Homemade Beef Empanadas with Whole Wheat Crust
Easy homemade empanadas recipe with seasoned beef filling, flaky pastry, and baked preparation. Perfect appetizer or meal prep.
Ingredients
- 2.5 cups all-purpose flour
- 0.5 cup whole wheat flour
- 7 tablespoons cold unsalted butter, cubed
- 1 teaspoon fine sea salt
- 0.75 cup ice water
- 1.25 lbs lean ground beef
- 2 medium yellow onions, finely diced
- 3 cloves garlic, minced
- 1.5 teaspoons ground cumin
- 0.75 teaspoon paprika
- 0.5 cup beef broth
- 0.33 cup green olives, finely chopped
- 2 large hard-boiled eggs, diced
- 1 jalapeño, seeded and minced
- 1 egg yolk, beaten with 1 tablespoon water
- Freshly cracked black pepper to taste
Instructions
- 1
Combine all-purpose flour, whole wheat flour, and sea salt in a large mixing bowl.
- 2
Cut the cold butter cubes into the flour mixture using a pastry cutter or your fingertips until the texture resembles coarse breadcrumbs with some pea-sized pieces remaining.
- 3
Add ice water gradually, stirring gently with a fork until the dough just comes together without overworking it.
- 4
Form the dough into a flat disk, wrap with plastic wrap, and refrigerate for at least 30 minutes to allow gluten to relax.
- 5
Meanwhile, warm a large skillet over medium-high heat and cook the ground beef, breaking it apart as it browns, until no pink remains, approximately 7-8 minutes.
- 6
Add the diced yellow onions to the cooked beef and sauté until translucent and beginning to caramelize, about 5 minutes.
- 7
Stir in the minced garlic, cumin, and paprika, cooking until fragrant, roughly 1 minute.
- 8
Pour the beef broth into the skillet and simmer until the liquid reduces by half, about 4-5 minutes.
- 9
Remove from heat and fold in the chopped olives, diced hard-boiled eggs, and jalapeño, then season with black pepper and taste for salt adjustment.
- 10
Allow the filling to cool to room temperature before assembly, about 15 minutes.
- 11
Preheat your oven to 375°F and line baking sheets with parchment paper.
- 12
Roll out the chilled dough between two sheets of parchment to approximately 0.125-inch thickness.
- 13
Cut circles from the dough using a 3.5-inch round cutter or glass, gathering and re-rolling scraps as needed.
- 14
Place about 1.5 tablespoons of the cooled beef filling slightly off-center on each dough circle.
- 15
Fold the dough in half over the filling to create a half-moon shape, pressing the edges firmly with the tines of a fork to seal.
- 16
Arrange the sealed empanadas on the prepared baking sheets, leaving space between each one.
- 17
Brush the tops of each empanada with the egg yolk wash to achieve a golden appearance.
- 18
Refrigerate the assembled empanadas for 20 minutes to help them hold their shape during baking.
- 19
Bake in the preheated oven until the pastry is deep golden brown and crispy, approximately 22-25 minutes.
- 20
Transfer the empanadas to a wire rack and allow them to cool for 5 minutes before serving warm.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all-purpose flour (2.5 cups) | 2 cups all-purpose flour + 0.75 cup whole grain spelt flour | increases fiber content and provides more complex carbohydrates for better blood sugar control |
| butter (7 tablespoons) | extra virgin olive oil (5 tablespoons) | reduces saturated fat and adds heart-healthy monounsaturated fats while maintaining flakiness |
| ground beef (1.25 lbs) | lean ground turkey or chicken (1.25 lbs) | reduces overall fat content and calories while maintaining protein structure |
| hard-boiled eggs (2 large) | 0.33 cup diced roasted cauliflower + 1 large hard-boiled egg | reduces cholesterol and calories while adding fiber and volume to the filling |
| beef broth (0.5 cup) | low-sodium bone broth or vegetable broth (0.5 cup) | reduces sodium intake for better heart health while maintaining savory depth |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 12)
| Calories | 325 |
| Total Fat | 14g |
| Saturated Fat | 4g |
| Cholesterol | 48mg |
| Sodium | 380mg |
| Carbohydrates | 34g |
| Fiber | 4g |
| Sugar | 1g |
| Protein | 19g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
