How To Make Michelle Bernstein’s Empanadas Recipe
Delicious empanadas filled with hearty beef, vegetables, and spices.
Serves:
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup unsalted butter, cubed
- 1/2 cup cold water
- 1 tbsp olive oil
- 1/2 lb ground beef
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1 egg, beaten
Instructions
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In a large mixing bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.
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Gradually add water and mix until dough forms. Knead dough on a floured surface until smooth.
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Cover dough with plastic wrap and refrigerate for 20 minutes.
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In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, stirring occasionally.
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Add onion, bell peppers, and garlic to the skillet and cook until vegetables are soft.
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Add cumin, paprika, oregano, salt, and pepper to the skillet and stir well.
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Remove skillet from heat and let cool.
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Preheat oven to 375°F.
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Roll dough out on a floured surface and cut into circles using a biscuit cutter or bowl. Fill each circle with beef mixture.
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Fold dough over and press edges together with a fork to seal.
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Brush each empanada with beaten egg.
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Bake for 25-30 minutes or until golden brown.
Nutrition
- Calories : 527kcal
- Total Fat : 32g
- Saturated Fat : 16g
- Cholesterol : 146mg
- Sodium : 1911mg
- Total Carbohydrates : 42g
- Dietary Fiber : 3g
- Sugar : 1g
- Protein : 17g
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