Empanadas Recipe

Make the dough

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

Mix liquids: combine 3 tbs cold water and 3 tbs ice water. Sprinkle 1 tbs at a time over the flour mixture, gently combining with a fork until dough just comes together. Add up to 1–2 tbs more water only if the dough is dry—do not overwork.

Form and chill: turn dough onto lightly floured surface, press into a disk about 1-inch thick, wrap tightly in plastic wrap and chill at least 30 minutes (up to 2 hours). Chilling keeps fat cold for flaky crust.

Divide and roll: on a lightly floured surface, divide dough into 12 equal pieces. Roll each piece into a ball, then flatten into a 5–6 inch circle about 1/8–1/4 inch thick. Keep finished circles covered to prevent drying.

Cook aromatics and brown beef

Heat 1 tbs olive oil in a large skillet over medium heat. Add 1 finely chopped onion and 3 minced garlic cloves; cook until softened and fragrant, about 2–3 minutes. Add 1/2 diced green bell pepper and cook 2 more minutes. Increase heat to medium-high, add 1 lb ground beef and break apart with a spoon. Brown until no longer pink, about 6–8 minutes, letting excess moisture evaporate.

Simmer with flavors

Reduce heat to medium. Stir in 1 chopped tomato (or 1/2 cup canned diced tomatoes), 2 tbs tomato paste, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 bay leaf, 1 tsp salt and 1/2 tsp black pepper. Add 1/2 cup beef or chicken broth and bring to a low simmer. Stir in 1/4 cup sliced green olives and 2 tbs raisins (if using). Simmer uncovered until mixture is thick and most liquid has reduced, about 8–10 minutes. Remove bay leaf and taste, adjust salt/pepper as needed. Let filling cool to room temperature before assembling.

Prepare shrimp filling

Pat 1 lb shrimp dry and chop roughly into bite-sized pieces. Heat 1 tbs olive oil in a skillet over medium heat. Add 1/2 finely chopped onion and 2 minced garlic cloves; cook until translucent, about 2 minutes. Add chopped shrimp, 1/2 chopped tomato, 1/2 tsp smoked paprika, 0.75 tsp salt, 0.25 tsp black pepper and 1/2 diced jalapeño if using. Cook just until shrimp turn opaque, 2–3 minutes—avoid overcooking.

Finish and cool: remove from heat, stir in 1 tbs lime juice and 1/4 cup chopped fresh cilantro. Taste and adjust seasoning. Allow filling to cool to room temperature before using.

Preheat and prepare

If baking, preheat oven to 400°F (200°C) and line a baking sheet with parchment. If frying, pour vegetable oil into a deep skillet to a depth of about 1/2 inch and heat to 350°F (175°C) or medium-high (oil should sizzle when a small piece of dough is dropped in). Beat 1 egg with 1 tbs milk for egg wash and set aside.

Fill empanadas

Place a dough circle on a lightly floured surface. Spoon about 2–3 tbs of cooled filling (picadillo or camarón) into the center, leaving a 1/2 inch border. Do not overfill. Brush the border with a little egg wash to help seal.

Fold the dough over the filling to form a half-moon. Press the edges with your fingers to seal, then crimp using a fork or fold the edge over itself to create a decorative repulgue. Make a small 1/4-inch vent slit on top of each empanada for steam to escape.

Cook the empanadas

For baking: place empanadas on prepared sheet, brush tops with egg wash, and bake 18–22 minutes until golden brown. For frying: carefully add empanadas (in batches) to hot oil and fry 2–3 minutes per side until golden and crisp. Transfer fried empanadas to a paper towel-lined plate to drain.

Let empanadas rest 2–3 minutes after cooking. Serve warm with optional sides such as chimichurri, salsa roja, sour cream or avocado slices.