Description
These Bolivian Juicy Baked Empanadas are a delicious savory treat featuring a buttery, tender dough filled with a flavorful mixture of ground beef, onions, bell peppers, and aromatic spices. Baked to golden perfection, they offer a classic South American taste perfect for family meals or gatherings.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup cold water
Filling
- 1 pound ground beef
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the empanadas.
- Make Dough: In a large bowl, combine the all-purpose flour and softened butter. Mix until the mixture becomes crumbly, resembling coarse crumbs.
- Form Dough: Gradually add the cold water to the crumbly mixture, stirring gently until the dough forms a cohesive ball. Avoid overworking it.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate it for 30 minutes to rest and firm up for easier handling.
- Prepare Filling: Heat a skillet over medium heat and cook the ground beef, chopped onions, chopped bell peppers, and minced garlic together until the beef is browned and vegetables are softened.
- Season Filling: Stir in the cumin, paprika, salt, and black pepper. Mix thoroughly so the spices evenly coat the filling. Remove from heat and let cool slightly.
- Roll and Cut Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut the dough into circles, approximately 4-5 inches in diameter.
- Fill Empanadas: Spoon a generous amount of the beef mixture into the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges firmly to seal, crimping if desired to keep the filling enclosed.
- Apply Egg Wash: Brush the surface of each empanada with the beaten egg to help achieve a golden, glossy crust when baked.
- Bake Empanadas: Arrange the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 25 to 30 minutes or until they turn golden brown and crispy.
Notes
- You can add raisins or chopped olives to the filling for a traditional Bolivian twist.
- The egg wash can be replaced with milk or cream if preferred for brushing the crust.
- Empanadas can be frozen before baking; bake from frozen by adding a few extra minutes in the oven.
- If you prefer a spicier filling, add chili powder or chopped jalapeños with the spices.
- Use a fork or empanada press to seal edges securely and prevent filling from leaking during baking.
