Beef Empanadas
Recipe by Lil’ Ba-Ba-Reeba!
Lil Ba-Ba-Reeba! is known for its authentic Spanish cuisine and one of its signature items is the Beef Empanadas. These empanadas are flaky on the outside and filled with a tender beef that melts in your mouth. You can now re-create these delicious Beef Empanadas at home with this recipe.
Beef Empanadas
Crispy on the outside, savory in the middle
Yield: 10 Empanadas
Ingredients:
INGREDIENTS FOR BEEF EMPANADAS
10 puff pastry rounds, 6 inches in diameter
4 eggs, beaten
1 cup flour
3 cups chimichurri sauce (see sub-recipe below)
10 portions of beef empanada filling (see sub-recipe below)
INGREDIENTS FOR BEEF EMPANADA FILLING
For the Beef Preparation
4 lbs. beef shoulder
¾ cup red wine
4-5 sprigs fresh thyme
5 whole garlic cloves, peeled
2 celery ribs, chopped
1¼ carrots, rough chopped, peeled and trimmed
½ yellow onion, chopped
4 cups beef stock
2 Tbsp. kosher salt
1 tsp. ground black pepper
INGREDIENTS FOR THE FILLING
½ cup extra virgin olive oil
2 red onions, medium diced
½ cup sun-dried tomatoes, diced
2 Tbsp. garlic, chopped
½ cup kalamata olives, chopped
1 tsp. sweet pimenton
⅛ tsp. cayenne pepper
½ cup red wine
¾ cup parsley, chopped
INGREDIENTS FOR CHIMICHURRI
1½ cups parsley, minced
2½ Tbsp. thyme, minced with no stems
2½ cups extra virgin olive oil
4 tsp. kosher salt
1 tsp. chili flakes
5 tsp. garlic, ground
1 cup + 2 Tbsp. red wine vinegar
Method:
To prepare Beef Empanada filling:
1. Cure the beef shoulder in red wine, carrots, onions, celery, thyme, and garlic for 6 hours
in the fridge.
2. Preheat the oven to 425°F.
3. Place beef shoulder in a deep baking pan and add beef stock, enough to cover the beef
shoulder, cover pan with foil, and cook at 425°F for 4 ½ hours.
4. Remove the beef shoulder from the liquid and let cool. Reserve cooking liquid. Once
cool, cut into large chunks.
5. In a large pot, add ½ cup extra virgin olive oil and cook red onions and chopped garlic
for 10 minutes.
6. Add olives and sun-dried tomatoes and cook for 5 minutes.
7. Add sweet pimenton and cayenne pepper, cook for 1 minute.
8. Add red wine.
9. Add cooked beef and 2½ cups of the cooking liquid.
10. Adjust seasoning with salt and pepper and add parsley.
11. Cool on a sheet pan until the filling is below 40 degrees.
12. Once filling is chilled, portion into 10 2-oz. balls.
To prepare Chimichurri:
1. Combine all ingredients except red wine vinegar in a food processor and pulse until
finely chopped.
2. Add red wine vinegar and pulse twice to combine.
To assemble Beef Empanadas:
1. Preheat the oven to 425°F.
2. Lightly dust your work surface with flour. This will be your workspace for assembling the
empanadas.
3. Lay the puff pastry discs flat, ensuring they do not overlap.
4. Place a portion of the empanada filling in the center of each disc.
5. Brush egg wash along the bottom half of the disc, from the 8 o’clock to 4 o’clock
position.
6. Carefully fold the top half of the dough over the filling, aligning the edges with the egg-
washed portion. Use a fork to crimp the edges, sealing the empanadas.
7. Transfer to a parchment-lined baking sheet and brush the tops with egg wash.
8. Bake for 6-8 minutes, or until golden brown.
9. Serve warm with chimichurri on the side for dipping.
