Ev Yapımı Kıymalı Empanada
Crispy homemade ground beef empanadas with flaky pastry. Traditional Spanish-style meat pies perfect as appetizers or snacks. Easy step-by-step recipe.
These golden, flaky empanadas filled with savory seasoned ground beef are the perfect handheld treat that brings authentic Spanish flavors to your kitchen. Each crispy pastry pocket is loaded with a rich filling of tender beef, aromatic spices, and fresh vegetables that create an irresistible combination of textures and tastes.
Whether served as appetizers for your next gathering or enjoyed as a satisfying snack, these empanadas offer the perfect balance of buttery, homemade pastry and robust meat filling. The recipe creates beautifully golden pastries that are crispy on the outside and bursting with flavor on the inside, making them an instant crowd favorite.
Yapılışı
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Make the dough
Combine 3 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt in a large bowl.
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Cut 1 stick cold butter into small cubes and work into flour mixture with your fingers until it resembles coarse crumbs.
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Beat 1 egg with 4 tablespoons chicken broth in a small bowl, then pour into flour mixture and stir until dough comes together.
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Wrap dough in plastic wrap and refrigerate for at least 30 minutes while you prepare the filling.
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Make the filling
Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 1 minute.
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Add 1 diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
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Add 5 minced garlic cloves and cook until fragrant, about 30 seconds.
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Add 1 pound ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6-8 minutes.
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Stir in 2 tablespoons tomato paste, 1 teaspoon cumin, 1 teaspoon oregano, and season with salt and pepper to taste.
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Cook, stirring frequently, until mixture is thick and most liquid has evaporated, about 8-10 minutes, then remove from heat and let cool completely.
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Assemble and bake
Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
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Roll chilled dough on a floured surface to 1/8-inch thickness and cut into 5-inch circles using a bowl or round cutter.
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Place 2 tablespoons of cooled filling in the center of each circle, brush edges with water, and fold dough over to create a half-moon shape.
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Press edges firmly with a fork to seal, then brush tops with 1 beaten egg for golden color.
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Bake for 25-30 minutes until golden brown and crispy, then cool on baking sheet for 5 minutes before serving.
İpuçları
Keep the filling completely cool before assembling to prevent the butter in the dough from melting and making it difficult to seal.
Don't overfill the empanadas - 2 tablespoons of filling is plenty, as too much will cause them to burst during baking.
Brush the edges with water or beaten egg before sealing to ensure a tight closure that won't open during cooking.
Chill assembled empanadas for 15-30 minutes before baking to help them hold their shape and prevent spreading.
Make small slits on top of each empanada to allow steam to escape and prevent bursting during baking.
For extra golden color, brush the tops with beaten egg mixed with a tablespoon of milk before baking.
Let the baked empanadas rest for 5 minutes before serving to allow the filling to set and prevent burns from hot filling.
What Are Empanadas?
Empanadas are crescent-shaped pastries made from dough and filled with various ingredients, representing one of the most beloved comfort foods across Spanish-speaking countries. These versatile hand pies can be filled with beef, chicken, pork, seafood, cheese, or vegetables, each seasoned with vibrant spices and then baked or fried to golden perfection.
The Rich History of Empanadas
The name "empanada" comes from the Spanish verb "empanar," meaning to wrap or coat in bread. These delicious pastries originated in Galicia, Spain, and Portugal, first appearing during the Moorish invasions of medieval Iberia. A Catalan cookbook published in 1520 mentioned empanadas filled with seafood alongside Catalan, Italian, French, and Arab recipes.
Spanish colonizers brought empanadas to Latin America, where each country developed its own unique variations. From Argentina's beef empanadas to Colombia's chicken and rice versions, these pastries have become deeply embedded in local culinary traditions across the Americas.
Perfect Empanada Dough
Traditional empanada dough is similar to pie crust but slightly more tender and pliable. The key to perfect empanada dough lies in keeping the butter cold and not overworking the mixture. This creates flaky layers that puff beautifully when baked. While store-bought pie crust can substitute in a pinch, homemade dough offers superior flavor and texture.
Mastering the Filling
The secret to exceptional empanada filling is cooking it until most moisture evaporates, preventing soggy bottoms. Ground beef works wonderfully because it absorbs spices readily and cooks quickly. Adding vegetables like onions and peppers provides sweetness and texture, while spices like cumin and paprika deliver authentic Latin flavors.
Serving Suggestions
Empanadas pair beautifully with fresh salads made from shredded cabbage, diced tomatoes, and cucumbers, dressed with lime juice and salt. Traditional accompaniments include pickled red onions, spicy tomato sauce, or chimichurri. For a complete meal, serve alongside refried beans and Latin-style sour cream.
Storage and Reheating Tips
Cooked empanadas can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, place in a 350°F (175°C) oven for 10-15 minutes until heated through and crispy. Avoid microwaving, as this makes the pastry soggy.
Popular Variations
While this recipe features classic beef filling, empanadas can be customized endlessly. Popular variations include chicken and cheese, spinach and ricotta, or even sweet versions with fruit fillings. Each region has its signature style, from Argentina's large baked empanadas to Venezuela's smaller fried versions.
Frequently Asked Questions
Can I make empanadas ahead of time?
Yes, assembled empanadas can be frozen before baking. Place them on a baking sheet, freeze until solid, then transfer to freezer bags. Bake directly from frozen, adding 5-10 minutes to the cooking time.
What's the best way to seal empanadas?
Brush the edges with water or beaten egg, fold the dough over the filling, and press firmly with a fork or your fingers. The traditional rope-like crimp not only seals the empanada but also creates an attractive edge.
Can I fry instead of bake these empanadas?
Absolutely! Heat oil to 350°F (175°C) and fry empanadas for 3-4 minutes until golden brown. Drain on paper towels before serving.
