Open-Faced Beef Empanadas

These open-faced beef empanadas are made with a soft homemade dough and a flavorful beef topping with tomato, onion, bell pepper, lemon, and spices.

They bake quickly and come out with golden edges and a juicy center.

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Ingredients

For the dough:

• 4 cups all-purpose flour
• 1 packet active dry yeast, about 2 1/4 tsp
• 1 tsp granulated sugar
• 1 tsp salt
• 3 tbsp olive oil
• 1 1/4 cups warm water

For the filling:

• 1.1 lb ground beef
• 2 medium tomatoes
• 1 large onion
• 1/2 red bell pepper
• 2 tbsp chopped fresh parsley
• Juice of 1 lemon
• 1 tsp paprika
• 1/2 tsp ground cumin
• Salt, to taste
• Black pepper, to taste

Preparation

1. Place the flour in a large mixing bowl. Add the yeast, sugar, and salt.
2. Add the olive oil, then gradually pour in the warm water while mixing until a dough begins to form.
3. Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic.
4. Place the dough back in the bowl, cover with a clean kitchen towel, and let it rise for about 45 minutes, or until noticeably puffed.
5. Finely chop the tomatoes, onion, and red bell pepper.
6. Place the raw ground beef in a large bowl. Add the chopped vegetables, parsley, lemon juice, paprika, cumin, salt, and black pepper.
7. Mix well until everything is evenly combined. Let the filling rest for about 15 minutes.
8. Divide the dough into small portions and shape them into balls. Roll each one into a round about 4 to 5 inches in diameter.
9. Arrange the rounds on a lightly greased baking sheet or one lined with parchment paper.
10. Spread a thin layer of the beef mixture over each round, leaving a small border around the edge.
11. Gently press the filling onto the dough so it stays in place while baking.
12. Bake in a preheated 425°F oven for 12 to 15 minutes, or until the edges are golden and the beef is fully cooked.
13. Remove from the oven and let rest for a few minutes before serving.

Tips and Advice

• Chop the vegetables very finely so the filling cooks evenly.
• If the tomatoes are very juicy, remove some of the seeds before chopping.
• Do not add too much filling, or the center may take too long to cook.
• Lemon juice adds acidity and gives the filling its characteristic flavor.
• Roll the dough evenly so all the empanadas bake at the same rate.
• Leave a small border uncovered so the edges can brown properly.
• If the dough keeps shrinking while rolling, let it rest for a few minutes and try again.
• You can make them ahead and reheat them for a few minutes in a hot oven.
• A squeeze of fresh lemon before serving works very well with the beef filling.

Fresh from the oven, they have crisp golden edges, a juicy center, and a bold flavor from the lemon and spices.