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Beef Empanadas
Beef Empanadas
Ingredients:
- 1 pound ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- 1/4 cup chopped fresh cilantro
- 2 cups almond flour
- 1/2 teaspoon salt
- 1/4 cup cold butter, cut into small pieces
- 1 large egg
- 1 tablespoon cold water
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium-high heat, breaking it up with a wooden spoon as it cooks.
- Add the onion, bell pepper, and garlic to the skillet. Cook until the vegetables are softened.
- Stir in the tomato paste, chili powder, cumin, salt, and black pepper.
- Pour in the water and stir to combine. Simmer the mixture for a few minutes until most of the liquid has been absorbed.
- Remove the skillet from the heat and stir in the chopped cilantro.
- In a separate bowl, combine the almond flour and salt.
- Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
- Beat the egg with the tablespoon of cold water and add it to the flour mixture. Mix until a dough forms.
- Roll out the dough between two sheets of parchment paper until it’s about 1/4 inch thick.
- Cut out circles of dough using a biscuit cutter or the rim of a drinking glass.
- Spoon a tablespoon or two of the beef mixture onto one half of each dough circle.
- Fold the other half of the dough over the filling and press the edges together to seal.
- Place the empanadas on a baking sheet lined with parchment paper.
- Beat an egg and brush it over the tops of the empanadas.
- Bake for 20-25 minutes, or until the empanadas are golden brown.
- Serve hot, garnished with additional chopped cilantro if desired.