Empanadas Recipe

Prepare dry ingredients

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

Cut in butter

Cut 10 tbs cold unsalted butter into 1/2-inch cubes and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add liquids and chill

Stir 3 tbs cold water and 1 cup cold whole milk into the flour-butter mixture just until a shaggy dough forms. Do not overwork. Turn dough onto a lightly floured surface, press into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

Roll and cut rounds

Preheat oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough to 1/8–1/4 inch thickness. Use a 4.5–5 inch round cutter (or a small bowl) to cut circles for empanadas. Re-roll scraps as needed. You should get about 12–14 rounds.

Egg wash

Beat 1 egg with 1 tbs water to make an egg wash and set aside for brushing empanadas before baking.

Sauté aromatics

Heat 1 tbs olive oil in a 10-inch skillet over medium heat. Add 1 finely chopped yellow onion and sauté 5–6 minutes until translucent. Add 3 minced garlic cloves and 1/2 diced red bell pepper and cook 1–2 minutes until fragrant.

Brown meat

Increase heat to medium-high and add 1 lb ground beef. Break the meat up and cook until no longer pink, about 6–8 minutes. Drain excess fat if needed, leaving a tablespoon in the pan for flavor.

Season and simmer

Stir in 2 tbs tomato paste, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook 1 minute, then add 1/2 cup beef or chicken stock. Reduce heat and simmer 5–7 minutes until mixture is slightly thickened.

Add mix-ins and cool

Remove pan from heat. Stir in 1/4 cup chopped green olives and 2 tbs raisins, if using. Fold in 2 chopped hard-boiled eggs, if using. Transfer filling to a bowl and let cool to room temperature (at least 15 minutes) before assembling — this prevents soggy dough.

Assemble empanadas

Place a dough round on a work surface. Put about 2 heaping tablespoons of cooled filling in the center (do not overfill). Brush the edges of the dough with the egg wash. Fold the dough over to form a half-moon and press edges to seal. Crimp the edges with a fork or fold a decorative edge to ensure they are sealed. Repeat with remaining rounds and filling.

Bake

Place empanadas on a parchment-lined baking sheet spaced 1 inch apart. Brush tops with additional egg wash. Bake in the preheated 400°F (200°C) oven for 18–22 minutes, rotating the pan once, until golden brown.

Finish

Remove from oven and let cool on a wire rack for 5 minutes. Serve warm. Empanadas can be stored in an airtight container in the refrigerator for up to 3 days or frozen (unbaked or baked) for up to 1 month. Reheat baked empanadas in a 350°F (175°C) oven until warmed through.