Name: Beef Taco Empanada Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
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)

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

Idge Mendiola

A buttery crust hides a savory, spiced up beef filling that's seriously delicious.

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Prep Time 45

Cook Time 45

Resting Time 30

Total Time 1 30

Course Snacks/Merienda

Cuisine South American

Servings

Ingredients

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

Instructions

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.