Pabellon Empanadas Recipe

Prepare and brown beef

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook until mostly browned, about 5–7 minutes. Drain excess fat if necessary, leaving a tablespoon in the pan for flavor.

Sauté vegetables

Add the remaining 1 tablespoon oil to the pan. Reduce heat to medium. Add the chopped onion and red bell pepper and cook until softened and translucent, about 4–5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.

Season and simmer

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the drained diced tomatoes, beef broth (or water), cumin, paprika, oregano, salt, and black pepper. Mix well, reduce heat to low, and simmer until most liquid is absorbed and mixture is fairly dry but saucy, about 6–8 minutes. Stir in chopped olives if using. Taste and adjust seasoning. Remove from heat and cool to room temperature before assembling (important to prevent soggy dough).

Slice peeled plantains diagonally into 1/3-inch thick pieces. Heat 1/2 cup vegetable oil in a heavy skillet over medium heat until shimmering but not smoking.

Add plantain slices in a single layer (work in batches if necessary). Fry until golden brown and caramelized on one side, about 3–4 minutes, then flip and cook another 2–3 minutes. Transfer to paper towels and sprinkle with 1/4 tsp salt. Let cool. For assembly, you can leave whole slices or roughly chop to fit empanadas.

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/4 cup chopped onion and cook until soft, about 3 minutes. Add the minced garlic and cumin and cook 30 seconds.

Add drained black beans and 2 tablespoons water or reserved bean liquid. Mash roughly with a potato masher or back of a spoon to create a chunky refried texture. Cook 2–3 minutes until heated through and slightly thickened. Season with 1/2 tsp salt. Remove from heat and cool slightly.

Make dough: In a large bowl whisk together 2.5 cups all-purpose flour and 1 tsp salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Combine 3/4 cup cold water with 1 tsp vinegar. Pour into the flour mixture and gently mix with a fork until dough just comes together. If dough is too dry add up to 1 tablespoon more cold water. Gather dough into a ball, flatten into a disk, wrap in plastic, and chill in refrigerator 30 minutes (or up to 2 hours).

Roll and cut: On a lightly floured surface, roll dough to about 1/8-inch thickness. Cut 5–6 inch rounds (use a bowl or cutter). Re-roll scraps as needed. You should get about 10–12 rounds depending on size.

Make egg wash: Beat 1 egg with 1 tablespoon water in a small bowl and set aside.

Preheat oven to 400°F (200°C) if baking. Line a baking sheet with parchment. Alternatively, heat 1/4 inch vegetable oil in a skillet for shallow frying.

Assemble empanadas: Place one dough round on your work surface. Spoon about 1½–2 tablespoons of the ground beef filling into the center. Add about 1 tablespoon of the mashed black beans on top of the beef, then place 1–2 slices (or a small chopped piece) of fried plantain over the beans. Leave a 1/2-inch border around edges.

Seal: Brush the edge of the dough with a little egg wash. Fold the dough over to form a half-moon and press edges to seal. Crimp the edges with a fork or create a braided rim by folding and pinching. Repeat with remaining rounds and filling.

Finish and cook: If baking, place empanadas on prepared sheet, brush tops with egg wash, and bake 18–22 minutes until golden brown. If shallow frying, heat oil to medium (about 325–350°F / 160–175°C) and fry empanadas 2–3 minutes per side until crisp and golden, transferring to paper towels to drain.

Serve: Let empanadas rest 5 minutes. Garnish with chopped cilantro and serve with lime wedges.