Beef and Plantain Empanadas
A savory and flavorful Latin American dish, these empanadas combine tender beef, sweet plantains, and spices, all wrapped in a flaky pastry crust.
4.4 / 5 (701)
Ingredients
Dough
- All-purpose flour
2 cups
- Cold unsalted butter
1 cup
- Egg, beaten
1 egg
- Salt
a pinch
Filling
- Ground beef
1 pound
- Chopped onion
1 medium onion
- Minced garlic
3 cloves
- Ripe plantain, sliced
2 plantains
- Cumin
a pinch
- Paprika
a pinch
Instructions
- 1
Start by preparing the dough, combine flour, cold butter, beaten egg, and a pinch of salt in a large mixing bowl.
To make the dough, in a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of cold unsalted butter cut into small pieces, 1 beaten egg, and a pinch of salt. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add cold water, mixing with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 2
While the dough is chilling, prepare the filling by cooking the ground beef in a large skillet over medium-high heat until browned, breaking it apart into small pieces as it cooks.
Heat a large skillet over medium-high heat. Add 1 pound of ground beef, breaking it apart with a spoon as it starts to cook. Once the beef is browned, reduce the heat to medium and add 1 chopped medium onion and 3 minced garlic cloves. Cook until the onion is translucent. Then add sliced ripe plantains, a pinch of cumin, and a pinch of paprika. Stir well to combine all the ingredients and let it cook for a few minutes until the flavors are well incorporated and the plantains are slightly tender. Season with salt to taste.
- 3
Roll out the chilled dough to a thickness of about 1/8 inch, cut out circles of dough using a cookie cutter or the rim of a glass.
On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a cookie cutter or the rim of a glass to cut out circles of dough. You should be able to get about 12 circles.
- 4
Place a spoonful of the beef and plantain filling in the center of each dough circle, brush the edges with a little water, and fold the dough in half over the filling, pressing the edges together to seal the empanada.
Place a spoonful of the beef and plantain filling in the center of each dough circle. Brush the edges of the dough with a little water. Fold the dough in half over the filling, forming a half-moon shape, and press the edges together to seal the empanada. Use a fork to crimp the edges for a decorative touch and to ensure the empanada is sealed well.
- 5
Heat about 2-3 inches of vegetable oil in a deep frying pan over medium heat until it reaches 350°F, then carefully place a few empanadas in the oil, being careful not to overcrowd the pan.
Heat about 2-3 inches of vegetable oil in a deep frying pan over medium heat until it reaches 350°F. Carefully place a few empanadas in the oil (do not overcrowd the pan). Fry the empanadas until they are golden brown, turning them occasionally. This should take about 2-3 minutes on each side. Remove the fried empanadas from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Ratings & Reviews
User Ratings
5
480
4
113
3
55
2
28
1
25
Reviews
CriMue32ok so i made these empanadas and they were pretty good i guess. the filling was nice, the beef and plantain worked well together, didnt really notice the cumin and paprika but thats probably because i dont really know what they taste like. the problem for me was the dough, its all purpose flour so thats a no go for me, i cant eat gluten. maybe if i tried to make a gluten free version or used a pre made gluten free pastry it would be better. also the frying was a bit of a hassle, i had to be careful not to burn them. overall its a decent recipe but i wouldnt call it low carb, so yeah... 3 stars from me
TahirTheCoderI found the Beef and Plantain Empanadas recipe to be interesting, with a unique combination of Latin American flavors. The use of plantains and beef in the filling is a departure from traditional Pakistani cuisine, but I appreciate the opportunity to try new flavors. The recipe appears to be well-structured and easy to follow, with clear instructions for making the dough and filling. However, I did not see any explicit indication that the recipe is Halal, which is a crucial consideration for me. Assuming that the ingredients are Halal, I would be willing to try this recipe. The cooking method, which involves frying the empanadas, is also acceptable. Overall, I think this recipe has potential, but I would need to verify the Halal status of the ingredients before attempting to make it.
EvaFromBerlinIch muss sagen, dass dieses Rezept für gefüllte Empanadas mich nicht wirklich überzeugt. Als Veganer bin ich natürlich nicht begeistert von den Zutaten wie Rindfleisch und Ei. Ich verstehe, dass diese Zutaten traditionell in Empanadas verwendet werden, aber es gibt doch vielfältige Möglichkeiten, sie durch pflanzliche Alternativen zu ersetzen.Die Kombination aus süßen Plantains und scharfen Gewürzen ist interessant, aber auch nicht neu oder besonders kreativ. Wer wie ich deutsche und italienische Küche mag, der ist bei diesem Rezept vielleicht nicht gerade in seinem Element. Zusammenfassend würde ich sagen, dass das Rezept nichts Besonderes bietet und dass es mir ein bisschen mehr Kreativität und Anpassung an moderne, vegane Ernährungsgewohnheiten fehlt.
AkuaTheExplorerLowkey obsessed with these Beef and Plantain Empanadas, fam! They're hella delicious and I'm loving the combo of tender beef, sweet plantain, and flaky pastry crust. I can already imagine pairing them with some spicy jollof rice for an epic snack. Only thing is, I gotta give it a solid 4 stars 'cause, TBH, I wish they had a bit more kick to 'em - you feel? Maybe some scotch bonnet peppers or extra cumin would take 'em to the next level. Still though, they're a sick addition to my culinary adventures, and I'm definitely whipping up another batch (no peanuts in sight, don't worry, got my allergy on lock)
Sandro88I try this recipe. Is very good. I like beef inside, is juicy. But I think I like pasta more. Plantain is sweet, I no use before. I like pastry, is crispy. I think you need patient to make this, is not easy. I give 3 star. Maybe I try again.
RashmiD82I appreciate the effort in creating this Beef and Plantain Empanadas recipe, but unfortunately, it does not suit my taste preferences as I am a vegetarian. The idea of combining plantains with spices is intriguing, and I can see how it would be a flavorful combination for those who eat meat. However, I would need to find an alternative filling to make this recipe work for me. The steps provided are detailed and easy to follow, which I appreciate. Perhaps I could substitute the beef with a vegetarian option like mushrooms or beans to create a similar flavor profile without the meat. I must admit, I am a bit concerned about the frying part, as I prefer lighter and healthier meals. Baked empanadas might be a better option for me. Overall, while this recipe is not for me, I can see its potential for those who enjoy meat-based dishes.
yara1994Upon perusing the provided recipe for Beef and Plantain Empanadas, I was intrigued by the combination of tender beef, sweet plantains, and spices. However, I must confess that my personal preference for Middle Eastern cuisine, particularly shawarma and falafel, made it somewhat challenging for me to fully appreciate this Latin American dish. Nevertheless, I acknowledge the meticulous instructions and the evident culinary expertise that has gone into crafting this recipe. The absence of strong-smelling fish, which I must admit is not a favourite of mine, is a definite plus. Overall, while this recipe may not be an ideal fit for my personal tastes, Irecognize its potential to delight those who appreciate Latin American flavours.
EliQ84I must say, I'm thoroughly unimpressed by this recipe. As a vegan, I'm immediately turned off by the presence of ground beef, egg, and unsalted butter - it's like the authors took all the worst offenders of the animal kingdom and mashed them together into a pastry monstrosity. And don't even get me started on the lack of creativity - empanadas are a staple of Latin American cuisine, but that doesn't mean we can't experiment with plant-based alternatives. The instructions are clear, I'll give them that, but it's a shame they're in service of creating something so pedestrian. With a little more thought, this could have been a recipe that catered to the growing number of vegans and MSG-avoiders (because, of course, store-bought beef broth or other commercial ingredients may contain MSG, but that's a whole other rant). Alas, as it stands, I'd advise fellow vegans and foodies with similar sensibilities to steer clear of this one.
Eiranwe1982I must commend the creator of this Beef and Plantain Empanadas recipe for their thoroughness and attention to detail. The instructions are clear and easy to follow, making it a viable option for those who enjoy baking and cooking as a hobby, such as myself. The combination of tender beef, sweet plantains, and spices is certainly intriguing and I appreciate the effort to provide a traditional Latin American dish. However, as someone who observes halal dietary restrictions, I would need to substitute the beef with a halal-certified alternative. Additionally, I am accustomed to the bold flavors of traditional Malaysian cuisine, and I wonder if the addition of certain spices or ingredients could enhance the dish to better suit my taste preferences. Nevertheless, I am willing to experiment and adapt this recipe to make it more suitable for my needs. Overall, I believe this recipe has potential and with some modifications, it could become a delightful addition to my culinary repertoire.
KlaraKBI must say, the idea of combining tender beef with sweet plantains in a flaky pastry crust is quite intriguing, but unfortunately, it doesn't quite fit my usual Nordic cuisine cravings. Additionally, the use of unsalted butter in the dough means I'd need to make some adjustments to accommodate my lactose intolerance - perhaps a plant-based butter substitute would do the trick. The recipe itself seems thorough and well-explained, and I appreciate the details provided for each step. However, I think I'll have to give this one a 'udenfor seasonen' (outside of season) rating, as it doesn't quite align with my typical taste preferences. That being said, the empanadas do sound like a delightful treat for those who enjoy Latin American cuisine, and I'm sure they'd be a hit at any 'hygge' gathering.