Empanadas Criollas Recipe

Make dough

In a large mixing bowl, whisk together 4 cups flour, 1 tsp salt, 1 tsp baking powder, and 1 tsp sugar until evenly combined.

Cut in butter

Cut 10 tbs cold unsalted butter into small cubes and work it into the flour mixture with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add liquids

Warm 1 cup water and 1 cup whole milk until lukewarm (about 100°F / 38°C). Make a well in the center of the flour mixture and pour in the warm liquid. Mix gently with a fork until dough begins to come together.

Knead and rest

Turn dough onto a lightly floured surface and knead gently 6–8 turns until it forms a smooth, cohesive ball. Divide dough into 12 equal pieces (for 12 empanadas). Flatten each piece into a disk, wrap in plastic, and refrigerate at least 30 minutes while you prepare the filling.

Prepare vegetables

Peel and finely chop 1 large yellow onion. Core and finely dice 1 medium red bell pepper. Mince 2 garlic cloves.

Cook aromatics

Heat 2 tbs olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and sauté until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the beef

Increase heat to medium-high and add 1.5 lbs ground beef. Break the meat up with a spatula and cook until no longer pink, about 6–8 minutes. Drain excess fat if there is a lot, leaving a little for flavor.

Season and simmer

Stir in 2 tbs tomato paste, 1 tsp smoked paprika, 0.5 tsp ground cumin, 1 tsp dried oregano, 1 bay leaf, 1 tbs red wine vinegar, 0.5 cup beef or chicken stock, 1 tsp salt, and 0.5 tsp black pepper. Reduce heat to medium-low and simmer, stirring occasionally, until mixture is thickened and most liquid has evaporated, 8–10 minutes. Taste and adjust salt/pepper as needed. Remove and discard the bay leaf.

Finish filling

Remove skillet from heat and stir in 0.5 cup chopped pitted green olives. Chop 2 hard-boiled eggs and fold them into the cooled meat mixture. Let filling cool to room temperature before assembling empanadas (about 20–30 minutes).

Preheat oven and prepare baking sheets

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them.

Roll dough

On a lightly floured surface, roll each chilled dough disk into a circle about 5–6 inches (12–15 cm) in diameter and roughly 1/8 inch (3 mm) thick.

Fill empanadas

Place about 2 tablespoons of the cooled meat filling in the center of each dough circle (adjust to avoid overfilling).

Seal edges

Brush the edge of the dough with a little water, fold the circle over to form a half-moon, and press edges to seal. Crimp the edges with a fork or fold and twist (repulgue) for a traditional seal. Ensure each empanada is well sealed to prevent leaking.

Egg wash

Beat 1 egg with 1 tbs water. Brush the tops of each empanada lightly with the egg wash to promote even browning.

Bake

Arrange empanadas on prepared baking sheets, leaving space between them. Bake in the preheated oven for 18–22 minutes, until golden brown and puffed.

Cool and serve

Remove empanadas from the oven and let rest on a wire rack for 5 minutes. Serve warm with chimichurri, aji criollo, or your preferred sauce.