Baked Meat Empanadas
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Baked Meat Empanadas are a delightful culinary treasure that holds a special place in my heart—and stomach! With their golden, flaky crust encapsulating a savory mixture of ground beef, aromatic spices, and vibrant veggies, these empanadas are the perfect comfort food. Not only are they fantastic for weeknight dinners, but they also shine at parties, brunches, and family gatherings. Each bite transports you to a festive ambiance, making them an absolute must-try in your kitchen!
What Makes This Recipe Special
Baked Meat Empanadas are truly a crowd-pleaser. Here’s why you’ll want to whip them up in your own kitchen: they’re quick and budget-friendly, perfect for busy weeknights but impressive enough for celebrations. Plus, they cater to diverse palates, making them great for families with kids.
“These empanadas are the ultimate treat! The filling is so flavorful, and the crust turns out perfectly golden every time. My family can’t get enough!” — Maria, a happy home cook.
Preparing Baked Meat Empanadas
Making these empanadas is a straightforward process that rewards you with flavorful food. From assembling the filling to baking the flavorful pockets, this recipe is as enjoyable to prepare as it is to devour.
- Sauté the Veggies: Start by heating a pot with oil, then add chopped onions and red bell pepper, cooking until the onions turn translucent.
- Cook the Beef: Stir in minced garlic followed by the ground beef, cooking until it’s browned and sealed.
- Add the Tomatoes and Spices: Integrate chopped tomatoes, and season generously with salt, pepper, paprika, oregano, and cumin. Allow it to simmer until most of the moisture evaporates.
- Cool and Mix: Take off the heat, let cool slightly, then mix in hard-boiled eggs and olives.
- Assemble and Bake: Preheat your oven, fill the empanada covers with your filling, seal them well, and bake until they reach a golden hue.
What You’ll Need
To create these delightful empanadas, gather the following ingredients:
- 12 covers for empanadas
- 1/2 kilo of ground beef
- 1 can of chopped tomatoes
- 2 garlic cloves, minced
- 1 large white onion, chopped
- 1/2 red bell pepper, chopped
- Chopped olives (to taste)
- 3 hard-boiled eggs, chopped
- Salt and pepper to taste
- Paprika, oregano, and cumin for seasoning
Feel free to experiment with ingredient substitutions—try ground turkey or chicken if you’re looking for a lighter option!
Step-by-Step Instructions
Let’s dive into making these delicious Baked Meat Empanadas. Follow these simplified steps:
- Heat a pot on high with a splash of oil. Add chopped onion and red bell pepper, cooking until the onion is clear.
- Mix in minced garlic, salt, and pepper, cooking for a minute more.
- Add the ground beef and cook until it’s browned.
- Stir in chopped tomatoes and season well with paprika, oregano, and cumin. Let it simmer on low for about 25 minutes, stirring occasionally.
- Once the filling is ready, remove it from heat and let it cool before mixing in the chopped hard-boiled eggs and olives.
- Preheat the oven, then place a small spoonful of filling on each empanada cover. Fold into a half-moon shape, sealing the edges tightly.
- Arrange on a greased baking sheet and bake for 15-20 minutes or until golden brown. Cool slightly before serving.
Best Ways to Enjoy It
Baked Meat Empanadas are versatile and can be served in numerous delightful ways. For a complete meal, consider pairing them with a fresh green salad or a zesty salsa for dipping. A side of guacamole could also elevate the experience, adding creamy richness that complements the savory filling.
Storage and Reheating Tips
Leftovers are often just as good, if not better! Store any uneaten empanadas in an airtight container in the refrigerator for up to three days. If you wish to extend their life, you can freeze them—just ensure they are wrapped tightly. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes until heated through.
Pro Chef Tips
Here are some extra tips for making your empanadas even better:
- Don’t Rush the Filling: Taking your time while simmering allows the flavors to develop intensely.
- Seal Those Edges: Ensure a tight seal on your empanadas to prevent leaks during baking.
- Experiment with Spice: Feel free to adjust the spices to suit your taste. More cumin for earthy notes or a pinch of chili powder for heat can change everything!
Creative Twists on the Classic
Why not get adventurous with your empanadas? Try adding shredded cheese for a gooey texture or use different meats such as chicken or pork. For a vegetarian twist, swap the meat for black beans and extra vegetables, creating a deliciously different version everyone will love.
Your Questions Answered
What is the prep time for this recipe?
- Prep time is roughly 20 minutes, and cooking time is around 25-30 minutes.
Can I substitute ground beef with other proteins?
- Absolutely! Ground turkey, chicken, or even lentils for a vegetarian option work great.
How long can I store these empanadas?
- In the refrigerator, they last for 3 days, and you can freeze them for up to 3 months.
Baked Meat Empanadas are a delightful touch to any meal. Embrace the simplicity and versatility of this recipe, and enjoy the delicious results!
Baked Meat Empanadas
Ingredients
Method
- Heat a pot on high with a splash of oil. Add chopped onion and red bell pepper, cooking until the onion is clear.
- Mix in minced garlic, salt, and pepper, cooking for a minute more.
- Add the ground beef and cook until it’s browned.
- Stir in chopped tomatoes and season well with paprika, oregano, and cumin. Let it simmer on low for about 25 minutes, stirring occasionally.
- Once the filling is ready, remove it from heat and let it cool before mixing in the chopped hard-boiled eggs and olives.
- Preheat the oven.
- Place a small spoonful of filling on each empanada cover. Fold into a half-moon shape, sealing the edges tightly.
- Arrange on a greased baking sheet and bake for 15-20 minutes or until golden brown. Cool slightly before serving.
