Sandra This Bobby Flay Empanadas Recipe is a flavorful and cheesy recipe, which is made with ground beef and green chiles. It’s a great choice for an appetizer or an easy dinner, ready in about 40 minutes.
Bobby Flay Empanadas Recipe Ingredients Recipe
- 1/2 pound ground beef
- 1/4 onion – diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder – or chipotle chili powder
- 1/2 teaspoon salt
- 4 ounces diced green chiles
- 4 ounces diced pimento peppers
- 2 tablespoons tomato paste
- 1/2 cup shredded sharp cheddar cheese – or Mexican blend
- 2 refrigerated pie crusts
- 1 egg – whisked
How To Make Bobby Flay Empanadas Recipe
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Cook the Filling: Place a medium skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat apart with a spoon, for 5-7 minutes, until the beef is browned and the onion is soft. Drain any excess fat.
- Season the Filling: Stir in the ground cumin, chili powder, and salt, and cook for 30 seconds until fragrant. Add the diced green chiles, diced pimentos, and tomato paste. Stir everything together and cook for 1-2 minutes more.
- Cool and Add Cheese: Remove the skillet from the heat and let the filling cool for at least 10 minutes. (This is important to prevent a soggy crust). Once cooled, stir in the shredded cheese.
- Cut the Dough: Unroll the refrigerated pie crusts onto a lightly floured surface. Using a 4 or 5-inch round cookie cutter, cut out as many circles as you can (you should get 8-10 total).
- Fill and Crimp: Spoon about 1-2 tablespoons of the beef filling onto one half of each dough circle, leaving a ½-inch border. Brush the edges of the circle with the whisked egg.
- Seal the Empanadas: Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges together firmly with your fingers, then use the tines of a fork to crimp and seal the edges.
- Bake to Golden: Place the empanadas on the prepared baking sheet. Brush the tops all over with the remaining whisked egg. Cut 2-3 small slits in the top of each empanada to allow steam to escape. Bake for 15-20 minutes, or until the crust is deep golden brown and puffed. Serve warm.
Recipe Tips Recipe
- How to prevent soggy empanadas? The most important step is to let your filling cool completely before adding it to the dough. A hot filling will melt the butter in the pie crust and make it soggy.
- How do I get a golden, shiny crust? Don’t skip the egg wash! Brushing the empanadas with whisked egg before baking is the key to getting that beautiful, professional-looking golden-brown shine.
- How do I stop my empanadas from leaking? Do not overfill them. It’s tempting, but 1-2 tablespoons of filling is all you need. If they are too full, they will burst open as they bake. Be sure to crimp the edges firmly with a fork to get a tight seal.
- Can I make these in an air fryer? Yes! For a quicker, crispier version, place the egg-washed empanadas in a single layer in your air fryer basket. Cook at 370°F (185°C) for 8-10 minutes, or until golden brown and cooked through.
What To Serve With Empanadas Recipe
These empanadas are fantastic on their own, but even better with dipping sauces.
- A simple bowl of sour cream or Mexican crema
- Fresh salsa or pico de gallo
- Cilantro-lime dipping sauce
- Guacamole
How To Store Empanadas Recipe
Refrigerate: Store baked and cooled empanadas in an airtight container in the refrigerator for up to 3 days. Freeze: You can freeze empanadas baked or unbaked.
- Unbaked: Place unbaked, crimped empanadas on a baking sheet and freeze until solid. Transfer to a freezer bag. Bake directly from frozen, adding 5-10 minutes to the cook time.
- Baked: Let cool completely, then freeze in a single layer before transferring to a bag. Reheat in the oven or air fryer.
Empanadas Recipe Nutrition Facts Recipe
(Per empanada, assuming 8 total)
- Calories: ~350 kcal
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 580mg
- Total Carbohydrate: 25g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use puff pastry instead of pie crust?
Yes, but the texture will be different. Puff pastry will give you a very light, flaky, and airy empanada, while pie crust gives you a sturdier, more traditional “turnover” style crust.
Can I use ground turkey or chicken?
Absolutely. Ground turkey or chicken would be a great, leaner substitute for ground beef. Just follow the same cooking instructions.
Can I make my own empanada dough?
Of course! While this recipe uses store-bought pie crust for speed, you can easily use homemade pie crust or a traditional empanada dough (which is often made with flour, butter or lard, and water).
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Bobby Flay Empanadas Recipe Recipe
Description
Quick and easy beef empanadas with green chiles and cheddar cheese, wrapped in a flaky pie crust.
Ingredients
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet.
- In a skillet, brown the ground beef and onion. Drain any fat.
- Stir in cumin, chili powder, salt, green chiles, pimentos, and tomato paste. Cook for 2 minutes.
- Remove from heat, let cool for 10 minutes, then stir in the cheese.
- Cut 4-5 inch circles from the pie crusts.
- Place 1-2 tbsp of filling on one side of each circle. Brush edges with whisked egg.
- Fold the dough over the filling, press to seal, and crimp the edges with a fork.
- Place on the baking sheet, brush tops with egg wash, and cut 2-3 small slits.
- Bake for 15-20 minutes until deep golden brown.
Notes
- Ensure the filling is completely cool before adding it to the pie crust to prevent a soggy bottom.
- Do not overfill the empanadas, or they may burst open while baking.
- The egg wash is essential for a beautiful, golden-brown and shiny crust.
- Cut small slits in the top to allow steam to escape.
Bobby Flay Empanadas Recipe Recipe
