20 Empanadas Recipe

In a large bowl, whisk together 6 cups flour, 2 tsp salt and 1 tsp baking powder until evenly combined.

Add the cold cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

In a separate small bowl, combine 1 cup warm water, 1 cup warm milk and 2 tbsp vegetable oil. Gradually pour the liquid into the flour mixture, mixing with a wooden spoon until a shaggy dough forms. If dough is too dry, add up to 2-4 tbsp more warm water, 1 tbsp at a time.

Turn dough onto a lightly floured surface and knead gently 6–8 times until it comes together. Avoid over-kneading to keep dough tender.

Form dough into a ball, wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilling makes the dough easier to roll and crisp when fried.

Optional Egg Wash

If you want a slightly shinier, browned finish, beat 1 egg with 1 tbsp water and set aside to brush on empanadas before frying (note: egg wash will brown quickly in hot oil).

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 cup finely chopped onion and 3 minced garlic cloves; sauté 3–4 minutes until softened and translucent.

Add 2 lbs lean ground beef. Break up the meat with a spoon and cook until browned, about 6–8 minutes. Drain excess fat if needed, leaving a tablespoon for flavor.

Stir in 1 cup diced red bell pepper and 1 cup sliced scallions; cook 2–3 minutes until softened.

Mix in 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp paprika and 1 tsp dried oregano. Cook 1–2 minutes to toast the spices.

Pour in 1 cup beef or chicken broth, scrape up browned bits, reduce heat to medium-low, and simmer until liquid is mostly absorbed, 6–8 minutes. The mixture should be moist but not runny.

Season with 1.5 tsp salt, 1 tsp black pepper, and stir in 1 tbsp white vinegar and 1/2 cup chopped fresh cilantro if using. Taste and adjust seasoning. Remove from heat and let cool completely before filling (important so dough doesn't get soggy).

If you haven't cooked the chicken, poach 2 lbs boneless chicken in simmering water or broth until cooked through (12–15 minutes), then shred with forks. Reserve 1/2 cup cooking liquid.

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 cup chopped onion and 3 minced garlic cloves; sauté 3–4 minutes until softened.

Add 1 cup diced red bell pepper and 1 cup sliced scallions; cook 2–3 minutes to soften.

Stir in 2 tbsp tomato paste, 1 tsp ground cumin and 1 tsp achiote or paprika; cook 1–2 minutes.

Add the 2 lbs shredded chicken and 1 cup chicken broth (or reserved cooking liquid). Stir and simmer on medium-low until liquid reduces and filling is moist but not wet, about 5–8 minutes.

Season with 1.5 tsp salt, 1 tsp black pepper, and 1 tbsp lime juice or vinegar and 1/2 cup chopped cilantro if using. Remove from heat and cool completely before filling.

Prepare a work station: floured surface for rolling, a small bowl of water for sealing, a tray lined with paper towels for finished empanadas, and the cooled filling ready.

Divide chilled dough into 20 equal pieces (about 2 oz / 55–60 g each). Keep dough covered while working so it doesn't dry out.

On a lightly floured surface, roll each piece into a 5–6 inch circle about 1/8 inch thick. Use a cutter or rim of a bowl if you prefer perfectly round discs.

Place about 2 heaping tablespoons (approx. 30–35 g) of cooled filling in the center of each dough circle. Do not overfill — leave a 1/2 inch border.

Brush the border with a little water (or egg wash if using). Fold dough over to form a half-moon and press edges together to seal.

Crimp edges with a fork or use a traditional empanada repulgue (folding) technique to ensure a tight seal so the filling does not leak during frying.

Fill a deep heavy pot or deep-fryer with enough vegetable oil for deep frying (about 2–3 inches) and heat to 350°F (175°C). If you do not have a thermometer, test by dropping a small piece of dough — it should bubble and rise steadily but not burn immediately.

Working in batches (do not overcrowd), carefully lower empanadas into the hot oil. Fry 3–5 minutes per side until golden brown and crisp. Adjust time as needed — smaller empanadas may cook faster.

Use a slotted spoon or spider to transfer empanadas to the paper towel-lined tray to drain. Keep finished empanadas warm in a low oven (200°F / 95°C) while frying remaining batches.

Let empanadas rest 2–3 minutes before serving so filling is not piping hot. Serve with aji, salsa roja and lime wedges.

Serve 20 empanadas warm with 2 cups aji or salsa roja and lime wedges. Empanadas can be reheated in a 375°F oven for 8–10 minutes to re-crisp.