Handle the Heat· by Tessa Arias★ 4.9 (109)

Beef Empanadas

Name: Beef Empanadas
Prep time: 30 min
Cook time: 20 min
Total time: 180 min
Yield: 20, 20 empanadas
Cuisine: mexican
Ingredients: 1 cup (237 grams) water; 1 1/2 sticks (170 grams) unsalted butter; 2 3/4 cups (349 grams) all-purpose flour; 2 teaspoons fine sea salt; Pinch of paprika; 3 tablespoons olive oil, (divided); 1 pound ground beef (85-90% lean); 1 small yellow onion, (peeled and minced); ½ red bell pepper, (cored, seeded, and finely diced); ½ green bell pepper, (cored, seeded, and finely diced); ½ cup frozen peas; 2 cloves garlic, (finely minced); 1 teaspoon oregano; 1 teaspoon fine sea salt; 1/2 teaspoon paprika; 1/2 teaspoon red pepper flakes; 1/2 teaspoon ground white pepper; 1/2 teaspoon ground cumin; ¼ cup beef broth; 1-2 tablespoons tomato paste, (to preference); 1 small russet potato, (peeled, finely diced, and boiled*); 3 scallions, (trimmed and chopped); 1/2 cup shredded monterey jack cheese (or “Mexican blend” cheese), (optional); 1 egg; 3 tablespoons water

Nutrition Facts

Per serving · recipe makes 20 · 3h total

Servings

Calories

10% of a 2,000 cal day

202KCAL

Protein

7g15% DV

% DAILY VALUE

Total Fat12g

15%

Saturated6g

28%

Unsaturated6g

—

Total Carbs17g

Fiber1g

Total Sugars1g

—

incl. Added Sugars0g

Starch15g

—

Sodium386mg

17%

% Daily Value is based on a 2,000 calorie day.

Baked beef-filled empanadas with a flaky homemade pastry crust. The seasoned ground beef filling includes onion, peppers, peas, and cheese. These freeze well for make-ahead meals.

Ingredients

20 SERVINGS

237 gwater — 1 cup
170 gunsalted butter — 1½ sticks
349 gall-purpose flour — 2¾ cup
2 tspfine sea salt
paprika
3 tbspolive oil
1 lbground beef (85-90% lean)
1small yellow onion — peeled, minced
½red bell pepper — cored, seeded, finely diced
½green bell pepper
½ cupfrozen peas
2garlic — finely minced
1 tsporegano
1 tspfine sea salt
½ tsppaprika
½ tspred pepper flakes
½ tspground white pepper
½ tspground cumin
¼ cupbeef broth
1–2 tbsptomato paste
1small russet potato — peeled, finely diced, boiled
3scallions — trimmed, chopped
½ cupshredded monterey jack cheese — or Mexican blend cheese, optional
1egg
3 tbspwater

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

3h total

Read the method on Handle the HeatTessa Arias’s original page

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mainmexicanbeef

Nutrition is estimated by Chive from the ingredients above, per serving.

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