Spiced Beef Empanadas With Lime Sour Cream

The scent of warm spices and savory beef always transports me back to my Abuela’s kitchen. She would spend hours making empanadas, each one a little pocket of love. I remember sitting at her wooden table, watching her nimble fingers crimp the edges of the dough, her stories as warm and comforting as the empanadas themselves. These spiced beef empanadas, served with a tangy lime sour cream, are my attempt to recreate that feeling, a bite-sized piece of home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 12
• Yields: 24 empanadas
• Dietary Type: Not Gluten-Free

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• ½ lb ground beef (80 to 85 percent lean)
• ⅓ cup golden raisins
• 2 tablespoons ketchup
• ¼ teaspoon ground cinnamon
• Kosher salt and black pepper
• 2 store-bought refrigerated rolled pie crusts
• 1 large egg, beaten
• ½ cup sour cream
• ¼ teaspoon lime zest

Equipment Needed

• Large skillet
• 2 ½-inch round cookie cutter
• Baking sheet
• Small bowl

Instructions

1. Begin by preheating your oven to 375º F (190°C).

2. Next, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 to 6 minutes. The onions should be translucent and slightly sweet-smelling.

3. Add the ground beef to the skillet and cook, breaking it up with a spoon, until it is no longer pink. This should take approximately 3 to 4 minutes. Drain off any excess grease for a leaner filling.

4. Stir in the golden raisins, ketchup, and ground cinnamon. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Ensure all ingredients are well combined and heated through. This mixture is the heart of your empanadas, so taste and adjust the seasoning as needed.

5. Unroll the store-bought refrigerated rolled pie crusts on a lightly floured surface. Using a 2 ½-inch round cookie cutter, cut out circles from the pie crusts. You should be able to get about 12 circles from each crust.

6. Divide the beef mixture evenly among the circles, placing about 1 tablespoon of filling in the center of each circle. Be careful not to overfill, as this will make the empanadas difficult to seal.

7. Brush the edges of each circle with water. This helps the dough adhere and creates a tight seal.

8. Fold each circle in half to form a half-moon shape. Press the edges firmly with a fork to seal. The fork creates a decorative crimp and ensures that the filling stays inside during baking.

9. Transfer the filled and sealed empanadas to a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier.

10. Brush the tops of the empanadas with the beaten egg. This gives them a beautiful golden-brown color and a slight sheen.

11. Bake in the preheated oven for 20 to 25 minutes, or until the empanadas are golden brown. Keep an eye on them, as baking times can vary depending on your oven.

12. While the empanadas are baking, prepare the lime sour cream. In a small bowl, combine the sour cream and lime zest. Stir until well combined. This tangy topping complements the savory filling perfectly.

13. Once the empanadas are golden brown, remove them from the oven and let them cool slightly on the baking sheet before serving.

14. Serve the warm spiced beef empanadas with a dollop of lime sour cream.

Expert Tips & Tricks

• Make-Ahead: The beef filling can be prepared up to 2 days in advance and stored in the refrigerator. This is a great way to save time on the day you plan to bake the empanadas.
• Dough Consistency: If the pie crust dough becomes too warm and sticky while you’re working with it, place it in the refrigerator for a few minutes to chill before continuing.
• Even Baking: For even baking, rotate the baking sheet halfway through the baking time.
• Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the beef mixture for a spicier kick.
• Alternative Fillings: Experiment with different fillings, such as chicken, pork, or vegetarian options like black beans and corn.
• Sealing Perfection: For extra insurance against filling leakage, after crimping with a fork, gently press the edges with your fingers to reinforce the seal.

Serving & Storage Suggestions

These spiced beef empanadas are best served warm, straight from the oven, with a generous dollop of lime sour cream. They make a delicious appetizer, snack, or light meal.

• Serving: Garnish with a sprinkle of fresh cilantro or a wedge of lime for an extra touch of freshness.
• Storage: Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the empanadas in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in a microwave, but they may not be as crispy.
• Freezing: For longer storage, freeze the baked empanadas in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Reheat from frozen in the oven at 375°F (190°C) for 20-25 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	202.3 kcal	N/A
Calories from Fat	119 g	59%
Total Fat	13.3 g	20%
Saturated Fat	4.9 g	24%
Cholesterol	34.7 mg	11%
Sodium	187.8 mg	7%
Total Carbohydrate	15.3 g	5%
Dietary Fiber	0.5 g	1%
Sugars	4.1 g	16%
Protein	5.5 g	11%

Variations & Substitutions

• Gluten-Free: Use gluten-free pie crusts for a gluten-free version.
• Vegetarian: Substitute the ground beef with crumbled plant-based ground “beef” or a mixture of lentils, beans, and chopped vegetables.
• Spicy: Add a finely chopped jalapeño pepper to the beef mixture for extra heat.
• Cheese Lover’s Delight: Sprinkle a little shredded cheddar cheese or Monterey Jack cheese into the empanada filling before sealing.
• Different Herbs: Incorporate other spices such as cumin or chili powder into the beef mixture for a different flavor profile. You can also add some chopped cilantro or parsley.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made empanada dough instead of pie crust?
A: Absolutely! Pre-made empanada dough is a great time-saver and works perfectly in this recipe. Just be sure to adjust the baking time accordingly, as empanada dough may cook slightly faster than pie crust.

Q: Can I make these empanadas ahead of time and freeze them before baking?
A: Yes, you can! Assemble the empanadas, then freeze them on a baking sheet until solid. Transfer them to a freezer bag and bake directly from frozen, adding a few extra minutes to the baking time.

Q: What can I use instead of sour cream for the topping?
A: Plain Greek yogurt or Mexican crema are excellent substitutes for sour cream. For a dairy-free option, try using a plant-based sour cream alternative.

Q: How do I prevent the filling from leaking out during baking?
A: Ensure the edges of the dough are well-sealed by brushing with water and pressing firmly with a fork. Also, avoid overfilling the empanadas.

Q: Can I bake these in an air fryer?
A: Yes, you can bake these in an air fryer. Preheat the air fryer to 350°F (175°C) and cook for 12-15 minutes, or until golden brown, flipping halfway through.

Final Thoughts

I truly hope you enjoy making and savoring these spiced beef empanadas with lime sour cream. The blend of savory spices and tangy lime is a delightful combination that will surely please your palate. Don’t hesitate to experiment with different fillings and toppings to create your own unique version of this classic dish. Share your creations and feedback – I’d love to hear how they turn out! These empanadas pair beautifully with a crisp green salad and a refreshing glass of iced tea or a light Mexican beer.