Description
These authentic Brazilian-style beef empanadas feature a rich, flavorful filling made with ground beef, chorizo, aromatic herbs, and tender potatoes encased in a buttery shortcrust pastry. Crispy, golden, and perfect as a savory appetizer or main dish, they pair wonderfully with a homemade Empanada Sauce or your favorite dips.
Ingredients
Scale
Empanada Shortcrust Pastry
- 2 1/2 cups plain/all-purpose flour
- 175 g cold unsalted butter, cut into 1 cm cubes
- 1 tsp kosher salt
- 1 egg yolk
- 1/2 cup warm full-fat milk
Empanada Filling
- 1 1/2 tbsp olive oil
- 1/2 onion, finely chopped
- 1 garlic clove, minced
- 300 g beef mince (ground beef)
- 120 g chorizo
- 2 tsp tomato paste
- 1 tsp fresh thyme, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp kosher salt
- 3/4 cup low sodium chicken stock
- 1/2 cup tomato passata
- 150 g potato, peeled and cubed into 8 mm pieces (~1 cup)
- 1/3 cup green onion, finely sliced
Other
- 2 hard boiled eggs (9 minutes cooking time)
- 1/4 cup green olives, roughly chopped
- 2 eggs, separated (yolks whisked for sealing and brushing pastry)
Dipping Sauces
- Empanada sauce
- Ketchup
- Ketchup mixed with sriracha
- Pink sauce
- Taco sauce
- Salsa dip
Instructions
- Prepare the Filling: Roughly chop the chorizo into 1.5 cm pieces and blitz it with a stick blender until it forms a paste. Heat olive oil in a large non-stick pan over high heat. Sauté the chopped onion and minced garlic for 2 minutes until softened. Add the chorizo paste and cook for 2 minutes. Add the beef mince and cook until fully browned with no raw spots. Stir in tomato paste and cook for 1 minute, then add the fresh thyme, dried oregano, cumin, paprika, cayenne pepper, kosher salt, chicken stock, tomato passata, and cubed potatoes. Stir well.
- Simmer the Filling: Bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally, until the filling is juicy but not watery and the potatoes are tender. Remove from heat and stir in the sliced green onions. Transfer the filling to a bowl and allow it to fully cool for about 2 hours before using.
- Make the Pastry Dough: Whisk together the warm milk and egg yolk in a small jug. In a food processor, pulse the flour, kosher salt, and cold butter until the butter is crumbly with pea-sized lumps. Pour in the egg-milk mixture and pulse on low speed for about 10 seconds until the dough just comes together into a ball. Remove and shape the dough on a lightly floured surface into a smooth log about 20 cm long.
- Chill the Dough: Cut the dough log in half and flatten each half into a round disc about 2 cm thick. Wrap each disc tightly in cling wrap and refrigerate for 30 minutes minimum or up to overnight.
- Roll and Cut Pastry Rounds: Remove one chilled disc and place it on a lightly floured surface. Roll out the dough to about 3 mm thickness. Using a 15 cm diameter bowl or cutter, cut rounds from the dough. Stack the rounds separated by paper and keep covered in the refrigerator while rolling and cutting the remaining dough. You should get about 10 to 11 rounds total.
- Assemble the Empanadas: Preheat the oven to 220°C (425°F). The filling should be cold but spreadable to avoid melting the pastry butter. Place about 3 tablespoons (55 g) of filling on the top half of each pastry round, spreading it into a half-moon shape with a 1.5 cm border. Sprinkle chopped green olives and roughly chopped hard boiled egg over the filling. Brush the edges of the pastry with egg white.
- Seal and Shape: Fold the pastry over to enclose the filling, pressing out air pockets. Seal the edges by pleating the dough or crimping with a fork to secure.
- Bake the Empanadas: Place the empanadas on two baking trays lined with parchment paper, spaced apart. Brush the tops with the whisked egg yolk to give a golden, shiny finish. Bake in the preheated oven for 20 minutes or until golden brown and crispy on the base.
- Serve: Serve the empanadas hot with your choice of dipping sauces, such as the homemade Empanada Sauce, ketchup, or salsa dip.
Notes
- Blitzing chorizo helps release more flavor and ensures it blends seamlessly with the beef.
- If making dough by hand, rub cold butter into the flour with your fingers, then mix in the milk and egg yolk with a spoon before kneading into a smooth dough.
- The dough can be made up to 2 days ahead and refrigerated; bring to room temperature for 30 minutes before rolling to soften.
- Empanadas are traditionally quite large; 15 cm diameter rounds make generously sized empanadas very authentic.
- If the filling is too cold and hard to handle, let it come to room temp briefly or warm gently in the microwave to make it spreadable.
- Use a fork or pleating technique to seal to prevent the filling from leaking when baking.
- Keep the pastry rounds covered while working to prevent drying out.
Nutrition
- Serving Size: 1 empanada
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 90 mg
