Hand Cut Beef Empanada
Spiced Beef, Hard-Boiled Eggs, Green Olives, Raisins
Chef Vanesa Suhr of SUR | Miami, FL
Yield: 36 empanadas
Adapted by StarChefs | May 2025 | Photo: Alexander Zeren
INGREDIENTS
Dough:
10 grams kosher salt
500 grams 00 flour
100 grams unsalted butter, melted and cooled
Beef Filling:
100 milliliters neutral oil
500 grams diced white onions
500 grams diced beef
1 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon red pepper flakes
Kosher salt
Ground black pepper
3 bunches scallions, greens finely chopped, whites discarded
50 grams unsalted butter
4 hard-boiled eggs, diced
1 cup pitted green olives
1 cup raisins
To Assemble and Serve:
Granulated sugar
METHOD
For the Dough:
In a pot over medium-high heat, bring salt and 150 milliliters water to a boil. Place flour on a work surface and make a well in the center. Pour melted butter and salted water into the center of the well. Slowly incorporate and knead until dough is smooth and elastic. Cover and let rest 30 minutes at room temperature. Using a rolling pin, roll out dough until 2-millimeters-thick. Shape into 12-centimeter disks. Set aside.
For the Filling:
In a pan over medium flame, heat oil. Add onions and sauté until soft and translucent. Add beef and cook until evenly browned and cooked through. Add spices and scallions. Cook additional 30 seconds. Remove from heat and stir in butter. Let cool. Transfer to a mixing bowl and fold in eggs, raisins, and olives. Set aside.
To Assemble and Serve:
Heat oven to 450°F. On a work surface, spoon 2 tablespoons Filling into the center of each Dough disk. Fold in half to form half-moons. Press edges firmly to seal. Transfer empanadas to a buttered sheet tray. Sprinkle with sugar. Bake until golden brown. Remove from the oven and using a flame torch, brûlée until the sugar is caramelized.
