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When I make empanadas as an appetizer, I focus on getting the pastry crisp and the filling balanced. It starts with lean beef, onions, and a blend of spices for depth. The dough needs to be thin and properly sealed so nothing leaks during baking. Timing and temperature matter for that golden finish. If you’re looking for a straightforward way to achieve classic empanadas with a hint of flair, there are a few key steps you shouldn’t miss.
Ingredients
Sure thing, let’s jump into the ingredient list for these savory empanadas. If you’re the type who reads recipes and immediately thinks, “Will I actually have to go to the store for this?”—well, maybe, but most of it is pretty basic. Here’s what you’ll need:
- 1 (10 ounce) package frozen patty shells, thawed
- 1/2 pound lean ground beef
- 1/4 cup minced onion
- 3 tablespoons red chile salsa (hot or mild, depending on your tolerance for pain)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- Salt and pepper (just a pinch or two, unless you live on the edge)
Now, before you get all “Wait, patty shells? Like, those weird things near the frozen pie crusts?”—yep, that’s them. Using patty shells is a bit of a shortcut, but hey, who’s judging? If you want to go full-on artisan, you could make your own dough, but that’s between you and your rolling pin. As for the filling, lean ground beef keeps things from getting greasy, but you could swap in turkey or even a plant-based crumble if you’re feeling rebellious or have a vegetarian friend who can’t handle being left out again. And the salsa—choose mild if you’re a spice wimp, or hot if you’re brave or just in need of a good cry. Don’t forget to taste and adjust the salt and pepper, unless you’re one of those people who likes to live dangerously bland.
Steps
- Preheat your oven to 400 degrees. No one likes a cold oven surprise. Luxury cookware like a copper jam pan distributes heat evenly, which helps when maintaining consistent oven temperatures for baking. High-quality cookware such as enameled cast iron also provides excellent heat retention for steady baking results.
- Grab 1 (10-ounce) package frozen patty shells, thawed. Dust your counter with flour like you’re prepping for a baking show.
- Roll out all the dough in one piece to about 1/16 inch thick. Imagine thinner than your patience on a Monday.
- Use a 3-inch round cookie cutter (or a big glass, or whatever’s round and handy) to cut out circles.
- In a skillet, toss in 1/2 pound lean ground beef and 1/4 cup minced onion. Break up the beef with a spoon.
- Cook over medium heat until the beef is brown and the onion is soft. Try not to stand there, hypnotized by sizzling.
- Drain off any fat, unless you’re feeling wild and want greasy empanadas.
- Stir in 3 tablespoons red chile salsa (hot or mild), 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground coriander.
- Season with salt and pepper. Taste. Try not to eat half the filling right here.
- Place about 2 teaspoons of filling onto the center of each dough circle. Go easy, or the filling will escape like a toddler in a toy store.
- Fold each circle in half, making a half-moon.
- Moisten the edge with water, then press edges together with a fork. Crimp like you mean it.
- Arrange empanadas slightly apart on an ungreased cookie sheet. Social distancing for pastries.
- Prick the tops with a fork. This helps steam escape and makes them look like you know what you’re doing.
- Slide the tray into the oven. Bake for 15–20 minutes, or until golden brown.
- Remove from the oven and serve hot. Wait just a minute—burnt tongues are a bummer.
- Extra? Let them cool, then wrap and freeze. To reheat, just bake frozen ones at 400 degrees for 5–8 minutes.
- For quick stovetop batches, consider using a premium electric griddle to cook empanadas evenly and maintain consistent heat.
Cooking Tips
Once you’ve mastered assembling and baking your empanadas, a few details can make a big difference in the final result. I recommend chilling the filled empanadas briefly before baking for crispier edges. Always use a fork to seal the edges tightly so the filling stays in. For golden color, brush the empanadas (appetizer) with a bit of beaten egg before baking, and monitor closely for even browning.
Final Thoughts
Why do empanadas remain such a versatile appetizer in so many kitchens? I believe it’s because the process gives you control over every ingredient and step. From selecting lean ground beef to balancing spices like cumin and coriander, each choice shapes the final result. Mastering dough thickness and sealing technique ensures perfect texture. This method guarantees consistent, flavorful empanadas every time, ready for any occasion. You can also add a simple fresh-sweet sauce made with cranberries, chopped orange, Splenda, cornstarch, and water that is simmered and chilled for serving with the empanadas, offering a bright contrast to savory fillings and highlighting cranberry sauce as a diabetic-friendly accompaniment. For a bright, citrusy contrast that complements savory fillings, try a chilled lime-and-cilantro marinade style sauce lightly spooned alongside the empanadas.