Spicy Empanada Recipe
Make Spicy Empanada Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Spicy Beef Filling
Assembly & Finish
Method
Dough
- 1
Mix dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt until evenly combined.
- 2
Cut in butter
Add 10 tbs cold cubed unsalted butter to the flour. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3
Combine wet ingredients
In a small bowl, whisk together 6 tbs cold water, 1 egg, and 1 tsp white vinegar. If the egg is large, you may reduce water by 1 tbs — the goal is a cohesive but not sticky dough.
- 4
- 5
Chill
Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours). Chilling relaxes gluten and firms the butter for a flakier crust.
Spicy Beef Filling
- 6
Sauté aromatics
Heat 2 tbs olive oil in a medium skillet over medium heat. Add 1 finely diced yellow onion and sauté 5–7 minutes until softened and starting to brown. Add 3 minced garlic cloves and cook 30 seconds until fragrant.
- 7
Brown beef
Increase heat to medium-high and add 1 lb ground beef. Break up the meat with a spatula and cook until no longer pink, about 6–8 minutes, allowing some brown bits to form.
- 8
Season and add chiles
Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp red pepper flakes, 1 tbs minced chipotle in adobo, and 1 tbs tomato paste. Cook 1–2 minutes to bloom the spices and cook out the tomato paste.
- 9
Simmer and reduce
Pour in 1 cup beef broth, scraping the skillet to lift browned bits. Reduce heat to medium-low and simmer until liquid is mostly reduced and filling is thick enough to hold together, about 8–10 minutes.
- 10
Finish filling
Stir in 1 tbs chopped green olives and 2 tbs raisins (if using). Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbs lime juice. Taste and adjust salt or heat (add more chipotle or red pepper flakes if desired). Remove from heat and let cool to near room temperature (20–30 minutes).
Assembly & Finish
- 11
Preheat and prepare
Preheat oven to 400°F (200°C). Lightly oil or spray a baking sheet and set aside. On a lightly floured surface (use 1/4 cup flour), roll dough to about 1/8-inch thickness.
- 12
Cut discs
Using a 4½–5 inch round cutter (or a small bowl), cut out 12 discs from the dough. Gather scraps, gently reroll once, and cut remaining discs. Keep discs chilled if they become too soft.
- 13
- 14
Fold and seal
Fold the disc over to make a semicircle. Press edges firmly with your fingers, then crimp with a fork or fold the edge to make a decorative seal. Ensure seams are well sealed to prevent leaking.
- 15
Egg wash and bake
Whisk 1 egg yolk with 1 tsp milk to make an egg wash. Brush each empanada lightly with the wash. Place empanadas on the prepared baking sheet, leaving space between. Bake in the preheated oven for 18–22 minutes, until golden brown and crisp.
- 16
Cool and serve
Remove from oven and let empanadas rest 5 minutes on the baking sheet, then transfer to a wire rack. Serve warm with your choice of dipping sauce (salsa, chimichurri, or crema).