Meat Empanadas Recipe

Name: Meat Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ⅓ cups all-purpose flour; 1 tablespoon salt; 1 teaspoon baking powder; 3 ½ tablespoons finely rendered beef fat, chilled (pella); 1 egg, well beaten; ¾ cup cold water; 12 lb ground beef; 1 tablespoon olive oil; 1 tablespoon sazon goya, with coriander and annatto; ¼ cup tomato sauce; 1 teaspoon minced garlic; 12 onion, diced; ⅛ teaspoon black pepper; ½ teaspoon oregano; 2 eggs, beaten; ½ teaspoon water

Servings: persons

3 ⅓ cups all-purpose flour
1 tablespoon salt
1 teaspoon baking powder
3 ½ tablespoons finely rendered beef fat, chilled (pella)
1 egg, well beaten
¾ cup cold water
12 lb ground beef
1 tablespoon olive oil
1 tablespoon sazon goya, with coriander and annatto
¼ cup tomato sauce
1 teaspoon minced garlic
12 onion, diced
⅛ teaspoon black pepper
½ teaspoon oregano
2 eggs, beaten
½ teaspoon water

1
["For pastry:.", "Mix flour, salt, and baking powder.", "Cut shortening into the flour mixture.", "Mix egg and water well.", "Add liquid mixture to flour and mix well using a fork.", "For filling:.", "In a skillet, heat oil on medium.", "Stir in beef and cook until browned.", "Stir in remaining ingredients.", "Lower heat and simmer for 15 minutes or until mixture thickens.", "Heat oven to 400.", "Move oven rack to top third of oven.", "Roll the dough thinly (1/8"").", "Using a cookie cutter, makes as many rounds as possible.", "Add about a tablespoon of filling in the middle of each round, fold in half.", "Secure edges by pressing with a fork.", "Brush each half-round with the egg and water which have been beaten well.", "Place on a baking sheet well apart.", "Bake 25 minutes or until glolden and hollow-sounding when tapped.", "Cool on wire rack."]

4121

kcal

Calories

287

Fat

106

Carbs

258

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 ⅓ cups all-purpose flour, 1 tablespoon salt, 1 teaspoon baking powder, 3 ½ tablespoons finely rendered beef fat, chilled (pella), and more.

Yes, Meat Empanadas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meat Empanadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions