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.
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
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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
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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
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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.
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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
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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.
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Wrap your dough in plastic wrap and refrigerate for at least 2 hours or overnight before assembling your empanada.
Make the Filling
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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
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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
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Allow your filling to cool completely before assembling your empanada, warm filling will melt the butter in your dough!
Prep
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Preheat your oven to 400 F. Line two 9 by 13 baking sheets with parchment paper.
Assemble your Empanada
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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.
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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.
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Place the unbaked empanada on your baking sheet and refrigerate while you shape the remaining dough portions.
Bake
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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
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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.
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.
NOTES
When in doubt, use gram over volume measurements.
- NUTRITION
Calories: 361kcal | Carbohydrates: 32g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 670mg | Potassium: 301mg | Fiber: 2g| Sugar: 1g | Vitamin A: 2637IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 2mg
Have you tested making them ahead and freezing? If so, how long can I keep them in freezer?