Servings: 6
Preparation Time: 20 minutes
Start to Finish Time: 3 hours 30 minutes
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A Labor of Love: Chef ETL’s Ultimate Beef Empanadas
There’s something unmistakably magical about biting into a golden, flaky empanada—especially when the dough is as memorable as the filling. Chef ETL’s Ultimate Beef Empanadas aren’t just snacks; they’re handcrafted parcels of flavor that strike the perfect balance between savory indulgence and nostalgic comfort.
Flaky Perfection: A Dough That Delivers
What sets these empanadas apart? The crust. With a texture that’s closer to a delicate pastry than traditional empanada dough, the shell is tender, buttery, and melt-in-your-mouth delicious. A mix of all-purpose flour and masa harina gives it a subtle corn flavor and structure, while vodka in the dough ensures crisp, flaky layers. It’s not just a vessel—it’s part of the experience. And yes, the alcohol bakes off, leaving only the impeccable texture behind.
The Filling: A Symphony of Bold and Balanced Flavors
A great empanada filling doesn’t just “taste good”—it tells a story. Chef ETL’s recipe begins with ground beef and chorizo pulsed together with bread and broth to lock in moisture and richness. The skillet-sautéed onions and garlic create a fragrant base, while smoked paprika, cumin, chili powder, and a whisper of ground cloves layer on warmth and complexity. Want a little extra fire? A dash of cayenne brings the heat. But it’s the unexpected additions—chopped hard-cooked eggs, pimentos, raisins, olives, and apple cider vinegar—that elevate this from a simple meat pie to a standout dish. These ingredients bring sweet, salty, tangy, and umami into harmony, each bite revealing a new facet of flavor.
Tips for Empanada Excellence
To get the best results, roll your dough paper thin. A doughy empanada can weigh down the flavors; a delicate shell lets the filling shine. Don’t skip the vodka in the dough—trust the science, not just the taste buds. And whether you’re baking or air-frying, keep your empanadas in a single layer and flip halfway through for even color and crispness.
Make-Ahead Magic
Empanadas are the ultimate party prep dish. You can assemble them up to two days ahead—just wrap tightly and refrigerate. When you’re ready, bake or air-fry until the outsides are golden and your kitchen smells like a South American street fair.
The Ultimate Empanada Experience
This recipe doesn’t settle for “good enough.” Every spice, every step, and every fold of dough is intentional. These empanadas are meant to be shared, savored, and remembered. They’re the kind of dish that makes people close their eyes after the first bite and say, “This is next level.”
Chef ETL’s Ultimate Beef Empanadas are more than food. They’re a love letter to culinary creativity, a celebration of flavor, and a showcase of how even humble ingredients can become something extraordinary when treated with care.
The dough is flaky and almost has a pastry texture which makes the outer shell as good to eat as the filling. The filling blends the spices and aromatics in a way that combines well with the outer shell.
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Ingredients:
DOUGH
3 cups all purpose flour (15 ounces) + extra for work surface
1 cup masa harina (5 ounces) (see NOTES)
1 tablespoon sugar
2 teaspoons salt
1 1/2 sticks unsalted butter, cut into 1/2-inch cubes and chilled
1/2 cup vodka, cold (see NOTES)
1/2 cup water, cold
FILLING – FOOD PROCESSOR:
1 slice white sandwich bread, hearty, torn into quarters
2 ounces chorizo, cut into small pieces
2 tablespoons beef broth, + 2 tablespoons
1 pound ground beef, 85% lean meat
1/2 teaspoon salt
1/2 teaspoon pepper
FILLING – SKILLET:
1 tablespoon olive oil
1 large onions, chopped fine (about 2 cups)
3 cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon Sazon
1/4 teaspoon cayenne pepper (optional if you want to tone down the “heat”)
1/8 teaspoon ground cloves
1/2 cup beef broth
2 each hard-cooked eggs, coarsely chopped
3 ounces pimento, coarsely chopped
1/3 cup raisins, coarsely chopped
1/4 cup green olives, finely chopped
1 tablespoon apple cider vinegar
0.313 cup olive oil (for baking empanadas)
Instructions:
FOR THE DOUGH (10 mins. to prepare, 45 mins. to refrigerate;
make up to 2 days prior)
Combine the all-purpose flour and masa harina in a large bowl.
Process 2 cups of the flour mixture, sugar, and salt in food
processor until combined, about two 1-second pulses.
Add butter and process until homogeneous and dough resembles
wet sand, about 10 seconds.
Add remaining flour mixture and pulse until evenly distributed
around bowl, 4 to 6 quick pulses. Empty mixture into the, now
empty, large bowl.
Sprinkle vodka or tequila and water over mixture. Using hands,
mix dough until it forms tacky mass that sticks together. Form into
a loaf.
Divide dough in half, then divide each half into 6 equal pieces.
Transfer dough pieces to plate, cover with plastic wrap, and
refrigerate until firm, about 45 minutes or up to 2 days.
FOR THE FILLING (35 mins. to prepare, 1 hr. to refrigerate; make
up to 2 days prior)
Process bread, chorizo and 2 tablespoons beef broth in food
processor until paste forms, about 5 seconds, scraping down
sides of bowl as necessary.
Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse
until mixture is well combined, six to eight 1-second pulses.
Heat oil in 12-inch non-stick skillet over medium-high heat until
shimmering. Add onions and cook, stirring frequently, until
beginning to brown, about 5-6 minutes.
While onions are cooking, combine spices: smoked paprika,
cumin, chili powder, Sazon, cayenne, and cloves.
Once onions have begun to brown, stir in garlic and combined
spices. Cook until fragrant, about 1 minute.
Add beef mixture and cook, breaking meat into small pieces with
wooden spoon, until browned, about 7 minutes.
Add remaining 1/2 cup beef broth and simmer until mixture is
moist but not wet, 8 to 9 minutes.
Transfer mixture to large mixing bowl and cool for about 10
minutes. If there is an excess of residual oil, you can sop up some
with a paper towel (some oil is good and will soak into the
empanadas when you cook them).
Once, cooled, stir in eggs, pimentos, raisins, olives, and vinegar.
Season with salt and pepper to taste and refrigerate until cool,
about 1 hour. (Filling can be refrigerated for up to 2 days.)
TO ASSEMBLE (0:45)
Adjust oven racks to upper- and lower-middle positions, place 1
baking sheet on each rack, and heat oven to 425 degrees.
While baking sheets are pre-heating, remove dough from
refrigerator. Roll each dough piece out on lightly floured work
surface into rough circular pieces about just a bit less than 1/8
inch thick (see TIPS), covering each dough round with plastic
wrap while rolling remaining dough.
Use a bowl or other round form that is between 4″- 6″ diameter to
cut out round shapes from the dough.
Roll out scraps the same way and cut with bowl the same way
until dough is used up.
Brush edges of dough with water. Place enough filling in center of
each dough round and fold dough over filling. Press edges to
seal. Crimp edges of empanadas using fork.
TO BAKE & SERVE (0:45)
Drizzle 2 tablespoons oil over surface of each hot baking sheet,
then return to oven for 2 minutes.
Brush empanadas with remaining tablespoon oil. Carefully place
6 empanadas on each baking sheet and cook until well browned
and crisp, 25 to 30 minutes, rotating baking sheets front to back
and top to bottom halfway through baking.
Cool empanadas on wire rack 10 minutes and serve.
Crafting exceptional empanadas is undoubtedly a “labor of love.” While
it’s possible to hastily assemble a few ingredients to create an
empanada, achieving greatness in this dish demands imaginative
combinations of spices and ingredients. Our meticulously crafted
recipe relies on precisely measured proportions to elevate your
empanadas to a 5-Star level, resulting in a mouthwatering and flavorful
delight.
The filling is a harmonious blend of zesty chorizo, seasoned ground
beef, fragrant onions, and minced garlic that waft a tantalizing aroma. A
burst of delightful spices, including smoked paprika, ground cumin, chili
powder, Sazon, and ground cloves, infuses the filling with depth and
character. For those seeking a hint of heat, a dash of cayenne pepper
adds a subtle kick that enlivens the flavors.
To achieve the perfect texture and taste, we introduce beef broth,
which adds moisture and richness to the filling. Coarsely chopped hardcooked
eggs, pimento, raisins, green olives, and a touch of apple cider
vinegar bring exciting elements that complement the beef impeccably,
creating a symphony of textures and flavors.
When it comes to crafting exceptional empanadas, we believe in the art
of flavor fusion, where each ingredient plays a crucial role in crafting a
delightful and unforgettable experience for your taste buds. So, prepare
yourself for an empanada experience like no other – a delightful journey
that captures the essence of culinary craftsmanship and love for good
food.
TIP: The dough NEEDS to be as thin as possible so that the finished
empanadas are not too doughy!
NOTE: Masa harina is a type of corn flour made from dried masa, a
dough made from specially treated corn. If not available, substitute with
another 1 cup of all-purpose flour.
NOTE: The alcohol in the dough is essential to the texture of the crust
and imparts no flavor-do not substitute for it or omit.
NOTE: FOR AIR FRYING: Air fry in a single layer, in batches as
needed 350F 8 minutes, turning halfway or until golden. For frozen
empanadas increase to 12 minutes.
MAKE AHEAD: After the empanadas are assembled, they can be
covered tightly with plastic wrap and refrigerated for up to 2 days.
Per Serving (excluding unknown items): 956 Calories; 55g Fat (54.2% calories from fat); 27g Protein; 78g Carbohydrate; 5g Dietary Fiber; 180mg
Cholesterol; 1496mg Sodium; 10g Total Sugars; 1mcg Vitamin D; 98mg Calcium; 8mg Iron; 570mg Potassium; 323mg Phosphorus. Exchanges: