Empanadas Recipe

Prepare dry ingredients

In a large bowl, whisk together 4 cups all-purpose flour and 1 tsp salt until evenly combined.

Cut in fats

Add 1 cup chilled unsalted butter cubes and 1/2 cup cold vegetable shortening (if using) 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-size pieces of butter remaining.

Add liquids

Mix 3/4 cup cold water and 1/4 cup cold whole milk in a small measuring cup. Gradually add the cold liquid to the flour-fats, stirring with a fork until the dough begins to come together. Add only enough liquid so the dough holds when pinched; you may not need the full amount.

Form and chill

Gather the dough into a ball, flatten into a disk about 1 1/2 inches thick, wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days) to rest and firm the fats.

Roll out

When ready to assemble, divide chilled dough into 3 equal portions. On a lightly floured surface, roll one portion to about 1/8 inch (3 mm) thick. Use a 4 1/2–5 inch round cutter (or small bowl) to cut disks for empanadas. Re-roll scraps as needed. Keep unused dough chilled.

Egg wash

Beat 1 large egg with 1 tablespoon water to make an egg wash. Reserve in a small bowl for sealing and glazing.

Cook aromatics

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped medium yellow onion and 1 finely chopped green bell pepper. Sauté until softened and translucent, about 5–7 minutes. Add 4 minced garlic cloves and cook 30 seconds more until fragrant.

Brown the beef

Increase heat to medium-high, add 1 lb lean ground beef, breaking it up with a spatula. Cook until no longer pink, about 6–8 minutes. Drain excess fat if the pan is very greasy, leaving a little for flavor.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute. Add 1 cup diced ripe tomatoes (or 1 cup canned crushed tomatoes), 1/4 cup white wine (or beef broth), 1 tablespoon white vinegar, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 bay leaf, 1/2 teaspoon black pepper, and 1 teaspoon salt. Stir to combine.

Add sweet and briny elements

Stir in 1/2 cup chopped green olives, 1/4 cup raisins, and 1 tablespoon drained capers. Add 1/2 teaspoon granulated sugar to balance acidity.

Simmer

Reduce heat to low and simmer the mixture gently, uncovered, for 12–15 minutes, stirring occasionally, until most liquid has reduced and filling is thick but moist. Taste and adjust seasoning, removing the bay leaf. If filling seems too wet, simmer a few minutes longer; if too dry, add up to 1–2 tablespoons water or broth.

Finish and cool

Stir in 2 tablespoons chopped fresh cilantro (optional) and remove from heat. Transfer filling to a shallow bowl and let cool completely to room temperature (at least 30 minutes) before filling empanadas so dough doesn't become soggy.

Assemble empanadas

Work with one rolled dough disk at a time. Brush the edge of each round lightly with egg wash. Place about 1 1/2 to 2 tablespoons of cooled picadillo in the center of each disk, leaving a 1/2 inch border. Fold the dough over to form a half-moon and press edges to seal.

Crimp or press

Crimp the edges with a fork or make the traditional empanada fold (repulgue): fold a small section of the edge over itself in successive pleats to create a tight seal. Ensure there are no gaps where filling could leak.

Heat oil

In a deep, heavy-bottomed pot or deep fryer, pour enough neutral oil to create a 2–3 inch deep fry pool (about 6 cups depending on your pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise slowly without browning immediately.

Fry empanadas

Working in batches (do not overcrowd), gently lower 4–6 empanadas into the hot oil. Fry for 2.5–4 minutes per side, turning once, until deep golden brown and crisp. Time will vary with size and oil temperature — adjust accordingly. Use a slotted spoon or spider to remove.

Drain and rest

Transfer fried empanadas to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 2–3 minutes; the filling will be very hot.

Serve

Serve warm with optional lime wedges, a simple mojo, or a spicy salsa. Empanadas are best the day they are fried but can be reheated in a 350°F (175°C) oven for 8–10 minutes to crisp.