Beef Empanadas are a classic savory pastry from the Philippines filled with meat and vegetables encased in a crisp buttery crust. My take on is stuffed with an easy savory and sweet filling in a sourdough crust that’s impossible to mess up.
PREP TIME:1 hour
COOK TIME: 20 minutes
INGREDIENTS:
Sourdough Crust
113 grams sourdough discard
28 grams water ice cold
1 egg large
300 grams all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
226 grams unsalted butter cold and cut into ½-inch cubes
Filling
28 grams canola oil or another neutral-flavored oil
226 grams ground beef 80/20
300 grams Yukon Gold Potato finely diced
150 grams carrots finely diced
75 grams raisins
60 grams peas frozen
1 teaspoon Watkins Organic Smoked Paprika
1 teaspoon Watkins Organic Garlic Powder
1 teaspoon Watkins Organic Whole Black Peppercorns freshly-ground
2 teaspoons salt or more to taste
Egg Wash
1 egg
⅛ teaspoon salt
INSTRUCTIONS :
Make the Dough
In a small bowl, combine your sourdough discard, water and egg. Mix until your starter is completely dissolved and no traces of egg remain. Set aside and keep the mixture cold until ready to use.113 grams sourdough discard,28 grams water,1 egg
Place flour, baking powder and salt in a large bowl, toss butter in flour mixture until all butter pieces are coated. Squish the butter pieces with your fingers. Your butter should be well coated and you’ll have pieces of varying sizes, from walnut to pea-sized.300 grams all-purpose flour,1 teaspoon salt,½ teaspoon baking powder,226 grams unsalted butter
Create a well in the center of the flour and butter mixture, pour the starter mixture in the center. Using a spatula, lightly mix your dough. Then using your hands, begin bringing the dough together with a light kneading motion, just until the mixture sticks together.
Turn your dough out onto a large piece of plastic wrap and bring your dough together into a disc. Wrap the dough and place it into the refrigerator for 30 minutes. This rest period will allow your butter to cool down and your flour to fully hydrate.
Laminate the Dough
Place your dough on a lightly-floured surface. Using a rolling pin flatten your dough out to roughly a 10 by 12-inch rectangle (the measurement doesn’t need to be exact). Fold the shorter edges towards the middle like a letter.
Wrap your dough in plastic wrap and refrigerate for at least 2 hours or overnight before assembling your empanada.
Make the Filling
Heat your oil up in a large skillet over medium high heat. Fry the potatoes in the skillet for 5 minutes, stirring so they cook evenly. Add carrots and ground beef into your skillet, stirring occasionally until the meat has browned, about 5 to 10 minutes. Stir in the spices.28 grams canola oil,226 grams ground beef,300 grams Yukon Gold Potato,150 grams carrots,1 teaspoon Watkins Organic Smoked Paprika,1 teaspoon Watkins Organic Garlic Powder,1 teaspoon Watkins Organic Whole Black Peppercorns,2 teaspoons salt
Once the vegetables are tender, add in the raisins and frozen peas. Check your filling for seasoning and move your filling into a heat proof container.75 grams raisins,60 grams peas
Allow your filling to cool completely before assembling your empanada, warm filling will melt the butter in your dough!
Prep
Preheat your oven to 400 F. Line two 9 by 13 baking sheets with parchment paper.
Assemble your Empanada
Divide the dough into 12 equal portions, about 58 grams each. Round each portion of dough into a ball, place each dough ball on a baking sheet and cover with plastic wrap. Refrigerate the dough for 15 minutes before proceeding.
Working with 1 portion at a time, use a rolling pin to flatten the dough into a 6-inch disc. Add 3 tablespoons of filling to half of your dough. Wrap dough around your filing, lining up the edges. You can trim off any excess using a pizza cutter or a knife. Using a fork, crimp and seal the edges of the dough.
Place the unbaked empanada on your baking sheet and refrigerate while you shape the remaining dough portions.
Bake
Position your empanadas on your baking sheet at least 1 inch apart. Combine the egg wash ingredients. Using a pastry brush, lightly brush the empanada with egg wash.1 egg,⅛ teaspoon salt
Bake the empanadas until they are golden brown, about 15 to 20 minutes. Remove the baking sheets from the oven and carefully place your empanadas on a wire rack to cool slightly.
Storage
Empanadas are best enjoyed fresh out of the oven. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Reheating Empanadas
Heat up in a parchment-lined baking sheet in a 350 F oven for 10 to 15 mintues.
TIPS
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I’ve included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
