Spiced Beef Pastry Pockets (Printable)
Golden baked pockets filled with aromatic spiced beef, onions, and peppers, perfect as a snack or appetizer.
# What You'll Need:
→ Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and diced
03 - 1 teaspoon salt
04 - 1 large egg
05 - 1/3 cup cold water
06 - 1 tablespoon white vinegar
→ Spiced Beef Filling
07 - 1 tablespoon olive oil
08 - 1 small onion, finely chopped
09 - 1/2 red bell pepper, finely diced
10 - 2 cloves garlic, minced
11 - 1 pound ground beef
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon ground coriander
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon chili flakes (optional)
17 - 1/2 teaspoon salt
18 - 2 tablespoons tomato paste
19 - 1/4 cup beef broth or water
20 - 1/4 cup green olives, sliced
21 - 2 tablespoons chopped fresh parsley
→ Assembly
22 - 1 large egg, beaten (for egg wash)
# Directions:
01 - In a large bowl, whisk flour and salt together. Incorporate cold butter using a pastry blender or fingers until mixture resembles coarse crumbs. Add egg, vinegar, and cold water, mixing until dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
02 - Heat olive oil in a skillet over medium heat. Sauté onion and red bell pepper until softened, about 3 minutes. Add garlic and cook for 1 additional minute.
03 - Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, approximately 6 minutes. Drain excess fat if necessary.
04 - Incorporate cumin, smoked paprika, coriander, black pepper, chili flakes, and salt into the meat mixture. Stir in tomato paste and cook for 1 minute. Pour in beef broth, then simmer until most liquid evaporates, about 5 minutes.
05 - Remove skillet from heat. Fold in sliced olives and chopped parsley. Allow filling to cool to room temperature before assembly.
06 - Heat oven to 400°F (200°C). Line a baking sheet with parchment paper.
07 - Roll chilled dough to 1/8-inch thickness. Cut dough into 5-inch rounds.
08 - Place 2 tablespoons of cooled filling in the center of each dough round. Fold over to form a half-moon shape, pressing edges to seal and crimping with a fork.
09 - Arrange empanadas on prepared baking sheet. Brush tops evenly with beaten egg to enhance golden color.
10 - Bake empanadas for 20 to 25 minutes or until golden brown. Allow to cool slightly before serving.
# Expert Advice:
01 -
- There’s a little secret in the blend of spices that creates this mouthwatering flavor you’ll want to share with everyone.
- Each empanada feels like a tiny handheld celebration, perfect for unexpected guests or a cozy night in.
02 -
- Don’t skip chilling the dough—it really makes the difference between a tough crust and a tender, flaky one.
- Let the filling cool completely before assembling or it can make the dough soggy and tear easily.
03 -
- Use a fork to crimp the edges tightly—it helps seal in all those flavorful juices and prevents leaks.
- Adding a dash of white vinegar to the dough brings tenderness and a subtle tang that sets this apart.