Empanadas Recipe

Make dough

In a large bowl whisk together 3 cups flour and 1 tsp salt. Add the cold cubed butter and use a pastry cutter or fingers to cut butter into flour until the mixture resembles coarse meal with pea-sized pieces of butter remaining.

Bind dough

In a small bowl beat 1 egg with 4 tbsp cold water and 1 tsp vinegar. Pour the egg mixture into the flour-butter mixture and gently mix with a fork until a shaggy dough forms. If dough is too dry add up to 1 tbsp additional cold water, 1 tsp at a time.

Chill dough

Turn the dough out onto a lightly floured surface and knead 4–6 times to bring it together. Form into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Prepare filling base

Heat 1 tbsp olive oil in a skillet over medium heat. Add the finely diced onion and cook 4–5 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Cook protein

If using ground beef: add 12 oz ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 6–8 minutes, and drain excess fat if needed. If using shredded cooked chicken: add 12 oz shredded chicken and warm through, stirring to combine with onion and garlic.

Season and finish filling

Stir in 1 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 2 tbsp tomato paste, and 2 tbsp broth. Mix thoroughly and simmer 2–3 minutes to meld flavors. Add 2 tbsp chopped green olives and 2 tbsp chopped cilantro or parsley if using. Season with 1 tsp kosher salt and 1 tsp black pepper. If desired, stir in 1 chopped hard-boiled egg. Remove from heat and let cool to room temperature before assembling (about 15–20 minutes).

Roll and cut

Preheat oven to 400°F (200°C) if baking. Lightly flour a work surface with 1/4 cup flour. Remove chilled dough and roll to 1/8" (3 mm) thickness. Using a 5–6 inch round cutter (or a bowl), cut 6 circles for three empanadas (each empanada uses two circles for double-crust) OR cut 3 circles if making single-crust empanadas (folded). For three standard folded empanadas cut 3 rounds roughly 5–6" in diameter.

Fill and seal

Place about 2.5–3 tbsp of cooled filling in the center of each round, leaving a 1/2" border. Lightly beat 1 egg with 1 tsp water to make egg wash. Brush the border with a little egg wash, fold the dough over to form a half-moon, and press edges to seal. Crimp edges with a fork or fold-and-pleat. Brush tops with egg wash.

Cook options

To bake: place empanadas on a parchment-lined baking sheet and bake at 400°F (200°C) for 18–22 minutes until golden brown. To pan-fry (traditional Latin style): heat 2 tbsp vegetable oil in a large skillet over medium heat. Fry empanadas 2–3 minutes per side until golden and crisp, then transfer to a paper-towel-lined plate to drain. You may also shallow-fry in batches using about 1/2" oil depth.

Rest

Let empanadas rest 3–5 minutes before serving so filling sets slightly.

Make guacamole

Halve and pit 1 ripe avocado, scoop flesh into a bowl and mash with a fork to desired texture. Stir in 1 tbsp lime juice, 1/2 tsp salt, 1/4 tsp pepper, 1 tbsp finely diced red onion, 1 tbsp chopped cilantro, and 1/2 seeded minced jalapeño if using. Taste and adjust seasoning.

Plate and serve

Place three empanadas on a plate with a dollop (about 1/2 cup total) of sour cream and a spoonful of guacamole on the side. Garnish with extra cilantro if desired and serve warm.