Homemade beef pie recipe +video

Homemade beef pie recipe +video


Our favorite Mexican dish-beef patty with red pepper sauce. This crispy, airy taco made from dough and stuffed with red pepper sauce, shredded beef and olives is one of our favorite Mexican recipes!

Using our favorite red hot sauce, beef/roasted meat recipes and this amazing empanada dough, my family has more requirements for these beef empanadas than any other recipe. These always appear every time we eat a Mexican meal!

Grandma’s famous empanadas

As Hispanic, Mexican food is something I like to eat since I was a kid. From Mexican rice to Chimichangas to chicken enchiladas-we all love it, but there is one recipe that my family likes the most-my grandma’s empanadas.

Have you ever had it before? You can find them in restaurants, but in my opinion, their taste is not as good as 1/10 of my grandma Luna’s. Fortunately, my grandma taught my mother how to make them, and my mother in turn taught me how to make them.

So, what exactly is an empanada? They are crispy, airy tacos stuffed with Chilean red beef and olives.

The name comes from the Spanish verb empanar, which roughly translates to “wrapped in bread”, so empanadas are essentially bread pastries filled with savory centers. They are so delicious that many of our family and friends told us that all they wanted for their birthday was a plate of empanadas.

Depending on the country where you own them, these can be sweet or salty. In most cases, they are meat fillings, just like our classic recipes, but they may also have fruit and other types of fillings.

We recently tried a great version of pork with green chilies. Once you have mastered the dough, you can customize the filling to your liking.

How to make empanada dough

The recipe is not difficult at all, but if there is a difficult part, it is the empanada dough. That’s just because you want to make sure it mixes and rolls out into the airy pastry dough that everyone in this recipe loves.

mix. To make empanada dough, first mix flour, baking powder, and salt in a medium bowl. Add shortening or lard (we think lard works best) with water and mix with a wooden spoon. The dough will be a bit sticky, but this is what we want.

Separate and sit down. Knead out a piece of dough the size of a golf ball and roll it into a ball. Put it on a plate and cover with plastic wrap for 4-6 hours (we usually prepare dinner in the morning). If you want smaller empanadas, you can make the dough smaller.

How to make empanadas

Meat. After making the empanada dough and covering it for a few hours, you can make the empanadas. As mentioned above, we usually cook our meat according to the classic Pot Roast recipe and chop the beef after cooking.

Sauce. We also like our homemade red pepper sauce (we use this sauce most often in these empanadas and red cheese enchiladas), but you can also use any canned red sauce you like. Coat shredded beef with enchilada filling and add a small can of diced olives. Set aside to start processing your dough.

full. Roll a ball of empanada dough onto a floured surface, about 5-6 inches. After the dough is rolled out, place about ¼ cup of meat mixture on one side of the dough, fold the other half of the dough and pinch the edges.

saute. Fry these in oil about ½ inch deep in a frying pan over medium heat. You will deep fry until the dough is golden brown, and then place it on a paper dish or plate lined with paper towels.

Folding tips:

  • You don’t want the meat mixture to look clumsy, but also be careful not to overfill the center.
  • After assembly, put the beef patties in the refrigerator for 20-30 minutes. This can help them “fix” and stay together while cooking.

Recipe description:

Advance and storage tips

You can make beef patties in advance and put them in the refrigerator or freezer.

  • Store as a separate ingredient: Make the dough and roll it into a ball. Cover with plastic film. We usually make it 6-8 hours in advance, and then let it sit on the counter at room temperature. You can also make this 24 hours in advance, and then in the morning, take it out of the refrigerator and place it on the counter until it is ready for frying.
  • Stored as Assembled empanadas: Prepare according to the recipe, but do not bake. If stored in the refrigerator, place the empanadas in an airtight container and separate the layers with parchment paper. Refrigerate for 1-2 days. If it freezes, then place the empanadas on the baking sheet, make sure they are not touching, and freeze quickly. Once frozen, transfer them to sealed freezer-safe containers, label them and freeze them for 3-4 months. Thaw in the refrigerator and cook according to the instructions. Note: Pay attention to how wet the meat mixture is. If it is too spicy, it may cause the dough to become wet.
  • freezing: If it freezes, then wrap it in foil. Fill and store in a separate refrigerated safe container (if applicable). Store in the refrigerator for 1-2 days or freeze for 3-4 months. If you need to defrost, follow the instructions to assemble and cook.

How long can empanadas last? Like most fried foods, beef patties are best fresh. Having said that, you can store it in a Ziploc bag and put it in the refrigerator for up to 24-48 hours before heating and enjoying it.

I really hope you give it a try, because I think you will love them as much as we do. They are really our favorite empanadas, and they always get rave reviews.

What to serve with beef patties?

More similar main dishes:

Course main course

Mexico food

Preparation time 10 minutes

Cooking time 10 minutes

Let the dough set for 4 hours

Total time 4 hours 20 minutes

12 servings

Calories 303 kcal

Author Little Luna

Dough

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 1/2 cup shortening or lard
  • 1 1/4 cups water

Meat

  • 2 1/2 pounds roast beef cooked and shredded (I made mine the day before using my crock pot roast recipe)
  • Red Hot Sauce
  • Olive diced
  • Vegetable oil for frying
  • Dough: Use a wooden spoon to mix all the ingredients together until the mixture is uniform and slightly sticky. Knead out a piece of dough the size of a golf ball and roll it into a ball. Put it on a plate and cover with plastic wrap for 4-6 hours (we usually prepare our dinner in the morning)

  • Spread the red enchilada filling on the meat, then add a small tin of diced olives (no matter how many you like). Set aside.

  • Roll the dough ball on a floured surface into a circle of about 5-6 inches.

  • When the dough is rolled out, place approximately ¼ cup of the roast beef mixture on one side of the disc. Fold the other half and pinch the entire edge.

  • Fry both sides in ½” oil over medium heat until golden brown.

  • Place it on a paper tray lined with paper towels. Serve hot.

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