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Crispy Homemade Beef Empanadas Recipe Easy Savory Sofrito Filling

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A quick and easy recipe for crispy homemade beef empanadas filled with a flavorful savory sofrito. Perfect for busy weeknights or casual gatherings, these empanadas feature a flaky dough and a juicy, well-seasoned beef filling.

Ingredients

Scale
  • 2 ½ cups (300 g) all-purpose flour, sifted
  • ½ cup (115 g) unsalted butter, cold and cubed
  • ⅓ cup (80 ml) cold water, plus extra if needed
  • 1 tsp salt
  • 1 tbsp vinegar (white or apple cider)
  • 1 lb (450 g) ground beef (80/20 preferred)
  • 1 medium onion, finely chopped
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • Salt and black pepper to taste
  • 2 tbsp fresh cilantro, chopped (optional)
  • Vegetable oil for frying (about 2 cups / 480 ml)

Instructions

  1. Make the Dough: Combine flour and salt in a large bowl. Add cold, cubed butter and blend with fingers or pastry cutter until mixture resembles coarse crumbs (about 5 minutes). Slowly pour in cold water mixed with vinegar, stirring gently until dough just comes together. Add water teaspoon by teaspoon if too dry. Wrap dough in plastic wrap and chill in fridge for at least 30 minutes.
  2. Prepare the Sofrito Filling: Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Add diced bell peppers and garlic; sauté another 4 minutes until soft and fragrant. Stir in tomato paste, cumin, smoked paprika, and oregano; cook 2 minutes to bloom spices.
  3. Add ground beef to skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-8 minutes. Season with salt and pepper to taste. Turn off heat and stir in chopped cilantro if using. Let filling cool to room temperature.
  4. Roll Out the Dough: Remove dough from fridge. Lightly flour work surface and roll dough to about ⅛-inch thick (3 mm). Use a round cutter or bowl about 5-6 inches (12-15 cm) in diameter to cut circles. Gather scraps and reroll as needed.
  5. Assemble the Empanadas: Place about 2 tablespoons of beef filling in center of each dough circle. Brush edges with water or beaten egg to seal. Fold dough over to create half-moon shape. Press edges firmly and crimp with fork or pinch and twist for decorative finish. Ensure edges are sealed well.
  6. Fry the Empanadas: Heat vegetable oil in deep frying pan over medium-high heat to about 350°F (175°C). Test oil by dropping small piece of dough; it should sizzle immediately. Fry empanadas in batches of 3-4, turning occasionally, for 3-4 minutes until golden and crispy. Avoid overcrowding.
  7. Remove empanadas with slotted spoon and drain on paper towels. Let cool slightly before serving.

Notes

Keep dough chilled and avoid overworking to prevent toughness. Let filling cool before assembling to avoid soggy dough. Maintain oil temperature around 350°F (175°C) for crispy, non-greasy empanadas. Fry in small batches to keep oil temperature consistent. Empanadas can be baked at 400°F (200°C) for 20-25 minutes as a healthier alternative. Filling can be prepared a day ahead. Freeze uncooked empanadas for up to 3 months.

Nutrition

Keywords: beef empanadas, homemade empanadas, crispy empanadas, sofrito filling, savory empanadas, easy empanadas, fried empanadas

Find it online: https://elvafood.com/crispy-homemade-beef-empanadas-recipe-easy-savory-sofrito-filling/