Homemade Beef Empanadas With a Golden Crust

These homemade beef empanadas pair a flaky golden crust with a savory halal beef filling.

Onion, red pepper, olives and spices add depth while keeping the recipe easy to prepare at home.

Ingredients for 12 empanadas

• 400 g all-purpose flour
• 8 g fine salt
• 100 g cold unsalted butter, cubed
• 160 ml warm water
• 500 g halal ground beef
• 200 g onion, finely chopped
• 150 g red bell pepper, diced
• 2 garlic cloves, chopped
• 20 ml olive oil
• 30 g tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 60 g green olives, chopped
• 2 hard-boiled eggs, chopped
• 1 egg beaten with 15 ml water, for brushing

How to make beef empanadas

Prepare the dough

Mix the flour and salt. Rub in the butter, then add the warm water gradually. Knead briefly, cover and rest for 30 minutes.

Cook the filling

Heat the olive oil and cook the onion and pepper for 5 minutes. Add the beef and cook until browned. Stir in the garlic, tomato paste, cumin, paprika, oregano, salt and pepper for 2 minutes.

Fill and seal

Cool the filling, then fold in the olives and chopped eggs. Roll the dough and cut twelve 13 cm circles. Add 35 to 40 g filling to each, fold and crimp the edges.

Bake until golden

Brush with beaten egg and bake at 200°C for 22 to 25 minutes, until evenly golden.

Conclusion

Serve the empanadas warm or at room temperature. Cooling the filling before shaping keeps the pastry neat and easier to seal.