Festival-Style Empanadas

Festival-Style Empanadas


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This recipe makes amazing empanadas with ground beef folded in dough. You can also substitute the beef for pork if you prefer one meat over the other.

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Time needed

1 hour preparation + 1 hour cooking

Serving Size / Yield

8 servings


  • 4 cups flour
  • ½ cup butter
  • 1 cup water
  • 1 egg
  • 2 teaspoons baking powder
  • 2 teaspoon salt
  • 2 pounds beef
  • 2 diced onions
  • 1 minced jalapeno chili
  • 2 cans diced tomatoes
  • ½ teaspoon chili powder
  • 1 cup chopped cilantro
  • Egg wash

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Begin by making the dough. Combine the flour, baking powder, and salt in a bowl. Cut the butter into small pieces and cut it into the mixture until it is crumbly. Add water so the mixture forms dough. To make the filling, cook the beef in a skillet over medium-high heat for 5 minutes. Be sure to break the meat into small pieces. Add the onion and jalapeno and cook for 5 more minutes. Stir in the chili powder and cans of tomatoes. Cook for 15 minutes. Fold in the cilantro and allow the mixture to cool.

Next, divide the dough into 8 sections. Roll out one section of dough and place 1/8th of the meat mixture on half of the dough. Brush the edge of the dough with egg wash and fold the dough over the meat. Crimp the edges of the dough to form the empanada. Repeat with each section of dough and the remaining meat. Brush the top of the empanadas with egg wash and bake in 400 degree preheated oven for 30 minutes.

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