Empanadas are delicious handheld snacks. It’s hearty, filling, and make fantastic meals for merienda. It’s a three-step recipe but the resulting savory pocket pie can be irresistible. This version includes a super buttery crust that’s easy to not mess up plus a super flavorful beef filling that makes the crust-beef combo scrumptious.
Beef Taco Empanada Recipe
Beef Taco Empanada Ingredients
- 3 cups all-purpose flour
- 1/3 Cup sugar
- 1 teaspoon Salt
- 3 large egg yolks
- 1/2 Cup water
- 1 Cup unsalted butter chilled, cut into cubes
- 2 tablespoons vegetable oil plus extra for deep frying
- 1 medium white onion chopped
- 2 cloves Garlic minced
- 250 Grams Ground beef
- 200 Grams frozen corn and carrots thawed
- 1 Cup canned red kidney beans
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 1 28-gram pack taco seasoning
- 1/2 teaspoon Salt or to taste
- 1/2 teaspoon ground black pepper or to taste
- 1/2 teaspoon chili flakes Optional
- Make the dough: Combine flour, sugar, salt, egg yolks, and water in a bowl; mix to combine. Add butter one at a time and mix until crumbly. Transfer mixture to a flour mixture or into the bowl of an electric mixer fitted with the dough hook attachment and knead until smooth and forms into a ball. Transfer to a bowl, cover, and chill for 1 hour.
- Make the filling: Heat oil in a pan over medium heat. Sauté onion and garlic until fragrant. Add ground beef and cook for 3 minutes.
- Add corn and carrots, beans, and bell peppers; cook for 2 minutes. Add taco seasoning and mix well. Season with salt, pepper, and chili flakes. Set aside to cool completely.
- Remove dough from bowl and transfer to a floured surface. Knead slightly, then divide into 20 to 24 equal pieces. Roll each piece into a ball and flatten with a rolling pin until 2 1/2 to 3 inches in diameter.
- Take about 1 1/2 to 2 tablespoons filling and place at the center of the dough. Fold, press edges, and crimp with a fork. Repeat with remaining dough and filling.
- Heat oil in a deep-fryer. Deep-fry empanadas until golden, about 2 to 3 minutes per side. Drain on paper towels. Serve warm.