Empanada Recipe

Make dough

In a large bowl whisk together 3 cups flour and 1 tsp salt. Cut 10 tbs cold unsalted butter into small cubes and work into flour with a pastry cutter or your fingertips until mixture resembles coarse crumbs with pea-size butter pieces remaining.

In a small bowl mix 1/2 cup cold water, 2 tbs cold milk, 1 tsp white vinegar and 1 lightly beaten egg. Add the liquid mixture to the flour and butter a few tablespoons at a time and gently mix until the dough just comes together. Do not overwork.

Turn dough onto a lightly floured surface, gather into a ball, flatten into a disk about 1.5 inches thick, wrap in plastic and refrigerate for at least 30 minutes (up to 2 hours).

Cook aromatics and beef

Heat 1 tbs olive oil in a skillet over medium heat. Add 1 cup finely chopped onion and sauté 5–6 minutes until translucent. Add 2 tsp minced garlic and 1/2 cup diced red bell pepper; cook 2–3 minutes until softened.

Increase heat to medium-high, add 1 lb lean ground beef and break it up with a spoon. Brown until no longer pink, about 6–8 minutes, draining any excess fat if necessary.

Add liquids and seasonings

Stir in 1 tbs tomato paste and cook 1 minute. Add 1/2 cup Malbec wine and 1/2 cup beef broth, scraping browned bits from the pan. Add 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Simmer gently 6–8 minutes until mixture reduces and thickens to a cohesive, slightly saucy filling.

Fold in 1/4 cup chopped pitted green olives and 2 tbs raisins (if using). Stir in 1 tbs lime or lemon juice to brighten flavors. Taste and adjust seasoning. Remove from heat and let cool to near room temperature (at least 20 minutes) before assembling; this prevents soggy dough.

Roll and cut dough

Preheat oven to 400°F (200°C). On a lightly floured surface, roll refrigerated dough to about 1/8-inch thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles. Gather scraps, chill briefly if soft, and re-roll as needed.

Fill and seal empanadas

Place about 2 heaping tablespoons of cooled Malbec beef filling in the center of each dough circle. Fold dough over to form a half-moon and press edges to seal. Use a fork to crimp edges or fold a decorative braid. Brush each empanada lightly with a beaten egg mixed with 1 tsp cold water for shine.

Bake or fry

Baking: Arrange empanadas on a parchment-lined baking sheet. Bake at 400°F (200°C) for 18–22 minutes until golden brown. Frying (optional): Heat 1/2 cup vegetable oil in a large skillet over medium heat to 350°F (175°C) and fry empanadas 2–3 minutes per side until crisp and golden; drain on paper towels.

Cool 5 minutes before serving. Serve warm with chimichurri, ají, or a simple salsa if desired.