Description
These Bolivian Juicy Baked Empanadas feature a tender, buttery dough filled with a flavorful blend of seasoned ground beef, onions, bell peppers, and spices. Baked to golden perfection, they make for a satisfying and hearty snack or meal, capturing the authentic taste of Bolivian cuisine.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup cold water
Filling
- 1 pound ground beef
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the empanadas.
- Make Dough: In a bowl, combine the all-purpose flour and softened unsalted butter. Mix together until the mixture becomes crumbly.
- Form Dough: Gradually add the cold water to the crumbly mixture, mixing continuously until the dough forms a cohesive ball.
- Chill Dough: Wrap the dough in plastic wrap and refrigerate it for 30 minutes to firm up and make it easier to roll out.
- Prepare Filling: In a skillet over medium heat, cook the ground beef along with chopped onions, chopped bell peppers, and minced garlic until the beef is fully browned and the vegetables are softened.
- Season Filling: Add cumin, paprika, salt, and black pepper to the beef mixture, stirring well to evenly distribute the spices and enhance the flavor.
- Roll Dough: Remove the chilled dough from the refrigerator and roll it out on a floured surface to an even thickness. Cut the dough into circular shapes suitable for empanadas.
- Fill and Seal: Place a spoonful of the seasoned beef filling in the center of each dough circle. Fold the dough over the filling and carefully seal the edges to prevent the filling from leaking out.
- Apply Egg Wash: Brush the surface of each empanada with the beaten egg. This step gives the baked empanadas a beautiful golden-brown color.
- Bake: Place the empanadas on a baking sheet and bake in the preheated oven for 25-30 minutes or until they are golden brown and cooked through.
Notes
- If the dough feels too sticky while rolling, dust it lightly with flour to avoid sticking.
- For a spicier filling, consider adding a small diced chili or a pinch of cayenne pepper with the spices.
- Make sure to seal the empanada edges tightly; you can use a fork to crimp them for a decorative finish and better sealing.
- These empanadas can be reheated in the oven at 350°F for 10 minutes to maintain their crispiness.
