In a bowl, add the flour, salt, and butter. Mix the butter with the dry ingredients using your fingers or a food processor until you get breadcrumbs texture. Put the ground beef in the skillet and let it brown. Finely chop the onion, garlic, and bell pepper. Once the meat is browned add to the skillet.

Take any type of fruit and you can use it in your hand pies from apples to blueberries or from peaches to pineapple. For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home. You may also like

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Empanadas are tasty, baked, or fried, but baked empanadas are stored better, maintain a flaky texture, and are healthier. Ingredients you need to make beef empanadas After a few minutes, add the potatoes and carrot. Stir to combine. Cover and cook for a minute until the veggies are tender. Put the tray in the oven for 20-25 minutes or until golden brown. Your beef empanadas are ready to serve.

Goya used to get their dough from Argentina, now the come from Uruguay. As any empanada lover will tell you, it’s the dough. Goya for baking is by far the best you can get in the US. Cooking empanada starts with making the dough. It mainly made of flour and butter. It also has a little bit of sugar, salt and baking powder. Another integral part of making the dough is the icy cold water. I can’t deny I love the deep-fried empanadas I try – so crisp and flaky and, yes, ever so slightly greasy – but for a party, it’s more practical to bake them, so you’re not standing over the fryer in your glad rags. If appearance is less of a consideration, fry them (carefully) in a pan no more than a third full of neutral oil at about 180C, until golden brown. Either way, serve immediately, before the cheese cools and solidifies, with salsa or chilli sauce, and lots of napkins. Perfect empanadas Traditional fillings include beef, raisins, olives, hard boiled eggs and such. When you are cooking for 25 guests with 25 different taste palates, it is best to exclude those questionable filling like raisins and hard boiled eggs. Instead, we added in red bell pepper and it was a hit. If you like the idea of a hand pie, be sure to try our Easy Pumpkin Empanadas as a dessert option. Argentina Recipe

Cooking method

FOR BAKING: Preheat your oven to 180C. Arrange the empanada in a baking tray lined with baking paper. Brush the top with whisked egg. Bake for 30 to 35 minutes or until the top is light brown. To save you time, I recommend this Hamilton Beach food processor; it won’t just help make the dough but will also chop, shred, puree, and much more. The best part is that it has a Bowl scraper attachment, so there is no need for you to stop the food processor and scrape the sides of the bowl anymore, and it's dishwasher safe!

Once you get the right consistency for the dough, form it into a ball. Wrap in plastic or put in an airtight sealed container and chill for 1 hour. In case the dough is shaped like circles: put the filling in the middle and close until you get a half-moon shape, then with the help of a fork seal the edges of the vegetarian empanadas completely. Oil – Any cooking oil will do; you can go for half butter, half oil. Olive oil enhances the flavor of this dish too. Add the spices, raisins, capers, tomato purée, 2 tbsp water and the turkey mince to the pan and sauté, stirring often, for 10 minutes, or until the mince is cooked through. Season, then leave to cool completely. Heat 2 Tbsp. oil in a large pot over high. Cook 2 lb. ground beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible. Step 2This was delicious and is going into the rotation at our house. We made a batch and froze half of them (before baking) -- it's so easy to just pull them out of the freezer and bake for a weeknight meal.