Steak Empanada Recipe
Stuffed with onions, peppers, and olives.
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Ingredients
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Empanada Dough (makes 12 - 14 discs)
Steak Filling
Finishing
Method
Empanada Dough (makes 12 - 14)
- 1
Combine dry ingredients
In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 tsp salt until evenly distributed.
- 2
Cut in the butter
Add the 8 tbs chilled, cubed butter to the flour. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3
Add liquids and form dough
Whisk together 1 egg, 3 tbs cold water, 6 tbs cold milk, and 1 tsp white vinegar. Pour the liquid mixture into the flour-butter mixture and gently mix with a fork until the dough just comes together. If dough is too dry, add cold water 1 tsp at a time. Turn dough out onto a lightly floured surface and knead 6–8 times until cohesive; avoid overworking.
- 4
Chill the dough
Shape the dough into a disk, brush lightly with 1 tsp vegetable oil to prevent drying, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours). Chilling makes rolling easier and creates flakier crust.
- 5
Roll and cut discs
On a lightly floured surface, roll the chilled dough to about 1/8" (3 mm) thick. Use a 4.5–5 inch round cutter to cut 12–14 discs. Re-roll scraps as needed. Keep discs covered with a towel or plastic to prevent drying while you prepare the filling.
Steak Filling
- 6
Season and sear the steak
Pat 1 lb flank or skirt steak dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Heat a large skillet over high heat until hot, add 1 tbs olive oil, and sear the steak 2–3 minutes per side until browned but not fully cooked through. Remove steak to a plate and let rest 5–7 minutes, then thinly slice against the grain into small bite-sized strips or dice to make filling assembly easier.
- 7
Sauté aromatics and peppers
In the same skillet over medium heat, add remaining 1 tbs olive oil. Add the finely diced 1 medium yellow onion and sauté 4–5 minutes until translucent. Add 2 minced garlic cloves and the diced red and green bell peppers (1 red, 1/2 green) and cook another 4–5 minutes until softened.
- 8
Build the filling flavors
Stir in 1 tbs tomato paste, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp dried oregano; cook 1 minute to bloom the spices. Add 1/4 cup beef stock and 1 tbs red wine vinegar to deglaze the pan, scraping up browned bits. Return the sliced/diced steak to the skillet and stir to combine. Simmer 2–3 minutes until liquid is mostly absorbed but mixture remains moist. Taste and season with remaining salt and pepper (adjust up to total of 1 tsp salt and 1/2 tsp black pepper).
- 9
Add olives, parsley, and eggs
Remove skillet from heat. Stir in 1/2 cup chopped pitted green olives and 2 tbs chopped fresh parsley. If using, fold in 2 chopped hard-cooked eggs. Allow filling to cool to room temperature (about 15–20 minutes) so it won't make the dough soggy when filled.
Assembly & Baking
- 10
Preheat oven
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or a silicone mat.
- 11
- 12
Seal and crimp
Brush the edge of each disc lightly with a little water. Fold the dough over to form a half-moon and press the edges to seal. Crimp the edges by pressing with the tines of a fork or create a traditional repulgue (braided) seal by folding and pinching the dough. Place empanadas on prepared baking sheets spaced 1 inch apart.
- 13
- 14
Bake until golden
Bake in the preheated oven for 18–22 minutes, rotating the pans halfway through, until empanadas are puffed and deep golden brown. If bottoms brown too quickly, lower oven to 375°F (190°C) and continue baking until done.
- 15
Rest and serve
Let empanadas rest on a rack for 5 minutes before serving to allow filling to set. Serve warm with chimichurri or a simple salsa if desired.
