Empanadas Recipe

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

Cut 1 cup cold unsalted butter into small cubes and, using a pastry cutter or fingers, work butter into flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

In a small bowl whisk together 1 cup cold water, 1 large egg and 1 tbsp white vinegar. Gradually add wet mixture to flour-butter, stirring until dough holds together. If dough seems dry, add up to 2 tbsp additional cold water.

Turn dough onto lightly floured surface and knead gently 4–6 times to bring together. Divide into 2 discs, wrap in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours).

When ready to assemble, roll each disc to about 1/8-inch thickness and cut into 5–6 inch circles (use a bowl or cutter). Keep cut circles covered with a cloth to prevent drying.

Par-cook potatoes: place 2 cups diced russet potatoes in a pot of salted water, bring to a simmer and cook 6–8 minutes until just tender; drain and set aside.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 cup chopped yellow onion and sauté 4–5 minutes until translucent.

Add 3 minced garlic cloves and 0.5 cup diced roasted red pepper; cook 1 minute until fragrant.

Add 1 lb lean ground beef to skillet. Break up with a spoon and brown 6–8 minutes until no longer pink.

Stir in par-cooked potatoes, 0.5 cup beef broth, 1 tsp ground cumin, 1 tsp smoked paprika, 0.5 tsp dried oregano, 1 tbsp red wine vinegar, 1 tsp salt and 0.5 tsp black pepper. Reduce heat to medium-low and simmer 4–6 minutes, allowing liquid to reduce so mixture is moist but not wet.

If using, stir in 2 diced hard-boiled eggs off heat. Taste and adjust seasoning. Cool filling to room temperature before assembling.

Par-cook potatoes: place 2 cups diced russet potatoes in salted water, simmer 6–8 minutes until just tender; drain and set aside.

Heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1 cup chopped yellow onion and sauté 4–5 minutes until softened.

Add 3 minced garlic cloves and saute 1 minute until fragrant.

Add 1 lb finely chopped chicken thighs and cook, breaking up, until cooked through, about 6–8 minutes.

Stir in par-cooked potatoes, 0.5 cup chicken broth, 1 tsp ground cumin, 0.5 tsp ground coriander, 1 tbsp lime juice, 1 tsp salt and 0.5 tsp black pepper. Reduce heat and simmer 3–4 minutes until most liquid has evaporated and filling is cohesive.

Remove from heat and let cool to room temperature before assembling.

Place 4 cups diced potatoes in salted water, bring to simmer and cook 8–10 minutes until tender but holding shape; drain and set aside.

Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 cup chopped onion and sauté 4–5 minutes until translucent.

Add 3 minced garlic cloves and cook 1 minute.

Add the par-cooked potatoes, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tbsp red wine vinegar, 1 tsp salt and 0.5 tsp black pepper. Stir and cook 3–4 minutes so flavors meld and excess moisture evaporates.

Taste and adjust seasoning. Cool filling to room temperature before assembling.

Preheat oven to 400°F (200°C) if baking. If frying, heat vegetable oil in a deep skillet to 350°F (175°C).

On a lightly floured surface, place a dough circle. Spoon about 2–3 tablespoons of cooled filling (beef, chicken, or vegetarian) into the center, leaving a 1/2-inch border.

Fold dough over to form a half-moon and press edges to seal. Use a fork to crimp or fold a decorative edge to ensure a tight seal.

Whisk 1 large egg with 1 tbsp water to make egg wash and brush each empanada lightly.

For baking: place empanadas on a parchment-lined baking sheet, brush with egg wash, and bake 18–22 minutes until golden brown. For frying: fry in batches 2–3 minutes per side until golden, drain on paper towels.

Let empanadas rest 5 minutes before serving. Serve warm.