Don’t let the idea of making empanada pastry dough intimidate you! It is easy to make and uses a few ingredients you already keep in your pantry. This is a savory-style empanada, with a generous filling of ground beef, bell peppers, onions, and flavorful Spanish-style spices. Smart Recipes, Central American Recipes, Beef Recipes, Recipes Beef Central American Empanadas Empanadas Recipe | CHEFBear.net PT55M Serves 6 1 1/2 Pound Empanada Dough 1 Pound Ground Beef 1 Tablespoon Garlic Salt 2 Tablespoons Tomato Paste 2 Teaspoons Ground Cumin 2 Tablespoons Vinegar 1 Teaspoon Chili Powder 1 Teaspoon Seasoning Salt 1 Teaspoon Dried Oregano 1 Medium Onion 1 Medium Green Bell Pepper 1 Medium Red Bell Pepper 1 Tablespoon Adobo Sauce 1 N/A Small Lime 2 Tablespoons Olive Oil 1 Cup Vegetable Oil 1 Cup Mayonnaise 5 Cloves Garlic In a medium bowl, mix mayo, adobo sauce, and lime juice until blended well. Cover and refrigerate at least 30 minutes or overnight for maximum flavor. In a large skillet over medium-high heat, heat 1 tablespoon olive oil and saute beef & garlic until browned, about 7-10 minutes. Drain the fat and transfer beef to a large bowl. Set aside. In the same skillet, heat remaining olive oil and stir in tomato paste, cumin, vinegar, chili powder, seasoned salt, oregano, onions, and bell peppers. Cook until veggies are tender & fragrant, about 8-10 minutes. Reduce heat to low, stir in cooked beef, and simmer for 5 minutes. On a lightly-floured work surface, roll out prepared dough into a rectangle 1/4 -inch thick. With a 5-6-inch saucer as a template, use a sharp knife to cut out dough circles. Fill the center of each circle with a scoop of beef mixture, then fold in half. Use a fork to seal the edges of each empanada. In a Dutch oven over medium-high heat, heat vegetable oil until registering 350 degrees on a deep-fryer thermometer. In small batches, add empanadas and fry until golden brown, about 3 minutes on each side. Use a slotted spoon to transfer empanadas to a plate lined with paper towels to drain. Serve warm with adobo mayo sauce.

Empanadas

Empanadas Recipe


Don’t let the idea of making empanada pastry dough intimidate you! It is easy to make and uses a few ingredients you already keep in your pantry. This is a savory-style empanada, with a generous filling of ground beef, bell peppers, onions, and flavorful Spanish-style spices.

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Recipe Information

Flavor Profile

Central American

Protein

Beef

Category

Side Dishes

Serves

6

Total Time

55 Minutes

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Ingredients

      • 1 1/2 Pound Empanada Dough (Recipe Associated)
      • 1 Pound Ground Beef
      • 1 Tablespoon Garlic Salt
      • 2 Tablespoons Tomato Paste
      • 2 Teaspoons Ground Cumin
      • 2 Tablespoons Vinegar
      • 1 Teaspoon Chili Powder
      • 1 Teaspoon Seasoning Salt
      • 1 Teaspoon Dried Oregano
      • 1 Medium Onion (Diced)
      • 1 Medium Green Bell Pepper (Chopped)
      • 1 Medium Red Bell Pepper (Chopped)
      • 2 Tablespoons Olive Oil
      • 1 Cup Vegetable Oil
      • 5 Cloves Garlic (Minced)

      • Adobo Mayo Sauce
      • 1 Tablespoon Adobo Sauce
      • 1 Small Lime (Juiced)
      • 1 Cup Mayonnaise

Directions

  1. In a medium bowl, mix mayo, adobo sauce, and lime juice until blended well. Cover and refrigerate at least 30 minutes or overnight for maximum flavor.
  2. In a large skillet over medium-high heat, heat 1 tablespoon olive oil and saute beef & garlic until browned, about 7-10 minutes. Drain the fat and transfer beef to a large bowl. Set aside.
  3. In the same skillet, heat remaining olive oil and stir in tomato paste, cumin, vinegar, chili powder, seasoned salt, oregano, onions, and bell peppers. Cook until veggies are tender & fragrant, about 8-10 minutes. Reduce heat to low, stir in cooked beef, and simmer for 5 minutes.
  4. On a lightly-floured work surface, roll out prepared dough into a rectangle 1/4 -inch thick. With a 5-6-inch saucer as a template, use a sharp knife to cut out dough circles. Fill the center of each circle with a scoop of beef mixture, then fold in half. Use a fork to seal the edges of each empanada.
  5. In a Dutch oven over medium-high heat, heat vegetable oil until registering 350 degrees on a deep-fryer thermometer. In small batches, add empanadas and fry until golden brown, about 3 minutes on each side. Use a slotted spoon to transfer empanadas to a plate lined with paper towels to drain. Serve warm with adobo mayo sauce.

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Nutrition & Cost Facts

Calories

872 kcal

Carbs

65 g

Fat

59 g

Protein

23 g

Cost Per Serving

$1.97

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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