Teresa's Recipes
Savory Empanadillas
Empanadillas are a delightful Spanish turnover, often enjoyed as a snack or appetizer. These golden-brown pastries are filled with a savory mixture of seasoned ground beef and colorful vegetables, making them irresistible. Originating from the Iberian Peninsula, empanadillas have a rich history, believed to have been influenced by the Moorish occupation of Spain. They are perfect for gatherings, parties, or a cozy night in.
Ingredients
- 2 cups All-purpose flour
- 1/2 cup, cold and cubed Unsalted butter
- 1/4 cup Cold water
- 1 pound Ground beef
- 1, finely chopped Onion
- 1, finely chopped Red bell pepper
- 2 cloves, minced Garlic
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1, beaten (for egg wash) Egg
Dietary Notes
- Servings: 12
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Calories: 210
- Fat: 12g
- Carbs: 18g
- Protein: 7g
- Sodium: 300mg
- Sugar: 1g
Instructions
- In a large bowl, combine the all-purpose flour and cold, cubed butter. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the cold water to the flour mixture and mix until a dough forms. Knead the dough gently until it comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- In a skillet over medium heat, cook the ground beef, onion, red bell pepper, and minced garlic until the beef is browned and the vegetables are softened, about 5-7 minutes.
- Add the paprika, cumin, salt, and pepper to the skillet and stir to combine. Remove from heat and let the filling cool for a few minutes.
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.
- Using a round cookie cutter or a glass, cut out circles from the dough, about 4 inches in diameter. Place a spoonful of the cooled filling in the center of each circle.
- Fold the dough over the filling to form a half-moon shape. Use a fork to crimp the edges and seal the empanadillas tightly.
- Place the empanadillas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
- Bake for 20-25 minutes, or until the empanadillas are golden and crispy.
- Serve hot and enjoy with your favorite dipping sauce, like a zesty chimichurri or a creamy garlic aioli.
Tips
- For a spicier filling, consider adding some diced jalapeños or a pinch of cayenne pepper.
- Feel free to use other proteins such as chicken or a vegetarian filling like mushrooms and spinach.
- These empanadillas can be made ahead of time and frozen before baking. Just bake them straight from the freezer, adding a few extra minutes to the baking time.