Savory Beef Empanadas with Aioli
Highlighted under: Around World Recipes
I absolutely love making savory beef empanadas, especially when I get to create a homemade aioli to accompany them. The flaky crust combined with the flavorful beef filling makes for a delightful dish that works well as an appetizer or main course. Each bite is filled with spices and herbs that elevate the simple ingredients, and the aioli adds a creamy touch that complements the empanadas perfectly. It's a crowd-pleasing recipe I often turn to for gatherings and family meals.
When I first tried making empanadas, I was pleasantly surprised by how easy they were to whip up, yet they felt so gourmet. The key is in the seasoning of the beef filling—don’t skimp on the spices! After experimenting with various herbs, I found that cumin and smoked paprika gave the best depth of flavor.
Pairing these savory pastries with a homemade aioli elevates the entire dish. I love using roasted garlic in my aioli for a richer taste that balances beautifully with the robust filling. It’s a combination that truly impresses everyone I share it with!
Why You'll Love This Recipe
- Flavor-packed ground beef with aromatic spices
- Flaky, buttery crust that melts in your mouth
- Creamy aioli that adds a perfect finishing touch
Understanding the Ingredients
The star of these empanadas is the ground beef, which provides a rich, hearty flavor that absorbs all the spices beautifully. Choosing the right cut of beef is critical; I recommend using ground chuck for its perfect balance of fat and flavor. It keeps the filling moist and ensures a satisfying bite. If you're looking for a leaner option, ground turkey works well, and you can season it similarly to enhance its flavor.
Onions and garlic are essential aromatics in this recipe, adding depth and richness to the beef filling. Sautéing them until they're soft brings out their natural sweetness, which balances the savory spices. For a twist, consider adding diced bell peppers or a pinch of cayenne for heat, complementing the cumin and paprika.
Perfecting the Crust
A flaky crust is key to a delicious empanada. When handling the dough, ensure you keep it cold; this helps create those desirable air pockets during baking. If making your own dough, incorporate chilled butter and don’t overwork it. Alternatively, store-bought dough is a fantastic shortcut that saves time without sacrificing flavor. Just ensure the discs are evenly rolled for consistent baking.
When sealing the empanadas, crimping with a fork not only visually enhances the dish but also ensures they stay intact during baking. If you're finding the edges are not sealing properly, a little water can help—just moisten the edge of the dough before folding. Overstuffing them can lead to breakage, so stick to about a tablespoon of filling for a balanced bite.
Ingredients
Gather your ingredients for a delicious filling and a creamy dip!
For the Empanadas
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 12 empanada dough discs
- 1 egg, beaten (for egg wash)
For the Aioli
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 2 cloves garlic, roasted and mashed
- Salt and pepper to taste
Now that you have your ingredients ready, it’s time to start cooking!
Instructions
Follow these steps for perfect empanadas!
Prepare the Filling
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened. Add the ground beef, cumin, smoked paprika, salt, and pepper, cooking until the beef is browned.
Assemble the Empanadas
Take one empanada dough disc and place a spoonful of beef filling in the center. Moisten the edges with water, fold the disc in half, and crimp the edges using a fork to seal. Repeat with remaining dough and filling.
Bake the Empanadas
Preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
Prepare the Aioli
While the empanadas are baking, in a bowl, combine mayonnaise, lemon juice, roasted garlic, salt, and pepper. Mix until smooth and set aside.
Serve and Enjoy
Once the empanadas are golden, remove them from the oven. Serve warm with aioli on the side for dipping.
Enjoy your delicious creations!
Pro Tips
- For an extra crunch, try frying the empanadas instead of baking. Just make sure to drain them on paper towels afterwards.
Make-Ahead and Storage Tips
Empanadas are incredibly versatile when it comes to storage. You can assemble them ahead of time and freeze them before baking—just place the unbaked empanadas in a single layer on a baking sheet, freeze, and then transfer to a zip-lock bag. When you're ready to bake, there's no need to thaw; just add a few extra minutes to the baking time.
If you have leftover cooked empanadas, store them in an airtight container in the fridge for up to three days. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through and crispy again. This method revives the crust's flakiness, ensuring a delightful texture.
Serving Suggestions
While these empanadas shine as a stand-alone dish, they can also be served alongside a fresh salad or a side of sautéed vegetables for a well-rounded meal. A zesty tomato salsa or a simple green chutney can elevate their flavors, providing a refreshing contrast to the rich beef filling.
For a fun twist, consider creating a mixed platter with different fillings—try cheese and spinach or spiced chicken. This allows guests to sample a variety of flavors and makes for an exciting appetizer spread at gatherings. The homemade aioli can also be varied by adding ingredients like smoked paprika or herbs to complement each filling.
Questions About Recipes
→ Can I use other meats for the filling?
Yes, chicken or turkey work great as alternatives to beef.
→ Can I freeze the empanadas?
Absolutely! You can freeze them before baking, then just pop them in the oven straight from the freezer when ready to cook.
→ How can I make the dough from scratch?
You can mix flour, salt, water, and butter to create a simple empanada dough.
→ What can I use instead of aioli?
A simple sour cream or yogurt dip can also work well with these empanadas.
Savory Beef Empanadas with Aioli
I absolutely love making savory beef empanadas, especially when I get to create a homemade aioli to accompany them. The flaky crust combined with the flavorful beef filling makes for a delightful dish that works well as an appetizer or main course. Each bite is filled with spices and herbs that elevate the simple ingredients, and the aioli adds a creamy touch that complements the empanadas perfectly. It's a crowd-pleasing recipe I often turn to for gatherings and family meals.
Created by: Emily
Recipe Type: Around World Recipes
Skill Level: Intermediate
Final Quantity: 12 empanadas
What You'll Need
For the Empanadas
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 12 empanada dough discs
- 1 egg, beaten (for egg wash)
For the Aioli
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 2 cloves garlic, roasted and mashed
- Salt and pepper to taste
How-To Steps
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened. Add the ground beef, cumin, smoked paprika, salt, and pepper, cooking until the beef is browned. Remove from heat and let it cool.
Take one empanada dough disc and place a spoonful of beef filling in the center. Moisten the edges with water, fold the disc in half, and crimp the edges using a fork to seal. Repeat with remaining dough and filling.
Preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake for 25-30 minutes, or until golden brown.
While the empanadas are baking, in a bowl, combine mayonnaise, lemon juice, roasted garlic, salt, and pepper. Mix until smooth and set aside.
Once the empanadas are golden, remove them from the oven. Serve warm with aioli on the side for dipping.
Extra Tips
- For an extra crunch, try frying the empanadas instead of baking. Just make sure to drain them on paper towels afterwards.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 50mg
- Sodium: 360mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 9g