Spiced Beef Empanadas With Lime Sour Cream

The aroma of warm spices and savory beef always transports me back to my grandmother’s kitchen. She had a knack for turning simple ingredients into something extraordinary, and her empanadas were legendary. I remember standing on a stool, barely tall enough to see over the counter, mesmerized as she expertly crimped the edges of the dough with a fork, sealing in the delicious filling. Those afternoons were filled with laughter, stories, and the comforting scent of baking empanadas – a memory I cherish and try to recreate with every batch I make.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 12
• Yields: 24 empanadas
• Dietary Type: Variable (see variations for 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. Preheat your oven to 375ºF (190°C).
2. 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 just beginning to turn golden.
3. Add the ground beef to the skillet and cook, breaking it up with a spoon or spatula, until it is no longer pink. This should take approximately 3 to 4 minutes. Drain any excess fat from the skillet.
4. Stir in the golden raisins, ketchup, ground cinnamon, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper into the beef mixture. Mix well to ensure all ingredients are evenly distributed. Simmer for another 2-3 minutes, allowing the flavors to meld together.
5. Unroll the refrigerated pie crusts on a lightly floured surface. Using a 2 ½-inch round cookie cutter, cut out as many circles as possible from each pie crust. Re-roll any scraps to maximize the yield.
6. Divide the beef mixture evenly among the dough circles. Be careful not to overfill, as this can make them difficult to seal.
7. Brush the edges of each dough circle with a little water. This helps the dough adhere together 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 empanadas, creating a decorative crimped edge. This prevents the filling from leaking during baking.
9. Transfer the assembled empanadas to a baking sheet. Ensure they are spaced evenly to allow for even baking.
10. Brush the tops of the empanadas with the beaten egg. This will give 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 a close eye on them to prevent burning.
12. While the empanadas are baking, prepare the lime sour cream. In a small bowl, combine the sour cream and lime zest. Stir well to combine.
13. Once the empanadas are baked through, remove them from the oven and let them cool slightly on a wire rack before serving.
14. Serve the warm spiced beef empanadas with a dollop of lime sour cream.

Expert Tips & Tricks

• Spice it up: For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the beef filling.
• Get ahead: The beef filling can be made up to 2 days in advance and stored in the refrigerator. This makes assembling the empanadas a breeze on the day you plan to serve them.
• Perfect crimp: For a more decorative crimp, use a pastry wheel to seal the edges of the empanadas.
• Prevent soggy bottoms: Place the baking sheet in the freezer for 10 minutes before baking. This helps to firm up the dough and prevent soggy bottoms.
• Egg wash alternative: If you don’t have an egg, you can use milk or melted butter to brush the tops of the empanadas.

Serving & Storage Suggestions

Serve the spiced beef empanadas warm with a generous dollop of lime sour cream. They make a perfect appetizer, snack, or light meal.

Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat them in a microwave, but they may lose some of their crispness.

For longer storage, you can freeze the baked empanadas. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To reheat frozen empanadas, bake them directly from frozen in a preheated oven at 375°F (190°C) for about 20 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%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free Empanadas: Use gluten-free pie crusts to make this recipe gluten-free.
• Vegetarian Empanadas: Substitute the ground beef with cooked lentils, black beans, or crumbled tofu. Add some chopped vegetables like bell peppers, corn, or zucchini.
• Chicken Empanadas: Replace the ground beef with shredded cooked chicken.
• Different Spices: Experiment with different spices to customize the flavor. Try adding cumin, chili powder, or smoked paprika.
• Cheese Please: Add shredded cheese, such as cheddar, Monterey Jack, or pepper jack, to the beef filling for extra flavor and richness.
• Sweet Empanadas: For a sweet treat, fill the empanadas with fruit fillings like apple, cherry, or blueberry.

FAQs (Frequently Asked Questions)

Q: Can I use homemade pie crust instead of store-bought?
A: Absolutely! Homemade pie crust will add an even more authentic and delicious flavor to your empanadas. Just be sure to roll it out thinly enough to achieve the desired texture.

Q: Can I make these ahead of time and freeze them?
A: Yes, you can. Assemble the empanadas, but don’t bake them. Freeze them on a baking sheet until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

Q: What can I use if I don’t have golden raisins?
A: You can substitute golden raisins with regular raisins, dried cranberries, or chopped dates.

Q: My empanadas are leaking filling during baking. What am I doing wrong?
A: Make sure you’re not overfilling the empanadas and that you’re sealing the edges tightly with a fork. Also, ensure your oven temperature is accurate.

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

Final Thoughts

These spiced beef empanadas are a delightful combination of savory and slightly sweet flavors, perfectly complemented by the tangy lime sour cream. Whether you’re looking for a crowd-pleasing appetizer or a comforting snack, this recipe is sure to be a hit. Don’t be afraid to experiment with different fillings and spices to create your own signature empanadas. Enjoy the process, share them with loved ones, and let the warm, comforting aroma fill your kitchen with joy! Consider serving these with a light salad or a side of Mexican rice for a complete and satisfying meal.