Empanadas Beef Turnovers Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavor of both the dough and the filling.

Cold butter: Essential for creating a flaky pastry crust.

Cold water: Helps bring the dough together.

Ground beef: The main protein for the filling, providing a rich and savory taste.

Onion: Adds sweetness and depth to the filling.

Garlic: Infuses the filling with a robust, aromatic flavor.

Ground cumin: Adds a warm, earthy spice to the filling.

Paprika: Provides a mild, smoky flavor and a touch of color.

Black pepper: Adds a hint of heat and enhances the overall flavor.

Green olives: Contribute a briny, tangy element to the filling.

Raisins: Offer a subtle sweetness that balances the savory ingredients.

Egg: Used for the egg wash to give the empanadas a golden, glossy finish.

When making the dough for your empanadas, ensure that the butter is very cold. This helps create a flaky texture. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs. If the dough becomes too warm, refrigerate it for a few minutes before rolling it out.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• cold butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor and texture.

• cold water - Substitute with cold milk: Cold milk can add a bit more richness to the dough.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option with less fat, making it a healthier choice.

• chopped onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic provides a more robust flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a different kind of umami and saltiness to the filling.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat and flavor profile.

• chopped green olives - Substitute with capers: Capers provide a similar briny flavor and can add a unique twist.

• raisins - Substitute with dried cranberries: Dried cranberries offer a similar sweetness with a slightly tart flavor.

• egg - Substitute with milk: Milk can be used for the egg wash to achieve a similar golden-brown finish.

• Allow the freshly baked empanadas to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, place the cooled empanadas in an airtight container or resealable plastic bag. Store in the refrigerator for up to 3 days.
• To freeze, arrange the cooled empanadas in a single layer on a baking sheet. Place the sheet in the freezer for about 2 hours, or until the empanadas are firm. This prevents them from sticking together.
• Once frozen, transfer the empanadas to a freezer-safe bag or airtight container. Label with the date and store in the freezer for up to 3 months.
• When ready to enjoy, reheat refrigerated empanadas in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• For frozen empanadas, there's no need to thaw. Simply place them on a baking sheet and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and heated through.
• To maintain the crispiness of the dough, avoid microwaving the empanadas. The oven method ensures a flaky, golden crust.
• If you prefer, you can also reheat empanadas in an air fryer. Set the air fryer to 350°F (175°C) and heat for 8-10 minutes, checking halfway through to ensure even cooking.

• Oven Method: Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the crispiness of the dough.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the empanadas in the air fryer basket, making sure they are not touching each other. Heat for 5-7 minutes, checking halfway through to ensure they do not overcook. This method is quick and keeps the crust nice and crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the empanadas in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until they are warmed through and the crust is crispy.

• Microwave Method: Place the empanadas on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 1-2 minutes, checking after the first minute to ensure they are not overheating. This method is the quickest but may result in a softer crust.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the empanadas on the toaster oven tray. Heat for about 10 minutes or until they are warmed through and the crust is crispy. This method is convenient and effective for small batches.

• Oven: Used to bake the empanadas until they are golden brown and cooked through.

• Mixing bowl: Essential for combining the flour and salt, and later for mixing in the butter and water to form the dough.

• Plastic wrap: Used to wrap the dough and refrigerate it, allowing it to rest and firm up.

• Skillet: Necessary for cooking the ground beef, onion, and garlic, and for mixing in the spices, olives, and raisins.

• Spatula: Handy for stirring and breaking up the ground beef as it cooks in the skillet.

• Rolling pin: Used to roll out the dough on a floured surface to the desired thickness.

• Round cutter: Helps in cutting the rolled-out dough into circles for the empanadas.

• Baking sheet: Needed to place the empanadas on for baking in the oven.

• Pastry brush: Used to brush the beaten egg over the empanadas to give them a golden, shiny finish.

• Knife: Useful for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and mincing the garlic.

• Measuring cups: Essential for accurately measuring the flour, water, and other ingredients.

• Measuring spoons: Necessary for measuring out the spices and salt.

Prepare the filling ahead: Cook the ground beef, onion, and garlic mixture the night before and refrigerate. This allows the flavors to meld and saves time on the day of baking.

Use a food processor: Quickly combine the flour, salt, and butter using a food processor to achieve the coarse crumb texture in seconds.

Pre-cut dough circles: Roll out and cut the dough circles in advance. Store them between layers of parchment paper in the refrigerator.

Batch baking: Place multiple empanadas on a large baking sheet to bake all at once, reducing overall cooking time.