Easy Beef Empanadas Recipe (2024)

FAQs

Is it better to fry or bake empanadas? ›

Both cooking methods produce delicious empanadas. If you want a healthier merienda, bake them in the oven. If you're working with less time, frying them is the way to go. Try both and ask your loved ones to vote on their favorite.

If you're looking for a shortcut, store-bought pie dough can be used to make empanadas.

What Is An Empanada? Empanadas are crescent-shaped, savory pastries made of dough and filled with a variety of ingredients. Empanada filling varies greatly, and can include anything from beef, chicken, pork, tuna, shellfish, cheese, and / or vegetables, seasoned vibrantly, then baked or fried to perfection.

While pie dough is designed to be flaky, empanada dough is meant to be more tender. Pastry for empanadas has a higher flour-to-fat ratio, making it sturdy and perfect for wrapping around meaty fillings. Some recipes use lard or an additional egg as the fat source, but our recipe keeps it simple and easy with butter.

Just place them on a cooling rack set over a baking sheet.

In much the same way, putting fried food on a cooling rack means the excess oil will drip off, but there's enough air circulating underneath the food that the bottoms don't get soggy.

The best filling and the best dough won't do you any good if your empanadas won't stay closed when floating in fry oil, and won't matter much if your dough is oil-logged and soggy after frying. To prevent these culinary disasters, you need to seal your empanadas well and fry them at the right temperature.

And while we love traditional empanadas, fussy pastry dough is a lot to tackle on a busy weeknight. Here, we use our favorite dough hack, ready-made pizza dough, for a quick-ready-to-roll crust. It's crisp and tender and works perfectly to enclose the grass-fed ground beef, bell pepper, and golden raisin filling.

When the Spanish hit the New World in the 16th century they shared their empanada recipe with the Aztecs and Maya. The Spanish recipe was made with bread dough, the Mexican recipe with corn masa dough. This is where Mexican empanada history takes over. Each region in Mexico has their own version of the empanada.

GOYA® Empanada Dough-Puff Pastry for Baking are versatile and convenient puff pastry discs, ideal for creating sweet or savory recipes with a gourmet touch.

As mentioned above many people will use their favorite pre-made pie dough to make empanadas. This is because the ingredients for most dough recipes are very similar. Most pie doughs use flour, butter, salt, water, and sometimes egg; an ingredient list almost identical to those needed for this recipe!

Why do my empanadas open? ›

The best empanadas have a rich, moist filling that contrasts with the baked dough exterior. The moisture in the filling comes to a simmer in the oven, expanding as it heats. If the filling expands too much, it can push through the sealed edge of the empanada.

Filipino empanadas usually contain ground beef, pork or chicken, potatoes, chopped onions, and raisins (picadillo-style), in a somewhat sweet, wheat flour bread. There are two kinds available: the baked sort and the flaky fried type.

Ingredients. WHEAT FLOUR, MARGARINE (PALM OIL, RAPESEED OIL, WATER, MONO AND DIGLYCERIDES OF FATTY ACIDS), WATER, SALT, WHEAT GLUTEN, PRESERVATIVES (CALCIUM PROPIONATE AND SORBIC ACID), MONOGLYCERIDES OF FATTY ACIDS, CITRIC ACID AND L-CYSTEINE. CONTAINS: WHEAT.

GOYA® Empanada Dough is a rich, crispy wrapper, perfect for encapsulating all your favorite sweet and savory flavors. Our Empanada Dough is the #1 ingredient for preparing countless varieties of empanadas, a favorite in Latin America and around the world.

While any type of cooking naturally reduces the nutrients in food, frying reduces the most nutrients while absorbing fat from the oil. Baking, however, enhances some nutrients and makes the protein in some foods easier to digest, making it a better and healthier way of cooking food than frying.

The oxidised oils can cause many possible health problems including damage to the heart, kidney and lungs. Consuming oxidised oils can also lead to the increased risk of high blood pressure and atherosclerosis. As baking requires no addition of oils, it does not cause any oxidation.

These classic Argentinean empanadas are filled with chicken, chorizo, onions, garlic, paprika, chopped GOYA® Manzanilla Olives Stuffed with Minced Pimientos and raisins. And following the Argentinean tradition, they're baked instead of fried! Make them in a snap with GOYA® Empanada Dough-Puff Pastry for Baking.

Greater nutrient retention: Unlike frying, baking is a preparation method that retains many nutrients commonly lost when cooking. There is better preservation of healthy vitamins and minerals while minimizing your chances of the bad ones, like aldehydes, which can result in foods fried at high temperatures.