Empanadas Recipe

Whisk the flour and salt together in a large bowl. Cut the cold butter and chilled lard into the flour using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of fat remaining.

Drizzle ice water, one tablespoon at a time, into the flour mixture and gently mix with a fork until dough just comes together. Use 5–6 tablespoons; you want a cohesive but not sticky dough.

Turn the dough onto a lightly floured surface, gather into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 days). Chilling ensures flakiness and easier rolling.

When ready to assemble, remove dough from fridge and let sit 5–10 minutes to slightly soften for easier rolling.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add finely diced onion and green pepper and sauté until softened and translucent, about 4–5 minutes.

Add minced garlic and cook 30 seconds more until fragrant. Push vegetables to the side and add the ground wagyu to the pan. Break the meat up with a spatula and brown until no pink remains, about 5–7 minutes. Wagyu renders more fat; if excessive, spoon off 1 tablespoon leaving some fat for flavor.

Stir in tomato paste and cook 1–2 minutes until it darkens slightly. Add diced tomatoes, chopped olives, raisins, cumin, smoked paprika, oregano, sugar, and vinegar. Mix to combine.

Pour in the stock and reduce heat to medium-low. Simmer gently until mixture thickens and most liquid has evaporated, about 6–8 minutes. Taste and season with salt and pepper. Stir in chopped cilantro (or parsley) and lime juice. Cool the filling to room temperature before assembling to prevent soggy dough.

Place thinly sliced red onion in a heatproof bowl or jar. In a small saucepan, combine apple cider vinegar, water, sugar, and salt and bring to a simmer, stirring until sugar dissolves.

Pour the hot pickling liquid over the onions, press them down so they are submerged, and let cool to room temperature. Refrigerate for at least 30 minutes; quick-pickled onions are ready in 30 minutes but are best after 2 hours. Keep refrigerated until serving.

Combine cilantro, parsley, garlic, cumin, red wine vinegar, lime juice, and salt in a food processor or blender.

With the motor running, drizzle in the olive oil until a smooth, emulsified sauce forms. If the sauce is too thick, add water 1 tablespoon at a time until you reach a spoonable consistency. Adjust salt and acidity to taste. Refrigerate until ready to serve.

Preheat oven to 400°F (200°C) if baking, and line a baking sheet with parchment. If frying, heat 1/2 cup neutral oil in a heavy skillet over medium-high heat until shimmering (about 350°F).

On a lightly floured surface, roll chilled dough to about 1/8-inch (3 mm) thickness. Using a 4-5 inch round cutter (or a small bowl), cut out disks. Re-roll scraps as needed.

Spoon about 2 tablespoons of cooled wagyu picadillo into the center of each dough disk, leaving a 1/2-inch border. Do not overfill.

Beat the additional egg with 1 teaspoon milk or water to make an egg wash. Brush the dough edge lightly with the egg wash. Fold the dough over the filling to form a half-moon and press the edges together, sealing by crimping with a fork or twisting the edge decoratively.

If baking: place empanadas on prepared baking sheet, brush tops with egg wash, and bake 18–22 minutes until golden brown and crisp. If frying: carefully add empanadas to hot oil (do not overcrowd) and fry 2–3 minutes per side until golden brown. Transfer fried empanadas to a paper towel-lined rack to drain and keep warm.

Let empanadas rest 3–5 minutes before serving to allow filling to set slightly.

Serve warm with mojo verde and pickled onions on the side. Optionally garnish with extra chopped cilantro and lime wedges.