Margarita Womack, owner of M’panadas shares her easy-to-make beef empanada recipe perfect for snacking and sharing both at home or on the go!
Dough Ingredients:
3 ½ cups flour
3/4 cups warm water
1 tsp salt
If frying the empanadas, add 1 tbsp vegetable oil
If oven baking the empanadas, add 1 tsp. oil, 1 tbsp butter
Directions:
Mix in a bowl flour with the salt, incorporate oil and water, mix well until obtaining a smooth and homogeneous dough. (START WORKING ON FILING HERE TO SAVE TIME)
Let dough stand 30 minutes at room temperature covered with foil.
Stretch with roller until approx. 2 mm thick.
Cut in circles with your empanada mold.
Filling Ingredients:
2 cups yellow onion, chopped
1 ½ cups red bell pepper, chopped
¾ cups green onion, chopped
3 cups fresh spinach
500 g ground beef
1 tsp olive oil
1 tsp fresh basil
½ tsp black pepper
½ tsp poblano pepper
½ tsp cumin
1 tsp salt
Directions:
Chop the yellow onion, green onion and red pepper
Cook the chopped vegetables in olive oil in a pan until transparent
Add the ground beef and spinach, mix well
Season with oregano, salt, pepper, ground poblano pepper, and cumin
Cook well. Temperature should reach 165 degrees Fahrenheit
Let the filling cool down to room temperature
Assembly:
1. Place a dough disc on an empanada mold
2. Place a spoon of filling onto a dough circle
3. Moisten with water the outer perimeter of dough disc
4. Fold dough over with the mold to cover filling and seal the empanada
5. For oven baked empanadas, bake 18 minutes at 375 degrees Fahrenheit
6. For deep fried empanadas, immerse in vegetable oil at 230 degrees Fahrenheit for 7 minutes
Buen provecho!!! Enjoy your meal!!!
