Empanadas Recipe

Make the dough

In a large bowl combine 3 cups all-purpose flour and 1 tsp salt. Add the 3/4 cup cold cubed unsalted butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add liquids and rest

Mix 1 tbsp white vinegar (or lemon juice) into 1/2 cup cold water. Drizzle the liquid gradually into the flour-butter mixture, stirring with a fork until the dough just comes together. Gather the dough into a ball, flatten into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Prep steak

Trim excess fat from 1 lb skirt steak and pat dry. Cut into small 1/4-inch dice so the pieces will cook quickly and fit well inside the empanada.

Cook aromatics

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 cup finely chopped yellow onion and 1/2 cup chopped green bell pepper. Sauté until softened and translucent, about 5 minutes. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Brown the steak

Increase heat to medium-high. Add the diced skirt steak in a single layer (work in batches if needed) and let pieces sear without crowding for 2–3 minutes, stirring occasionally until browned but not fully dry. Season with 1 tsp kosher salt and 1/2 tsp black pepper while cooking.

Add spices and finish filling

Stir in 1 tbsp tomato paste, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes. Cook 1 minute to bloom the spices. Pour in 1/4 cup beef broth or water and scrape the pan to deglaze. Reduce heat to low and simmer 2–3 minutes until mixture is slightly saucy. Remove from heat and let cool 10 minutes.

Add mix-ins

Once slightly cooled, stir in 1/4 cup sliced green olives (optional), 2 chopped hard-cooked eggs (optional), and 2 tbsp chopped fresh cilantro or parsley (optional). Taste and adjust seasoning with more salt and pepper if needed. The filling should be moist but not watery—if too wet, simmer a minute longer; if too dry, add a tablespoon of broth.

Roll and cut dough

Preheat oven to 400°F (200°C) if baking, or heat vegetable oil in a deep skillet to 350°F (175°C) if frying. On a lightly floured surface, roll chilled dough to about 1/8-inch thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles. Re-roll scraps as needed. You should get about 12–14 rounds.

Fill empanadas

Place about 2 tablespoons of filling in the center of each dough round. Brush the edges with a little water to help seal. Fold the dough over the filling to create a half-moon and press edges to seal. Use a fork to crimp the edges or fold and pleat for a traditional look. Place finished empanadas on a lined tray.

Egg wash

Beat 1 egg with 1 tbsp milk to make an egg wash. Brush each empanada lightly with the egg wash to promote browning if baking.

Bake method

If baking: arrange empanadas on a parchment-lined baking sheet with space between them. Bake in the preheated 400°F oven for 18–22 minutes, until golden brown and crisp. Rotate the sheet halfway through for even browning. Let rest 5 minutes before serving.

Fry method

If frying: working in batches, fry empanadas in 350°F oil, seam-side down first, for 2.5–3.5 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Let rest 2–3 minutes before serving.

Serve empanadas warm with chimichurri or your favorite hot sauce. Leftover empanadas can be refrigerated for up to 3 days and reheated in a 350°F oven until warmed through (8–10 minutes) or reheated in a skillet for crispness.