Jul 14 2026
Restaurants›Viñas Wine & Tapas›Empanaditas Recipe

Empanaditas Recipe

Inspired by Viñas Wine & Tapas
Time1h 30m
Serves12

House made ribeye empanadas, traditional pebre

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Ingredients

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Dough

Filling

Pebre

Method

Dough Preparation

  1. 1

    Make the Dough

    In a large bowl, mix the all-purpose flour and salt together. Cut in the unsalted butter until the mixture resembles coarse crumbs.

  2. 2

    Add Eggs and Water

    In a separate bowl, whisk the egg and cold water together. Gradually add this mixture to the flour mixture until a dough forms.

  3. 3

    Chill the Dough

    Knead the dough gently on a floured surface for about 5 minutes. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Filling Preparation

  1. 4

    Cook the Steak

    Season the ribeye steak with salt, black pepper, cumin, and paprika. Heat olive oil in a skillet over medium-high heat and sear the steak for about 5-7 minutes per side, or until cooked to your desired doneness.

  2. 5

    Sauté the Aromatics

    Remove the steak from the skillet and let it rest. In the same skillet, add diced onion and minced garlic. Sauté until the onion is translucent.

  3. 6

    Combine Filling

    Chop the cooked ribeye into small pieces and add it back to the skillet with the onions and garlic. Mix well and remove from heat.

Pebre Preparation

  1. 7

    Prepare Pebre

    In a bowl, combine diced tomatoes, finely chopped cilantro, and finely chopped small onion. Add lemon juice and salt to taste. Mix well and set aside.

Assembly and Cooking

  1. 8

    Roll Out the Dough

    After chilling, roll out the dough on a floured surface to about 1/8-inch thickness. Cut out circles using a round cutter.

  2. 9

    Fill the Empanadas

    Place a tablespoon of filling in the center of each dough circle. Fold over and crimp the edges to seal.

  3. 10

    Bake the Empanadas

    Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.

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