Try this Beef Empanada recipe! With a delicious savory filling encased in a buttery, flaky crust, these meat hand pies make a great snack, game day food or a light meal and are sure to be a family favorite.

🖨️ Get Printable Recipe and Tips:
✔️Subscribe to my Channel:
🔔 RING the BELL Icon to get notifications when I have a new video up.

How to Make Beef Empanada

✅Ingredients

For the Crust

8 ounces (2 sticks) butter
2 1/2 cups flour
3 tablespoons sugar
1 teaspoon salt
1/3 cup ice water

For the Meat Filling

1 tablespoon canola oil
1/2 small onion, peeled and chopped
1 clove garlic, peeled and minced
1/2 pound ground beef
3/4 cup tomato sauce
1 small potato, peeled and diced
1 large carrot, peeled and diced
1/2 cup frozen sweet peas, thawed
2 tablespoons raisins
salt and pepper to taste

For the Egg Wash

1 egg
1 tablespoon milk
1/8 teaspoon salt

✅Instructions

Cut butter into cubes and freeze for about 1 hour. In a bowl, whisk together flour, sugar, and salt and chill in the refrigerator for about 30 minutes.

Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with your hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.

Slowly drizzle water to the flour-butter mixture, and with hands, mix until just combined. If the dough is too crumbly and does not hold together, add more water, a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.

Gently gather dough into a ball. Wrap with plastic wrap and chill in the refrigerator for about 2 hours.

Meanwhile, in a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.

Add ground beef and cook, breaking into pieces with the back of the spoon, for about 6 to 8 minutes or until no longer pink.

Add tomato sauce and bring to a boil.

Add potatoes and carrots. Lower heat, cover, and simmer until meat is cooked and vegetables are tender. The mixture should be saucy but not overly wet.

Add green peas and raisins. Continue to cook until vegetables are heated through and the liquid is reduced. Season with salt and pepper to taste.

Transfer meat filling to a bowl and allow to cool completely.

Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper, and with a rolling pin, gently flatten each ball into 5-inch diameter and 1/4-inch thickness.

Using a round biscuit cutter or an inverted bowl, cut into the dough by gently twisting to form circles with smooth edges. Trim any excess dough.

On a flat work surface, lay the dough circle and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of the dough over the filling, and with fingers, press the edges firmly. Using the tines of a fork, press on the sides of the dough to firmly seal. Repeat with the remaining dough and filling.

In a bowl, whisk together eggs, milk, and salt.

On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush the top with egg wash. Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned.

Remove from oven and allow to slightly cool for about 1 to 2 minutes before removing from the baking sheet.

Thanks for watching! Don’t forget to push “LIKE,” leave a COMMENT below, and SUBSCRIBE to my channel! Enjoyed the video? Please SHARE!

For more delicious recipes:
Follow me on Facebook:

#beefempanada #meatpie #filipinofood

source