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Spicy Beef Empanadas
Alyssa

Spicy Beef Empanadas

Try these spicy beef empanadas—crispy pastries filled with flavorful beef and spices, perfect as appetizers or a satisfying main dish.
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Ingredients Method

Ingredients
  

Beef Filling:
  • 250 g ground chicken - The star of our filling providing a lean protein source with a mild flavor that absorbs spices well.
  • ½ tsp cumin - Adds an earthy warming spice that enhances the overall flavor of the filling.
  • ½ tsp smoked paprika - Introduces a rich smoky flavor that beautifully complements the other spices.
  • ½ tsp chili powder - Brings a subtle heat to the dish without overpowering the palate.
  • 1 tsp oregano - Offers a touch of herbal freshness that brightens up the filling.
  • ½ tsp garlic powder - Enhances the aromatic profile adding depth to the flavor combination.
  • 1 tbsp olive oil - Used for cooking and adds richness to the filling.
  • 1 tbsp minced onion - Incorporates sweetness and texture into the mixture.
  • 2 tbsp fresh cilantro - Freshens up the filling with a burst of vibrant flavor.
  • 3 tbsp corn - Adds sweetness and crunch for a delightful contrast in texture.
  • Oil for frying - Necessary for achieving that perfect crispy crust.
  • Sea salt & pepper - Essential for seasoning the mixture.
Dough:
  • 300 g all-purpose flour - The base for our dough creating a flaky and tender outer layer.
  • 1 tsp baking powder - Helps the dough rise slightly for a lighter texture.
  • Sea salt - Balances flavors and enhances the overall taste of the dough.
  • 185 ml lukewarm water - Hydrates the flour allowing for the perfect dough consistency.

Method
 

  1. Prepare the Filling: In a mixing bowl, combine 250g ground chicken, ½ tsp cumin, ½ tsp smoked paprika, ½ tsp chili powder, 1 tsp oregano, ½ tsp garlic powder, and season with sea salt and pepper to taste. Mix well to ensure that the spices are evenly distributed.
  2. Cook the Filling: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 tbsp minced onion and sauté for about 10 seconds until the onion becomes translucent. Next, add the seasoned ground chicken mixture and cook, stirring occasionally, until the chicken is cooked through and no longer pink. This should take about 5-7 minutes. Once cooked, stir in 2 tbsp fresh cilantro and 3 tbsp corn. Remove from heat and let cool.
  3. Make the Dough: In a large bowl, combine 300g all-purpose flour, 1 tsp baking powder, and a pinch of sea salt. Gradually add 185ml lukewarm water, mixing until a rough dough begins to form. Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
  4. Roll Out the Dough: After kneading, roll out the dough until it reaches a thin thickness of about 3mm. Using a round cutter or a glass, cut out circles of dough approximately 10cm in diameter.
  5. Fill the Empanadas: Place about ¾ to 1 tbsp of the chicken filling in the center of each dough circle. Moisten the edge of the circle with a little water, then fold it over to create a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges for an added decorative touch.
  6. Fry the Empanadas: In a deep skillet or frying pan, heat oil over medium-high heat. Once the oil is hot, carefully add the empanadas in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer cooked empanadas to a paper towel-lined plate to drain excess oil.
  7. Serve: Once cool enough to handle, serve the empanadas warm with guacamole or your favorite dipping sauce. Enjoy your homemade Spicy Chicken Empanadas!