Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Kosher Beef Empanadas with Savory Herbs and Spices

By /
Jump to Recipe Print Recipe
Meat (Fleishig)

Beef empanadas have a golden, flaky crust and a savory filling of ground beef, onion, garlic, cumin, paprika and a touch of cinnamon, with chopped hard-boiled eggs and green olives.

Tips for Empanadas

Keep the margarine or shortening cold and work it into the flour just until the mixture looks like coarse crumbs, for a flaky dough. Cook the filling until most of the liquid evaporates and let it cool before filling. Seal the edges well with a fork or by folding, and brush with egg wash for a shiny finish. The dough can be made 2 days ahead.

Kosher Notes

This is a meat (fleishig) recipe. Many empanadas pair beef with cheese, but kosher versions keep them separate. Check that the margarine or shortening is pareve, and check each hard-boiled egg for blood spots as you peel it.

Freezing

Freeze unbaked empanadas for 3 months; bake from frozen, adding 5 to 10 minutes. Add cayenne for heat.

Kosher Beef Empanadas with Savory Herbs and Spices
These kosher beef empanadas prove you don't need cheese to create incredible flavor. Crispy, golden pastry surrounds a savory spiced beef filling that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 empanadas
Course: Appetizer
Cuisine: Latin American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 8 tablespoons margarine or vegetable shortening cold, cubed
  • 2 large eggs
  • 6 tablespoons cold water approximately
For the Filling
  • 1 pound ground beef 80/20 blend
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 hard-boiled eggs chopped
  • 1/4 cup green olives chopped
  • 2 tablespoons tomato paste
  • 1/4 cup beef broth
For Assembly
  • 1 large egg beaten for egg wash

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

Make the Dough
  1. In a large bowl, whisk together flour and salt. Add cold margarine pieces and work into the flour with your fingertips or a pastry cutter until mixture resembles coarse crumbs with some larger pieces.
  2. Beat the 2 eggs and add to the flour mixture along with 4 tablespoons of cold water. Mix until dough just comes together, adding more water 1 tablespoon at a time if needed.
  3. Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
  1. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
  2. Add diced onion to the beef and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in cumin, paprika, cinnamon, salt, and pepper. Add tomato paste and cook for 1 minute, stirring constantly.
  4. Pour in beef broth and simmer until most liquid has evaporated, about 8-10 minutes. Remove from heat and let cool completely.
  5. Once cooled, stir in chopped hard-boiled eggs and olives. Taste and adjust seasoning as needed.
Assemble and Bake
  1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
  2. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut into 5-inch circles using a bowl or large cookie cutter.
  3. Place 2-3 tablespoons of filling in the center of each circle. Brush edges with water, fold dough over to create a half-moon shape, and press edges firmly to seal.
  4. Use a fork to crimp the sealed edges for extra security. Place empanadas on prepared baking sheets.
  5. Brush tops with beaten egg and cut small slits in the top of each empanada for steam vents.
  6. Bake for 20-25 minutes until golden brown and crispy. Let cool for 5 minutes before serving.

Notes

Empanadas can be assembled and frozen unbaked for up to 3 months. Bake from frozen, adding 5-10 minutes to cooking time. For a spicier version, add 1/4 teaspoon cayenne pepper to the filling. The dough can be made up to 2 days ahead and refrigerated.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 16g 21%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 420mg 18%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 15g 30%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top