Teresa's Recipes
Pinto Bean and Beef Empanadas
Indulge in the irresistible charm of these Pinto Bean and Beef Empanadas, where each crispy, golden pastry is filled with a savory blend of seasoned ground beef and creamy pinto beans. This beloved Latin American dish, with roots tracing back to colonial times, has evolved into a versatile favorite, perfect for snacking, entertaining, or serving as a hearty main dish. With every bite, you’ll experience a delightful fusion of flavors that evoke the vibrant streets of Buenos Aires, making these empanadas a true culinary treasure.
Ingredients
- 1 pound Ground beef
- 1 cup, cooked or canned, drained and rinsed Pinto beans
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1, beaten (for egg wash) Egg
- 2 cups (store-bought or homemade) Empanada dough
- for serving Salsa or chimichurri
Dietary Notes
- Servings: 6
- Dish Type: Appetizer/Main Dish
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Calories: 400
- Fat: 22g
- Carbs: 30g
- Protein: 20g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a spatula. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 4-5 minutes, stirring occasionally.
- Stir in the cooked pinto beans, cumin, paprika, salt, and black pepper. Mix well and cook for an additional 5 minutes to allow the flavors to meld. Remove from heat and let the mixture cool.
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out the empanada dough to about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles, about 4-6 inches in diameter.
- Place a generous spoonful of the beef and bean mixture onto the center of each dough circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork or crimping with your fingers.
- Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden crust.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
- Serve hot with your choice of dipping sauces, such as salsa or chimichurri, and enjoy!
Tips
- For extra flavor, add diced bell peppers or jalapeños to the filling.
- To make a vegetarian version, substitute the ground beef with sautéed mushrooms or a mix of your favorite vegetables.
- Empanadas can be made in advance and frozen; just bake them straight from the freezer, adding a few extra minutes to the baking time.