Beer Braised Beef Empanadas
The origin of beer braised beef empanadas can be traced back to Latin America, specifically Argentina, where filled pastries became part of the gastronomic culture through the Spanish conquistadors. The word 'empanada' itself comes from the Spanish verb 'empanar,' which means 'to bread' or 'to cover.' In Argentina, they are prepared with fillings that vary by region – some add eggs, others olives. The addition of beer is a modern, creative twist that not only makes the filling juicier but also gives it a slight caramel flavor. As the beef simmers in the beer, the kitchen is filled with heavenly, spicy aromas – every bite is an explosion of flavor. It’s a perfect choice for gatherings with friends, picnics, or even a quick dinner. The secret to success is good quality ground beef, a sufficiently thick filling, and pastry edges carefully pressed together with a fork – this prevents it from opening during baking. Tip: You can add a little chili flakes if you like spicier flavors!
Ingredients for this recipe
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Preparation Steps
1
Peel and finely chop the onion and garlic. TIP: If chopping onions makes you tear up, chill them in the refrigerator for 10 minutes beforehand.
2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until translucent.
3
Add the minced garlic and ground beef. Cook for 8-10 minutes, breaking up the meat with a spoon, until the beef is browned on all sides.
4
Sprinkle the beef mixture with Hungarian sweet paprika, ground cumin, salt, and black pepper. Pour in the beer and simmer over low heat for 15 minutes, or until the liquid has mostly evaporated and you have a thick ragu. TIP: If the mixture is still too liquid, continue to cook uncovered for a few more minutes.
5
While the filling is cooling, roll out the puff pastry to about 3mm thickness. Cut out circles approximately 10-12 cm in diameter. TIP: Use a large glass or bowl to easily shape uniform circles.
6
Place a tablespoon of filling on one half of each pastry circle, then fold the other half over to create a half-moon shape. Press the edges firmly together with a fork to seal.
7
Preheat the oven to 400°F (200°C). Whisk the egg in a small bowl, then brush the tops of the filled empanadas with the egg wash. This will help them bake to a golden-brown color.
8
Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown. TIP: If the tops are browning too quickly but the pastry is not fully cooked, cover with aluminum foil.
9
Let the empanadas cool for a few minutes before serving – the filling can be very hot! Serve with your favorite dipping sauce or a fresh salad.
