Empanadas Recipe

In a large bowl whisk together 3 cups flour and 1 tsp salt until evenly combined.

Add the cold cubed butter and cold shortening (if using). Using a pastry cutter or your fingertips, cut butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Combine 3 tbs cold water and 4 tbs cold milk. Add the liquid gradually to the flour-butter mixture, stirring with a fork until the dough just comes together. You may not need all the liquid; stop when the dough holds when pressed.

Turn the dough onto a lightly floured surface. Gather into a ball, divide into 2 disks, flatten slightly, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 days). Chilling relaxes gluten and firms the fat for a flakier crust.

Heat 2 tbs olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent.

Add the minced garlic and diced green pepper; cook 1–2 minutes until fragrant and slightly softened.

Increase heat to medium-high and add the ground beef and ground pork. Break meat up with a spatula. Cook until browned and most of the liquid has evaporated, about 6–8 minutes.

Stir in 2 tbs tomato paste, 1 tsp ground cumin, 1 tsp smoked paprika, 0.5 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Cook 1–2 minutes to bloom the spices.

Add 1/4 cup broth and scrape up any browned bits from the pan. Simmer 2–3 minutes until mixture is moist but not runny. If using, stir in 2 tbs raisins and the chopped olives at this point.

Taste and adjust seasoning. Remove from heat and let the filling cool 15–20 minutes. Stir in chopped hard-cooked eggs if using.

Preheat oven to 400°F (200°C) if baking. If frying, heat 1–2 inches of vegetable oil in a heavy skillet to 350°F (175°C). Line a baking sheet with parchment if baking.

Lightly flour your work surface with 1/4 cup flour. Roll one chilled dough disk to about 1/8-inch thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles.

Place about 2 tablespoons of cooled filling in the center of each dough circle, leaving a 1/2-inch border. Do not overfill.

Beat the remaining egg and brush the edge of each circle with egg wash. Fold dough over to make a half-moon and press edges to seal. Use a fork to crimp edges or fold a small braid.

For baking: place empanadas on prepared sheet, brush tops with egg wash, optionally prick with a small slit to vent, and bake 18–22 minutes until golden brown. For frying: carefully lower empanadas into hot oil in batches and fry 2–3 minutes per side until golden, drain on paper towels.

Let empanadas rest 5 minutes before serving so filling sets. Serve warm.