EMPANADAS DE TERNERA AL HORNO 🥟 is one of my favorite comforting dishes to make for my family. These savory beef empanadas are baked to perfection with a beautifully golden pastry and a flavorful filling of tender beef, onions, garlic, and spices. They’re perfect for a hearty meal or a satisfying snack. Not only are they delicious, but they also remind me of family gatherings and shared moments around the dinner table. Let’s dive into how you can make these delectable treats at home.
For those interested in learning more about the art of making pastry, understanding the science behind flaky dough can be incredibly beneficial. Additionally, if you’re curious about the origins of empanadas and how they’ve become a worldwide staple, this guide on empanadas offers a fascinating historical perspective. These resources can enhance both your cooking technique and appreciation of this storied dish.
Table of Contents
Why You’ll Love This Dish
There are countless reasons to love Empanadas de Ternera al Horno. First, they’re incredibly versatile. You can serve them as a main dish with a side salad or as an appetizer for a get-together. The filling is rich and savory, featuring ground beef seasoned with aromatic spices like cumin and oregano, creating a taste adventure in every bite. The dough is buttery and flaky, providing the perfect vessel for our delicious filling. Plus, they’re baked, not fried, so you can enjoy them without the extra grease. This dish is a fantastic way to bring a taste of South America into your kitchen and is sure to impress family and friends alike.
Empanadas have a long and storied history, believed to have originated from the Spanish and Portuguese empanadas and pastéis. They have traveled across continents, evolving into various regional specialties with unique fillings and techniques. This particular version, Empanadas de Ternera al Horno, is a nod to the rich culinary traditions of Argentina, where empanadas are a beloved staple at family gatherings and celebrations. The baked version is especially popular for its healthier profile and delicate, flaky crust that encases the hearty, flavorful beef.
One of the most delightful aspects of making empanadas is the ability to customize them to your liking. While this recipe focuses on a traditional beef filling, you can easily explore other fillings such as chicken, cheese, or even vegetables. The empanada dough serves as a blank canvas, inviting you to experiment with different flavors and textures. Whether you’re new to making empanadas or a seasoned cook, this dish offers endless possibilities to satisfy your culinary creativity.
The Recipe
For the dough:
| Amount | Ingredient | Notes |
|---|---|---|
| 375 g | harina de trigo común | aproximadamente |
| 1/2 tsp | sal | ajustar al gusto |
| 170 g | mantequilla sin sal | en trocitos |
| 1 | huevo | — |
| 120 ml | agua | añadida poco a poco |
The dough is the foundation of a great empanada. It should be tender, flaky, and just the right thickness to hold the filling without overpowering it. Using cold butter is crucial as it helps create layers in the dough that result in that sought-after flakiness. The gradual addition of water ensures that the dough is pliable yet firm enough to hold its shape.
For the filling:
| Amount | Ingredient | Notes |
|---|---|---|
| 4 tbsp | mantequilla o aceite | para cocinar |
| 1 | cebolla blanca | picada fina |
| 3 | dientes de ajo | machacados |
| 1 tbsp | orégano seco | — |
| 3 tsp | comino molido | — |
| 2 tsp | achiote molido | — |
| 454 g | carne picada de ternera | — |
| 1 tsp | sal y pimienta | al gusto |
The filling is the heart of the empanada. The combination of onion, garlic, and spices like cumin and achiote infuse the beef with a depth of flavor that is both comforting and exciting. Achieving the right balance of spices is key to allowing each ingredient to shine without overwhelming the palate. The beef should be cooked thoroughly, and it’s important to let it cool completely to prevent the dough from becoming soggy during assembly.
To finish:
| Amount | Ingredient | Notes |
|---|---|---|
| 1 | huevo batido | para pincelar |
| 1 tbsp | chimichurri | para acompañar |
Instructions
- Start by preparing the dough. Mix the flour with salt, then incorporate the butter until you get a sandy texture. Add the egg and water gradually, mixing just enough to form a smooth dough. Set aside while you prepare the filling.
The dough can be made ahead of time and refrigerated for up to 24 hours. This can enhance its texture and make it easier to handle.
- Heat your choice of fat (butter or oil) in a skillet. Cook the onion and garlic until they are tender. Stir in the oregano, cumin, achiote, salt, and pepper.
Cooking the onions and garlic slowly allows them to caramelize slightly, releasing their natural sweetness and adding a wonderful depth to the filling.
- Add the ground beef, breaking it up as it cooks. Once fully cooked, adjust the seasoning as needed. Allow the filling to cool completely before assembling the empanadas.
Cooling the filling is a crucial step. A warm filling can cause the dough to soften and break, leading to leaks during baking.
- Roll out the dough thinly and cut into discs. Place a tablespoon or two of filling on each disc, being careful not to overfill.
The size of the discs can vary depending on whether you prefer smaller, appetizer-sized empanadas or larger, meal-sized ones.
- Fold the dough over and seal the edges with a crimp or a fork. If possible, refrigerate the assembled empanadas for 30 to 60 minutes to help them hold their shape during baking.
This resting period helps the dough to relax and firm up, ensuring that the empanadas maintain their shape and do not open up while baking.
- Preheat your oven to 200 °C. Arrange the empanadas on a baking sheet lined with parchment paper and brush with the beaten egg.
The egg wash is what gives the empanadas their beautiful, golden-brown color. Be sure to cover the entire surface for an even finish.
- Bake for about 20 minutes, until the dough is cooked and the tops are golden brown. Baking time can vary depending on empanada size and your oven.
Keep an eye on them as they bake to ensure they do not overcook. The aroma will fill your kitchen, heightening the anticipation.
- Let them cool slightly before serving, and enjoy with chimichurri if desired.
Serving with chimichurri adds a fresh, tangy element that complements the richness of the empanadas perfectly.
Kitchen Tools You’ll Need
| Tool | Why you need it |
|---|---|
| Baking Sheet | To hold the empanadas while baking |
| Rolling Pin | To roll out the dough evenly |
| Skillet | For cooking the beef filling |
| Pastry Brush | To apply the egg wash for a golden crust |
| Knife | To finely chop the onion and garlic |
These tools ensure a smooth cooking process. A baking sheet with parchment paper prevents sticking and makes cleanup easier. A quality rolling pin helps achieve uniform dough thickness, essential for even cooking.
The Benefits of Each Ingredient
| Ingredient | What it does here |
|---|---|
| Harina de trigo común | Forms the base of the dough |
| Mantequilla | Adds richness and flakiness to the dough |
| Cebolla blanca | Adds sweetness and depth to the filling |
| Ajo | Provides a pungent, savory note |
| Comino molido | Delivers warm, earthy flavor |
| Achiote molido | Adds color and a subtle peppery flavor |
| Carne picada de ternera | Main protein, offering robust flavor and texture |
Understanding the role of each ingredient enriches the cooking experience. The combination of these ingredients results in a harmonious blend of flavors and textures.
What to Serve With This Dish
| Idea | Why it pairs well |
|---|---|
| Chimichurri | Adds a fresh, herbaceous contrast to the rich filling |
| Simple green salad | Offers a light, refreshing complement |
| Rice and beans | Creates a more filling, complete meal |
These accompaniments highlight the empanadas’ flavors and provide a balanced meal. The simplicity of a green salad or the heartiness of rice and beans can enhance the dining experience, catering to different preferences and appetites.
Storage & Leftover Tips
| Method | How long | Tip |
|---|---|---|
| Refrigerator | 3 days | Store in an airtight container |
| Freezer | 3 months | Freeze before baking for best texture |
| Reheating | — | Reheat in the oven at 180 °C for crispiness |
Proper storage extends the enjoyment of your empanadas. Freezing them before baking preserves their quality, and reheating in the oven revives their crispy texture.
In conclusion, making Empanadas de Ternera al Horno is a delightful culinary journey that brings warmth and flavor to your table. These empanadas are sure to become a family favorite, offering both comfort and versatility. Whether you’re making them for a special occasion or a simple family meal, they are bound to be a hit. With their rich history, customizable nature, and satisfying taste, empanadas are a testament to the power of food to connect us across time and culture. Enjoy the process and the delicious results, and don’t forget to share your creations with loved ones to keep the tradition alive.
FAQs About EMPANADAS DE TERNERA AL HORNO 🥟
Can I substitute the ground beef with another protein?
Absolutely! You can use ground chicken, turkey, or even a vegetarian option like mushrooms or lentils for the filling.
How should I store leftover empanadas?
Store leftover empanadas in an airtight container in the refrigerator for up to three days, or freeze them for up to three months before baking.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough and keep it wrapped in the refrigerator for up to two days before using it.
Empanadas de Ternera al Horno
Ingredients Â
Equipment
MethodÂ
- Junta la harina con la sal. Incorpora la mantequilla hasta obtener una mezcla arenosa. Añade el huevo y el agua gradualmente, trabajando lo justo para formar una masa suave. Reserva mientras haces el relleno.
- Calienta la grasa elegida en una sartén. Cocina la cebolla y el ajo hasta que estén tiernos. Incorpora el orégano, el comino, el achiote, la sal y la pimienta.
- Añade la ternera y desmenúzala mientras se cocina. Cuando esté completamente hecha, ajusta el punto de sal. Deja enfriar el relleno por completo antes de montar las empanadas.
- Estira la masa fina y corta discos. Reparte una o dos cucharadas de relleno en cada disco, sin llenarlo demasiado.
- Dobla la masa sobre sà misma y sella el borde con un repulgue o con un tenedor. Si puedes, deja las empanadas montadas en la nevera entre 30 y 60 minutos.
- Precalienta el horno a 200 °C. Coloca las empanadas medianas en una bandeja con papel de horno y pincela con el huevo batido.
- Hornea unos 20 minutos, hasta que la masa esté cocida y la superficie dorada. El tiempo puede variar con el tamaño y el horno.
- Deja templar un poco y sirve con chimichurri si te apetece.