Oh, empanadas. They are just so delicious. If only we could make these at home… Wait a second. Of course we can! That’s the whole point of this website!
Empanadas are a delicious food originating in Latin America. They translate to “breaded” or “with bread”: This is because this recipe relies on a delicious dough which is traditionally fried or baked. Fillings vary wildly, but today we’re going to go for the most traditional of them all: Ground beef.
Let’s get right to it.
Ground beef empanadas
First, let’s go over the dough, which is a very important part of this recipe-- maybe the most important part.
- 2 Cups almond flour
- 1 egg
- 20 grams animal fat (pig fat tastes much better)
- 2 Cups shredded mozzarella cheese
- 3 oz cream cheese
How to make:
- In a bowl, mix Mozzarella cheese, cream cheese and animal fat. Heat in a microwave for a minute or less.
- Take the bowl out and mix thoroughly with a spoon.
- Add egg to the mix, and mix. When the mixture becomes more compact, you can start adding the flour little by little: Add a couple of tablespoons, mix, repeat.
- After about five minutes of mixing and kneading, use a rolling pin to flatten the dough as much as you reasonably can.
- Use a bowl to cut the dough in wide circles.
- Repeat this step as many times as possible using all the dough.
- Lay all dough pieces on a greased baking tray.
Let’s hurry now with the beef so the dough doesn’t become hardened or dry:
- 1 ½ lbs. Ground beef
- Chopped green olives
- Half an onion, finely chopped
- 1 tsp smoked paprika
- 1 tsp chile powder
- 1 tbsp olive oil
- Salsa of choice. We recommend chimichurri, which also works perfectly with this recipe.
How to make:
- In a saucepan, pour olive oil and add onion. Sautée until translucent and soft.
- Add ground beef and spices. Turn heat on high and add rest of the olive oil.
- When cooked, lower heat to lowest setting. Add green olives and salsa, and stir for a few minutes. Turn heat off.
- With a spoon, scoop from the saucepan and place enough meat on each dough circle to cover about two thirds of the surface. If you’re a little clumsy with your hands, use less filling.
- Close up each empanada by pressing lightly with your fingers: It doesn’t matter if it’s a little messy or if some of them refuse to close completely. That’s the beauty.
- Bake at medium-high for 10-20 minutes until the dough turns golden brown.
All that’s left is for you to drizzle some more salsa on top of the empanadas or, as is custom, after each bite right on the area upon which your fangs are about to descend.