Beef Empanadas with Olives and Raisins Recipe

Ground beef: The main protein in the filling, providing a rich and savory base.

Onion: Adds sweetness and depth of flavor to the beef mixture.

Green olives: Chopped and added for a briny, tangy contrast to the beef.

Raisins: Provide a sweet counterpoint to the savory ingredients.

Cumin: A warm spice that adds earthy notes to the filling.

Paprika: Adds a mild, smoky flavor and a touch of color.

Empanada dough: Pre-made dough that forms the crispy, golden crust of the empanadas.

Egg: Beaten and used as an egg wash to give the empanadas a shiny, golden finish.

When sealing the edges of the empanada dough, ensure you press firmly with a fork to create a tight seal. This prevents the filling from leaking out during baking. For an extra decorative touch, you can also crimp the edges by twisting the dough slightly after pressing with the fork.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils are a great plant-based alternative that mimic the texture of ground beef and add a slightly nutty flavor.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• green olives - Substitute with kalamata olives: Kalamata olives have a richer and more robust flavor, which can add depth to the dish.

• raisins - Substitute with dried cranberries: Dried cranberries provide a similar sweetness with a slightly tart flavor.

• cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices in the dish.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat and complexity compared to paprika.

• empanada dough - Substitute with pie crust: Pie crust can be used as a convenient alternative, offering a similar flaky texture.

• egg - Substitute with milk: Milk can be used for the egg wash to achieve a similar golden-brown finish on the empanadas.

• Allow the beef empanadas to cool completely after baking. This prevents condensation from forming inside the storage container, which can make the dough soggy.

• For short-term storage, place the cooled empanadas in an airtight container. Line the container with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.

• For longer storage, wrap each empanada individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.

• Place the wrapped empanadas in a single layer on a baking sheet and freeze until solid. This step ensures they don't stick together.

• Once frozen, transfer the empanadas to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 3 months.

• To reheat refrigerated empanadas, preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet and bake for 10-15 minutes, or until heated through.

• For frozen empanadas, there's no need to thaw. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, or until the dough is golden brown and the filling is hot.

• Alternatively, you can reheat empanadas in a microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• For a crispier texture, consider reheating in an air fryer. Preheat the air fryer to 350°F (175°C) and cook for 5-7 minutes, or until the empanadas are heated through and crispy.

• If you prefer a softer texture, wrap the empanadas in foil before reheating in the oven. This will help retain moisture and prevent the dough from becoming too crisp.

• Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for 10-15 minutes or until heated through. This method ensures the dough remains crispy while the filling is warmed evenly.

• For a quicker option, use a microwave. Place the empanadas on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through. Be cautious as this method might make the dough a bit soggy.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the empanadas in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through. This method will give you a crispy exterior similar to the oven.

• On the stovetop, use a skillet over medium heat. Add a small amount of olive oil to the pan. Place the empanadas in the skillet and cover with a lid. Heat for 3-4 minutes on each side, or until the filling is hot and the dough is crispy.

• For a steam method, place the empanadas in a steamer basket over boiling water. Cover and steam for 5-7 minutes. This method will keep the dough soft and the filling moist, but it won't be as crispy as other methods.

• Skillet: Used for cooking the ground beef and mixing it with the other ingredients.

• Spatula: Handy for stirring and breaking up the ground beef as it cooks.

• Knife: Essential for finely chopping the onion and olives.

• Cutting board: Provides a safe surface for chopping the onion and olives.

• Measuring cups: Used to measure the olives and raisins accurately.

• Measuring spoons: Necessary for measuring out the cumin and paprika.

• Rolling pin: Helps in rolling out the empanada dough to the desired thickness.

• Cookie cutter: Useful for cutting the dough into uniform circles.

• Fork: Used to seal the edges of the empanadas.

• Baking sheet: Holds the empanadas while they bake in the oven.

• Parchment paper: Prevents the empanadas from sticking to the baking sheet.

• Pastry brush: Ideal for brushing the tops of the empanadas with the beaten egg.

• Oven: Preheated to 375°F (190°C) for baking the empanadas to a golden brown.

• Mixing bowl: Used to combine the cooked beef mixture with the other ingredients.

Prepare the filling ahead: Cook the ground beef mixture the day before and store it in the fridge. This allows the flavors to meld and saves time on the day of baking.

Use pre-made dough: Opt for store-bought empanada dough to skip the time-consuming process of making dough from scratch.

Chop efficiently: Use a food processor to quickly chop the onion and olives.

Batch assembly: Lay out all the dough circles and fill them assembly-line style to speed up the process.

Freeze extras: Make a double batch and freeze the uncooked empanadas for a quick meal later.