Beef Empanadas
These Spanish-style empanadas wrap a bright filling in a thin, crisp pastry made with olive oil and white wine rather than butter. Inside it’s sweet red pepper, smoked pimentón, green olives and chopped egg, rich and a little sweet. We twist the edges into a rope seal — it looks lovely and keeps the filling in.
- Prep
- 45 min
- Cook
- 45 min
- Rest
- 30 min
- Total
- 2 h
- Servings
- 6
- Level
- Medium
- Per serving
- 690 kcal
Ingredients
For the pastry
-
What to use instead
Replace the wine with the same amount of water plus 1 tsp wine vinegar; the pastry stays just as pliable.
For the filling
For the glaze
Makes: 12 empanadas
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Make the pastry
Mix the flour and salt. Warm the oil, wine and water together until warm to the touch (about 40 °C), pour into the flour and stir. Knead for 3–4 minutes into a smooth, soft, non-sticky dough, wrap and rest for 30 minutes.
-
Step 2: Boil the eggs
Lower 2 eggs into boiling water and cook for 10 minutes, then cool in cold water, peel and chop.
-
Step 3: Soften the vegetables
Heat the oil in a frying pan over medium heat, add the onion and pepper and cook for 8–10 minutes until soft. Add the garlic and cook for 1 minute more.
-
Step 4: Cook the filling
Turn up the heat, add the beef and fry for 6–8 minutes, breaking it up, until no pink remains and the liquid has evaporated. Stir in the tomato purée, paprika, cumin, salt and pepper, cook for 1 minute and take off the heat. Add the olives, spread the filling on a plate to cool completely, then fold in the chopped eggs.
-
Step 5: Fill and seal
Heat the oven to 200 °C. Roll the pastry 3 mm thick and cut out 14 cm rounds, re-rolling the scraps. Spoon 2 heaped tablespoons of filling onto one half of each round, fold over, press the edges together and crimp with a twisting rope fold or a fork.
-
Step 6: Glaze and bake
Arrange on a lined baking tray, brush with beaten egg and cut a small steam vent in each. Bake for 20–25 minutes until golden brown and crisp.
-
Step 7: Serve
Let them cool for 5–10 minutes — the filling is very hot. They’re good warm or at room temperature.
Tips & variations
-
Tip
Don’t overfill — stuffed-to-bursting empanadas split in the oven. Edges kept clean of filling seal best.
-
Swap
Replace the wine with the same amount of water plus 1 tsp wine vinegar; the pastry stays just as pliable.
-
Variation
For more heat, use half hot smoked paprika or add a pinch of chilli flakes.
-
Storage
Freeze unbaked empanadas on a tray, then bag them, for up to 2 months. Bake from frozen, adding 5–8 minutes.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 690 kcal | 4,140 kcal |
| Protein | 26 g | 156 g |
| Fat | 37 g | 222 g |
| Carbohydrates | 62 g | 372 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
