Mohamed Shili This delicious empanada recipe from Bobby Flay is perfect for a quick and easy snack or appetizer. Packed with a savory beef filling, melted cheese, and a hint of smoky spices, these flaky hand pies come together using simple ingredients like refrigerated pie crusts. Serve them hot with guacamole for an irresistible crowd-pleaser!
Recipe Ingredients:
- 1/2 pound ground beef
- 1/4 onion – diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder – or chipotle chili powder
- 1/2 teaspoon salt
- 4 ounces diced green chiles
- 4 ounces diced pimento peppers
- 2 tablespoons tomato paste
- 1/2 cup shredded sharp cheddar cheese – or Mexican blend
- 2 refrigerated pie crusts
- 1 egg – whisked
How To Make Empanadas?
- Preheat the oven: Preheat your oven to 200°C / 400°F and line a baking sheet with parchment paper or a nonstick baking mat.
- Prepare the dough: Unroll the pie crusts onto a clean surface. Use a 7.5 cm / 3-inch round pastry cutter to cut out circles. Re-roll scraps if necessary to make more circles.
- Cook the beef filling: Heat a skillet over medium-high heat and brown the ground beef. Stir in the diced onion, cumin, chili powder, and salt, cooking for 2–3 minutes until fragrant.
- Add the peppers and tomato paste: Mix in the green chiles and pimento peppers, followed by the tomato paste. Stir until well combined.
- Incorporate the cheese: Remove the skillet from heat and stir in the shredded cheese until melted. Let the filling cool slightly.
- Fill the empanadas: Place about 2 tablespoons of the beef mixture onto the center of each dough circle. Fold the dough over to form a half-moon shape, pressing the edges with a fork to seal.
- Brush with egg wash: Arrange the empanadas on the prepared baking sheet, ensuring they don’t touch. Brush each with the whisked egg to ensure a golden finish.
- Bake the empanadas: Bake for 10–12 minutes, or until golden brown. Let cool slightly before serving.
Recipe Tips:
- Seal the edges well: Use a fork to firmly crimp the edges of the dough. This prevents the filling from spilling out while baking and keeps the empanadas neat and crispy.
- Avoid overfilling: Stick to about 2 tablespoons of filling per empanada. Too much filling can cause the dough to tear or leak during baking.
- Keep the dough cold: If the dough gets too warm, it can become sticky and hard to handle. Refrigerate it for a few minutes if it starts to soften too much.
- Brush with egg wash generously: Don’t skimp on the egg wash! It gives the empanadas a beautiful golden-brown color and adds a slight crispness to the crust.
- Use parchment paper: Line your baking sheet with parchment paper or a nonstick mat to prevent the empanadas from sticking and make cleanup easy.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover empanadas cool to room temperature. Place them in an airtight container or wrap them tightly with cling film and refrigerate for up to 3 days.
- Freeze: Allow the empanadas to cool completely, then place them in a freezer-safe container or zip-top bag. Freeze for up to 2 months.
- Reheat: Place the empanadas on a microwave-safe plate and heat on medium power for 1–2 minutes. The crust may lose some crispness.
Nutrition Facts
Serving Size: 1 empanada ( 80g)
- Calories: 190 kcal
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 5mg
- Sodium: 490mg
- Potassium: Not specified
- Total Carbohydrate: 27g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 9g
Check out More Recipes:
Bobby Flay Empanadas
Description
This delicious empanada recipe from Bobby Flay is perfect for a quick and easy snack or appetizer. Packed with a savory beef filling, melted cheese, and a hint of smoky spices, these flaky hand pies come together using simple ingredients like refrigerated pie crusts. Serve them hot with guacamole for an irresistible crowd-pleaser!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C / 400°F and line a baking sheet with parchment paper or a nonstick baking mat.
- Prepare the dough: Unroll the pie crusts onto a clean surface. Use a 7.5 cm / 3-inch round pastry cutter to cut out circles. Re-roll scraps if necessary to make more circles.
- Cook the beef filling: Heat a skillet over medium-high heat and brown the ground beef. Stir in the diced onion, cumin, chili powder, and salt, cooking for 2–3 minutes until fragrant.
- Add the peppers and tomato paste: Mix in the green chiles and pimento peppers, followed by the tomato paste. Stir until well combined.
- Incorporate the cheese: Remove the skillet from heat and stir in the shredded cheese until melted. Let the filling cool slightly.
- Fill the empanadas: Place about 2 tablespoons of the beef mixture onto the center of each dough circle. Fold the dough over to form a half-moon shape, pressing the edges with a fork to seal.
- Brush with egg wash: Arrange the empanadas on the prepared baking sheet, ensuring they don’t touch. Brush each with the whisked egg to ensure a golden finish.
- Bake the empanadas: Bake for 10–12 minutes, or until golden brown. Let cool slightly before serving.
Notes
- Seal the edges well: Use a fork to firmly crimp the edges of the dough. This prevents the filling from spilling out while baking and keeps the empanadas neat and crispy.
- Avoid overfilling: Stick to about 2 tablespoons of filling per empanada. Too much filling can cause the dough to tear or leak during baking.
- Keep the dough cold: If the dough gets too warm, it can become sticky and hard to handle. Refrigerate it for a few minutes if it starts to soften too much.
- Brush with egg wash generously: Don’t skimp on the egg wash! It gives the empanadas a beautiful golden-brown color and adds a slight crispness to the crust.
- Use parchment paper: Line your baking sheet with parchment paper or a nonstick mat to prevent the empanadas from sticking and make cleanup easy.
Bobby Flay Empanadas