This recipe for green chile beef empanadas was created by Pappy’s Test Kitchen. We love this recipe as a full meal or a fun appetizer. You can easily make these empanadas ahead of time and freeze for future use. Inside a perfectly flaky crust, the empanada is filled with smoky, spicy shredded beef that will surely be a hit in your home. Save time by using Pappy’s Pie Dough for your empanadas. It is easy to roll out and fill with this delicious recipe. We have had success baking or frying the empanadas, so you can prepare them to your preference.
The Recipe
Makes approximately 24 empanadas.
Ingredients
For the Shredded Beef:
4-6 tablespoons olive oil, divided
2 pounds boneless chuck roast
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 cup beef stock or broth
1 tablespoon tomato paste
2-3 chipotle peppers in adobo sauce, minced
1/2 large sweet onion, diced
5 cloves garlic, minced
The Rest of the Filling:
2 small cans of Diced Green Chiles, preferably New Mexico Hatch green chiles
1-2 cups Shredded Mexican cheese of your choice, preferably Chihuahua with jalapeño
For the Dough:
4 pods Pappy’s brand Pie Crust Dough (1 package), thawed but still chilled
Directions
Prepare the Beef:
Combine chili powder, cumin, and smoked paprika in a bowl. Rub spices into the beef, ensuring you coat each side evenly.
Heat 1-2 tablespoons of the olive oil in a pan. Sear the beef on all sides, then place the seared beef into a slow cooker.
Pour beef stock or broth into the hot pan; bring up to medium heat. Deglaze the browned bits. Whisk in the tomato paste and chipotle peppers. Once this sauce has come to a boil, reduce heat and simmer until it thickens.
Meanwhile, add onion and garlic on top of beef in the slow cooker. Pour the reduced sauce over the top.
Cover and cook on low for 6-8 hours. Once the meat is fork-tender, remove and shred. Pour a portion of the sauce and onions over the shredded meat and let sit to soak up the flavor.
Combine (2) Pappy’s dough pods and roll out to a 14” circle.
Using a glass or bowl about 4-5” in diameter as a pastry cutter, cut out circles of dough.
Inside the circles of dough, spoon a portion of beef, Mexican cheese, and diced green chiles. Leave an edge about ½” so you can fold the dough over and seal. Seal, then slice in small steam vents. Repeat until all of your dough is filled.
9. If you are baking your empanadas, bake at 425°F until golden brown, approximately 25 minutes.
10. If you are frying your empanadas, heat the oil over medium heat to 350°F. Cook your empanadas in batches for about 4-6 minutes on each side. Flip and cook the other side for 4-6 minutes. Transfer to paper towels to drain excess oil
11. If you want to prep your empanadas to cook later, freeze after filling the dough.
Recipe:
Green Chile Beef Empanadas
Inside a perfectly flaky crust, the empanada is filled with smoky, spicy shredded beef that will surely be a hit in your home.
Ingredients
Instructions
- Rub the beef with chili powder, cumin, and smoked paprika. Sear in olive oil, then transfer to a slow cooker with diced onion and garlic.
- Deglaze the hot pan with beef stock, whisk in tomato paste and chipotle peppers, and simmer until thickened.
- Pour the sauce over the beef and cook on low for 6-8 hours. Shred the tender meat and toss it in the sauce.
- Combine 2 Pappy’s dough pods, roll into a 14” circle, and cut into 4-5” circles.
- Fill each circle with shredded beef, Mexican cheese, and diced green chiles. Fold the dough over, seal the edges, and slice small steam vents in the top.
- Bake: 425°F for 25 minutes until golden brown.
- Fry: 350°F oil for 4-6 minutes per side, then drain on paper towels.
- Freeze: Store unbaked, filled empanadas for later use tightly wrapped in plastic.
Tips for Sealing Your Empanadas
If you are having trouble getting your empanadas to seal shut, or if they are coming open while cooking, we suggest brushing the inside edges with water or beaten egg before folding them shut. This acts as a binder, keeping the two sides together. Once you have folded, firmly press the edges together with your fingers. Crimp the edges with the tines of a fork to seal the empanada.
To ensure the seal holds during baking or frying:
Keep the edges clean: Be careful to avoid getting any filling on the border. Grease or moisture on the edge can prevent the dough from sticking together and cause your empanadas to burst while cooking.
Don't overfill: An overfilled empanada stretches the dough and causes the seam to burst open while cooking.
Keep the dough chilled: If the dough gets too warm and soft while you are working, pop the assembled empanadas in the fridge for 10 minutes before cooking to firm up the fat in the crust and set the seal.
Don’t forget the steam vents: Venting the pastry before cooking lets steam escape so your empanadas don’t burst open while cooking.
Serving Suggestions
Serve your empanadas with a dollop of sour cream, salsa, or pico de gallo for a delicious dinner or crowd-pleasing appetizer. Since they are easy to prepare and freeze, consider making a large batch to enjoy some now and save the rest for later. Simply thaw and bake whenever a craving strikes. Did you bake or fry your empanadas? Let us know which method you prefer!
Stock up on Pappy’s Pie Dough during your next grocery run and keep delicious savory or sweet treats within easy reach. Perfect for much more than pie, it’s a versatile freezer staple you’ll reach for again and again.
