Sep 03 2026
Restaurants›La Cabana Latin Grill›Empanada Recipe

Empanada Recipe

Inspired by La Cabana Latin Grill
Time2h
Serves12

Fried Pastry filled with Ground beef or Chicken.

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Ingredients

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Dough

Filling (Ground Beef)

Filling (Chicken) - alternative

Assembly & Frying

Method

Dough

  1. 1

    Mix dry ingredients

    In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt until evenly combined.

  2. 2

    Cut in fats

    Add the cold cubed butter (6 tbsp) and vegetable shortening (2 tbsp) to the flour. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

  3. 3

    Add liquids

    In a small bowl, beat the egg with 1 tsp white vinegar and 3 tbsp ice water. Drizzle the egg mixture into the flour mix, stirring gently with a fork until dough begins to come together. Add up to 1 more tablespoon ice water only if dough is too dry; it should hold when pressed but not be sticky.

  4. 4

    Form and chill

    Turn the dough onto a lightly floured surface, gather into a disc about 1-inch thick, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 2 days). Chilling relaxes gluten and firms the fats for flakier pastry.

Filling (Ground Beef)

  1. 5

    Sauté aromatics

    Heat 1 tbsp of the vegetable oil in a skillet over medium heat. Add the finely chopped onion and green bell pepper and cook 4–5 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

  2. 6

    Cook beef

    Increase heat to medium-high, add 1 lb ground beef, and brown, breaking up lumps, until no longer pink, about 5–7 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan for flavor.

  3. 7

    Season and bind

    Stir in 1 tbsp tomato paste, 2 tbsp beef or chicken broth, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 3/4 tsp salt and 1/2 tsp black pepper. Cook 2–3 minutes until mixture is cohesive and moist but not wet. Taste and adjust seasoning.

  4. 8

    Add mix-ins

    Remove from heat and stir in 1/4 cup chopped green olives and 1 chopped hard-boiled egg if using. Let the filling cool to near room temperature before assembling so dough does not get soggy.

Filling (Chicken) - alternative

  1. 9

    Sauté aromatics

    Heat 1 tbsp oil in a skillet over medium heat. Cook the finely chopped onion 4–5 minutes until soft. Add garlic and cook 30 seconds.

  2. 10

    Cook chicken

    Add 1 lb chopped or ground chicken and cook over medium-high heat until cooked through and lightly browned, about 6–8 minutes.

  3. 11

    Season and bind

    Stir in 1 tbsp tomato paste, 2 tbsp chicken broth, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 3/4 tsp salt and 1/2 tsp black pepper. Simmer 2–3 minutes until combined and slightly thickened.

  4. 12

    Add mix-ins

    Stir in 2 tbsp raisins if using. Remove from heat and let cool to near room temperature before assembling.

Assembly & Frying

  1. 13

    Prepare dough for rolling

    Remove dough from refrigerator and let sit 10 minutes to soften slightly for easier rolling. Lightly flour your work surface with 1/4 cup flour.

  2. 14

    Roll and cut discs

    Divide chilled dough into 12 equal pieces (about 2 oz / 55 g each). Roll each piece into a ball, then flatten with your palm and roll into 5–6 inch rounds about 1/8-inch thick. Keep rounds covered with a kitchen towel while working to prevent drying.

  3. 15

    Fill and seal

    Place about 2 tablespoons of cooled filling (beef or chicken) onto the center of each round. Beat 1 tsp flour with 1 tsp cold water to make a thin slurry (or use a bit of beaten egg). Brush the dough edge with the slurry, fold the dough over to form a half-moon, and press edges to seal. Crimp edges with a fork or make a decorative pleat to ensure a tight seal.

  4. 16

    Heat oil

    Pour about 3–4 cups vegetable oil into a heavy pot or deep skillet (enough for a 1.5–2 inch oil depth). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough—if it sizzles and turns golden in ~45 seconds, oil is ready.

  5. 17

    Fry empanadas

    Working in batches to avoid crowding, carefully lower 3–4 empanadas into the hot oil. Fry 2–3 minutes per side until deep golden brown, turning once. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Maintain oil temperature between batches (adjust heat as needed).

  6. 18

    Serve

    Let empanadas rest 2–3 minutes to cool slightly, then serve warm with chimichurri, salsa, or your preferred dipping sauce.

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