Wagyu Empanadas Recipe

Make dough

In a large bowl, whisk together 3 cups flour and 1 tsp salt. Add the cold cubed butter and use a pastry cutter or fingers to cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.

Mix liquids

In a small bowl, beat 1 egg with 1 tablespoon white vinegar and 1/2 cup cold water. Pour the liquid into the flour mixture a little at a time, stirring until the dough just comes together. Add up to 1-2 tablespoons more water if needed; dough should be cohesive but not sticky.

Chill dough

Turn the dough onto a lightly floured surface, gently knead once or twice to bring it together, form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Sauté aromatics and peppers

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely diced onion and red bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Brown wagyu

Increase heat to medium-high, add 1 lb ground wagyu to the skillet, breaking it up with a spoon. Cook until mostly browned, about 4–6 minutes. Drain a tablespoon of excess fat if there's too much; wagyu can render a lot of fat.

Season and combine

Stir in 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add 2 tablespoons red wine (optional) and 1/4 cup broth to deglaze the pan, scraping up any browned bits. Simmer 2–3 minutes until slightly reduced.

Add mix-ins

Reduce heat to low and stir in 1/2 cup chopped green olives and 1/4 cup golden raisins. Cook 1–2 minutes to marry flavors. Remove from heat, stir in 2 tablespoons chopped fresh parsley and 1 tablespoon lime juice. Taste and adjust seasoning. Let the filling cool to room temperature (important so the dough doesn't get soggy).

Make chimichurri

In a medium bowl combine 3/4 cup finely chopped parsley, 1/4 cup chopped cilantro (optional), 1 tablespoon chopped oregano (or 1 tsp dried), and 3 minced garlic cloves. Stir in 2 tablespoons red wine vinegar, 1/2 cup extra-virgin olive oil, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well and let sit at room temperature for at least 15 minutes to meld. Reserve about 2 tablespoons to stir into the filling before assembling if you like a herby note inside; otherwise use all for serving.

Adjust and store

Taste and adjust acidity or salt. If you make the chimichurri in advance, store covered in the fridge; bring back to room temp before serving.

Roll and cut dough

Preheat oven to 400°F (205°C). Line two baking sheets with parchment. On a lightly floured surface, roll chilled dough to about 1/8-inch thickness. Using a 4.5–5 inch round cutter (or a small bowl), cut out circles. Re-roll scraps as needed. You should get about 12–16 empanadas depending on thickness and cutter size.

Fill empanadas

Place about 2 tablespoons of cooled wagyu filling in the center of each dough circle. If you reserved some chimichurri for inside, mix about 1–2 teaspoons into each portion of filling before placing it. Do not overfill.

Seal

Brush the edge of each circle with a little water or a beaten egg wash (1 egg + 1 tablespoon water). Fold dough over to form a half-moon and press edges to seal. Crimp edges with a fork or pleat for decoration and a tighter seal.

Egg wash & vent

Place empanadas on prepared baking sheets. Whisk together 1 egg and 1 tablespoon water and brush lightly over each empanada to give a glossy finish. Poke a small vent hole or two in the top of each to allow steam to escape.

Bake

Bake in the preheated oven for 18–22 minutes, rotating the pans halfway, until the empanadas are golden brown and crisp. If bottoms brown too fast, lower oven to 375°F (190°C) and continue until done.

Cool slightly

Remove from oven and let empanadas rest on a wire rack for 5 minutes before serving so filling sets slightly.

Serve

Serve warm empanadas with extra chimichurri on the side and lime wedges. These are best the day they are made, but you can reheat in a 350°F (175°C) oven for 8–10 minutes to crisp.

Storage

Refrigerate leftover empanadas in an airtight container up to 3 days. Freeze unbaked empanadas on a tray, then transfer to a bag; bake from frozen adding ~6–8 minutes to bake time.