Empanadas Recipe
Make Empanadas Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Beef Filling
Assembly & Finish
Method
Dough
- 1
Combine dry ingredients
In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt until evenly distributed.
- 2
Cut in fats
Add the 10 tablespoons cold cubed unsalted butter and 2 tablespoons cold shortening (if using). Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3
Add liquids and form dough
Whisk together 3/4 cup cold water and 1 teaspoon white vinegar. Gradually add the liquid to the flour-fats mixture, stirring with a fork until dough comes together. Add only enough water so the dough holds — you may not need all the liquid. Do not overmix.
- 4
Chill the dough
Turn the dough onto a lightly floured surface, gather into a disk about 1-inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours). Chilling relaxes the gluten and firms the butter for a flakier crust.
- 5
Prepare egg wash
When ready to assemble, beat together 1 whole egg and 1 tablespoon milk in a small bowl and set aside.
Beef Filling
- 6
Sauté aromatics
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 1 cup finely chopped yellow onion and 1/2 cup diced green bell pepper (if using). Cook, stirring occasionally, until softened and translucent, about 4–6 minutes. Add 2 minced garlic cloves and cook 30–60 seconds until fragrant.
- 7
Brown the beef
Increase heat to medium-high and add 1 pound ground beef. Break up with a spoon and cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if the pan is very greasy, leaving a little for flavor.
- 8
Season and simmer
Stir in 1 tablespoon tomato paste, 2 tablespoons beef broth or water, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly, reduce heat to low, and let simmer 3–5 minutes until flavors meld and mixture is not too wet. If mixture seems dry, add a splash more broth.
- 9
Finish the filling
Remove skillet from heat and stir in optional mix-ins: 1/4 cup chopped green olives, 2 tablespoons raisins, and 2 chopped hard-boiled eggs (if using). Adjust seasoning to taste. Let the filling cool to near room temperature (about 15–20 minutes) before assembling so it doesn’t melt the butter in the dough or cause soggy empanadas.
Assembly & Finish
- 10
Preheat and prepare
If baking: preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease. If frying: heat neutral oil in a heavy skillet or deep pot to 350°F (175°C) and have a wire rack and paper towels ready.
- 11
Roll out dough
Lightly flour a work surface with the 1/4 cup flour. Divide chilled dough into two pieces. Roll one piece at a time to about 1/8-inch thickness. Use a round cutter (4–5 inch diameter) or a bowl to cut circles for empanadas. Gather scraps, re-roll once, keeping dough cold.
- 12
Fill and seal
Place about 2 tablespoons of cooled beef filling in the center of each dough circle. Brush the edge with some of the prepared egg wash. Fold the dough over to create a half-moon and press edges to seal. Crimp the edges with a fork or fold (repulgue) to make a tight seal. Brush each empanada lightly with egg wash to help browning.
- 13
Bake or fry
Baking: Transfer empanadas to the prepared sheet, spaced 1 inch apart. Optionally, cut a small slit on top of each for steam. Bake at 400°F (200°C) for 18–22 minutes, or until golden brown. Rotate the pan halfway for even color. Frying: Carefully lower empanadas into 350°F (175°C) oil in batches, frying 2–3 minutes per side until golden and puffed. Drain on paper towels and transfer to a wire rack briefly to crisp.
- 14
Cool and serve
Let empanadas rest 5 minutes after cooking. Serve warm with chimichurri, salsa, hot sauce, or a simple yogurt or sour cream dip.