Empanadas Recipe

Make the dough

In a large bowl whisk together 3 cups all-purpose flour and 1 tsp salt. Add the cold cubed butter and optional shortening. Using a pastry cutter or your fingertips work the fat into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 5–7 minutes).

Drizzle in 3 tablespoons ice water, a tablespoon at a time, and gently mix until the dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and refrigerate at least 30 minutes (up to 2 hours).

When ready to use, roll dough on a lightly floured surface to about 1/8-inch thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles. Gather scraps, re-roll once, then return dough to fridge if it softens.

Whisk 1 egg with 1 tablespoon water to make egg wash and set aside.

Cook the picadillo

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the diced potato and sauté 5–7 minutes until edges are golden and mostly cooked through; remove and set aside.

Add the ground beef to the same skillet and cook, breaking up with a spoon, until browned, about 6–8 minutes. Drain excess fat if needed, leaving about 1 tablespoon in pan.

Add 1 cup chopped onion and 3 minced garlic cloves; cook until softened, about 3–4 minutes. Stir in 3 tbsp tomato sauce and 1 tbsp tomato paste, mixing to coat the meat.

Return the cooked potatoes to the skillet. Add 6 chopped green olives, 2 tbsp raisins, 1 tsp ground cumin, 1 tsp dried oregano, 3 tsp salt, 1 tsp black pepper and 1 cup stock. Stir, reduce heat to low, and simmer uncovered 8–10 minutes until mixture is saucy but not wet. Taste and adjust seasoning; finish with 1 tbsp lime juice. Remove from heat and let cool to room temperature before filling dough.

Prepare the shrimp filling

Pat 12 oz shrimp dry and coarsely chop into 1/4–1/2 inch pieces (or leave whole for chunkier texture).

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 cup chopped onion and sauté 3–4 minutes until translucent. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Add the chopped shrimp, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1 tsp black pepper. Cook shrimp until just opaque, about 2–3 minutes. Add 1 diced roma tomato and cook 1–2 minutes to combine.

Stir in 2 tbsp light cream or evaporated milk (optional) and 1 tbsp lime juice, then fold in 2 tbsp chopped cilantro. Remove from heat and cool to room temperature before using as empanada filling.

Assemble empanadas

Preheat oil to 350°F (175°C) if frying, or preheat oven to 400°F (200°C) if baking and line a baking sheet with parchment. Place a dough round on a work surface. Spoon about 2 tablespoons of picadillo or shrimp filling onto the center of the round, leaving a 1/2-inch border.

Brush the border lightly with egg wash. Fold the dough over to form a half-moon and press the edges to seal. Crimp the edges with a fork or fold the edge to make a decorative seal. Repeat with remaining rounds and filling, keeping finished empanadas chilled on a tray if working in batches.

Cook empanadas

To fry: Warm about 1 cup (or enough) vegetable oil in a deep skillet to 350°F (175°C). Fry empanadas in batches, 2–3 minutes per side, until golden brown and crisp. Drain on paper towels. To bake: Place empanadas on prepared baking sheet, brush tops with egg wash, and bake 18–22 minutes until golden brown.

Serve warm with salsa, crema, or lime wedges.