Empanadas Recipe

Make dough

In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt. Add 10 tbs cold cubed butter and use a pastry cutter or fingertips to cut butter into flour until mixture resembles coarse crumbs with some pea-sized pieces.

Whisk 1 egg with 1 tsp white vinegar. Gradually add 6 tbs ice water and the egg-vinegar mixture to the flour mixture, 1–2 tbs at a time, mixing gently until dough just comes together. You may not need all the water; dough should be cohesive but not sticky.

Turn dough onto lightly floured surface, gather into a ball, flatten to a disk, wrap in plastic wrap, and chill in refrigerator for at least 30 minutes (up to 2 days).

When ready to assemble, roll chilled dough on a lightly floured surface to about 1/8" thickness. Use a 4.5–5" round cutter to cut circles. Re-roll scraps as needed to make about 24 rounds total.

Cook mushrooms

Heat 2 tbs olive oil in a skillet over medium-high heat. Add 1 finely diced onion and sauté 4–5 minutes until translucent. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Add 12 oz finely chopped mixed mushrooms and 1 tsp chopped thyme. Sauté, stirring occasionally, until mushrooms release their liquid and it evaporates and the mushrooms turn golden brown, about 8–10 minutes.

Stir in 1 tbs soy sauce and cook 1 minute. Remove from heat and let cool slightly, then stir in 4 oz softened cream cheese, 1 tsp lemon juice, 1 tsp salt and 1/2 tsp black pepper until evenly combined. Taste and adjust seasoning. Cool filling to room temperature before assembling.

Braise the beef

Preheat oven to 325°F (160°C) or prepare stovetop braise. Season 1 lb braising beef with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbs vegetable oil in a heavy ovenproof pot over medium-high heat. Brown beef pieces in batches until well-seared, 3–4 minutes per side. Remove and set aside.

Reduce heat to medium, add 1 finely diced onion and sauté until translucent, 4–5 minutes. Add 2 minced garlic cloves and 2 tbs tomato paste; cook 1–2 minutes to caramelize the paste.

Return beef to the pot, add 1 cup beef broth, 1 tsp ground cumin, 1 tsp smoked paprika, and bring to a simmer. Cover and transfer to oven, or simmer on low on the stovetop, until beef is tender, 1.5–2 hours. Check occasionally and add a splash more broth if it dries out.

When beef is tender, remove beef and shred or finely chop into small pieces. Return to the pot and stir in 3 oz peas, 2 tbs chopped green olives (if using), 1 tsp red wine vinegar, and 4 oz shredded cheese. Stir over low heat until peas are heated through and cheese is melted and evenly distributed. Taste and adjust salt and pepper. Cool filling to room temperature before assembling.

Assemble empanadas

Set up workstation with dough rounds, cooled fillings, beaten egg (1 egg mixed with 1 tsp water), and a small bowl of flour for dusting. Place about 1½–2 tbs filling in center of each dough round (do not overfill). For each empanada choose either mushroom or picadillo filling.

Brush edge of dough lightly with egg wash. Fold dough over filling to form a half-moon and press edges to seal. Crimp edges with a fork or fold little pleats along the edge to secure.

Finish and cook

Place assembled empanadas on a parchment-lined baking sheet. Brush tops with egg wash. For baking: preheat oven to 400°F (200°C) and bake empanadas for 18–22 minutes until golden brown. For frying (optional): heat 1–2 tbs neutral oil in a skillet over medium heat and pan-fry empanadas, seam-side down first, about 3–4 minutes per side until golden and cooked through; finish in oven 5–7 minutes if needed to ensure cooked through.

Let empanadas rest 5 minutes before serving. Serve warm.