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Ingredients
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Dough
Beef Filling
Assembly & Finish
Method
Dough
- 1
Mix dry ingredients
In a large mixing bowl whisk together 3 cups all-purpose flour and 1 tsp salt until evenly combined.
- 2
Cut in butter
Add the 10 tbsp cold cubed unsalted butter to the flour. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 3
Add liquid
In a small bowl whisk together 3 tbsp cold water, 1 egg and 1 tsp white vinegar. Pour the liquid into the flour-butter mixture and stir gently with a fork until dough just comes together. If dough is too dry, add up to 1 tbsp additional cold water, 1 tsp at a time.
- 4
Form and chill
Gather the dough into a ball, flatten into a 1-inch thick disc, wrap tightly in plastic wrap and refrigerate at least 30 minutes (or up to 2 days) to rest and firm.
Beef Filling
- 5
Sauté aromatics
Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 cup finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds.
- 6
Brown beef
Add 1 lb ground beef to the pan, breaking it up with a spoon. Cook until browned and most moisture has evaporated, about 6–8 minutes.
- 7
Season and simmer
Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, and 2 tbsp tomato paste. Cook 1–2 minutes until spices bloom and paste darkens slightly. Add 1 tbsp broth to deglaze the pan, scraping up browned bits. Reduce heat to low and simmer 2–3 minutes. Taste and season with 3 tsp salt and 1/2 tsp black pepper, adjusting to preference.
- 8
Add mix-ins and cool
If using, stir in 1 oz chopped green olives and 1 chopped hard-boiled egg. Remove the filling from heat and set aside to cool to room temperature before filling the dough.
Assembly & Finish
- 9
Roll out dough
Preheat oven to 400°F (200°C) if baking. Lightly flour a work surface with 1/4 cup flour. Divide chilled dough into 12 equal pieces (about 2 oz each). Roll each piece into a 5–6 inch circle about 1/8-inch thick.
- 10
Fill and seal
Place about 2 tablespoons of the cooled beef filling in the center of each dough circle. To seal, brush the edge of the dough with a little water or beaten egg, fold the dough over the filling to form a half-moon and press edges to remove air. Crimp edges with a fork or fold with a pleating technique to ensure a tight seal.
- 11
Egg wash and bake (or fry)
For baking: whisk 1 egg with 1 tsp water and brush each empanada. Place on a parchment-lined baking sheet and bake 18–22 minutes until golden brown. For frying: heat 1 cup neutral oil in a heavy skillet to 350°F (175°C). Fry empanadas in batches, seam-side up, turning once, until golden brown, 2–3 minutes per side. Drain on paper towels.
- 12
Serve
Let empanadas rest 5 minutes before serving. Serve warm on their own or with chimichurri, salsa, or hot sauce on the side.