Empanada Recipe
Crisp Chilean pastry filled with spiced beef and served with Peruvian lime dipping sauce.
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Ingredients
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Empanada Filling
Method
Empanada Assembly
Prepare the Filling
In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and garlic, sauté until soft. Add the ground beef and cook until browned, breaking it apart with a spoon. Stir in cumin, paprika, salt, and black pepper. Once cooked, mix in the chopped olives and hard-boiled eggs. Set aside to cool.
Make the Dough
In a large bowl, combine 4 cups of all-purpose flour with 1 tsp of salt. Cut in 1 cup of unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/2 cup of cold water until a dough forms. Divide the dough into small balls, cover, and let rest for 30 minutes.
Assemble the Empanadas
Preheat the oven to 375°F (190°C). Roll out each dough ball into a circle about 1/8 inch thick. Place a tablespoon of filling in the center. Fold the dough over and crimp the edges to seal. Place on a baking sheet lined with parchment paper.