Empanadas Recipe
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Ingredients
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Dough
Filling (Beef empanada filling)
Finish / Assembly
Method
Dough
- 1
Mix dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt until evenly combined.
- 2
Cut in fats
Add 3 tablespoons cold cubed unsalted butter and 3 tablespoons cold 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 butter remaining.
- 3
Add liquids
In a small bowl or measuring cup, whisk together 1 large egg, 3 tablespoons cold water, 1 tablespoon cold whole milk, and 1 teaspoon white vinegar. Drizzle the egg mixture into the flour mixture and gently stir with a fork until the dough begins to come together. If dough is dry, add up to 1 additional tablespoon cold water, 1 teaspoon at a time, until cohesive but not sticky.
- 4
Form and chill
Gather the dough into a ball, flatten to a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (up to 24 hours). Chilling relaxes gluten and firms the fats for flaky dough.
- 5
Filling (Beef empanada filling)
- 6
Cook aromatics
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 cup finely diced yellow onion and 1 cup finely diced green bell pepper. Sauté 5–7 minutes until vegetables are softened and beginning to brown. Add 3 cloves minced garlic and sauté 30 seconds until fragrant.
- 7
Brown beef
Push vegetables to the side and increase heat to medium-high. Add 1 pound ground beef to the skillet and break it up with a wooden spoon. Cook until beef is no longer pink and begins to brown, about 6–8 minutes. Drain excess fat if there is more than 1 tablespoon; leave about a tablespoon for flavor.
- 8
Season and simmer
Reduce heat to medium. Stir in 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 2 tablespoons tomato paste, and 1 tablespoon broth. Mix thoroughly to combine. Season with 1 teaspoon salt and 1 teaspoon black pepper. Simmer gently for 4–6 minutes, adding a splash of broth if mixture is too dry. Taste and adjust seasoning.
- 9
Add mix-ins
If using, stir in 1 tablespoon chopped green olives, 2 teaspoons raisins, and 2 chopped hard-boiled eggs. Cook 1–2 minutes more to incorporate. Remove skillet from heat and allow filling to cool to room temperature (15–20 minutes) before assembling so dough does not get soggy.
Finish / Assembly & Cooking
- 10
Prepare egg wash
Whisk together 2 large eggs and 1 teaspoon cold water in a small bowl until smooth. This will give empanadas a golden finish.
- 11
Assemble empanadas
Place a dough round on a lightly floured surface or parchment. Spoon about 1.5 to 2 tablespoons of cooled beef filling into the center of each round, leaving a 1/2-inch border. Brush the border with a little egg wash. Fold the dough over the filling to form a half-moon and press edges to seal. Crimp the edges with the tines of a fork or use a traditional twisted/rolled crimp to seal completely. Transfer assembled empanadas to a parchment-lined baking sheet.
- 12
Cook: bake option
Preheat oven to 400°F (200°C). Arrange empanadas on a baking sheet lined with parchment, brush tops with egg wash, and optionally sprinkle with a pinch of coarse salt. Bake 18–22 minutes until golden brown and puffed. Let cool 5 minutes before serving.
- 13
Cook: fry option
Heat 1 cup neutral oil in a heavy skillet or deep pan to 350°F (175°C). Fry empanadas in batches, seam-side up, flipping once, for 2–3 minutes per side until golden brown and crisp. Remove with a slotted spoon to a paper-towel-lined rack to drain. Allow to rest 2–3 minutes before serving. (If frying, do not pre-bake; brush tops with egg wash only if desired.)
- 14
Serve
Serve warm with chimichurri, salsa criolla, or your favorite dipping sauce. Empanadas can be made ahead and refrigerated up to 24 hours before baking, or frozen on the sheet pan and then transferred to a bag for up to 2 months. Reheat frozen empanadas in a 350°F oven for 15–20 minutes or until heated through.