HexClassic Beef Empanadas
What You Need
Ingredients
Preparation
Golden and savory, these baked beef empanadas are a nod to classic comfort. Baked until crisp and flaky, they’re satisfying and perfect for sharing—whether served as an appetizer, snack, or casual meal. Adding a hard-boiled egg to the empanada filling helps prevent the filling from drying out.
*This recipe originally ran stateside on HexClad.com.
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Preheat oven to 400°F/200°C.
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Make filling. In a HexClad 10"/25 cm Hybrid Fry Pan over medium, heat oil. Add butter and swirl until melted. Add onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.
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Add beef, spices and 1¼ teaspoons salt. Cook, breaking meat into pieces, until fully cooked through and browned, about 7 minutes. Add just enough water (about 2 tablespoons) to finished mix so that a bit of juice comes out of mixture when pressed with a spoon. Add eggs, olives and raisins and stir to combine. Remove from heat and let cool to room temperature.
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Assemble empanadas. In a small bowl, whisk egg with a splash of water until smooth. Spoon 2 tablespoons beef mixture onto center of each empanada wrapper. Moisten wrapper edges with egg wash. Fold wrapper over filling to form a half-moon, firmly press edges together to seal. Use fingers to pinch, fold, and tuck edges to seal into a rope-like shape.
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Place 8 empanadas on a HexClad Hybrid Pizza Steel, spaced evenly apart. Bake, rotating halfway through, until golden, 15 to 18 minutes. Transfer to a wire rack. Continue baking in batches until all empanadas are baked. Let cool slightly before serving.
MAKE AHEAD TIPS
Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.
Filling can be made 3 days in advance and kept in an airtight container until use.
NOTES
If your dough becomes too soft, stick filled empanadas in the fridge for 5 minutes before rolling the edges.
