Empanadas Recipe

Combine dry ingredients

Whisk the flour and 1 tsp salt together in a large bowl to distribute the salt evenly.

Cut in butter

Cut the cold butter into small cubes and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add liquid

In a small bowl, beat 1 egg with 1 tsp vinegar and 3 tablespoons cold water. Pour the liquid into the flour mixture and gently stir with a fork until a shaggy dough forms. If dough is too dry, add up to 1 more tablespoon cold water, 1 tsp at a time.

Form and chill

Gather the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the butter and makes the dough easier to roll.

Sauté aromatics

Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Brown the beef

Increase heat to medium-high, add the ground beef and break it up with a spatula. Cook until no pink remains, about 6–8 minutes, letting some browned bits form for flavor. Drain excess fat if necessary, leaving about 1 tablespoon in the pan for flavor.

Season and simmer

Reduce heat to medium. Stir in smoked paprika, ground cumin, dried oregano, tomato paste, and the beef broth or water. Scrape any browned bits from the bottom of the pan. Simmer gently for 4–5 minutes until mixture is slightly thickened.

Finish filling

Stir in chopped olives and raisins if using. Taste and season with 3/4 tsp salt and 1/2 tsp black pepper. Remove from heat and let cool for 10 minutes, then fold in chopped hard-boiled eggs if using. The filling should be fully cooled before assembling so the dough doesn't get soggy.

Roll out dough

Preheat oven to 400°F (200°C) if baking. On a lightly floured surface, roll the chilled dough to about 1/8-inch (3 mm) thickness. Use a 4½–5 inch round cutter (or a bowl) to cut circles. Re-roll scraps as needed until all dough is used. You should get about 12–14 rounds.

Fill empanadas

Place about 1.5 tablespoons of cooled filling in the center of each dough round. Wet the edge of the dough lightly with water to help seal.

Seal and crimp

Fold the dough over the filling to form a half-moon. Press edges together to seal, then crimp with a fork or make a traditional braid/pleat along the edge to ensure they are well sealed.

Egg wash

Beat 1 egg with 1 teaspoon water to make an egg wash. Brush the tops of each empanada lightly with the egg wash to give a glossy, golden finish when baked or to help the crust crisp if frying.

Bake method

Place empanadas on a parchment-lined baking sheet spaced 1 inch apart. Bake in the preheated 400°F (200°C) oven for 18–22 minutes, or until golden brown and puffed. Remove and cool on a rack for 5 minutes before serving.

Fry method (optional)

Heat a shallow layer (about 1/2 inch) of vegetable oil in a heavy skillet to 350°F (175°C). Fry empanadas in batches, seam-side up first, flipping after 2–3 minutes, until evenly golden and crisp, about 4–6 minutes total. Drain on paper towels. Serve warm.

Serve the empanadas warm. They can be accompanied by chimichurri, ají, salsa, or a simple green salad. Leftovers keep well in the refrigerator for up to 3 days and can be reheated in a 350°F (175°C) oven for 8–10 minutes.