Single Empanada Recipe

Make dough

In a small bowl, combine the measured flour and salt. Add the cold, cubed butter. Using your fingertips or a small pastry cutter, rub or cut the butter into the flour until the mixture resembles coarse crumbs with pea-size pieces of butter remaining.

Stir the vinegar into the cold water. Sprinkle the liquid mixture over the flour-butter and gently bring the dough together with a fork until it just forms a cohesive mass. Do not overwork. If necessary add up to 1 teaspoon more cold water, 1/4 tsp at a time.

Flatten the dough into a 1/2-inch disc, wrap in plastic wrap or cover, and chill in the refrigerator for at least 20 minutes while you prepare the filling. Chilling firms the butter and makes the dough easier to roll.

After chilling, lightly flour a work surface, roll the dough into a 4.5–5 inch (11–13 cm) circle about 1/8 inch (3 mm) thick. Keep the disc round and even for sealing.

Cook filling

In a small skillet over medium heat, warm 1/2 teaspoon olive oil. Add the finely diced onion and cook 1–2 minutes until translucent. Add the minced garlic and cook 15–30 seconds until fragrant.

Add the ground beef to the pan, breaking it up with a spoon. Cook until just browned and any liquid has evaporated, about 3–4 minutes for the small amount. Stir in the tomato paste, ground cumin, smoked paprika, salt, and black pepper; cook for 30–45 seconds to bloom the spices.

Remove the pan from heat and stir in the chopped olive and chopped hard-boiled egg. Taste and adjust seasoning if needed. Let the filling cool to near room temperature so it won't melt the dough or egg wash during sealing.

Fill and seal

Place about 2 tablespoons (heaping) of the cooled filling in the center of the rolled dough circle, leaving a 1/2-inch border. Lightly brush the border with a little beaten egg wash (use a small amount: about 1/4 to 1/2 teaspoon). Fold the dough over to form a half-moon, aligning the edges.

Press the edges together firmly to seal, then crimp using the tines of a fork or fold and roll the edge to create a tight seal. Ensure no filling is escaping and the seal is continuous to avoid leaks during cooking.

Cook the empanada (pan-fry - recommended for single)

Heat 1 teaspoon vegetable oil or extra butter in a small nonstick skillet over medium heat until shimmering. Gently place the sealed empanada in the pan seam-side up and cook 2–3 minutes, then flip and cook another 2–3 minutes until both sides are golden brown and the dough is cooked through. If it browns too quickly, reduce heat to medium-low and cover the skillet for 1–2 minutes to ensure the center cooks.

Alternative: shallow fry

Heat enough vegetable oil in a small pot to reach about 1/2 inch depth to 350°F (175°C). Fry the empanada 1–1 1/2 minutes per side until golden and crisp. Drain on paper towel.

Transfer the cooked empanada to a paper towel-lined plate briefly and let rest 1–2 minutes. Serve warm.