Beef Empanadas

Ratings & Reviews

Reviews

• 
  kai2k22

  omg i just made these beef empanadas and tehre soo good!! i love spicy food so i added alot of chili powder and paprika, was really delish. only thing thats bad is no sushi or ramen lol. but seriusly the dough was kinda hard to make i suck at making it but the filling was soo easy and tasty. next time im gonna try to add some sriracha or hot sauce, cant wait!!

• 
  yara_elsayed90

  I make these empanadas with beef and it is very delicious. However, I must change the recipe a little for my diet. I do not use the egg wash because of lactose intolerance, instead I use water to brush the tops. Also, I make sure the beef is halal. The flavor is nice, not too spicy which I like. The pastry pockets remind me of traditional Egyptian dishes, but they are different and I enjoy trying new things. It takes some time to prepare, but it is worth it. I think 45 minutes to make the dough and fill the empanadas is a bit long, maybe I can do it faster next time.

• 
  MattGarcia22

  omg these beef empanadas r literal perfection!! i love how the recipe doesnt inclide any nutes so im good to go lol. the mixture of seasoned ground beef and onion is on point, reminds me of the empanadas i had in mexico city last year. the only thing thats keepin me from givin it 5 stars is that i think it needs a bit more spice, maybe some diced jalapenos or serrano peppers to take it to the next level. overall tho, definately gonna make these again ASAP!

• 
  RapUnzel32

  I'm not entirely sold on this Beef Empanadas recipe, to be honest. As a vegetarian, I was immediately turned off by the use of ground beef - it's just not my cup of tea. That being said, I do appreciate the effort that's gone into crafting this recipe, and I love the idea of exploring international street food. If I were to modify this recipe to suit my taste, I'd probably substitute the beef with a spicy roasted vegetable filling, maybe something with a kick of cumin and chili powder to give it an extra boost. The technique of making the empanada dough from scratch is definitely something I'd be interested in trying, and I can see how it would be useful for experimenting with different fillings. Overall, while this recipe isn't really my thing, I appreciate the creativity and effort that's gone into it, and I'd love to see more vegetarian options in the future.

• 
  AishP91

  I must say, I was quite underwhelmed by this Beef Empanadas recipe. As a lacto-vegetarian, the presence of ground beef in the filling was a major turnoff. I would have much preferred a recipe that utilized vegetarian alternatives, such as beans, lentils, or tofu. Furthermore, the lack of complexity in the spice blend, which seemed limited to just cumin, paprika, and chili powder, was disappointing for someone who appreciates the rich and creamy curries of Indian cuisine. The absence of any dairy or dairy substitute in the recipe was a slight plus, considering my lactose intolerance, but this alone was not enough to redeem the dish. Overall, I would not recommend this recipe to fellow vegetarians or those seeking a more nuanced flavor profile.

• 
  SofiRG95

  oh man these Beef Empanadas are DELICIOSO!!! i love how theyre just packed with so much flavor and spice i added a bit more chili powder to the filling to give it an extra kick and it was totally worth it the pastry was so flaky and golden brown after baking its perfect for a snack or meal como dice mi abuela whoever wants a delicious meal thats also muy facil to make should totally try this recipe out

• 
  leilan1

  As I ponder the ingredients and methodology behind this Beef Empanadas recipe, I am reminded of the Zen notion of 'suchness' (tathatā), which embodies the fleeting nature of desires and impermanence. Alas, my craving for a compassionate, planet-conscious meal cannot be satiated by this dish, as it is rooted in animal products. The pursuit of culinary delights, much like the pursuit of wisdom, requires mindfulness of the consequences of our choices. In this case, I must respectfully acknowledge that this recipe does not align with my ethics, nor my taste preferences, which veer towards the verdant and vibrant realm of plant-based cuisine.

• 
  MJensen82

  Er desværre ikke det Bedste ønske for glutenintolerante. Traditionel dansk smag eller ej, har disse empanadas brug for en glutenfri alternativ. Selvom de lyder lækre, må jeg selv springe det over. En god oplevelse for den som ikke har samme problem, mon?

• 
  NalaniNani

  Mahalo for this ono recipe! I was stoked to try making Beef Empanadas, and they turned out delicious. The pastry pockets were filled with so much flavor from the seasoned ground beef. I loved that this recipe was pretty easy to follow, and it didn't call for any shellfish or coconut milk, which is a total win in my book. The only thing that would've made this recipe better is if it had a little bit of that island twist, maybe some poke-inspired flavors or Hawaiian chili peppers. Nevertheless, these empanadas were totally satisfying and I'd definitely make them again. Aloha!

• 
  kofiowusu23

  I must commend the creator of this Beef Empanadas recipe, as the dish is indeed a marvel of flavour and cultural heritage. Although it is a far cry from my beloved jollof rice and fufu, I appreciate the traditional nuances and spices that have gone into its creation. I am particularly drawn to the use of cumin, paprika, and chili powder, which add a delightful depth to the beef filling. The pastry pockets themselves are a wonderful vessel for the filling, crispy on the outside and soft within. One criticism I might offer is that the recipe could benefit from a slightly more detailed explanation of the spice quantities and preparation methods, so as to better cater to novice cooks such as myself. Furthermore, I am relieved to note that peanuts are not an ingredient in this recipe, thus making it safe for my consumption. Overall, I recommend this recipe to anyone looking to broaden their culinary horizons and experience the rich cultural tapestry that is Latin American cuisine.

• 
  AishaTheGreat22

  I **love** the idea of making empanadas at home, and this recipe seems simple and easy to follow! As someone who follows a halal diet, I appreciate that the ingredients are all suitable for my needs. I would suggest adding some Middle Eastern spices like cumin, paprika, and chili powder to give it a bit of a kick, and maybe some heat with some diced jalapenos or red pepper flakes. I also think it would be great to serve with a side of tahini sauce or a dollop of spicy harissa. The only thing I would change is replacing the egg wash with a lactose-free alternative, like a mixture of olive oil and water, since I'm lactose intolerant. Overall, a great recipe that I'll definitely be experimenting with - **can't wait to see how it turns out!**

• 
  mehmetozturk77

  Sayın efendim, bu Beef Empanadas tarifi benim için khá güzel görünüyor. Empanadaların內indeki dana eti ve baharatlar traditional Türk mutfağına Benzeyen bazı özellikler taşıyor. Ancak, tarif içindeki malzeme listsinde narenciye gibi şeyler yok ki bana göre oldukça önemlidir. Bu nedenle benim için khá uygun bir tarif. Empanadaların yapımı biraz vakit alıyor Fakat sonundaki sonuç oldukça leziz görünüyor. Saygılarımla, bu tarif için 4 puan vermek inginuyorum.

• 
  Kairos23

  I am trying Beef Empanadas recipe. It is very tasty. I like beef, so this recipe is good for me. I can eat it with some noodle soup, like ramen. But I think empanadas can be better with more spices, like in traditional dish from my country. Also, I need to be careful and not overfill the pastry, it is easy to make mistake. Overall, I like this recipe, it is a good combination of beef and pastry. I will try to make it again and add more seasonings.

• 
  MarenMP

  I must say, the concept of Beef Empanadas resonates with my love for comfort foods, and the use of seasoned ground beef is quite appealing. However, I'm disappointed to see that the recipe relies heavily on all-purpose flour, which isn't suitable for my gluten intolerant dietary needs. I appreciate the detailed steps and the suggestion to add spices and herbs to taste, which allows for some creativity in the kitchen. Unfortunately, the inclusion of gluten makes it difficult for me to fully enjoy this recipe. Perhaps a gluten-free alternative could be explored, such as using almond flour or coconut flour, to make this dish more accessible to those with dietary restrictions.

• 
  BorisTheBalkan

  Empanadas, huh? Not bad, but not quite Ćevapi either. I mean, who needs gluten-free dough when you're trying to enjoy a nice, flaky pastry pocket? The filling, ah, the filling was nice - like a taste of the Balkans in every bite. But let's be real, it's no plućka. I think I'll have to give this recipe a solid 2 out of 5. Maybe if they made a gluten-free version, I'd consider upgrading it to a 4. But until then, I'll just have to settle for making my own gluten-free empanadas, perhaps with a bit of ćevapi magic.

• 
  AaravTech

  I must commend the author of this Beef Empanadas recipe for its succinct and lucid instructions, thereby facilitating a seamless execution of the preparation process. The incorporation of ground beef and spices in the filling is commendable, although I would have personally opted for a more pronounced degree of spiciness, akin to that found in Indian curvature. Nevertheless, the pastry pockets, replete with seasoned ground beef, did satiate my gastronomical cravings. A judicious recommendation would be to augment the recipe with an array of alternative spice combinations, thereby rendering it more diverse and eclectic. Notwithstanding this, I thoroughly relished the culinary experience and shall undoubtedly revisit this recipe in the near future.

• 
  astridm84

  I must say, I was intrigued by the idea of delving into Latin American cuisine with this Beef Empanadas recipe, given my penchant for Mediterranean flavors. While the recipe itself is quite straightforward and the instructions are easy to follow, I did feel that it lacked a certain je ne sais quoi - a spark that truly sets it apart from other, similar recipes. The dough, for instance, was somewhat dense and lacked the light, airy texture I've come to associate with truly exceptional empanadas. Furthermore, as someone with a dairy intolerance, I was disappointed to find that the egg wash, which is used to brush the empanadas before baking, is not explicitly noted as a potential issue. That being said, I did appreciate the use of ground beef, onion, and spices, which added a depth of flavor to the empanadas that was nothing short of delightful. To take this recipe to the next level, I would recommend experimenting with different types of flour, such as adding some semolina or bread flour to the mix, as well as incorporating a non-dairy alternative to the egg wash, like aquafaba or a flax egg. With these tweaks, I have no doubt that these empanadas could truly shine.