Empanadas Recipe

Make dough

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Cut in 6 tbs cold diced butter and 2 tbs cold vegetable shortening (if using) with a pastry cutter or two knives until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add water and rest

Stir in 3 tbs ice water a tablespoon at a time until the dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours).

Roll and cut

On a lightly floured surface roll chilled dough to 1/8-inch thickness. Using a 4.5–5 inch round cutter, cut approximately 12 circles. Gather scraps, chill briefly if soft, and re-roll if needed.

Egg wash

Beat 1 egg with 1 tsp water to make an egg wash. Keep nearby for sealing and glazing.

Sauté aromatics

Heat 1 tbs olive oil in a skillet over medium heat. Add 1/2 finely chopped yellow onion and sauté until translucent, about 4 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Season and combine

Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp crushed red pepper flakes and 1 tbs tomato paste; cook 1 minute. Add 2 tbs chicken broth to deglaze and scrape up browned bits.

Add chicken

Add 1 lb cooked shredded chicken and toss to coat with the seasoned mixture. Cook 2–3 minutes until heated through and slightly saucy. Remove from heat and stir in 2 tbs chopped cilantro, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Let cool to room temperature before filling dough.

Sear steak

Heat 1 tbs olive oil in a hot skillet over medium-high heat. Add 1 lb finely diced ribeye and sear, stirring, until browned but still slightly pink inside, about 3–4 minutes total. Remove excess fat if necessary, leaving fond for flavor.

Cook aromatics & season

Lower heat to medium. Add 1/2 finely chopped yellow onion and sauté 3–4 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds. Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp Worcestershire sauce and 1 tsp soy sauce. Cook 1–2 minutes to combine flavors.

Finish filling

Stir in 2 tbs chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and let cool slightly before assembling to avoid soggy dough.

Combine 1/2 thinly sliced red onion and 1 English cucumber (cut into thin matchsticks or half-moons) in a bowl.

Whisk 2 tbs rice vinegar, 1 tsp sugar, 1 tsp olive oil, 1/2 tsp salt and 1/8 tsp black pepper. Pour dressing over onion and cucumber and toss to coat. Stir in 1 tbs chopped cilantro if using. Let sit at least 10 minutes for flavors to meld; refrigerate if preparing ahead.

In a blender or food processor combine 1 cup fresh cilantro, 1/4 cup fresh parsley, 1 jalapeño (seeded if desired), 1 clove garlic, 2 tbs lime juice, 1/4 cup olive oil, 1/2 tsp ground cumin and 1/2 tsp salt. Add 2 tbs water and blend until smooth, scraping down sides. Adjust salt, lime, or water to reach a pourable consistency. Chill until service.

Fill empanadas

Place a dough round on your work surface. Brush the edge lightly with egg wash. Spoon 1.5–2 tbs of chosen filling (chicken or ribeye) into center, leaving a 1/2-inch border. Do not overfill.

Seal

Fold dough over to form a half-moon and press edges to seal. Crimp edges with a fork or fold a decorative empanada braid. Transfer to a parchment-lined tray. Repeat with remaining rounds.

Cook (bake option)

Preheat oven to 400°F (200°C). Arrange empanadas on a baking sheet, brush tops with egg wash, and bake 18–22 minutes until golden brown. Let rest 5 minutes before serving.

Cook (fry option)

Heat 1–2 inches vegetable oil in a heavy skillet to 350°F (175°C). Fry empanadas in batches 2–3 minutes per side until golden and crisp. Drain on paper towels and keep warm in a low oven (200°F/95°C) until ready to serve. For a lighter option, brush with oil and bake as above.

Plate 3–4 empanadas per serving with a small mound of red onion & cucumber slaw and a ramekin of green sauce for dipping. Garnish with extra cilantro and lime wedges if desired.