BAKED MEAT EMPANADAS

Baked Meat Empanadas: A Flavorful and Crispy Delight

Empanadas are a beloved dish in many cultures, offering a perfect balance of savory filling wrapped in a crispy, golden crust. Whether you’re making them for a family dinner, a party, or simply to enjoy a comforting snack, baked meat empanadas are a crowd-pleasing choice that never fails to impress. These hand-held pastries are versatile and can be filled with a variety of ingredients, but the classic meat version is always a winner.

In this recipe, seasoned ground meat, vegetables, and spices come together to create a rich and flavorful filling, all encased in a flaky, oven-baked pastry. The best part? These empanadas are baked, not fried, which means you can enjoy all the delicious flavor and crispness without the extra oil. Let’s dive into how to make these irresistible baked meat empanadas.

Ingredients:

For the Empanada Dough:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1/4 cup cold water (add more if needed)
• 1 tablespoon white vinegar (optional, for extra flakiness)

For the Meat Filling:

• 1 lb (450g) ground beef (or a mix of beef and pork)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 bell pepper, finely chopped (optional)
• 1/2 cup olives, chopped (green or black, optional)
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1/4 cup raisins or diced potatoes (optional, for sweetness or texture)
• 1/4 cup beef or chicken broth
• 1 tablespoon olive oil (for sautéing)

For the Egg Wash:

• 1 egg, beaten (for brushing on top of the empanadas before baking)

Directions:

1. Prepare the Empanada Dough:

• In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter to the bowl, and use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
• Beat the egg and add it to the flour mixture, followed by the cold water and vinegar (if using). Mix until the dough starts to come together. If the dough seems too dry, add a little more water, a tablespoon at a time, until it forms a smooth dough.
• Turn the dough onto a floured surface and knead it for a few minutes until it becomes soft and elastic. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to let it rest and firm up.

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