Empanadas filling from Julia and Julieta on Vimeo.
Beef Empanadas Filling
Beef empanadas are the most traditional variation. Depending on the area, you can find some recipes with raisins, potatoes, tomatoes, with ground beef or with hand cut beef.
A few tips:
- Make sure you don’t overcook the beef. It can get dry.
- Always let the filling chill in the fridge before assembling. Otherwise it’ll melt your dough and have too much juice (that you’ll end up eliminating, making very dry empanadas as a result).
- Cumin and oregano are essential! You won’t get the traditional delicious taste if you don’t use them.
1 pound ground beef or sirloin or skirt steak (or any tender cut - it needs to be good)
3 medium onions
4 green onions
½ red pepper
2 to 4 cloves of garlic
2 hard boiled eggs
Salt and pepper
Red pepper flakes
We recommend start prepping first, getting a nice mice-en-place before starting to cook. It makes things easier and cleaner.
Chop the onions, garlic, pepper, and beef if you’re doing it by hand.
Boil the 2 eggs in the meantime.
Start with the onions, pepper and garlic, then add the beef and the spices.
Try to use a very large pan, so as to make sure that you cook the beef quickly and thoroughly.
Once it’s ¾ cooked, turn off the heat and add the chopped eggs and olives. Make sure you seasoned accordingly, and take it to the fridge for at least an hour before assembling.
Learn here how to make gluten free empanadas dough and how to shape them!