Traditional Empanadas Stuffed With Minced Beef, Pepper and Corn Recipe

Introduction to Traditional Empanadas

Growing up in a multicultural neighborhood, I had the privilege of experiencing a variety of global cuisines. One dish that always stood out was the traditional empanadas. These delectable hand pies, with their origins deeply rooted in Latin America, are a testament to the region’s rich culinary heritage. 

Empanadas have a fascinating history, with each country in Latin America offering its own unique twist on this beloved snack or meal. From Argentina’s hearty beef-filled empanadas to Chile’s seafood-stuffed versions, these pockets of joy have found their way into countless hearts and kitchens worldwide.

Today, I’ll be sharing a classic recipe for Traditional Empanadas stuffed with minced beef, peppers, and corn—a flavor-packed journey to Latin America on a plate.

Why You’ll Want to Try Traditional Empanadas

What’s not to love about traditional empanadas? These golden, flaky pastries house a mouthwatering filling that’s equal parts satisfying and comforting. The minced beef, pepper, and corn combination creates a savory, slightly sweet medley of flavors that will tantalize your taste buds. 

Whether you’re seeking a quick appetizer or a hearty main course, these empanadas fit the bill perfectly. Plus, they’re versatile—perfect for a cozy night in or as a crowd-pleasing party snack. The joy of making empanadas is not just in savoring the end product but also in the fun of folding the dough into those distinctive half-moon shapes. 

So, roll up your sleeves and join me in the kitchen for a culinary adventure you won’t want to miss.

Key Ingredients and Their Purpose

For the Dough:

• 2 ½ cups all-purpose flour: This forms the base of the empanada dough, providing structure.
• 1 teaspoon salt: Enhances the flavor and helps strengthen the dough.
• 1 cup unsalted butter, cold and cubed: Adds richness and creates a flaky texture.
• 1 egg: Provides moisture and helps bind the dough.
• 1/3 cup ice water: Helps bring the dough together.

For the Filling:

• 1 pound minced beef: The star of the show, offering a hearty and savory component.
• 1 onion, finely chopped: Adds a delightful sweetness and aroma.
• 1 red bell pepper, diced: Imparts a pop of color and a subtle smoky flavor.
• 1 cup corn kernels (fresh or frozen): Provides a touch of sweetness and texture.
• 2 cloves of garlic, minced: Elevates the overall flavor profile.
• 2 teaspoons cumin powder: Infuses the filling with warm, earthy notes.
• Salt and pepper to taste: Enhance the seasoning of the filling.
• 2 tablespoons vegetable oil: Used for sautéing and cooking the beef and vegetables.

Instructions for Making Traditional Empanadas

Step 1: Prepare the Dough

To kick things off, we’ll create the perfect dough for our empanadas:

• In a mixing bowl, combine the flour and salt, ensuring they’re evenly distributed.
• Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until you achieve a crumbly texture.
• Beat the egg and add it to the mixture, then gradually add ice water, one tablespoon at a time, until the dough comes together.
• Form the dough into a ball, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes to make it easier to work with.

Step 2: Prepare the Filling

Now, let’s prepare the savory minced beef, pepper, and corn filling:

• Heat up some vegetable oil in a large skillet over medium heat.
• Add the minced beef and cook it until it’s nicely browned, breaking it into small pieces with a fork.
• Toss in the chopped onion, diced bell pepper, minced garlic, and corn kernels, sautéing them until the vegetables become tender.
• Season the filling with cumin powder, salt, and pepper, ensuring the flavors meld together beautifully. Remove it from the heat and allow it to cool to room temperature.

Step 3: Assemble the Empanadas

Now, the fun part – assembling our empanadas:

• Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
• Roll out the chilled dough on a floured surface to about 1/8-inch thickness.
• Cut out 4-5 inch circles from the dough using a round cutter or a small plate.
• Spoon a generous amount of the beef and vegetable filling into the center of each dough circle.
• Fold the dough over to create the classic half-moon shape, then seal the edges by pressing them with a fork.
• For a lovely golden finish, beat the remaining egg and brush it over the empanadas.
• If you’re feeling fancy, sprinkle some sesame seeds or paprika on top for extra flavor and visual appeal.
• Finally, place the empanadas on the prepared baking sheets and bake them for 20-25 minutes, or until they turn a beautiful golden brown.

Enjoy your homemade Traditional Empanadas, and savor the delicious flavors of Latin America right in your own kitchen!

Traditional Empanadas Stuffed With Minced Beef, Pepper and Corn Recipe

Indulge in the flavors of Latin America with these mouthwatering Traditional Empanadas, featuring a savory filling of minced beef, peppers, and corn, all encased in a flaky, golden pastry. Perfect for a snack or a hearty meal, these empanadas are a culinary delight that will transport your taste buds to a world of deliciousness.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Appetizer

Cuisine Latin American

Servings 12 empanadas

Calories 298 kcal

Equipment

• Large skillet
• Rolling Pin
• Baking sheets
• Pastry brush
• Mixing bowls
• Knife
• Fork

Ingredients

  

For the Dough:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter cold and cubed
• 1 egg
• 1/3 cup ice water

For the Filling:

• 1 pound minced beef
• 1 onion finely chopped
• 1 red bell pepper diced
• 1 cup corn kernels fresh or frozen
• 2 cloves garlic minced
• 2 teaspoons cumin powder
• Salt and pepper to taste
• 2 tablespoons vegetable oil

For Assembly:

• 1 egg for egg wash
• Optional: sesame seeds or paprika for garnish

Instructions

 

Step 1: Prepare the Dough

• In a mixing bowl, combine the flour and salt.
• Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until you have a crumbly texture.
• Beat the egg and add it to the mixture.
• Gradually add ice water, one tablespoon at a time, until the dough comes together.
• Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

• Heat the vegetable oil in a large skillet over medium heat.
• Add the minced beef and cook until browned, breaking it into small pieces with a fork.
• Add the chopped onion, diced bell pepper, minced garlic, and corn kernels. Sauté until the vegetables are tender.
• Season with cumin powder, salt, and pepper. Mix well.
• Remove the filling from the heat and let it cool to room temperature.

Step 3: Assemble the Empanadas

• Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
• Roll out the chilled dough on a floured surface to about 1/8-inch thickness.
• Use a round cutter or a small plate to cut out 4-5 inch circles from the dough.
• Place a spoonful of the beef and vegetable filling in the center of each dough circle.
• Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.
• Beat the remaining egg and brush it over the empanadas for a golden finish.
• Optional: Sprinkle sesame seeds or paprika on top for extra flavor and visual appeal.
• Place the empanadas on the prepared baking sheets and bake for 20-25 minutes or until they are golden brown.

Notes

Tips:

• Ensure the butter for the dough is cold to achieve a flaky texture.
• Don’t overfill the empanadas to prevent leaks during baking.
• You can customize the filling with other ingredients like olives, raisins, or hard-boiled eggs.
• Empanadas can be frozen before baking for future use.

 

Nutrition (per serving):

• Calories: 298
• Fat: 18g
• Carbohydrates: 25g
• Protein: 10g
• Fiber: 2g

Keyword empanadas

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