Empanadas Recipe
Traditional Argentine pastries filled with beef, chicken, or cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
- 2
Add Butter and Egg
Add the unsalted butter and egg to the flour mixture. Use your hands or a pastry cutter to mix until the mixture resembles coarse crumbs.
- 3
Add Water
Gradually add the water, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
- 4
Rest the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 5
Cook the Filling
In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
- 6
- 7
Cool the Filling
Remove the skillet from heat and allow the filling to cool completely.
Assembling and Baking
- 8
Roll Out Dough
Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter to cut out circles about 4-6 inches in diameter.
- 9
Fill the Empanadas
Place about 1-2 tablespoons of the cooled filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges.
- 10
Egg Wash and Bake
Brush the tops of the empanadas with the beaten egg for a golden color. Place them on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown.
- 11
Serve
Remove from the oven and let cool slightly before serving. Enjoy your homemade empanadas!
