24 June 2011

Baked Spicy Beef Empanadas with Cilantro Cream

I have not stopped thinking about this recipe since first seeing a similar one in Not Without Salt.

I've made Empanadas before many times, sweet and savory. What really convinced me to make this particular recipe is that I'd have to make the dough from scratch. Yup! That's right, from scratch. And they're baked!    

Many thoughts went through my head: what if the dough turns out hard as a rock? I've tasted so many great Empanada dough; could this one live up to that? It did! 

The only ready made ingredient in this dish, is the sour cream. everything else is real food, fresh from your kitchen. 

The beef is full of spices, and different flavors and textures. The dough isn't too flaky, it's crisp and buttery. Exactly what I was craving. 

It takes about two hours to prepare, but it's so worth the wait. Most of it's just waiting for the dough to chill then the finished Empanadas to cook in the oven. 

This recipe yields 4-5, six inch long empanadas.

*Adapted from Not Without Salt

For the Dough
2 ¼ cup all-purpose flour
1 ½ teaspoon kosher salt
4 oz (1 stick) butter, cold
1 egg
⅓ cup ice water
1 tablespoon vinegar (light in flavor such as cider or champagne)

In the food processor combine the flour,butter and salt. Pulse to combine. In a small bowl mix the egg, water, vinegar and gently stream into the food processor while pulsing. Stop when the dough is still a bit crumbly. Put the dough in a sheet of plastic wrap and use your hands to gently coax the dough into a round. Chill for about an hour.

For the Cilantro Cream
1/4 cup fresh Cilantro
1/4 cup Sour Cream

Mix them up in a small bowl and put in the fridge.

For the Beef

3 strips bacon,cut into small pieces
3/4 pound Beef
1 medium Onion, diced 
1 Red Pepper, diced
2 teaspoons Cumin (or cumin seed)
1/2 teaspoon Red Pepper Flakes
½ teaspoon coriander
1 teaspoon chili powder
1 medium potato, cut into very small cubes
2 large garlic cloves, minced
1/2 cups water (or stock)
1 serrano (or jalapeno) finely diced
salt and pepper

-In a large saute pan add the bacon and cook on medium heat until crisp. Add the onions, stirring occasionally until just golden, about 5-7 minutes. Stir in the cumin, coriander, chili powder, and cayenne. Cook for one minute, until fragrant.

-Add the red pepper and cook until just soft, about two minutes. Add the cubed potato along with ¼ cup water and the beef. Scrape up any browned bits from the bottom of the pan. Stir in the garlic, saute until fragrant, just about a minute. Season with salt. Add the remaining water or stock.  

-Finally add the Serrano (you can use more or less depending on how spicy you like it). Cook  until all the water has evaporated. 

-Once the beef has cooled and the dough has rested, roll out the dough to ¼ inch thickness. Using a yogurt lid or large cup (depending on what size you want your empanadas). You can carefully roll out the scraps so that you get 6 large empanadas from one batch of dough.

-Place ¼ cup of the filling on the left side of the dough round. With a pastry brush (or your finger) put some water around the edge to act as the glue. Fold the right side over the filling to match edges with the other side. Press and seal with your hands then use the tongs of a fork to ensure there is a tight seal. Using a sharp knife cut a slit on the top so the steam has a place to escape.

-Place all of the empanadas back on a parchment lined baking sheet and chill in the fridge.
Pre-heat the oven to 400* and bake for about 20-30 minutes or until deep golden. For an a nice golden gloss, brush with a lightly beaten egg just before baking.

-Yadi I.  


Viv said...

ive never made empanadas before - it looks like a lot of effort but well worth it!! great styling too - the yellow flower and cloth!

Heather Mulholland said...

Thank you so much for the comment on the blog! I was admiring your empanada's on Tastespot earlier :)

It's seriously my go to drink during the summer, definitely quick and easy.

Kocinera said...

Congrats on your homemade empanadas! They're definitely one of my favorite munchies, for sure. Your yummy photos really make them look delicious!

Jun said...

Your empanadas are simply divine! And the first shot is clean and crisp! Well done. I am loving the filling. I don't eat beef, but I might substitute the beef for pork. Does the skin flaky or pie-crust like?

Davenport Dame said...


These look so good. My husband is from Colombia and I love going there to get empanadas! My problem is re-creating the dough. I am going to give this a try--it looks like the recipe I've been missing! Thanks!

Rivki Locker (Ordinary Blogger) said...

I love real food, and I agree that it's usually well worth the wait. these look just wonderful. bookmarking them and hope to try them soon.

Yadi I. @ShopCookMake said...

@Davenport Dame:
That's exactly my problem, the dough!

Amy Lucille said...

After baking them myself I never went back to frying. I honestly like them better. In my recipe I use cream cheese in combination with the butter. I will have to give your dough recipe a try. Thanks for sharing.

Eva said...

Oooohhh man, that sounds fantastic. I love the cilantro cream sauce pairing, it must taste great with the spicy hot beef!

dwidlebug said...

I am dreaming to eat these with thai chilly peppers. Wonderful!

Annemarie said...

Hola Yadi, acabo de descubrir tu blog, por el evento photoblog, dl que ese mes era jurado. Te escribo para darte la enhorabuena por tu premio a la foto ñam ñam,. Un premio muy merecido, que seguro te trae a nuevos seguidores y amigos a tu blog. Que por cierto es una maravilla. Un besazo y enhorabuena de nuevo!

luisa said...

hola te he conocido a través del evento photo blog. Y me quedo por aqui tienes un blog estupendo. Saludos.

Xiaolu @ 6 Bittersweets said...

Mmm I love empanadas (and really anything wrapped in pastry hehe) and that cilantro cream sounds so refreshing!

Elena - delicious kitchen stories said...

Tus empanadas se ven deliciosas. Soy fan de las empanadss de todo tipo, me encantan!!!!
Preciosas fotos, muy tropicales!

Blo said...

Yadi, se ven deliciosas! en México también comemos empanadas pero no es que sean muy típicas, de hecho en Pachuca, Hgo. hay un tipo de empanadas que se llaman "Pastes" pero la masa es un poco diferente.

ah y enhorabuena por tu premio!

Paul @cookingmesoftly said...

...your empanadas looks so good & your images are gorgeous
ciao from Italy

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