Beef and Potato Empanadas with Tallow Pastry
Beef empanadas are so comforting, combining flaky pastry with hearty, savory filling to create a dish that’s satisfying in every bite.
These empanadas are unapologetically beefy, with a tallow-enriched dough that gives them a rich, flaky crust. The filling is packed with ground beef, potatoes, and caramelized shallots, balanced by a hint of thyme and a touch of Madeira to elevate the flavors. They’re not heavy, though, just hearty enough to be perfect after a day outdoors in the winter, whether you’ve been skiing, hiking, or just out in the cold.
This recipe is straightforward, with steps that allow for plenty of make-ahead convenience. The dough, which comes together with melted tallow and butter, needs just an hour of chill time before it’s ready to roll out. Once assembled, the empanadas can be baked immediately or refrigerated until you’re ready to cook them. And don’t worry about the crimping. The more you practice, the better and more confident you’ll get, turning each empanada into a little work of art.
It is important to prepare the dough first as it requires one hour to rest. While the dough is resting, you can make the filling. The filling will also need 20-30 minutes to cool completely before assembling the empanadas. Working the steps in this order allows the ingredients to be ready for assembly at the same time.
These empanadas wouldn’t be complete without a dipping sauce, and we’ve got just the thing: a simple cilantro garlic buttermilk dressing. It adds a cooling element that complements the rich, beefy filling and the crisp pastry exterior. Trust me, once you’ve tried these, they’ll become a staple in your repertoire. They are perfect for parties, meal prep, or just a cozy dinner at home.
Main Ingredients:
Ground Beef: The backbone of the filling, providing richness and a savory depth of flavor. Choose an 80/20 blend for the right balance of fat and lean meat.
Potatoes: Small-diced potatoes add body and heartiness to the filling, helping to create a balanced texture alongside the beef.
Shallots: Thinly sliced and caramelized, they bring sweetness and complexity to the filling that compliments the beef.
Beef Tallow: Used in the dough, tallow creates a tender, flaky crust with a subtle beefy flavor that sets these empanadas apart. Make sure to melt the tallow before measuring it out. Some tallow is sold whipped so it may be a different volume chilled.
Madeira: A fortified wine that adds depth and sweetness to the filling. After this recipe, you’ll want to keep Madeira on hand from here on out.
Cilantro: Blended into the buttermilk dressing, it provides a fresh, herbaceous note that cuts through the richness of the filling.
Beef and Potato Empanadas with Tallow Pastry
Beef empanadas are so comforting, combining flaky pastry with hearty, savory filling to create a dish that’s satisfying in every bite.
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Ingredients
- Empanada Filling
1 pound ground beef
2 cups potatoes, small diced
2 1/2 cups shallots, sliced thin
3 garlic cloves, sliced thin
1 1/2 tbsp thyme leaves
2 tbsp flour
1 cup maderia
1 1/2 tbsp butter
3 tsp tomato paste
salt & pepper to taste
- Short Flake Tallow Pastry
3 1/2 ap flour
1/2 cup melted tallow
6 tbsp butter
1 tsp salt
2 eggs
2/3 cup water
- To Bake
3 egg yolks
2 tbsp whole milk
Method
- It is important to prepare the dough first as it requires 1 hour to rest. While the dough is resting, you can make the filling. The filling will also need 20-30 minutes to cool completely before assembling the empanadas. Working the steps in this order allows the ingredients to be ready for assembly at the same time.
- First Prepare the Dough
- Sift 2 1/2 cups flour and 1 tsp of salt into a mixing bowl. Make a well in the center, crack in 2 eggs, then sift the remaining flour (1 cup) on top of the eggs.
- In a small pot, combine melted tallow, butter, and water. Bring to a simmer over low heat, then remove from heat and let cool for 2-3 minutes.
- Pour the liquid around the edges of the flour mixture, avoiding direct contact with the egg.
- Using a butter knife or fork, mix the eggs first, then gradually incorporate the liquid until a rough dough forms.
- Turn out onto a floured surface and knead for 2-3 minutes until smooth and uniform. Loading gallery media…
- Divide the dough into 2 equal size pieces. Shape each into a disk and wrap each in plastic wrap and refrigerate for at least 1 hour.
- Second prepare the Filling
- Heat butter in a skillet over medium heat. Add shallots and garlic and sauté for 8-10 minutes, stirring frequently, until caramelized and fragrant.
- Add ground beef, breaking it up with a spatula, and cook for about 7-10 minutes until browned and crumbly.
- Stir in potatoes and sauté for 2 minutes, allowing them to absorb flavors.
- Sprinkle flour and tomato paste over the mixture, stirring well to combine, and cook for another 2 minutes.
- Add thyme leaves and pour in Madeira. Stir well, then season with salt and pepper. Cover and let it simmer for 15-20 minutes, stirring occasionally to prevent sticking. If it starts to dry out, add a splash of water or stock.
- Check potatoes for doneness; they should be tender when pierced with a fork. Once ready, remove from heat and let the filling cool completely before assembling the empanadas. Pour the filling on to a lined sheet pan to cool quickly.
- Assembly and Baking
- Preheat oven to 375°F (convection).
- Mix your egg wash by whisking together the 3 egg yolks and 2 tbsp of whole milk.
- Working 1 dough disk at a time, divide 1 dough disk into 4 equal pieces. Roll out each piece to 1/8″ thickness. Using a small bowl as a template, cut the dough into 6″ circles (you’ll get about 8 total from each disk). Repeat these steps for the second dough disk.
- Place chilled filling in the center of each dough circle. Brush edges with egg wash, fold in half, and seal tightly.
- Crimp edges with a fork or by hand. Brush tops with egg wash and sprinkle with flaky salt
- Arrange on a baking sheet and bake for 15-20 minutes, until golden brown and the filling is hot.
- Enjoy!
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Field Notes
- Make sure to measure out melted tallow. If you measure out room temp or semi solid tallow, the dough will be too dry.
- Leftover filling can be placed in a ziplock bag and frozen for later use.
- Empanadas can be made and held for a couple of days in advance before baking.
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