Whipped Cream Castella (Starbucks Style) Recipe - Maison Olivia

Beef Empanada

Try this Beef Empanada recipe! With a delicious savory filling encased in a buttery, flaky crust, these meat hand pies make a great snack, game day food or a light meal and are sure to be a family favorite.

Prep Time: 30 mins

Cook Time: 1 hr

Chill Time: 2 hrs

Total Time: 4 hrs

Course: Appetizer, Snack 

Cuisine: Filipino

Servings: 12 Servings

Ingredients:

*For the Crust:

8 ounces (2 sticks) butter

2 1/2 cups flour

3 tablespoons sugar

1 teaspoon salt

1/3 cup ice water

*For the Meat Filling:

1 tablespoon canola oil

1/2 small onion, peeled and chopped

1 clove garlic, peeled and minced

1/2 pound ground beef

1/2 cup tomato sauce

1/2 cup water

1 small potato, peeled and diced

1 large carrot, peeled and diced

1/2 cup frozen sweet peas, thawed

2 tablespoons raisins

salt and pepper to taste

*For the Egg Wash:

1 egg

1 tablespoon milk

1/8 teaspoon salt

Instructions:

1. Cut butter into cubes and freeze for about 1 hour.  In a bowl, whisk together flour, sugar and salt and chill in the refrigerator for about 30 minutes.

2. Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.

3. Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. If the dough is too crumbly and does not hold together, add more water a tablespoon at a time.  DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.

4. Gently gather dough into a ball. Wrap with plastic wrap and chill in the refrigerator for about 2 hours. 

5. Meanwhile, in a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened. 

6. Add ground beef and cook, breaking into pieces with the back of the spoon, for about 6 to 8 minutes, or until no longer pink.

7. Add tomato sauce and water and bring to a boil. Lower heat, cover and simmer until meat is cooked.

8. Add potatoes and carrots and cook until tender. 

9. Add green peas and raisins. Continue to cook until vegetables are heated through and liquid is reduced. Season with salt and pepper to taste. 

10. In a colander, drain meat filling and allow to cool completely.

11. Divide the pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into a 5-inch diameter and 1/4-inch thickness.

12. Using a round biscuit cutter or an inverted bowl, cut into the dough by gently twisting to form circles with smooth edges. Trim any excess dough.

13. On a flat work surface, lay dough circle and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of the dough over filling and with fingers, press edges firmly. Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling. 

14. In a bowl, whisk together eggs, milk, and salt.

15. On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash. Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned. 

16. Remove from oven and allow to slightly cool for about 1 to 2 minutes before removing from the baking sheet.

Nutrition Facts:

Carbohydrates: 29g

Protein: 7g

Fat: 21g

Saturated Fat: 11g

Cholesterol: 67mg

Sodium: 432mg

Potassium: 253mg

Fiber: 1g

Sugar: 4g

Vitamin A: 1430IU

Vitamin C: 6mg

Calcium: 26mg

Iron: 2.5mg