Baked 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 your fingertips to cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces.

Whisk 1 cold egg with 1 tsp vinegar and 6 tablespoons cold water. Drizzle into the flour mixture in two additions, gently mixing with a fork until a shaggy dough forms. Add an extra tablespoon of cold water only if the dough is too dry and won’t come together.

Turn the dough onto a lightly floured surface. Gather and knead briefly (6–8 turns) to bring it together; avoid overworking. Shape into a disk, wrap tightly in plastic wrap and refrigerate at least 1 hour (or up to 2 days).

Cook aromatics and beef

Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 cup finely chopped onion and cook 5–7 minutes until soft and translucent. Add 3 teaspoons minced garlic and cook 30 seconds until fragrant.

Increase heat to medium-high and add 1 lb ground beef. Break up with a spoon and cook until browned, about 6–8 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan for flavor.

Season and combine

Return to medium heat and stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp coarse salt and 1 tsp black pepper. Pour in 1/4 cup beef or chicken broth to deglaze the pan, scraping up brown bits. Simmer until liquid mostly evaporates, about 2–3 minutes.

Remove pan from heat and fold in 1 cup chopped green olives, 1 tablespoon raisins, and 2 chopped hard-boiled eggs. Taste and adjust seasoning. Let the filling cool to room temperature before assembling (at least 20 minutes).

Prepare work surface

Preheat oven to 400°F (200°C). Line two baking sheets with parchment. Lightly flour a work surface with 1/4 cup flour.

Roll and cut dough

Remove dough from refrigerator and let sit 5 minutes to soften slightly. Roll dough to about 1/8-inch (3 mm) thickness. Using a 4.5–5 inch round cutter (or rim of a bowl), cut circles. Gather scraps, reroll once, and cut additional rounds.

Fill empanadas

Place about 2 tablespoons of cooled beef filling onto the center of each dough circle, leaving a 1/2-inch border. Brush the border with a little egg wash (beat 1 egg with 1 tsp water).

Seal

Fold the dough over the filling to form a half-moon. Press edges together with your fingers then crimp with a fork to seal. Place empanadas on prepared baking sheets about 1 inch apart. Repeat with remaining dough and filling.

Egg wash and bake

Brush each empanada lightly with the remaining egg wash. Using a small sharp knife, make one small slit in the top of each for steam to escape. Bake in preheated oven for 18–22 minutes, or until golden brown.

Cool and serve

Remove from oven and let cool on the sheet pan 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.