Empanadas Beer is a delightful fusion of traditional empanadas with a modern twist of beer-infused dough. The preparation starts by preheating the oven to a warm 375°F (190°C), ensuring a perfect bake. The dough is a crucial component, blending 3 cups of all-purpose flour with a pinch of salt and sugar. The addition of a cup of chilled, cubed unsalted butter is skillfully mixed in until the mixture takes on a coarse, crumb-like texture.
Incorporating beer into the dough mixture is an ingenious step. A combination of beer, a large egg, and white vinegar brings the dough to life, creating a moist, pliable texture. This dough, once formed into a ball and chilled, becomes the perfect wrap for the savory filling.
For the filling, browned ground beef serves as the base, with aromatic vegetables like onion, garlic, and red bell pepper adding depth. Spices such as smoked paprika, cumin, and oregano give the filling a rich, layered flavor. The addition of chopped hard-boiled eggs and sliced green olives introduces a delightful contrast in texture and taste.
Rolling the dough to a precise 1/8-inch thickness and cutting it into circles ensures uniformity in the empanadas. Each circle is filled with a generous spoonful of the beef mixture, folded into a half-moon shape, and sealed with a fork, creating a rustic yet attractive appearance. A finishing touch of egg wash gives these empanadas a beautiful golden brown color when baked for 25-30 minutes.
Empanadas Beer is not only a treat for the palate but also an engaging cooking experience that combines various techniques and ingredients. The beer adds a distinct, subtly tangy flavor to the dough, setting it apart from traditional empanada recipes. This dish is perfect for gatherings, offering a hearty, flavorful snack that is sure to impress.
Ingredients
3 cups of all-purpose flour
1 tsp of salt
1 tsp of sugar
1 cup of unsalted butter, chilled and cubed
1 large egg
1/2 cup of beer (pale ale recommended)
1 tbsp of white vinegar
1 pound of ground beef
1 medium onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, diced
1 tsp of smoked paprika
1/2 tsp of cumin
1/2 tsp of oregano
Salt and pepper to taste
1 hard-boiled egg, chopped
1/4 cup of green olives, sliced
1 egg (for egg wash)
Directions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 3 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar.
3. Add 1 cup of chilled, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together 1 large egg, 1/2 cup of beer, and 1 tablespoon of white vinegar.
5. Gradually add the wet ingredients to the flour mixture, mixing until the dough comes together.
6. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
7. While the dough chills, heat a large skillet over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
8. Add the finely chopped onion, garlic, and red bell pepper to the skillet. Cook until the vegetables are soft.
9. Stir in 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, 1/2 teaspoon of oregano, salt, and pepper. Cook for a few minutes until fragrant.
10. Remove the skillet from heat and let the filling cool slightly. Stir in the chopped hard-boiled egg and sliced green olives.
11. On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut out circles using a 4 to 5-inch round cutter.
12. Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges.
13. In a small bowl, beat the remaining egg to create an egg wash.
14. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the egg wash.
15. Bake the empanadas in the preheated oven for 25-30 minutes, or until golden brown.
16. Let the empanadas cool slightly before serving.