Empanadas Recipe

Make dough

In a large bowl whisk together 3 cups flour and 1 tsp salt. Add the cold cubed butter and cold shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 minutes).

Liquid & rest

In a small bowl whisk together 1 egg, 3 tbs cold water, 6 tbs cold milk and 1 tsp vinegar. Drizzle the liquid into the flour mixture and gently mix with a fork until dough comes together. Add up to 1–2 tbs more water if dry; do not overwork. Turn dough onto a lightly floured surface, shape into a disk, wrap in plastic and refrigerate at least 30 minutes (preferably 1 hour).

Prepare shrimp

Pat 1 lb shrimp dry and cut into bite-sized pieces (if large). Season with 1/2 tsp salt and 1/4 tsp pepper.

Cook aromatics

Heat 1 tbs olive oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and cook until translucent, about 3–4 minutes. Add 2 tsp minced garlic, 1/2 cup diced red bell pepper and optional diced jalapeño; cook 1–2 minutes until fragrant.

Finish filling

Add the shrimp pieces and cook 2–3 minutes until just pink. Stir in the diced tomato (or 1/4 cup canned crushed), 1/2 tsp cumin, 1/2 tsp smoked paprika and remaining 1/4 tsp salt and 1/4 tsp pepper. Cook 1–2 minutes to combine and remove from heat. Stir in 2 tbsp chopped cilantro and 1 tbsp lime juice. Taste and adjust seasoning. Let the filling cool completely before assembling (warm filling will make dough soggy).

Brown beef & aromatics

Heat 1 tbs olive oil in a skillet over medium-high heat. Add 3/4 cup chopped onion and cook 3 minutes until soft. Add 2 tsp minced garlic and cook 30 seconds. Add 1 lb ground beef and break it up with a spoon; brown until no pink remains, about 6–8 minutes.

Add vegetables & simmer

Stir in diced potato (1 medium, 1/4-inch dice) and 1/2 cup diced carrot. Add 1/2 cup tomato sauce, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 bay leaf and 1/4 cup beef broth or water. Bring to a simmer, reduce heat to medium-low, cover and cook 8–10 minutes until potatoes are tender.

Finish picadillo

Remove bay leaf. Stir in 1/4 cup sliced green olives and 2 tbsp raisins if using. Season with 1 tsp salt and 1/2 tsp pepper. Cook uncovered 1–2 minutes to meld flavors. Taste and adjust salt/pepper. Let cool completely before assembling.

Roll out dough & cut

On a lightly floured surface, divide chilled dough into two halves. Roll one half to about 1/8-inch thickness. Using a 4.5–5 inch round cutter (or a bowl), cut circles. Re-roll scraps as needed. You should get about 16–18 rounds total.

Fill & seal

Place about 2 tbsp of cooled filling (shrimp or picadillo) in the center of each round. Lightly brush the edge with water or beaten egg. Fold dough over to form a half-moon and press edges to seal. Crimp edges with a fork or fold/pleat to seal securely. Repeat with remaining rounds and both fillings as desired.

Egg wash

Whisk together 1 egg and 1 tbs milk. Brush each empanada with egg wash to help browning (if baking).

To fry (traditional)

Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Fry empanadas in batches, seam side up first, 2–3 minutes per side until golden brown and crisp. Transfer to a paper towel–lined tray to drain. Keep warm in a low oven while frying remaining empanadas.

To bake (lighter)

Preheat oven to 400°F (200°C). Place empanadas on a parchment-lined baking sheet and brush with egg wash. Bake 18–22 minutes until golden brown. Rotate pan halfway for even browning.

Serve

Serve empanadas hot with lime wedges and salsa or crema. Empanadas can be made ahead and reheated in a 350°F oven until heated through (8–12 minutes) or frozen raw on a tray then stored in a freezer bag; bake from frozen adding 6–8 minutes to baking time.