Beef Empanadas Recipe
And then there's Papi's beef empanadas, a flaky, rich ode to the tastes of Old San Juan.
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Ingredients
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Dough
Beef Filling
Assembly & Frying/Baking
Method
Dough
- 1
Combine dry ingredients
In a large bowl whisk together 3 cups all-purpose flour and 1 tsp salt until evenly distributed.
- 2
Cut in fats
Add the 12 tbs cold cubed unsalted butter and 4 tbs cold cubed vegetable shortening (if using). Use a pastry cutter, two knives, or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
Add liquids and chill
Stir in 1 cup cold whole milk and 2 tbs ice water just until the dough comes together — it will be slightly shaggy but cohesive. Do not overwork. Form into 2 disks, wrap tightly in plastic, and refrigerate at least 1 hour (up to 2 days).
- 4
Prepare egg wash
When ready to assemble, beat 1 egg with 1 tsp water and set aside for brushing empanadas before baking or after sealing (for frying you can skip if preferred).
Beef Filling
- 5
Sauté aromatics
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 cup finely diced yellow onion and 1/2 cup diced green bell pepper. Cook, stirring occasionally, until softened and translucent, about 4–6 minutes. Add 3 minced garlic cloves and cook 30 seconds until fragrant.
- 6
Brown the beef
Add 1.5 lbs ground beef to the skillet. Break up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if there's a lot, leaving a little for flavor.
- 7
Build the filling flavor
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to reduce raw flavor. Add 1/2 cup beef broth, 1/4 cup chopped pimento-stuffed green olives, 2 tbsp raisins (if using), and 1 tbsp capers (if using). Season with 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp black pepper, 1 tsp salt, and 1/2 tsp sugar. Simmer until mixture is thickened and moist but not wet, about 5–7 minutes. Stir in 1 tsp vinegar and 2 tbsp chopped fresh cilantro off heat. Taste and adjust salt or vinegar to balance sweetness and acidity.
- 8
Cool filling
Transfer filling to a shallow bowl and refrigerate until cool (at least 30 minutes). Cooling prevents the dough from becoming soggy and makes assembly easier.
Assembly & Frying/Baking
- 9
Preheat / prepare oil
If baking: preheat oven to 400°F (200°C) and line a baking sheet with parchment. If frying: heat vegetable oil in a deep pot to 350°F (175°C) and have a plate lined with paper towels ready.
- 10
Roll and cut dough
Lightly flour a work surface with 1/4 cup flour. Roll one chilled dough disk to about 1/8-inch (3 mm) thickness. Using a 4.5–5 inch round cutter (a bowl or plate works), cut circles. Re-roll scraps as needed. You should get about 12–14 rounds total depending on thickness.
- 11
Fill and seal
Place about 2 tablespoons of cooled beef filling in the center of each dough circle. Brush the edge with egg wash if baking (or a little water for frying). Fold dough over to form a half-moon. Press edges together to seal, then crimp with a fork or fold/roll a decorative edge to ensure a good seal. Trim any ragged edges. Place baked empanadas seam-side down on the prepared sheet.
- 12
Cook empanadas
If baking: brush each empanada with egg wash, make one small vent slit on top, and bake in the preheated 400°F oven for 18–22 minutes or until golden brown and flaky. If frying: working in batches, carefully lower sealed empanadas into 350°F oil and fry 3–4 minutes per side until deep golden brown, turning as needed. Drain on paper towels.
- 13
Finish and serve
Let empanadas rest 5 minutes before serving to allow filling to settle. Serve warm with optional sides such as chimichurri, ají picante, or a simple lime-garlic mayo. Empanadas can be made ahead and frozen uncooked: freeze assembled empanadas on a tray until firm, then transfer to a bag; bake from frozen adding 5–8 minutes to baking time.