Bolivian Juicy Baked Empanadas
Delightful pockets of flaky pastry filled with seasoned beef, perfect for family gatherings and shared memories.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Bolivian
- Diet: Omnivore
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup cold water
- 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
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the all-purpose flour and softened butter in a bowl.
- Add the cold water gradually until the dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Heat a skillet over medium heat and cook the ground beef, onions, bell peppers, and garlic until browned and tender.
- Stir in cumin, paprika, salt, and black pepper.
- Roll out the chilled dough to 1/8-inch thickness and cut into circles.
- Place a spoonful of beef mixture in the center of each dough circle.
- Fold the dough over filling and crimp the edges closed.
- Brush the tops with beaten egg for shine.
- Bake for 25-30 minutes until golden brown.
Notes
Serve with chimichurri or tomato salsa. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 empanada
- Calories: 410
- Sugar: 1g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg