Empanadas Recipe

Make dough

In a large bowl whisk together 3 cups flour and 1 tsp salt. Add the cold diced butter and shortening. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-size pieces throughout (about 6–8 turns).

Add water and chill

Sprinkle 3 tablespoons ice water over the flour mixture, toss gently with a fork until the dough just comes together. If dry, add up to 1 more tablespoon of ice water, 1 tsp at a time. Gather into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

Roll and cut

On a lightly floured surface, roll the chilled dough to about 1/8" (3 mm) thickness. Using a 4.5–5 inch round cutter (or a bowl), cut 12 circles. Gather scraps, reroll once and cut additional circles if needed. Keep rounds covered with a towel while filling.

Egg wash

Beat 1 egg with 1 tablespoon milk in a small bowl and set aside.

Cook chicken

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup chopped onion and sauté until translucent, 3–4 minutes. Add 2 minced garlic cloves and 1/4 cup diced red bell pepper; cook 1–2 minutes until fragrant. Add 1 lb trimmed chicken thighs and cook, stirring, until browned and cooked through, about 6–8 minutes (if pieces are large, cut to smaller pieces first).

Make filling

Stir in 1 tablespoon tomato paste, 1 tsp cumin, 1/2 tsp smoked paprika, 3/4 tsp salt and 1/2 tsp black pepper. Add 2 tbsp chopped green olives if using. Add 1 tsp lime juice and 2 tbsp chopped cilantro. Cook 1–2 minutes, then remove from heat and let cool slightly. Shred or chop the chicken into small pieces for easy filling. Adjust seasoning to taste.

Portion filling

Spoon about 2–3 tablespoons of filling onto the center of each dough circle, leaving a 1/2" edge for sealing.

Cook beef

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1/2 cup chopped onion and sauté 3–4 minutes. Add 2 minced garlic cloves and cook 30 seconds. Add 1 lb ground beef and break up with a spatula; cook until browned, 6–8 minutes. If using diced potato, add it now and cook until potatoes are tender, 6–8 minutes (or par-cook potatoes separately).

Make filling

Stir in 1 tablespoon tomato paste, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 2 tbsp beef broth, 3/4 tsp salt and 1/2 tsp black pepper. Simmer 2–3 minutes to meld flavors and reduce moisture. If using, stir in 1 chopped hard-boiled egg. Remove from heat and cool slightly.

Portion filling

Spoon about 2–3 tablespoons of beef mixture onto each dough round, leaving a 1/2" edge for sealing.

Cook potatoes

Bring a pot of salted water to a boil, add 1 lb diced russet potatoes and cook until tender, 8–10 minutes. Drain well and return to the pot; mash slightly, leaving some texture.

Sauté aromatics

While potatoes cook, heat 1 tbsp olive oil or butter in a skillet over medium heat. Add 1/2 cup chopped onion and sauté 3–4 minutes until soft. Add 1 minced garlic clove and cook 30 seconds. Stir in 1/2 tsp ground cumin, 1/4 tsp ground coriander (if using), 1/2 tsp smoked paprika, 3/4 tsp salt and 1/2 tsp black pepper; cook 30–60 seconds until fragrant.

Make filling

Combine the mashed potatoes with the sautéed onion-spice mixture. Stir in 1/2 cup grated cheddar and 2 tbsp chopped parsley or cilantro if using. Adjust seasoning to taste and let cool slightly.

Portion filling

Spoon about 2–3 tablespoons of potato filling onto each dough round, leaving a 1/2" edge for sealing.

Seal empanadas

Brush the edge of each dough circle with a little of the egg wash. Fold the dough over the filling to form a half-moon. Press edges together to seal, then crimp with a fork or fold/pleat the edge for a decorative seal. Ensure there are no gaps.

Prepare for baking

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it. Place empanadas spaced 1" apart on the sheet. Brush the tops with egg wash.

Bake

Bake in the preheated oven for 18–22 minutes, until golden brown. Rotate the sheet halfway through baking for even color. Remove and cool 5 minutes before serving.

Alternative — Frying

For fried empanadas: heat 1–2 inches of vegetable oil in a heavy skillet to 350°F (175°C). Fry empanadas in batches 2–3 minutes per side until golden and crisp. Drain on paper towels and serve warm.

Serve empanadas warm with chimichurri, salsa, or aji sauce. Leftovers keep refrigerated up to 3 days and reheat in a 350°F (175°C) oven for 8–10 minutes to crisp.