Ground Beef Empanadas are right up there for me as one of my favorite foods. Savory, flaky pastries filled with a tender and delicious filling that is spiced just right. What’s not to absolutely crave all of the time?
I had never made empanadas at home before, but I recently joined a group of fellow food bloggers who do recipe swaps every month. This month I was assigned the blog The Schizo Chef. It’s a multicultural food blog that has a ton of delicious, enthic recipes. I had a tough time deciding on a recipe to duplicate, but when I saw these baked empanadas, they just jumped right out at me and I knew I had to make them.
To be perfectly honest, I have some weird aversion to making anything that requires I make my own dough. I really don’t understand it because I obviously love to cook and be in the kitchen, and afterward I always feel like it wasn’t as hard as I was expecting it to be. It’s probably solely because of the time it takes, but these baked ground beef empanadas have most likely put my homemade dough aversion behind me.
The dough comes together so quickly, and then you just chill it for an hour. It ended up incredibly flaky and tender, so I think it’s a pretty forgiving dough. I’m not very experienced with making my own and could have easily messed it up.
The original recipe called for a 4 1/2 inch biscuit cutter to cut out the dough rounds, but I don’t have any biscuit cutters. I just picked out a bowl that was roughly that size, and it worked perfectly.
After cutting out the dough rounds with the bowl, I went over the round again two more times with the rolling pin to make it a bit bigger and thinner. Just once up, turn half way, once up again.
This recipe makes 16 baked empanadas which will fit on two cookie sheets. The original recipe for these empanadas said to bake for 20-25 minutes, but mine were done after 18 minutes. I think my oven tends to be a bit hotter than others, so just make sure you are watching your empanadas and take them out once they are puffed up and a nice golden brown.
Look how flaky!
These baked ground beef empanadas will definitely be made again at my house. They were a huge hit with the whole family. My 18 month old and 3 1/2 year old both ate them and loved them. The older one even said, “These are good. Thank you for making them, Mom!” What better recommendation could they get?!
This recipe was adapted from The Schizo Chef for Food Bloggers November Recipe Swap.