Savory Black Friday Beef Empanada Recipe: Feast on Flavor!
Each year, as the pumpkin pies are devoured and the turkey sandwiches start to lose their appeal, I find myself yearning for something different and completely delicious. That’s when I whip out my go-to Savory Black Friday Beef Empanada Recipe. It's the perfect antidote to the post-Thanksgiving food fatigue, blending new flavors into the familiar comfort of hand pies.
These beef empanadas are a mouthwatering delight that you’ll find hard to resist. Whether you’re feeding a small crowd snug around the fireplace or looking for a unique way to use up leftover ingredients, this recipe hits all the right notes.
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Pairing the Empanadas:
Perfect Dips and Sauces to Serve: To elevate your Black Friday beef empanadas, serve them with a variety of dips. A spicy chimichurri or a cooling cilantro lime crema adds layers of flavor, making each bite even more exciting. Don’t shy away from experimenting with salsas, guacamole, or even a creamy cheese dip.
Storing and Reheating Tips: Empanadas are great for meal prep. Store them in an airtight container in the fridge for up to three days. To reheat, just pop them in a preheated oven at 350°F for about 10 minutes. You can also freeze the unbaked empanadas for up to two months, making it super convenient for future snacking.
Savory Black Friday Beef Empanada Recipe
Equipment
- Large skillet
- Cutting board and knife
- Rolling Pin
- Cookie cutter or glass
- Baking sheet
- Parchment paper
- Brush (for egg wash)
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium-sized onion finely chopped
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
- Salt and pepper to taste
- 1 cup diced tomatoes drained
- ¼ cup chopped green olives
- ¼ cup raisins optional, for a sweet twist
- 2 tablespoons tomato paste
- 1 package of store-bought pie dough or homemade, if you prefer
- 1 egg for egg wash
Instructions
- Preheat Your Oven: Preheat your oven to 375°F (190°C).
- Cook the Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until brown, breaking it up as it cooks.
- Add Vegetables and Spices: Throw in the chopped onion, minced garlic, and bell pepper. Sauté until the veggies are tender. Stir in the paprika, cumin, oregano, and a pinch of salt and pepper.
- Incorporate Remaining Ingredients: Mix in the diced tomatoes, green olives, raisins (if using), and tomato paste. Let it simmer for about 10 minutes, allowing the flavors to meld together. Adjust seasoning if needed.
- Prepare Dough: Roll out the pie dough on a lightly floured surface. Cut into 4-5 inch circles using a cookie cutter or a glass.
- Assemble Empanadas: Put a spoonful of the beef mixture in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges with a fork to seal.
- Add Egg Wash: In a small bowl, beat the egg with a tablespoon of water. Brush the tops of the empanadas with the egg wash to give them a beautiful golden color when baked.
- Bake: Place the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.
