Empanadas Recipe

Mix dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt until evenly combined.

Cut in fats

Add the cold cubed butter (6 tbsp) and cold cubed shortening (2 tbsp) to the flour. Using a pastry cutter or two forks, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add liquids

In a small bowl, beat 1 large egg with 1 tsp white vinegar. Add ice water, 3 tbsp, a tablespoon at a time, and mix until the dough just comes together. You may not need all the water; the dough should be cohesive but not sticky.

Form and chill

Turn dough out onto a lightly floured surface, gather into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour (up to 2 days). Chilling relaxes gluten and firms the fats for a flaky crust.

Prepare aromatics

Heat a large skillet over medium heat and add 1 tbsp vegetable oil. Add the finely diced yellow onion and red bell pepper and cook until softened and translucent, about 5–7 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Brown the Wagyu

Increase heat to medium-high. Add 1 lb ground Wagyu to the skillet, breaking it up with a spatula. Cook until mostly browned but still moist, about 4–5 minutes. Because Wagyu is rich, some fat will render; drain excess if there is more than 2 tbsp of fat, leaving a small amount for flavor.

Season and simmer

Stir in 2 tbsp tomato paste, 1 tbsp beef stock, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Combine thoroughly, reduce heat to low, and simmer 3–4 minutes to meld flavors. If using, stir in 1 tbsp chopped green olives and 2 tbsp raisins now. Taste and adjust seasoning.

Cool filling

Transfer filling to a bowl and let cool to room temperature, then refrigerate until firm (30–45 minutes). Cooling prevents the dough from becoming soggy during assembly.

Prep workspace and roll dough

Line a sheet pan with parchment. On a lightly floured surface (use the 1/4 cup reserved flour as needed), roll out the chilled dough to about 1/8-inch thickness. Using a 4.5- to 5-inch round cutter (or a bowl), cut out circles. Re-roll scraps once as needed. You should get about 12–14 rounds.

Fill empanadas

Beat 1 egg with 1 tsp water to make an egg wash. Place about 1.5 tablespoons of the cooled Wagyu filling in the center of each dough circle. Brush the edge of the dough with a little egg wash.

Seal and crimp

Fold the dough over the filling to form a half-moon. Press edges to seal, then crimp with a fork or fold and pleat by hand to create a decorative edge. Place finished empanadas on the prepared sheet pan.

Finish and cook (frying method)

To fry: heat 1 inch of vegetable oil in a heavy skillet or deep pan to 350°F (175°C). Fry empanadas in batches, seam side up, flipping after 90 seconds, until golden brown and crisp, about 3–4 minutes per empanada. Drain on paper towels.

Finish and cook (baking method)

To bake: preheat oven to 400°F (200°C). Place empanadas on a parchment-lined sheet pan, brush tops with egg wash, and bake for 18–22 minutes, or until golden brown. For extra crispness, bake on the lower rack for the first 12 minutes, then move to center.

Serve

Transfer empanadas to a platter, sprinkle with chopped cilantro if using, and serve warm with lime wedges on the side. Makes about 12–14 empanadas.