Empanadas Recipe

Prep dry ingredients

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

Cut in fats

Add 3 tablespoons chilled cubed unsalted butter and 3 tablespoons chilled cubed vegetable shortening to the flour. Using a pastry cutter or two forks, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of fat remaining.

Mix wet ingredients

In a small bowl whisk together 3/4 cup cold water, 1 beaten egg (reserve a separate yolk/egg for egg wash if preferred), and 1 teaspoon white vinegar.

Combine into dough

Make a well in the center of the flour mixture and pour in the cold liquid. Use a fork to gently combine until the dough just comes together. If it seems dry add up to 1 tablespoon more cold water. Do not overwork the dough.

Chill

Turn the dough onto a lightly floured surface and knead briefly just to bring it into a smooth ball. Divide into 12 equal portions (for 12 empanadas). Flatten each portion into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Cook aromatics

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 finely chopped yellow onion and cook until translucent, about 5 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.

Brown beef

Add 1 lb ground beef to the pan. Use a spatula to break it up and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if the pan is very greasy, leaving a little for flavor.

Season and simmer

Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 2 tablespoons tomato paste and 1/4 cup beef or chicken broth. Stir to combine, reduce heat to low, and let simmer 5 minutes until flavors meld and liquid reduces slightly.

Add mix-ins

Remove from heat and stir in 1/4 cup chopped green olives (if using), 2 tablespoons raisins (if using), and 2 chopped hard-boiled eggs (if using). Taste and adjust seasoning. Allow filling to cool to room temperature before assembling (at least 15 minutes) so it doesn't make the dough soggy.

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil the sheet with 1 tablespoon vegetable oil.

Roll and cut

On a lightly floured surface, roll each chilled dough disc to about 1/8-inch thickness. Using a 5–6 inch round cutter or a bowl, cut out circles. Re-roll scraps as needed to get 12 rounds.

Fill

Place about 2 tablespoons of the cooled beef filling in the center of each round, leaving a 1/2-inch border. Do not overfill.

Seal

Fold the dough over to form a half-moon and press the edges to seal. Crimp the edges by pressing with a fork or fold and twist the edge to make a decorative seal. Ensure seams are well sealed so filling doesn't leak.

Egg wash

Beat the reserved egg with 1 teaspoon water to make an egg wash. Brush the tops of the empanadas lightly with the egg wash for a golden finish.

Bake

Arrange empanadas on the prepared baking sheet, spacing about 1 inch apart. Bake in the preheated oven for 18–22 minutes, or until golden brown and the dough is cooked through.

Cool and serve

Remove from oven and let empanadas cool on a wire rack for 5–10 minutes before serving. Serve warm with chimichurri, salsa, or hot sauce as desired.