Empanadillas Recipe

Combine 3 cups flour and 1 tsp salt in a large bowl.

Using a pastry cutter or two knives, cut in 10 tbsp cold cubed butter and 2 tbsp cold shortening until mixture resembles coarse crumbs with pea-sized pieces.

Gradually add about 3.5 oz (roughly 6–7 tbsp) ice water, mixing with a fork until dough just comes together. Add more water 1 tsp at a time if needed; dough should be cohesive but not sticky.

Turn dough onto a lightly floured surface, press into a disk, wrap in plastic, and chill at least 30 minutes (up to 2 hours).

When chilled, roll dough out to about 1/8-inch thickness and cut 6–8 inch rounds (use a bowl or cutter). Re-roll scraps as needed to yield 8–10 empanadillas. Keep rounds covered to prevent drying.

Beat 1 egg with 1 tsp water to make egg wash; reserve for sealing and brushing.

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent.

Add 2 minced garlic cloves and 1/4 cup diced green bell pepper; cook 1–2 minutes until fragrant.

Add 1 lb ground beef to the pan. Break up with a spoon and cook until browned, about 5–7 minutes. Drain excess fat if necessary, leaving about 1 tsp for flavor.

Stir in 1/3 cup diced tomato, 2 tbsp chopped green olives, 1 tbsp raisins (if using), 1 tsp ground cumin, 1/2 tsp dried oregano, 1/2 tsp smoked paprika, 3/4 tsp salt and 1/4 tsp black pepper. Simmer gently 5 minutes to meld flavors and reduce moisture. If mixture seems too wet, cook a little longer; you want a moist but not watery filling.

Finish with 1 tbsp lime juice, stir to combine, then remove from heat and let cool to room temperature before assembling.

If using fresh spinach: heat 1 tsp olive oil in a skillet over medium heat, add spinach and sauté until wilted, about 2–3 minutes. If using frozen, ensure it is fully thawed and well-drained.

Transfer wilted spinach to a cutting board, let cool slightly, then finely chop and press in a clean towel to remove excess moisture.

In a bowl, combine 1 cup ricotta, chopped spinach (about 1 cup packed cooked), 2 tbsp grated parmesan, 1 minced garlic clove, 1/8 tsp nutmeg, 1/2 tsp salt and 1/4 tsp black pepper. Mix until uniform and chill briefly if very warm.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place a dough round on a work surface. Spoon about 2–3 tbsp of chosen filling (beef or spinach-ricotta) onto the center, leaving a 1/2-inch border.

Brush the border with egg wash. Fold dough over to create a half-moon and press edges to seal. Crimp edges with a fork to ensure a tight seal and create a decorative edge. Repeat with remaining rounds and filling.

Arrange empanadillas on the prepared baking sheet. Brush the tops lightly with egg wash.

Bake in the preheated oven for 18–22 minutes, until golden brown and crisp. Rotate the pan halfway through for even color.

Remove from oven and let rest 5 minutes before serving.

While empanadillas bake, prepare lime sour cream: in a small bowl combine 1/2 cup sour cream, 1 tsp lime zest, 1 tbsp lime juice and 1/4 tsp salt. Stir until smooth and refrigerate until ready to serve.

Prepare garnish: toss 1/4 cup shredded red cabbage, 1/4 cup julienned carrot and 2 tbsp chopped cilantro together. Keep chilled.

To plate: place two empanadillas per serving, top or serve alongside a dollop (about 1–2 tbsp) of lime sour cream and a spoonful of the veggie garnish. Optionally drizzle a little extra lime juice over the garnish and sprinkle cilantro.