Empanadas Sandwich Recipe

Make the dough

In a large bowl whisk together 3 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar. Add 8 tbs cold cubed unsalted butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Whisk together 3 tbsp cold water and 1 cup cold whole milk. Gradually add about 3/4 of the liquid to the flour-butter mixture, stirring until a shaggy dough forms. Add more liquid as needed, a tablespoon at a time, until the dough just comes together when pressed (do not overwork).

Turn dough onto a lightly floured surface and gently knead 6–8 times until cohesive. Divide into 8 equal portions (for sandwich-sized empanadas). Flatten each portion into a disk, wrap in plastic, and chill at least 30 minutes (up to 2 hours).

When ready to bake/fry, beat 1 egg with 1 tsp water for an egg wash and set aside.

Cook aromatics

Heat 2 tbs extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until translucent, about 5–7 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.

Add 1 lb ground beef to the skillet and break up with a spatula. Cook until browned, about 6–8 minutes.

Stir in 2 tbs tomato paste, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Cook 1–2 minutes to toast the spices and incorporate the tomato paste.

Pour in 1 tbs beef or chicken stock to deglaze the pan, scraping up any browned bits. If using, stir in 1 tbs chopped green olives and 2 tbs raisins. Reduce heat to low and simmer 2–3 minutes until mixture is not overly wet but still moist. Taste and adjust seasoning.

Remove from heat and fold in 2 chopped hard-boiled eggs. Let filling cool to room temperature before assembling so it does not soften the dough.

Shape empanadas

On a lightly floured surface, roll each chilled dough disk into a 6–7 inch circle (for sandwich-sized pockets). Place about 3–4 tablespoons of the cooled filling on one half of the dough, leaving a 1/2-inch border.

Brush the border with a little egg wash. Fold the dough over the filling to create a half-moon. Press edges together and crimp with a fork to seal. Repeat with remaining dough and filling.

Cooking options

Frying: Heat 2 cups vegetable oil in a heavy skillet to 350°F (175°C). Fry empanadas in batches, seam side down first, until golden brown, about 2–3 minutes per side. Transfer to a paper towel-lined rack to drain. Baking (lighter option): Preheat oven to 400°F (200°C). Place empanadas on a parchment-lined baking sheet, brush with egg wash, and bake 18–22 minutes or until golden brown.

Assemble as sandwiches: Split 4 sandwich rolls or bolillos and lightly toast if desired. Spread 1 tbs mayonnaise or chimichurri on each roll. Place a lettuce leaf and 2–3 slices of tomato on the bottom half. Place a warm empanada inside each roll (you may halve the empanada if it’s large). Add optional pickle slices, close the sandwich, and serve immediately.

Storage: Leftover cooked empanadas keep in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven for 10–12 minutes or until heated through. Dough can be refrigerated for 1 day or frozen for up to 1 month (thaw before using).