Empandas Recipe

Mix dry ingredients

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

Cut in fats

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

Add cold liquids and form dough

Stir together 3 tbs cold water and 1 tbs cold whole milk. Drizzle the cold liquid into the flour mixture, folding gently until the dough just comes together. Add an extra teaspoon of water only if the dough is too dry. Do not overmix.

Chill dough

Turn the dough onto a lightly floured surface, gently press it together into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the fats and makes a flakier crust.

Cook aromatics

Heat 2 tbs olive oil in a large skillet over medium heat. Add 1 cup finely diced yellow onion and sauté until softened and translucent, about 5–7 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Brown the beef

Increase heat to medium-high and add 1 lb ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 6–8 minutes.

Season and simmer

Reduce heat to medium. Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Add 2 tbs tomato paste and cook 1–2 minutes to caramelize. Pour in 1 tbs beef or chicken stock to deglaze the pan, scraping up browned bits. Simmer gently 3–4 minutes until mixture is moist but not soupy.

Add mix-ins

Remove the skillet from heat and stir in 1 cup chopped pitted green olives, 2 tbs raisins (optional), and 2 chopped hard-boiled eggs (optional). Taste and adjust seasoning. Let the filling cool to room temperature—this prevents soggy dough and makes assembly easier.

Preheat oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roll and cut dough

Remove dough from refrigerator and divide into 12 equal pieces (for 12 empanadas). On a lightly floured surface, roll each piece into a 5–6 inch circle about 1/8 inch thick. Keep unused portions wrapped to prevent drying.

Fill and seal

Place about 2 tablespoons of cooled beef filling in the center of each dough circle, leaving a 1/2 inch border. Lightly brush the border with a bit of beaten egg or water. Fold the dough over to form a half-moon and press the edges together to seal. Crimp the edges with a fork or create a decorative braid/repulgue to ensure a good seal.

Egg wash

Beat 1 egg with 1 tbs water to make an egg wash. Arrange empanadas on the prepared baking sheet about 1 inch apart. Brush each empanada lightly with egg wash to promote browning.

Bake

Bake in the preheated 400°F (200°C) oven for 18–22 minutes, or until golden brown and crisp. Rotate the sheet halfway through baking for even color. Baking time will vary slightly depending on oven and empanada size.

Cool and serve

Remove empanadas from the oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack for an additional 5 minutes. Serve warm. These empanadas are excellent with chimichurri, salsa, or a simple green salad.