Empanada Recipe

Mix dry ingredients

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

Cut in butter

Add the cold cubed butter to the flour. Using a pastry cutter or your fingertips quickly work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add ice water

Drizzle the ice water over the flour mixture a few tablespoons at a time, stirring with a fork until the dough just comes together and holds when squeezed. You may not need all the water.

Form and chill

Turn the dough onto a lightly floured surface, gather it into a disk, flatten slightly, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours).

Roll out

When chilled, divide dough into 12 equal pieces. On a lightly floured surface roll each piece into a 6-inch circle about 1/8-inch thick. Keep rounds covered while assembling.

Egg wash

Beat the egg with 1 tablespoon water to make an egg wash. Reserve for brushing before baking.

Sauté aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and green pepper and sauté until soft and translucent, 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Increase heat to medium-high and add the ground beef. Break it up with a spoon and cook until no longer pink, about 6–8 minutes. Drain excess fat if needed, leaving a tablespoon for flavor.

Season and simmer

Stir in the tomato paste, cumin, smoked paprika, salt, and black pepper. Add the beef broth, chopped olives and raisins if using. Reduce heat to a simmer and cook until most liquid has evaporated and mixture is moist but not wet, about 5–8 minutes.

Finish filling

Stir in the lime juice or red wine vinegar, taste and adjust seasoning. Remove from heat and let cool to room temperature before filling empanadas.

Sauté aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook 30 seconds.

Cook chicken

Add the diced or shredded chicken to the pan. Stir in cumin, oregano, smoked paprika, salt, and pepper. Pour in 1/4 cup chicken broth, reduce heat to medium-low, and simmer until flavors meld and liquid mostly absorbs, about 6–8 minutes.

Finish filling

Remove from heat, stir in lime juice and chopped cilantro if using. Taste and adjust seasoning. Let cool to room temperature before assembling.

Fill empanadas

Preheat oven to 400°F (200°C). Place one dough round on a work surface, spoon 2–3 tablespoons of cooled filling (beef or chicken) onto the center, leaving a 1/2-inch border. Do not overfill.

Seal

Brush the edge of the dough with a little egg wash. Fold the dough over to form a half-moon. Press edges gently to seal, then crimp with a fork or fold pleats to secure and create a decorative edge.

Brush and bake

Place assembled empanadas on a parchment-lined baking sheet. Brush each with egg wash. Make one small slit or poke a couple holes in the top to vent. Bake in preheated oven for 18–22 minutes, or until golden brown.

Cool and serve

Remove from oven and let empanadas rest 5 minutes on the baking sheet. Serve warm with chimichurri, salsa, or hot sauce.