Spring Pea Empanadas Recipe

Prepare dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tsp fine sea salt, and 1 tsp granulated sugar until evenly combined.

Cut in fats

Add the 8 tbs cold cubed unsalted butter and 2 tbs cold vegetable shortening (if using) to the flour. Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining (about 6–8 pulls). Keep everything cold.

Add ice water

Drizzle 6 tbs ice water over the flour mixture a tablespoon or two at a time, gently stirring with a fork until the dough just comes together and holds when pressed. You may not need all the water — stop when a shaggy dough forms that is moist but not sticky.

Form and chill

Gather dough into a disk, wrap tightly in plastic wrap, and refrigerate at least 30 minutes (up to 2 days). Chilling firms the fats and makes rolling easier.

Roll out dough

When ready, divide chilled dough into two pieces for easier handling. On a lightly floured surface, roll one piece to about 1/8-inch thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles for empanadas. Re-roll scraps as needed. Repeat with the second piece.

Prepare egg wash

Beat the large egg with 1 tsp water to make an egg wash; set aside.

Cook aromatics and peas

Heat 1 tsp olive oil in a medium skillet over medium heat. Add the finely minced shallot and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the 2 cups peas and cook 2–3 minutes until peas are bright and tender (if using frozen, cook until just heated through). Remove from heat and let cool 3–5 minutes.

Combine filling ingredients

In a medium bowl, lightly mash the warm peas with a fork or potato masher, leaving some peas whole for texture. Add 3 oz ricotta, 2 oz crumbled feta, 2 tbs grated Parmesan, 2 tbs chopped fresh mint, 1 tbs chopped parsley, 1 tsp lemon zest, 1 tbs lemon juice, 0.75 tsp salt, 0.5 tsp freshly ground black pepper, and 0.25 tsp red pepper flakes (if using). Mix until homogenous but still slightly chunky. Taste and adjust seasoning.

Cool filling

Allow the filling to cool to room temperature before assembling to prevent dough from getting soggy.

Preheat oven

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Fill empanadas

Place one dough circle on the work surface. Spoon about 2 tablespoons of the pea-ricotta filling into the center of each circle, leaving a 1/2-inch border. Brush the edge with egg wash. Fold the dough over to form a half-moon and gently press to seal. Crimp the edges with a fork or roll and twist the edges to create a decorative seal. Repeat until all circles are filled.

Finish and decorate

Place assembled empanadas on the prepared baking sheet. Brush the tops lightly with remaining egg wash and sprinkle with 1 tsp sesame or nigella seeds if desired. Chill assembled empanadas for 10–15 minutes in the fridge to help them hold shape.

Bake

Bake in the preheated 400°F oven for 18–22 minutes, rotating the pan halfway, until the empanadas are golden brown and crisp. If bottoms brown too quickly, move the sheet to the middle rack or reduce oven temperature by 10–15°F.

Cool briefly

Remove from oven and let cool on the pan 5 minutes so the filling sets slightly before serving.

Make yogurt dipping sauce

In a small bowl, whisk together 1/2 cup plain Greek yogurt, 1 tsp honey, 1/2 tsp lemon juice, and 1/8 tsp salt until smooth. Adjust sweetness or acidity to taste.

Serve

Serve warm empanadas with the yogurt-honey sauce alongside. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 350°F oven until warm and crisp.