I love finger food and these Minced Beef Empanadas turned out just wonderful!
One of the greatest pleasures I have, when I’m in the kitchen, is to try new things. To get a little out of the usual and invent, use my imagination, and get inspired by other countries cuisines.
These minced meat empanadas took me to Argentina, without ever having been there. But I can say that they are not bad at all!
They are perfect for a late afternoon snack, for a dinner snack, or even for an afternoon of soccer and friends.
One thing is for sure, there is nothing more typical than a soccer afternoon surrounded by friends and empanadas!
And these are delicious! The dough is crunchy and slightly dense (without being too much), the filling is not dry at all and the combination of minced meat and red bell pepper is fantastic!
And for a sweeter, gluttonous, and guilt-free recipe, check out these Blueberry and Yogurt Pancakes.
How do you make these Minced Meat Empanadas?
For this recipe you’ll need :
- Spelt flour (or oat flour, or wheat flour)
- Vinegar
- Salt
- Melted butter
- Water (if necessary)
- Minced meat
- Onion
- Olive oil
- Red bell pepper
- Tomato paste
- Cumin
- Paprika
- Salt
- Pepper
- Egg
What tricks will ensure that these Minced Meat Empanadas taste just right?
- It is important to ensure that the dough is just right: well-kneaded and smooth so that it can be rolled out easily.
- The butter should be melted since it is the liquid element that will make the dough bind and become consistent.
- Add water to the dough if it is too grainy. It is better to add water than to add more butter.
- As for the filling, you can do whatever you like. But in this specific case, red bell pepper and tomato paste make all the difference in the flavor.
- Cumin is considered the secret ingredient in traditional Argentine recipes.
Let’s check the step-by-step?
Minced Meat Empanadas
Ingredients
For the dough
- 3 cups spelt flour (or oat, or wheat)
- 1 tbsp vinegar
- ½ tbsp salt
- ½ cup melted butter
- Water if needed
For the filling
- 1 cup minced meat
- 1 diced onion
- Olive oil to taste
- 1 diced red bell pepper
- 1 tbsp tomato paste
- 3 tsp cummin
- 1 tsp paprika
- Salt to taste
- Pepper to taste
- 1 beaten egg
Instructions
For the dough
- In a large bowl, combine all the ingredients and mix well until it forms a ball.
- If the dough gets too dry, add water little by little until you get the desired consistency.
- Cover with a cloth or cling film and refrigerate while you make the filling.
- When you take them out of the refrigerator, sprinkle a flat surface with a little flour. Divide the dough into 4 and roll out one piece at a time.
- Cut out circles with a form or the neck of a glass.
For the filling
- Saute the onion in a frying pan with a little olive oil.
- When it is already soft and translucent, add the red bell pepper and cook for 1 to 2 min.
- Add the minced meat and cook for 2 min.
- Add the tomato paste, cumin, paprika, salt, and pepper, and mix everything together.
- Let it cook until the meat is well cooked.
- Fill the dough with spoonfuls of the filling.
- Brush with beaten egg and bake in a preheated oven at 180º for 20min or until golden brown.
Notes
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