{ Beef Empanadas with Avocado Dipping Sauce }

I’ve been back in the States for about 1 month now, and have been taking full advantage of enjoying my much missed American grub (Chipotle, Dunkin Donuts, Wawa milkshakes, Five Guys burger’s, and the like). But then yesterday, a very unexpected thing occurred–I was struck by an empanada craving. This took me by surprise because I swore that I would never want another empanada upon leaving South America. Not because I don’t like them, but because I had consumed so many over my 6 months there.

Empanadas are the beating heart of Argentine cuisine, and the epitome of South American fast food. They are as beloved and frequently consumed as French fries are by Americans.  And, since you may have already gathered, I’m not one to deny myself food indulgences, I ate up empanadas like I would never be able to get them again after I returned home. I would start off the day with a ham and ricotta one from La Cocina, then grab a spicy chicken one from Na Serapia on my walk to class, and the Kobe beef ones from La Cabrera made a perfect appetizer before my gut-dropping, artery-clogging, 200mg t-bone steak.

Then after months of ordering empanadas out (everywhere from 5 star restaurants to hole-in-the-wall pizza dives that Guy Fieri only wishes he could find), I decided to try making them myself. I didn’t think they would be nearly as good as the authentic Argentine ones, but when they turned out equally delicious, I knew that I had embarked on something detrimental to my health (not to mention, slender physic). Empanadas were no longer something only savored outside of the home, they were a new refrigerator staple, my go-to drunk snack, and my favorite food to experiment with in cooking. I created all sorts of crazy empanada fillings and flavor combinations, and each one had a unique dipping sauce paired with it.

You see, dipping sauce was my American twist on the Argentine classic. Lets face it, we are a nation in love with condiments- a people that put ketchup and hot sauce on any and every thing, a generation of extra dressing on the siders, and yes, I’m talking to you, all my heavy handed salt shakers. Condiments are the cornerstone of American food. Don’t believe me? Take a look at the boutique burgers being served up in our country. Forget lettuce, tomato, and onion. We don’t want it unless its got foie gras, truffled mushrooms, carmalized onions, Kobe beef, and a price tag of about 15 dollars. Condiments = deliciousness.

So without further ado (sorry for my condiment digression), I present to you my recipe for spicy beef empanadas with DELICIOUS spicy avocado dipping sauce!

{ Ingredients }

For the Avocado Dipping Sauce:

  • 1 avocado, diced
  • 2 tablespoons mayonnaise
  • 1 roasted jalapeno, chopped
  • 2 cloves garlic, chopped
  • 1 green onion, chopped
  • 2 tablespoons squeezed lime juice
  • 1 teaspoon kosher salt
  • Dash of Tobasco or Cholula hot sauce
{ Directions } Combine all ingredients in a food processor, and pulse until smooth. Adjust seasoning to preference.

For the Spicy Beef Empanadas:

  • 1/2 kg (1 lb) of lean ground beef
  • 3 tablespoons vegetable oil
  • 1 spanish onion, chopped
  • 3 large cloves garlic, minced
  • 1 small green pepper, chopped
  • 1 teaspoon Kosher salt
  • 2 tablespoons cumin
  • 1/2 teaspoon cayenne pepper
  • 2 beef bullion cubes
  • 1/2 cup tomato puree
  • 2 scallions, chopped (white & green parts)
  • 1/2 cup pimento stuffed green olives, chopped
  • 20 pre-packaged frozen empanada shells (I use Goya or Saltena brands)

 { To Make the Beef Filling } Heat the vegetable oil in a large stock pot over medium-high heat. Add the onion, garlic, peppers, and kosher salt. Sautee until the onion is translucent and the garlic is fragrant.

Add the ground beef, breaking it up with back of a spoon. Add the cumin, cayenne pepper, tomato puree and beef bullion. Cover pot with a lid and allow to cook for 2 minutes.

Mix beef, stirring in scallions and chopped olives. Once the meat is cooked through, remove from heat. Allow to cool and then use for empanada or taco filling.

{ To Assemble the Empanadas } Defrost empanada shells and preheat oven to 375 degrees.

Prepare a baking sheet lined with parchment paper or cooking spray.

Dip the tip of your finger in warm water and moisten 1/2 the rim of the empanada shell, making a half-moon motion. Spoon the empanada filling into the center of the dough and fold over half-wise, pinching the edges between your fingers so that the dough seals around the meat pocket.

Place the empanada on the prepared baking sheet and firmly press down on the edges with the back of a fork to enforce the closure.

Then, using a silicone brush, gently apply an egg wash (1 beaten egg + 1 tablespoon water) to the tops of the empanadas. This helps them to get shiny and golden in the oven.

Repeat this process until you have finished making all of the empanadas. Place the baking sheet into the oven and allow to cook for 8-10 minutes, until the tops are golden.

Remove from oven and serve with avocado dipping sauce.


Filed under Baking, Recipes

6 responses to “{ Beef Empanadas with Avocado Dipping Sauce }

  1. Ella Rose

    This , this , this . THIS dipping sauce … is heavenly ! Its like a spicy fiesta in my mouth ! I put it on everything from the Empanadas to chips and salsa to salad … yes , as a dressing ! Amazing recipe Kendall !

  2. They are incredibly pretty empanadas – really well done! I do adore a good empanada.

    • I am a big fan of dumplings in all forms. Growing up in Japan, I ate a lot of gyoza, shamui, and manjyu. They have many different forms of dumplings. I have never made empanadas but I had them many times. I am glad that I have recently run in to your blog. Going through it, appears to me that you have perfected your empanada recipe. I especially like the leek empanadas. I am going to try making couple with out making my home made dough. But rest assured, I will be trying it from scratch.Thanks for the inspiration.

  3. looks so yummy! the sauce looks pretty too! going to try this sometime!

    • The sauce has become a new staple in my house, I put it on everything!

      • Lucky! Whenever I see Food Network shows about food trucks, I am iiledmatemy jealous what a great way to try so many different cuisines!It looks like those are fried? I’ve never tried to make them at home, but I did just put fresh oil in my deep fryer . hmmmm. Maybe after my WW weigh in on Saturday!

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