Spanish Beef Empanadillas

By Jessica Swartz April 14, 2023 26 mins read 114 Views

Empanadillas are small savory turnovers similar to Latin American empanadas but with a flaky olive oil crust. This version of Spanish empanadillas features paprika-spiced beef, sweet red peppers, and hard boiled eggs. Perfect as an afternoon pick-me-up, these savory hand pies are baked as an easy and nutritious twist on the classic fried treat.

2 spanish beef empanadillas halves on a plate. — Photo credits: Mark Beahm

When I lived in Barcelona, I found that the merienda, or afternoon snack, was essential. It helped to carry me to a very late Spanish dinner (usually 9 or 10pm). I would visit a café near my apartment in the old city, where I could enjoy a coffee and merienda while people-watching in the square.

Empanadillas often called my name on the pastry shelf where they had freshly made treats. When my sweet tooth wasn't calling for Churros and Spanish Hot Chocolate, I went savory with empanadillas. They were just the right size for a snack. And, if I was really hungry, I could sample many of the enticing fillings.

One of my favorite empanadilla fillings was ultra-savory ground beef spiced with smoky Spanish paprika. I’ve recreated them here, in a baked version that’s easy to make at home.

With 16 empanadillas, this recipe makes plenty for sharing. They’re especially welcome as part of a large tapas spread with sangria and patatas bravas and pan con tomate. You can even freeze them and pop them in the oven for an easy dinner on a busy day.

Table of Contents

Food Stories: Empanadillas vs. Empanadas
What You’ll Need to Make Empanadillas
How to Make Beef Empanadillas
How to Store Empanadillas
Make it a Meal
More Scrumptious Spanish Recipes
Spanish Beef Empanadillas Recipe

Food Stories: Empanadillas vs. Empanadas

If you order an empanada in Spain, you may be surprised when a large slice of tuna pie shows up at your table. In Spain, empanada usually refers to a large savory pie, typically filled with tuna, baked in a slab or a round and sliced to serve. The suffix, “illa” implies that something is small, so empanadillas are single serving and hand-held, like Latin American empanadas.

While empanadas originate in Galicia on the Atlantic coast of Spain, many people in the U.S. are more familiar with Latin American empanadas. They were brought by the Spaniards to the Americas, where they incorporated local ingredients and tastes for countless new variations. One of the most notable differences between Spanish empanadillas and Latin American empanadas is the spices and flavorings used in the filling.

Spanish empanadillas get their sweet, smoky, and savory flavor from Spanish sweet paprika and sofrito, an aromatic base of sautéed onions and tomatoes. Spanish empanadillas are typically fried, but they can be baked instead, especially when prepared at home.

The ground beef filling in this recipe is a second favorite after the ubiquitous tuna empanadas.

ingredients for spanish beef empanadillas including ground been, olive oil, flour, onion, tomatoes, garlic, red pepper, grated tomatoes, an egg, bay leaf, sweet paprika, and green olives.

What You’ll Need to Make Empanadillas

Like many Spanish recipes, these beef empanadillas rely on sofrito as their flavor base. Sofrito typically starts with sautéed onions and tomatoes and can include peppers, garlic, herbs, and spices.

Olive oil: Use extra virgin olive oil, preferably Spanish. The olive oil coats the flour to make a tender and flaky dough.
Salt and pepper: Heighten the flavors of the other ingredients, with the pepper adding a subtle warmth.
All-purpose flour: Create a flaky dough strong enough to hold in the fillings.
Onion: Use a milder, sweet onion like Spanish, Vidalia, or Walla Walla.
Red bell pepper: The sweetness of chopped red bell pepper complements the beef and the paprika.
Bay leaf: Piney bay leaf is subtle but essential for rounding out the flavor.
Ground beef: Use lean ground beef.
Sweet paprika: Spain is famous for its sweet and smoky paprika, or pimentón, produced in la Vera. I like sweet Spanish paprika for this recipe, but smoky would work as a substitute.
Tomatoes: Grate fresh tomatoes on the coarse side of a grater. Use both the flesh and the juice, but discard the skin. Or, you can substitute with 1 cup of canned crushed tomatoes.
Garlic: Spanish food almost always includes some garlic because it’s delicious.
Fresh parsley: Fat-leaf parsley adds a bright and herbaceous aroma.
Hard boiled egg: A traditional, but optional, addition to the filling. Eggs were used to enrich the filling and replace some of the beef. They’re a protein-rich food and historically cheaper than meat and seafood.
Green olives: Add pops of brininess to the filling.

How to Make Beef Empanadillas

Empanadillas involve a bit of hands-on time. Plan for about 2 hours, but your work will be rewarded. With 16 empanadillas, this recipe makes plenty to share or save for later. I also find that sealing and crimping them can be meditative.

Make the dough: Combine the olive oil, water, and salt, then gradually add in the flour, stirring with a wooden spoon. Once the dough comes together, switch to kneading by hand until the dough no longer sticks to your hands or the counter, 1 to 2 minutes. Let the dough rest, covered, while preparing the filling.

Make the filling: In a large frying pan, heat the olive oil over medium heat until shimmering but not smoking. Add the onion, red pepper, and bay leaf and cook until they soften and begin to caramelize. Add the ground beef, salt, and paprika. Cook for 4 minutes, stirring to break up the beef, until browned. Add the tomatoes, reduce the heat to low, and cook for 8 to 10 minutes, until almost all the liquid has evaporated. Add the garlic and parsley and cook for 1 minute until fragrant. Take the pan off the heat and stir in the chopped hard-boiled egg and olives. Set aside until cool enough to handle.

Shape and fill the dough: Divide the dough into 16 equal pieces. Working with one piece of dough at a time, use your palms to press each ball of dough into a circle about 5 inches in diameter. Add about 2 tablespoons of filling to the center of the dough.

Fold and seal the empanadillas: Fold the dough over the filling and gently seal the edges with your fingers. Use your fingers to form the crimp by twisting and folding the edges together.

Bake: Arrange the empanadillas on the lined baking sheets. Brush the top of each empanadilla with the egg wash. Bake for 20 minutes, or until golden brown, rotating the pans and switching shelves halfway through.

How to Store Empanadillas

Store leftover empanadillas in an airtight container in the refrigerator for up to 4 days. Reheat them at 350°F for about 15 minutes, or until warmed through. This retains the texture of the crust.

Beef empanadillas can also be frozen for up to 3 months either before baking, or after. In either case, freeze in a single layer on a sheet pan. Once frozen, transfer to a freezer bag or freezer-safe container.

For uncooked frozen empanadillas, bake from frozen at 400°F until cooked through, about 25-30 minutes. Rotate the pans and switch shelves halfway through baking

To reheat cooked frozen empanadillas, bake in a 350°F oven for 15 minutes.

Make it a Meal

Eat empanadillas as a snack turn it into a larger affair. Enjoy two of these mini hand pies with a fresh salad or a bowl of Spanish Gazpacho. Eating your meal while sipping wine and people watching in a townsquare is entirely optional!

More Scrumptious Spanish Recipes

Gambas al Ajillo (Spanish Garlic Shrimp)
Churros con Chocolate (Spanish Churros with Chocolate)
Pan Con Tomate (Spanish Tomato Bread)
Easy Spanish Tortilla Recipe

Browse all Mediterranean recipes.

Visit Our Shop.

Spanish Extra Virgin Olive Oil

Add a peppery kick to your Empanadilla dough with our Hojiblanca EVOO from Andalusia.

Buy Now

Spanish Beef Empanadillas

Spanish Beef Empanadillas are baked in this simple recipe for a delicious snack on the go or appetizer to share.

Course Appetizer

Cuisine Spanish

Diet Low Lactose

Prep Time 1 hour 40 minutes

Cook Time 20 minutes

Total Time 2 hours

Servings

Calories 428.6kcal

Author Mark Beahm

Ingredients

For the Dough:

½ cup extra virgin olive oil
½ cup tepid water
½ teaspoon kosher salt
3 cups (360g) all-purpose flour

For the Filling:

2 tablespoons extra virgin olive oil
½ large onion, diced
1 red bell pepper, diced
1 dried bay leaf
½ pound ground beef
¾ teaspoon kosher salt
Freshly ground black pepper
1 teaspoon sweet paprika
2 medium tomatoes, grated or finely diced
1 clove garlic, minced
2 tablespoons minced parsley leaves
1 hard boiled egg, diced (optional)
¼ cup pitted green olives, chopped

For the Egg Wash:

1 large egg
1 tablespoon water

Instructions

Make the dough: In a large bowl, whisk together the olive oil, water, and salt. Gradually add in the flour, one cup at a time, stirring with a wooden spoon. Add each addition after the previous is almost fully incorporated. Once all the flour is added, the mixture will seem clumpy. Scrape the dough onto a clean work surface and knead by hand until the dough comes together and no dry bits of flour remain, 1 to 2 minutes. The dough should be relatively smooth, malleable, and no longer stick to your hands or the counter. Transfer the dough back into the bowl, cover, and let rest while preparing the filling.
Make the filling: In a large frying pan set over medium heat, add the olive oil. Once it is shimmering, but not smoking add the diced onion, diced red pepper, and bay leaf. Cook for 6 to 7 minutes, stirring occasionally with a wooden spoon, until softened and the vegetables begin to caramelize.
Add the beef: Add the ground beef, salt, black pepper, and sweet paprika. Cook for 4 minutes, stirring to break up the beef, until browned.
Add the tomatoes and reduce: Add the tomatoes and scrape the bottom of the pan with the wooden spoon to loosen the flavorful browned bits. Reduce the heat to low and cook for 8 to 10 minutes until almost all the liquid has evaporated.
Finish the filling: Add the garlic and parsley and cook for 1 minute until fragrant. Take the pan off the heat and stir in the chopped, hard-boiled egg and olives. Set aside until cool enough to handle.
Preheat the oven: Arrange oven racks in the upper and lower thirds of the oven and preheat to 400°F. Line two baking sheets with parchment paper.
Assemble the empanadillas: Divide the dough into 16 equal pieces. Shape each piece into a sphere. Work with one piece of dough at a time and keep the others covered to prevent them from drying out. Use your palms to press each ball of dough into a circle about 5 inches in diameter, or use a rolling pin. Add about 2 tablespoons of filling to the center of the dough. Fold the dough over the filling and gently seal the edges with your fingers. Use your fingers to form the crimp by twisting and folding the edges together. Alternatively, use the tines of a fork to press and seal the edges together.
Bake: Arrange the assembled empanadillas on the lined baking sheets, placing 8 on each sheet. In a small bowl, whisk the egg with a tablespoon of water. Use a pastry brush to brush the top of each empanadilla with the egg wash. Bake for 20 minutes, or until golden brown, rotating the pans and switching shelves halfway through.

Video

Notes

Store leftover empanadillas in an airtight container in the refrigerator for up to 4 days. Reheat them at 350°F for about 15 minutes, or until warmed through. This retains the texture of the crust.
Beef empanadillas can also be frozen for up to 3 months either before baking, or after. In either case, freeze in a single layer on a sheet pan. Once frozen, transfer to a freezer bag or freezer-safe container. For uncooked frozen empanadillas, bake from frozen at 400°F until cooked through, about 25-30 minutes. Rotate the pans and switch shelves halfway through baking. To reheat cooked frozen empanadillas, bake in a 350°F oven for 15 minutes.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition

The post Spanish Beef Empanadillas appeared first on The Mediterranean Dish.

By: Mark Beahm
Title: Spanish Beef Empanadillas
Sourced From: www.themediterraneandish.com/empanadillas/
Published Date: Fri, 14 Apr 2023 14:06:04 +0000

Frequently Asked Questions

What are the key principles of the Mediterranean diet's basic principles?

Mediterranean living is a lifestyle that emphasizes healthy, nutritious food choices and regular exercise. This diet emphasizes fruits, vegetables, whole grains, legumes, healthy fats such as olive oil and nuts, and a moderate intake of dairy products, fish, meat, and poultry. It also encourages red wine in moderation. The basic principles of the Mediterranean diet are:

Eat mostly plant-based foods such as fruits, vegetables, legumes, cereals, beans, seeds, and yogurt.
When possible, choose fresh ingredients over prepackaged processed foods.
Use herbs instead of salt to enhance your meals.
Include physical activity in your daily life, such as walking after dinner or taking part in an exercise class.
Enjoy sharing meals and enjoying the company of friends and family.
Be mindful when eating and pay attention to the smells, tastes, and textures of your food. This will enable you to recognize when you're full and satisfied.

How do you get started with the Mediterranean Diet?

The first step to a Mediterranean diet is to stock your kitchen with fresh food, such as fruits and vegetable. This could involve preparing different vegetables or proteins every week that can then be used as a base for recipes in the coming days. Quinoa, oat groats, and millet can be substituted for refined grains. In order to enhance flavor and nutrition, it is important to include healthy fats such olive oil and sesame in your meal prep. Seasonings like garlic, oregano (oregano), basil, and even turmeric can be great additions and help reduce salt and sugar.

Are Bananas allowed in the Mediterranean diet

Yes, bananas are allowed in the Mediterranean diet. Bananas are a low-calorie and nutritious fruit that can provide dietary fiber, potassium and vitamin B6. It can be used as a side dish or added to meals such as porridge, smoothies and salads. To add protein, it can be served as a snack along with nut butters such as almond and peanut. It may be beneficial to combine fruits like bananas with healthy fats such as nuts and seeds when following the Mediterranean diet. This will improve digestion and increase satisfaction while eating throughout the day.

Can I use regular oil instead of extra Virgin Olive Oil?

Extra virgin olive olive oil can be substituted for regular olive olive oil in the Mediterranean diet. Though Extra Virgin Olive Oil (EVOO) is preferred for its higher quality, nutritional benefits, and richer flavor, regular olive oil is still a viable option with its mild flavor profile. Regular olive oil works well for everyday meals, such as roasting vegetables to stir fry dishes. This option has a lower price point than EVOO, and some say it may be better suited to higher heat applications such as deep frying. However, remember that it does not contain the same nutrients or positive compounds as EVOO, so try to make up for these benefits in other parts of your diet whenever possible.

What fruit is on a Mediterranean diet?

You will find fruits like oranges, grapes melons, melons, pears and dates in the Mediterranean Diet. For extra nutrition, add fresh fruits to your breakfast options like smoothie bowls and parfaits. Greek yogurt with dates spread on toast is an excellent choice for breakfast. This provides natural sweetness without the use of processed sugars. Fresh fruit can be sliced and served over salads to add flavor and nutrients and satisfy sweet tooth cravings. Other healthy snacks from the Mediterranean Diet may include nuts and seeds such as almonds and pistachios and dark chocolate in moderation for added antioxidants. To experience the flavors of this ancient diet, explore various local options considered staples in countries close to the Mediterranean Sea!

Is it safe to drink milk on the Mediterranean Diet?

Yes, milk is allowed on the Mediterranean diet. The Mediterranean diet is rich in dairy products, such as low-fat yogurts and cheese. These products provide calcium and other key nutrients. Also, milk is nutritious and should be included in moderation in your daily drink routine. If you prefer, it can be used to make smoothies and oatmeal. When shopping for milk, make sure to choose organic varieties. This will encourage sustainable farming and promote more sustainable agriculture. Adding milk to breakfast ideas such as smoothie bowls or avocado toast will help provide essential vitamins and minerals for a balanced start to the day.

Statistics

Aim to get 20 to 35 percent of your total daily caloric intake from fat, and for saturated fats to represent less than 10 percent of your total caloric intake, advises the U.S. Department of Health and Human Services. (everydayhealth.com)
In one study, the healthiest eaters at age 50 had a nearly 90% lower risk of dementia than those with the least healthy diets. (heart.org)
1g sugar Benefits Rich in heart-healthy polyunsaturated fats, these nuts may also favourably impact your gut microbiome (and thus improve digestive health) and lower LDL cholesterol, according to a small study that included 18 healthy adults. (everydayhealth.com)
The research suggested that the diet reduced the risk of cardiovascular issues, including stroke, heart attack, and death, by about 30 percent compared with the control group. (medicalnewstoday.com)

External Links

How To

How to Plan a Week of Delicious and Nutritious Mediterranean Meals?

A Mediterranean diet can improve your overall health and life quality. This nutrient-dense eating plan emphasizes healthy fats, whole grains, legumes, fresh fruits, and vegetables. Eating this way can have many potential benefits, such as helping maintain better blood lipids, improved glucose control, reduced risk for depression and certain types of cancer, better cardiac health, increased cognitive function, and improved weight management.

Following these tips can make it easy to incorporate Mediterranean-inspired foods into your diet: swapping out high-calorie snacks like chips with nutrient-dense vegetable appetizers or other traditional greens or beans dishes; learning how to increase variety with spices or different sources derived from nuts, fruits, and vegetables; integrating more whole grains, legumes, and high fiber items that can enhance satiety after meals; adding moderate amounts of dairy products like yogurt cheese and milk throughout the day for added nutrition; using olive oil as the primary cooking fat instead of traditional oils; occasionally enjoying a glass of red wine to complete the Mediterranean experience.

To plan a week of delicious and nutritious meals that fit within the Mediterranean diet guidelines, begin by focusing on specific components, including proteins such as fatty fish, poultry, or eggs; healthy fats from olive oil nuts or avocadoes; vegetables in prepared vegetables salads dips spreads or soups; starches such as potatoes legumes ancient grains, etc. ; fruits for desserts snacks smoothies, etc. Seasonings herbs, sauces and optional dairy yogurt cheese Kefir. Mixing different combinations throughout the week can help you maintain a healthy Mediterranean lifestyle. Combining the meal in combination with regular exercise will result in even greater short-term gains and long-term benefits on your overall health and body composition.