Beef Empanadas: An Easy Latin Street Food to Make at Home

A popular street food in Central and South America, these Beef Empanadas are easy to make at home, bringing the flavors of Latin America to your table.

Empanadas are a savory pastry filled traditionally with beef, chicken or veggies. Incredibly delicious. And while they may all look the same, each region has their own distinctive twist, featuring the foods of their country. If you’re interested in the differences, Wikipedia has a quick overview.

Perfect for snacks, appetizers, game food, and parties. Friday nights? Absolutely!

Empanadas traditionally have a distinctive rope edge. And while it may look difficult, it’s easier than you think. Watch this video for a quick demonstration.

Beef Empanadas: An Easy Latin Street Food to Make at Home

A popular street food in Central and South America, these Beef Empanadas are easy to make at home, bringing the flavors of Latin America to your table.

• Author: Stephanie Wilson

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Ingredients

• 2 store-bought refrigerated pie crusts
• 1 tablespoon olive oil
• 1 lb. lean ground beef
• salt and freshly ground pepper to taste
• 1 medium red bell pepper, cored, seeded, and finely chopped
• 1/2 cup chopped scallions, white and green parts
• 1 cup corn kernels (canned, frozen or fresh off the cob)
• 1–1/2 teaspoon ground cumin
• 1–1/2 teaspoon Spanish hot paprika
• 1/2 – 1 teaspoon crushed red chili flakes
• 1 large baking potato, peeled, diced and cooked

Egg Wash

• 1 egg
• tablespoon of water

Instructions

Preheat oven to 375° and line a baking sheet with parchment paper.

Dough: roll out the dough rounds into large circles, about 1/4-inch thick. Use the mouth of a glass or cup to cut out circles 3-5-inches in diameter.

Filling: Heat oil in a large skillet over medium-high heat. Season ground beef with salt; cook until browned. Transfer beef to a bowl; set aside. Add bell pepper, scallions, and corn to the skillet; cook until golden, 12–14 minutes. Add cumin, paprika, and chili flakes; cook until fragrant, about 2 minutes. Add bell pepper mixture to the bowl with beef; let cool. Stir in cooked diced potatoes.

Place a spoonful of filling in the center of each dough circle. Fold the dough in half over the filling, forming a half circle. With fingers, gently press and seal the edges of the dough or seal with the tines of a fork.

To make the traditional “rope” edge, dog-ear one corner of the half circle. Move along the curved edge and pinch a thumb size of dough, about 1/2-inch next to the dog-ear, stretching it toward you, before folding it back so it overlaps the dog-eared edge. Continue to pinch and fold the dough until you reach the opposite corner.

Place empanadas on prepared baking sheet; brush with egg wash, and bake until golden brown, 10-30 minutes, depending on the size of your empanadas.

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