from flour, water, and shortening, and is rolled out and stuffed with the filling before being baked or fried. 

Traditional Fillings

Meat empanadas are typically filled with ground beef or pork that has been seasoned with spices and herbs, as well as onions and garlic. The mixture is cooked until it is browned and flavorful, and then spooned into the pastry shell before being sealed and cooked. 

Finding Meat-Filled Pastries

In Galicia, meat empanadas are often enjoyed as a snack or appetizer, and can be found in many local cafes and restaurants. They are also a popular street food, and can be easily carried and eaten on the go.

Wine Pairing

The full-bodied and tannic Monastrell complements the dish's rich and meaty filling, while its dark fruit notes bring out the smokiness of the pastry.

Beer Pairing

The rich and malty imperial porter also enhances the dish's meaty flavors and adds notes of chocolate and coffee that complement the dish's spices and herbs.

Pitfalls on Meat Empanadas

 Making the dough: The dough is the foundation of a good Meat Empanada, and it can be challenging to get the consistency just right. It's important to use the right amount of flour, butter, and water, and not to overwork the dough.

 Filling the empanadas: The filling is another important element of Meat Empanadas and requires well-cooked and seasoned meats, such as beef or chicken. It can be challenging to get the filling just right, as it should neither be too dry nor too wet.

 Sealing the empanadas: Sealing the empanadas can be one of the most challenging aspects of making them, as it can be difficult to prevent the filling from spilling out during cooking. It's important to pinch the edges of the dough together firmly and to use a fork to crimp the edges.

 Cooking time: The cooking time for empanadas can vary depending on the size and thickness of the dough. It's important to cook the empanadas long enough to ensure the dough is fully cooked, but not too long that it becomes dry or hard.

 Adding final touches: Adding final touches to the empanadas can elevate them from good to great. Brushing the empanadas with an egg wash before baking can give them a nice golden color, while using fresh herbs and spices to garnish the empanadas can add an extra layer of flavor.

Ingredients

• 1 lb ground beef

• 1 onion, finely diced

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 tsp cumin

• 1 tsp paprika

• 1/4 tsp cayenne pepper

• 1/4 cup chopped fresh parsley

• 2 tbsp olive oil

• 2 tbsp tomato paste

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 package refrigerated pie crusts (2 crusts)

• 1 egg, beaten

Instructions

1. Preheat the oven to 375°F.

2. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened.

3. Add the ground beef and garlic to the skillet and cook until the beef is browned.

4. Add the tomato paste, cumin, paprika, cayenne pepper, salt, and black pepper to the skillet and stir to combine. Reduce the heat to low and continue cooking for 10 minutes.

5. Remove the skillet from the heat and stir in the chopped parsley.

6. Unroll the pie crusts and use a 3-inch biscuit cutter to cut circles in the dough.

7. Place a spoonful of the meat mixture in the center of each circle and fold the dough over to form a semi-circle.

8. Use a fork to crimp the edges of the dough together.

9. Place the empanadas on a baking sheet lined with parchment paper.

10. Brush the beaten egg over the tops of the empanadas.

11. Bake the empanadas for 25-30 minutes, or until golden brown.

Preparation Time 30 min

Cook Time 45 min

Total time 1h 15 min

Nutrition Facts

Calories: 280

Fat: 18 g

Saturated Fat: 5 g

Carbohydrates: 18 g

Fiber: 1 g

Sugar: 1 g

Protein: 10 g

Regional Ingredients Variations of Meat Empanadas

Galician Meat Empanada: Known as "Empanada Gallega", this version uses a mixture of beef and pork, cooked with onions, green peppers, tomatoes, and paprika, wrapped in a flaky crust made with wheat and cornmeal dough.

Andalusian Meat Empanada: Called "Empanada de Carne Andaluza", this version uses a filling of ground beef, onions, garlic, and green peppers mixed with raisins, pine nuts, and hard-boiled eggs, baked in puff pastry.

Catalan Meat Empanada: Known as "Coca de Recapte de Carn", this version uses ground pork, along with onions, bell peppers, and tomatoes, wrapped in a thin, crispy crust made with bread dough.

Asturian Meat Empanada: Called "Empanada Asturiana", this version uses diced pork shoulder, chorizo sausage, and green peppers cooked with onions and garlic and wrapped in a wheat flour pastry crust.

Basque Meat Empanada: Known as "Empanada de Txangurro", this version uses a filling of crabmeat and tomatoes, mixed with onions, green peppers, and garlic, baked in puff pastry.

Castilian Meat Empanada: Called "Empanada de Carne Manchega", this version is made with beef, onions, and peppers, which are stewed together in red wine, then wrapped in a flaky pastry crust.

Aragonese Meat Empanada: Known as "Empaño", this version uses roasted lamb, mixed with onions and potatoes, and seasoned with a variety of spices like cumin, oregano, and thyme, wrapped in a crispy cornmeal crust.