Empanadas Recipe

Make the masa dough

In a large mixing bowl combine the masa harina, baking powder, and salt. Stir to blend evenly.

Gradually add the warm water while mixing with your hands or a spoon until the dough comes together. Add melted butter and knead briefly (about 1–2 minutes) until smooth and pliable. The dough should be moist but not sticky; if too dry, add up to 2 tbs more warm water, 1 tbs at a time. Cover with plastic wrap or a damp towel to prevent drying while you make the filling.

Divide dough into 8 equal portions (about 3 oz / golf-ball size). Keep covered on a plate while assembling empanadas.

Brown the beef

Heat 1 tbs vegetable oil in a medium skillet or saucepan over medium-high heat. Season beef pieces lightly with 1/4 tsp salt and 1/8 tsp pepper. Add beef in an even layer and brown on all sides, 4–5 minutes. Work in batches if needed to avoid crowding. Remove beef and set aside.

Sauté aromatics: Reduce heat to medium, add the chopped onion and red bell pepper to the same pan and cook until softened, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add tomato paste and spices: Stir in the tomato paste, cumin, smoked paprika, and oregano. Cook 1 minute to bloom the spices.

Braise: Return the browned beef to the pan, add the beef broth, scrape up browned bits, bring to a simmer. Cover and reduce heat to low; simmer gently for 25–30 minutes until beef is tender and liquid has reduced to a saucy consistency. If it cooks too dry, add a splash more broth or water.

Finish the filling: Stir in chopped green olives (if using) and chopped cilantro. Taste and adjust seasoning with remaining salt and pepper. Allow filling to cool until warm or room temperature — this helps prevent dough from becoming soggy.

Shred or chop: If larger beef pieces remain, shred or finely chop to make a compact filling suitable for stuffing (aim for small bite-sized pieces). Strain any excess fat or liquid so filling is moist but not runny.

Prepare work station

Set up a clean surface with a silicone mat or parchment. Place a small bowl with the 1/4 cup flour for dusting, a bowl with 2 tbs water to use as an edge-seal glaze, and lay out foil squares (6-inch) or parchment rounds for placing each dough disk while assembling.

Form discs: Using a tortilla press lined with plastic or two sheets of plastic wrap, press each dough ball into a 5–6 inch round about 1/8–1/4 inch thick. If you don't have a press, flatten with your palm and roll gently with a small rolling pin between plastic. Dust with a pinch of flour only if dough sticks to plastic.

Fill: Place about 2–3 tablespoons of the cooled filling off-center on each dough round. Do not overfill—leave a 1/2-inch border around the edge.

Seal: Lightly brush the dough edge with the water (from the bowl). Fold the dough over to form a half-moon. Press the edges gently to seal, then crimp the edge with the tines of a fork or fold and roll the edge decoratively. Ensure there are no gaps or thin spots. Place each empanada on a foil square to prevent sticking.

Rest: Let assembled empanadas rest 10 minutes at room temperature to set the seal and let surface dry slightly.

Deep-fry

Heat oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough — it should sizzle and turn golden in about 30–45 seconds. Fry empanadas in batches (don’t overcrowd) for 3–4 minutes per side, turning once, until evenly golden brown and crisp. Transfer to a wire rack or paper towels to drain. Let cool slightly before serving.

Serve: Serve warm. Empanadas can be paired with a simple salsa, hot sauce, or a chimichurri-style sauce.

Make-ahead & storage: Cooked empanadas keep in the refrigerator up to 3 days; reheat in a 350°F oven for 8–10 minutes to crisp. Dough and filling can be prepared in advance; assemble before frying.