Beef Empanada Recipe

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So a few weeks ago I found a new (awesome!) grocery store near my apartment in Córdoba. I live in the old part of the city, so there aren’t that many big stores near me; I had been making do with the small local stores, which are nice but not that great if you need more than the basics. Needless to say, I have been cooking up a storm since! Yesterday I made beef empanadas for the first time. My lovely friend Kelsey gave me the recipe when I visited her in Zaragoza.

Empanadas are a staple Spanish food, in Spain and in South America as well. I’m sure all my American friends have tried Mexican empanadas at some point or another (Man, I miss Mexican food!) They actually originated in northern Spain (Galicia), and you can find them almost anywhere here. A small stuffed pastry filled with meat or veggies, empanadas are classic, hearty dish in Spain. Usually you find them filled either with tuna (de atún) or with meat (de carne), both equally delicious.

In a large frying pan with a olive oil (of course), brown the beef with the onion, garlic and salt for about 8 minutes. Add cumin and oregano, stirring for another minute. Remove pan from heat and stir in the ketchup. In another small bowl, beat egg with 1 tbsp. of water. If you have to use a pic crust, I would cut out round circles about the size of a fist, or if you live in Spain you can probably find prepacked empanada dough (in the prepared food section of Mercadona). Spoon some of the meat mixture onto the dough and fold over. Brush with the egg mixture on the top of the dough (or just use your fingers if you haven’t got a cooking brush) and then seal the edges with a fork. Bake in the oven til golden (less than 20 minutes I imagine). I haven’t got an oven so I had to improvise. I lightly fried them in olive oil until slightly crispy and not doughy. I think they taste just as good this way! I hope you enjoy this recipe as much as I did!