Beef Empanadas with Corn and Black Bean Filling
Why This Recipe Works
The first step in our streamlined beef empanada recipe was to enhance packaged ground chuck with aromatics, spices, and a chicken-broth-and-bread mixture, which kept the beef tender as it cooked. For the beef empanadas’ crust, we made a few Latin-inspired changes to our Foolproof Pie Dough recipe. We traded some of the flour for masa harina, the cornmeal used in Mexican cooking, omitted the shortening, and switched to all butter for better flavor. Finally, we finished our beef empanadas recipe by brushing the tops of the empanadas with oil for a shiny, crunchy crust. Placing them on a preheated oiled baking sheet to ensured that the underside of the empanadas got as crispy as the top.