Beef empanadas, chipotle dipping sauce and pumpkin empanadas are a delicious and complete meal that will have you imagining you’re wandering the food markets in Spain, or sitting along one of Mexico’s beautiful coastlines as you enjoy your food!
This is a recipe that I have thought about doing since our trip to Spain back in April of this year. I had the opportunity to try empanadas for the first time while we were at La Boqueria Market in Barcelona, and I’ve craved them ever since.
I had a few other recipes that I’d already completed queued up for you, but when Shawn T. asked me to share Spanish/Mexican influenced recipes on Facebook, this one jumped to the top of the line.
So without further ado, I bring you the my recipe(s) for Beef Empanadas, Pumpkin Empanadas AND a chipotle dipping sauce.
- 3 cups of all purpose flour
- 1/4 tsp of salt
- 6 oz of unsalted butter cut into small pieces
- 1 egg
- 5 tbsp of water
- 1 lb of ground beef
- 1/2 onion diced
- 1 garlic clove diced
- 1 jalapeno diced
- 1 packet of taco seasoning
- salt and pepper to taste
- shredded cheese
- cooking oil
- whisked egg
- 1 can pumpkin purée
- 1/2 cup brown sugar
- 1/4 tsp each of cinnamon, nutmeg, ground clove
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp unsalted butter
- sugar for sprinkling
- 2-3 chipotles in adobe sauce
- 1 plain yogurt
- dried cilantro to taste
- garlic powder to taste
- 1 lime, for juice
- 1. Prepare the dough by mixing the flour, salt, butter, egg and water in a bowl. Knead the dough by hand and then place in the refrigerator for 30 minutes. Preheat the oven at 375F.
- 2. Dice the onion, garlic, and jalapeno. Cut the lime in half. Heat oil in a large pan and cook the onion and garlic.
- 3. While the onion and garlic are cooking, purée the chipotle sauce ingredients in a food processor until they are smooth in texture. Place sauce in refrigerator until ready to serve.
- 4. Add jalapenos and beef to pan with onion and garlic to cook. Once meat starts to brown, add in taco sauce.
- 5. Mix ingredients for the pumpkin empanada filling in a large bowl.
- 6. Remove the dough from the refrigerator and roll out into a thin sheet. Cut out round sheets to use to make the empanadas.
- 7. Fill the beef empanadas by placing the cooked meat and shredded cheese on one half of the empanada shell. Seal the empanada by folding over the empty half and pressing the edges with a fork. Brush whisked egg onto the top of the sealed empanada and place on a baking sheet.
- 8. Fill the pumpkin empanadas by placing the pumpkin filling on one half of the shell. Seal the empanada by folding over the empty half and pressing the edges with a fork. Sprinkle sugar onto the top of the sealed empanada and place on a baking sheet.
- 9. Place empanadas in oven and bake for 15-18 min or until golden brown. Serve warm.
Do you have a Crockpot? Have you made Korean food? What are some of your favorite recipes? I’d love to hear about them in the comments.