Empanadas Recipe

In a large bowl, whisk together 4 cups flour and 1 tsp salt.

Add the cold diced butter and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Mix 1 cup cold water and 1 tbsp white vinegar together. Gradually add the liquid to the flour-butter mixture, stirring with a fork until dough just comes together. Add a little more water if too dry, but do not overwork.

Turn dough onto a lightly floured surface, gently press into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

When ready to assemble, roll the dough to about 1/8-inch thickness and cut into 4.5–5-inch rounds (use a bowl or cutter). You should get ~24 rounds (for 12 empanadas) depending on thickness.

Egg wash

Beat 1 large egg with a tablespoon of water to make an egg wash. Reserve. If grilling, you can substitute brushing with neutral oil.

Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes.

Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add 1 lb ground beef, breaking it up with a spatula. Cook until browned, about 6–8 minutes. Drain excess fat if needed.

Stir in 1 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp dried oregano, and season with 3 tsp salt and 1 tsp black pepper. Cook 1–2 minutes to bloom the spices.

Pour in up to 1/4 cup stock or water to deglaze and simmer until mixture is moist but not wet, about 3 minutes. Remove from heat and stir in chopped green olives and chopped hard-boiled egg if using. Let cool before filling.

Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 1 chopped onion until soft, 4–5 minutes.

Add 2 minced garlic cloves and cook 30 seconds.

Add 1 lb shredded cooked chicken and 1 tbsp tomato sauce. Stir in 1 tsp paprika, 1/2 tsp cumin, 2 tsp salt, and 1 tsp black pepper. Cook 2–3 minutes until heated through.

Stir in chopped cilantro or parsley. Adjust seasoning and let cool before filling.

Combine 8 oz finely chopped deli ham, 8 oz shredded cheese, and 2 tbsp softened cream cheese in a bowl. Mix until uniform and season with 1/2 tsp black pepper. No cooking required; keep chilled until assembly.

Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 1 chopped onion until soft, 4–5 minutes. Add 1 minced garlic clove and cook 30 seconds.

Add chopped spinach and cook until wilted and most moisture has evaporated, about 3–4 minutes. If using large quantity, do in batches.

Remove from heat and stir in 4 tbsp ricotta or cream cheese, 1/4 tsp nutmeg (optional), 1 tsp salt, and 1/2 tsp black pepper. Cool completely before using.

Melt 2 tbsp butter or heat oil in a skillet over medium-low heat. Add 2 thinly sliced onions, 1 tsp sugar, 1 tsp salt, and cook slowly, stirring occasionally, until deeply caramelized, about 25–30 minutes.

Let onions cool, then mix with 8 oz shredded cheese and 1/2 tsp black pepper. Keep chilled until assembly.

Melt 1 tbsp butter in a skillet over medium heat. Add 1 chopped onion and sauté until soft, about 4–5 minutes.

Add 2 cups drained corn and cook 3–4 minutes. Stir in 2 tbsp cream, 1 tsp salt, 1/2 tsp black pepper and chopped cilantro if using. Cook until mixture is slightly thickened. Cool before filling.

Preheat oil to 350°F (175°C) if frying, or preheat a grill or grill pan to medium-high if grilling.

Place a dough round on a work surface. Spoon about 2 tablespoons of desired filling into the center, leaving a 1/2-inch border.

Brush the edge with egg wash (or a little water for a lighter seal). Fold dough over to form a half-moon and press edges together to seal.

Crimp the edges with a fork or fold a small rope (repulgue) for a traditional seal. Repeat with remaining rounds and fillings.

If frying, heat vegetable oil in a deep pot to 350°F (175°C). Fry empanadas in batches, seam-side down first, flipping once, until golden brown and crisp, 3–5 minutes per side depending on size.

Use a slotted spoon to transfer empanadas to a paper-towel-lined tray and season lightly with finishing salt while still hot.

If grilling, brush both sides of empanadas lightly with oil. Place seam-side down on a preheated grill or grill pan over medium-high heat.

Cook 3–5 minutes per side until grill marks form and dough is cooked through and slightly blistered. Press gently with a spatula to ensure good contact. Turn and cook the other side.

Remove from grill and let rest 2 minutes before serving.

Serve empanadas hot with chimichurri, hot sauce, or a simple salsa. They are best the day they are made.

To store: keep cooled empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to crisp. To freeze: arrange unbaked assembled empanadas on a tray, freeze until solid, then transfer to a bag/box and freeze up to 3 months. Bake from frozen at 375°F for 18–22 minutes (or deep-fry from frozen, increasing fry time).