Full Tray (24 Empanadas) Recipe
Make Full Tray (24 Empanadas) Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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 - Beef & Onion (makes filling for 24 empanadas)
Assembly & Baking
Method
Dough
- 1
Prepare dry ingredients
In a very large mixing bowl or the bowl of a stand mixer, whisk together 9 cups all-purpose flour, 3 tsp salt, and 2 tbsp granulated sugar until evenly combined.
- 2
Cut in fats
Add the 2 cups cold, cubed unsalted butter and 1 cup cold, cubed vegetable shortening to the flour mixture. Using a pastry cutter, two knives, or the paddle/beaters briefly, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (work quickly so fats stay cold).
- 3
Add ice water
Sprinkle 2 cups ice water over the flour and fat mixture in 4 additions, gently folding with a spatula or low-speed mixer just until the dough begins to come together. The dough should be moist but not sticky; add up to 2–4 tbsp more water if very dry. Do not overwork.
- 4
Form and chill dough
Turn the dough out onto a lightly floured surface, divide into 4 equal portions, flatten each into a disk about 1-inch thick, wrap tightly in plastic wrap, and refrigerate at least 1 hour (preferably 2–3 hours) or freeze up to 1 week.
Filling - Beef & Onion
- 5
Sauté aromatics
Heat 3 tbsp extra-virgin olive oil in a large skillet over medium heat. Add the 3 cups finely chopped yellow onion and cook, stirring occasionally, until translucent and lightly golden, about 8–10 minutes. Add 6 minced garlic cloves and sauté 30–60 seconds until fragrant.
- 6
Brown the beef
Increase heat to medium-high and add 5 cups ground beef. Break the meat up with a spatula and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if the pan releases a lot; reserve a little fat for flavor.
- 7
Season and simmer
Stir in 2 tsp smoked paprika, 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp ground black pepper, and 2 tsp kosher salt. Add 4 tbsp tomato paste and mix thoroughly to coat the meat. Pour in 1 cup beef broth, scrape any browned bits from the pan, then reduce heat to low and simmer until mixture is slightly thickened, about 6–8 minutes. Taste and adjust salt/pepper as needed.
- 8
Add mix-ins and cool
Remove from heat and stir in 3 oz chopped pitted green olives and 4 chopped hard-boiled eggs if using. Transfer filling to a shallow container, spread to cool quickly, and refrigerate until completely cold (at least 1 hour). Cold filling prevents greasy, soggy dough during assembly.
Assembly & Baking
- 9
Preheat oven and prepare trays
Preheat oven to 400°F (200°C). Lightly grease two half-sheet baking trays (or one full tray) with cooking spray or brush with a little oil. Line trays with parchment paper if desired.
- 10
Roll and cut dough
Lightly flour your work surface with the 1/2 cup extra flour. Working with one chilled dough disk at a time, roll it out to about 1/8-inch thickness. Using a 4.5–5 inch round cutter (or a bowl), cut as many circles as possible. Gather scraps, chill briefly if soft, and re-roll to cut remaining circles. You should have approximately 24 rounds total.
- 11
Fill and seal empanadas
Place about 2–3 tablespoons of cold filling in the center of each dough round (adjust so the empanada can be sealed without overfilling). Brush the edge of the dough with a little water or beaten egg. Fold the dough over to form a half-moon and press edges gently to seal. Crimp edges with a fork or roll and pleat the edge for a traditional finish. Transfer to prepared baking trays, spacing about 1 inch apart.
- 12
- 13
Bake
Bake in the preheated oven for 18–22 minutes, rotating the tray halfway through, until empanadas are puffed and deep golden brown. Baking time will vary with oven and thickness; watch for even color.
- 14
Cool and serve
Remove trays from oven and let empanadas cool on the tray for 5 minutes, then transfer to a wire rack to cool an additional 5–10 minutes. Serve warm or at room temperature with chimichurri, salsa, or hot sauce as desired.