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Ground Beef Empanadas

Empanadas are the ultimate finger food—perfect for parties, road trips, picnics, or a quick delicious snack!
Vorbereitung1 hour
Zubereitung20 minutes
Gericht: Dinner, Snack
Küche: Spanish, Südamerika
Keyword: Minced meat, Mürbeteig
Niveau: Easy
Servings: 16
Calories: 220kcal
Author: Christoph

Equipment

  • Thermomix
  • Schneidebrett
  • Messer
  • Nudelholz
  • runder Ausstecher (Glas, Schüssel,...) mit ca. 10 cm Durchmesser
  • Backblech inkl. Backpapier
  • Schüsselchen inkl. Pinsel

Zutaten

For the pastry dough:

  • 300 g All-purpose flour (approx. 10.5 oz)
  • 200 g Cold butter cubed (approx. 7 oz)
  • 1 Egg medium
  • ½ tsp Salt
  • 1 tsp Baking powder
  • 1 tbsp Cold water

For the filling:

  • 250 g Ground meat ground beef or mixed blend (approx. 9 oz)
  • 10 g + 20 g olive oil (approx. 0.5 oz)
  • 1 Onion
  • 1 Garlic clove
  • 1 Bell pepper
  • 1 Mild chili pepper mild
  • ½ tsp Salt
  • 1 pinch Black pepper
  • 1 tsp Paprika
  • 100 g Crème fraîche (approx. 3.5 oz)
  • 20 g Tomato paste (approx. 0.5 oz)
  • etwas Fresh parsley chopped

For the egg wash:

  • 1 Egg yolk
  • Splash of milk

Zubereitung

Making the pastry dough:

  • 300 g All-purpose flour, 200 g Cold butter, 1 Egg, ½ tsp Salt, 1 tsp Baking powder, 1 tbsp Cold water
    Add all dough ingredients to the mixing bowl. Mix for 20 sec / speed 4, then knead for 30 sec / Dough mode until a smooth dough forms.
  • Transfer the dough to your work surface, knead briefly into a ball, wrap in plastic wrap, and let it rest in the fridge for about 30 minutes.

Making the filling:

  • 250 g Ground meat
    Brown the ground meat in a skillet over medium-high heat, breaking it up into crumbles as it cooks. Set aside.
  • Or using the TM6:
  • 250 g Ground meat, 10 g + 20 g olive oil
    Select the Currywurst recipe from the Thermomix® menu. As guided, add 10 g olive oil and then the ground meat to the mixing bowl, breaking the meat up slightly rather than adding it in one solid block. Place the splash guard on top instead of the measuring cup and brown the meat according to the guided recipe. Transfer to a bowl once done).
  • 250 g Ground meat, 1 Onion, 1 Garlic clove, 1 Bell pepper, 1 Mild chili pepper
    While the ground meat is browning, peel and quarter the onion, and peel and halve the garlic. Deseed the bell pepper and cut into large chunks; deseed the mild chili pepper and slice into rings.
  • 1 Onion, 1 Garlic clove
    Rinse the mixing bowl briefly if needed, add the onion and garlic, and chop for 5 sec / speed 5. Scrape down the sides of the bowl with the spatula and repeat.
  • 10 g + 20 g olive oil, 1 Bell pepper, 1 Mild chili pepper
    Add the bell pepper and chili pepper, and chop for 2 sec / speed 5. Scrape down the sides, add 20 g olive oil, and sauté for 3 min / 120°C (250°F) / speed 1.
  • ½ tsp Salt, 1 pinch Black pepper, 1 tsp Paprika
    Add the salt, pepper, and paprika, and mix for 10 sec / speed 1.
  • 250 g Ground meat
    Add this veggie mixture to the browned ground meat, stir together, and allow to cool slightly. Drain off any excess liquid that collects at the bottom before filling.
  • 250 g Ground meat, 100 g Crème fraîche, 20 g Tomato paste, etwas Fresh parsley
    Whisk together the crème fraîche, tomato paste, and chopped parsley, then fold into the ground meat mixture.

Assembling and baking the empanadas:

  • Preheat your oven to 180°C (350°F) convection or 200°C (400°F) conventional heat.
  • Line a baking sheet with parchment paper.
  • 300 g All-purpose flour
    Remove the dough from the fridge and knead briefly with your hands until smooth and pliable. On a lightly floured surface, roll it out to about 3 mm thick and cut out circles (approx. 10°C (50°F)m in diameter) using a small bowl or round cutter.
  • Place a generous teaspoon of filling onto the center of each circle. Fold the dough over the filling into a half-moon shape and press the edges firmly together—first with your fingers, then crimp securely with a fork.
  • Knead the dough scraps together, roll out, and cut out more circles. Repeat until all the dough is used.
  • Arrange the empanadas on the prepared baking sheet.
  • 1 Egg yolk, Splash of milk
    Whisk the egg yolk with a splash of milk and brush the top of each empanada.
  • Bake in the lower third of the oven for about 18–20 minutes until golden brown and delicious.

Notes

  1. Pairs amazingly with a creamy dip, like garlic aioli!
  2. Empanadas make a fantastic snack or a satisfying main dish. You can fill them with meat or keep them vegetarian—feel free to get creative with your favorite fillings!
  3. Pro Tip: Since they taste incredible both warm and cold, they are perfect for packing on a picnic or a day trip.
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