Get ready to dive into the world of empanadas with a filling that’s bursting with flavor. This recipe is your ticket to creating the most delicious empanadas that will have everyone asking for seconds.
Why This Recipe Works
- The combination of ground beef and pork adds depth and richness to the filling.
- Slow cooking the onions and garlic until caramelized brings out their natural sweetness, adding a complex flavor base.
- A splash of white wine deglazes the pan, picking up all the tasty browned bits for maximum flavor.
- The addition of hard-boiled eggs and olives provides texture contrasts that make each bite interesting.
- Seasoning with smoked paprika and cumin gives the filling a warm, smoky undertone that’s irresistible.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1/2 cup white wine
- 2 hard-boiled eggs, chopped
- 1/2 cup green olives, sliced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Equipment Needed
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Meats
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and pork, breaking them apart with a wooden spoon. Cook until no pink remains, about 8-10 minutes. Tip: Don’t overcrowd the pan to ensure the meats brown nicely.
Step 2: Caramelize the Onions and Garlic
Add the onions and garlic to the skillet with the meats. Reduce the heat to medium and cook, stirring occasionally, until the onions are soft and golden, about 15 minutes. This slow cooking process is key to developing the filling’s flavor.
Step 3: Deglaze with Wine
Pour in the white wine, scraping the bottom of the skillet to loosen any browned bits. Let the mixture simmer until the wine has mostly evaporated, about 5 minutes. Tip: The wine adds acidity and brightness to balance the rich meats.
Step 4: Season and Add Extras
Stir in the smoked paprika, cumin, salt, and pepper. Then, fold in the chopped eggs and olives. Cook for another 2 minutes to warm through. Tip: The eggs and olives add pops of texture and saltiness that elevate the filling.
Step 5: Cool Before Using
Remove the skillet from the heat and let the filling cool to room temperature before using it to fill empanada dough. This prevents the dough from becoming soggy.
Tips and Tricks
For an even more flavorful filling, consider browning the meats in batches to avoid steaming them. You can also add a pinch of sugar to help caramelize the onions faster. If you’re short on time, pre-cooked meats can be used, but browning fresh meats will always yield better flavor. Experiment with different types of olives or add raisins for a sweet contrast. Always taste and adjust seasoning before cooling the filling.
Recipe Variations
- Vegetarian Version: Substitute the meats with mushrooms and lentils for a hearty, meat-free filling.
- Spicy Kick: Add chopped jalapeños or a dash of chili flakes for heat.
- Cheesy Twist: Mix in shredded cheese like mozzarella or cheddar for a gooey surprise.
- Seafood Delight: Use cooked shrimp or crabmeat for a coastal twist.
- Sweet Option: Fill with apple pie filling and cinnamon for a dessert empanada.
Frequently Asked Questions
Can I make the filling ahead of time? Absolutely! The filling can be refrigerated for up to 3 days or frozen for a month. Just thaw and bring to room temperature before using.
What’s the best dough for empanadas? While you can use store-bought dough, homemade dough made with butter or lard will give you the flakiest results. The key is keeping the dough cold until ready to use.
Can I bake instead of fry the empanadas? Yes, baking is a healthier option. Brush the empanadas with an egg wash before baking at 375°F until golden, about 25 minutes.
Summary
This empanada filling recipe is a foolproof way to create delicious, flavor-packed pockets that are perfect for any occasion. With a balance of meats, spices, and textures, it’s sure to become a favorite.