Can I make the empanada dough from scratch?
Yes, you can! A traditional empanada dough recipe typically involves flour, butter or lard, water, and a pinch of salt. However, store-bought discs are a convenient time-saver.
LUNCH
Classic Uruguayan Beef Empanadas with Green Olives
Experience the authentic taste of Uruguay with these delightful empanadas. Each golden, flaky pastry pocket is generously filled with a robust, seasoned ground beef mixture, perfectly complemented by the briny burst of green olives. Ideal for a satisfying meal or a flavorful appetizer, these empanadas are a true culinary embrace.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the 1 pound of ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
02
Add the 1 medium finely chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in the 2 minced garlic cloves, 1/2 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper (if using). Cook for 1 minute more until fragrant.
03
Remove the skillet from the heat. Stir in the 1/2 cup of chopped green olives, 1/4 cup of fresh chopped parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well and let the filling cool slightly.
04
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
05
Place 1 empanada disc on a clean surface. Spoon about 2 tablespoons of the beef filling onto one half of the disc, leaving a small border. Moisten the edges of the disc with water, then fold the other half over the filling to create a crescent shape. Press the edges firmly to seal, then crimp with a fork.
06
Repeat with the remaining empanada discs and filling. Arrange the sealed empanadas on the prepared baking sheet.
07
Brush the tops of the empanadas with the 1 large beaten egg. Bake for 20-25 minutes at 375°F (190°C), or until golden brown and puffed.
08
Remove from the oven and let cool for a few minutes before serving.
About This Recipe
Experience the authentic taste of Uruguay with these delightful empanadas. Each golden, flaky pastry pocket is generously filled with a robust, seasoned ground beef mixture, perfectly complemented by the briny burst of green olives. Ideal for a satisfying meal or a flavorful appetizer, these empanadas are a true culinary embrace.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of dried oregano or a tablespoon of tomato paste to the beef filling. Ensure the filling is not too wet, as this can make the empanadas soggy. If your empanada discs are frozen, thaw them completely before use.
Easy Substitutions
Ground pork or a mix of ground beef and pork can be used instead of ground beef. Black olives can replace green olives for a milder flavor. For a vegetarian option, use a mixture of finely diced mushrooms and lentils as the base for the filling.
Storage & Reheating
Cooked empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through and crispy, or in an air fryer for 5-7 minutes at 350°F (175°C). Unbaked empanadas can be frozen on a baking sheet until solid, then transferred to a freezer bag for up to 1 month. Bake from frozen, adding 5-10 minutes to the cooking time.
Serving Suggestions
Serve these Uruguayan empanadas with a side of chimichurri sauce for dipping, a simple green salad with a light vinaigrette, or a bowl of fresh tomato salsa. They also pair wonderfully with a cold beer or a glass of dry white wine.
Common Mistakes
Overfilling the empanada discs can lead to bursting during baking; use only about 2 tablespoons of filling per disc. Not sealing the edges properly will cause the filling to leak out, so ensure a firm crimp. Baking at too low a temperature can result in pale, soft empanadas; ensure your oven is fully preheated to 375°F (190°C) for a golden, crispy crust. Not cooling the filling slightly before assembly can make the dough difficult to work with and potentially tear.
Frequently Asked Questions
What kind of ground beef is best for empanadas?
An 80/20 lean ground beef is ideal as it provides enough fat for flavor and moisture without making the filling overly greasy. If you use leaner beef, you might need to add a bit more olive oil.
Can I fry these empanadas instead of baking them?
While these are designed for baking, you can fry them. Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C) and fry for 3-4 minutes per side until golden brown. Be careful not to overcrowd the pan.
MORE TO KNOW
The 'repulgue' or crimping of empanadas is an art form in itself. While a fork crimp is simple and effective, you can try a traditional repulgue by folding the edge over itself repeatedly to create a decorative rope-like seal. This not only looks beautiful but also helps to ensure a tight seal, preventing the filling from leaking during baking. Practice makes perfect!
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