All Empanadas Recipes:
“Spanish” Style Beef Empanadas with Roasted Red Pepper Sauce – these empanadas have tons of savory flavor with ground beef, garlic, roasted red peppers, smoked paprika and olives – all wrapped up in a tender flaky dough. The simple Roasted Red Pepper Sauce is perfect for dipping your empanadas!
The “Spanish” Style Beef Empanadas with Roasted Red Pepper Sauce recipe is part of a group of empanada recipes, you can find the original post here:
Empanada Dough
Pulse together flour, sugar, salt, butter and shortening in your food processor. Drizzle in an egg yolk beaten with water. Pulse until a ball forms. Knead the ball a few times on a floured surface, form into a disk, wrap and refrigerate for 2 hours or overnight.
Shortcut: If you’re short on time…use pre-made refrigerated piecrust. You can also check the Latin section of the frozen foods case at your grocer. I have seen frozen empanada wrappers.
While your dough chills, make your filling:
“Spanish” Style Beef Empanadas Filling
Brown some ground beef with onions, then add your seasonings, roasted red peppers and olives.
Portion & Roll Dough
Cut your chilled dough in half. Roll each half into a cylinder. Cut each cylinder into 6 equal pieces. Roll the 12 pieces into balls and flatten slightly with your hand.
Fill & Form Your Empanadas
Roll each flattened ball into a 6-inch round. Fill with about 3 tablespoons filling. Fold over and pinch closed to form semi-circular shape. Press a fork around the edge to help seal and trim around the edge with a pizza wheel. Place on parchment lined baking sheet (I baked mine on an ungreased pan, but some of mine stuck from the egg wash – so I recommend lining the pan with parchment.) Brush with an egg wash and bake for 15-19 minutes or until golden browned.
Roasted Red Pepper Sauce
Blend cream cheese are roasted red peppers in a food processor. Add salt, garlic and smoked paprika. Process until smooth.
All Empanadas Recipes:
Ingredients
For Dough:
- 2 cups flour plus extra for rolling
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon butter chilled
- 6 tablespoons vegetable shortening chilled & cut into small pieces
- 1 large egg yolk
- 1/2 cup cold water plus extra if needed
Egg Wash:
- 1 large egg
- 1/2 cup cold water
For Filling:
- 1 pound lean ground beef
- 1/2 cup onion chopped small
- 1 /4 teaspoon each salt and pepper
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic minced or pressed
- 1/2 cup roasted red peppers chopped small
- 1/2 cup Manzanilla olives pimiento stuffed, cut in half
For Roasted Red Pepper Sauce:
- 8 ounces cream cheese
- 1 cup roasted red peppers chopped
- 1/2 teaspoon garlic minced or pressed
- 1/4 teaspoon smoked paprika
Instructions
Prepare Dough:
- Combine flour, 1 teaspoon salt and sugar in food processor bowl. Pulse a few times to combine.
- Add butter and shortening and pulse about 8 times until a coarse meal texture is formed.
- In small bowl, whisk egg yolk and 1/2 cup cold water.
- Slowly pour into food processor while running.
- When the dough starts to come together, remove to floured surface and knead a few times until dough is smooth (if the dough seems too crumbly, add another tablespoon or two of water.)
- Form dough into a disk. Wrap dough in plastic wrap and refrigerate 1 hour or overnight. *Note when short on time you can use pre-made frozen empanada discs or refrigerated pie dough.
Prepare Filling:
- In large saute pan over medium heat add beef and onions.
- Sauce until beef is browned and onions are soft. Drain off any excess fat.
- Add salt, pepper, red pepper flakes, paprika, garlic, roasted red peppers and olives.
- Cook, stirring for about 5 minutes.
Assemble & Bake:
- Preheat oven to 425 degrees F.
- Cut dough disk in half. Roll each half into a 6 inch long cylinder.
- Cut each cylinder 6 equal pieces. Roll each piece into a ball. Slightly flatten dough ball with your hand.
- Dust both sides with flour and roll in a 5-6 inch diameter circle. The dough should be less than 1/4 inch thick.
- Spoon about 2-3 rounded tablespocns filling into the center, fold the top to meet the bottom and press with your fingers or a fork to seal edge.
- Trim excess dough, will form half-circle shape. Place on a large baking sheet lined with parchment.
- Repeat until all empanadas are formed.
- Whisk egg with 1 tablespoon water and brush empanadas with egg wash.
- Bake for 17-20 minutes or until golden brown.
Prepare Roasted Red Pepper Sauce:
- In food processor or chopper, combine cream cheese and roasted red peppers. Pulse until combined. Add garlic, salt and paprika. Process until smooth.
- Serve cool or at room temperature with empanadas. Store in refrigerator.
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