Empanadas Recipe

In a large bowl, whisk together 3 cups flour and 1 tsp salt.

Add cold cubed butter and optional shortening. Use a pastry cutter or your fingers to cut the fat into the flour until mixture resembles coarse peas.

Drizzle ice water (6 tbsp) over the mixture a tablespoon at a time, mixing gently until dough just comes together. Do not overwork.

Gather dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

On a lightly floured surface, roll chilled dough to about 1/8-inch thickness. Cut 4-inch rounds (use a cutter or small bowl) to yield about 24 rounds. Re-roll scraps as needed.

Prepare proteins

Decide which two proteins you'll use (chicken + beef, chicken + pork, or beef + pork). For each chosen protein, follow the corresponding cooking step below. The amounts listed produce a combined filling sufficient for approx. 24 empanadas; if you use only two types, divide quantities as desired.

Chicken (if chosen)

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add diced chicken thighs and a pinch of salt and cook until browned and cooked through, 6–8 minutes. Remove chicken and set aside. In the same skillet add 1/2 of the chopped onion, 1/2 of the green pepper, and 1 minced garlic clove; sauté until softened, 3–4 minutes. Return chicken to pan.

Beef (if chosen)

Heat 1 tablespoon olive oil in a separate skillet over medium-high. Add ground beef and break up with a spoon; cook until mostly browned. Add 1/2 of the chopped onion, 1/2 of the green pepper, and 1 minced garlic clove; cook until vegetables soften and beef is well browned, about 5 minutes. Drain excess fat if desired.

Pork (if chosen)

For diced pork shoulder: heat 1 tablespoon olive oil in a skillet, brown pork pieces on all sides until cooked through, 8–10 minutes. For ground pork: brown similarly. Add 1/2 of the chopped onion, 1/2 of the green pepper, and 1 minced garlic clove; sauté until softened and pork is cooked through.

For each protein in the pan (after returning chicken or cooking beef/pork), season with 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp ground black pepper, and 1 tsp salt. Stir in 2 tablespoons tomato paste and 1/2 cup stock; scrape brown bits from the pan and simmer 2–3 minutes until mixture thickens slightly.

Stir in chopped green olives (1/4 cup), raisins (2 tablespoons) if using, and 2 tablespoons chopped cilantro/parsley. Taste and adjust salt/pepper. Remove from heat and let filling cool to room temperature (important so dough doesn't become soggy). If you prepared multiple protein pans, combine fillings in a bowl and mix evenly.

Preheat oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper. Alternatively, heat 1/4 inch oil in a heavy skillet for shallow frying if you prefer fried empanadas.

Place one dough round on a floured surface. Put about 1 to 1 1/2 tablespoons of cooled filling in the center of the round. Do not overfill.

Brush the edge of the dough lightly with beaten egg (egg wash). Fold the dough over to create a half-moon and press edges to seal.

Crimp edges by pressing with a fork or by folding (repulgue) to make a decorative seal. Place on the prepared baking sheet seam-side down. Repeat with remaining rounds and filling.

Brush tops with egg wash. For baking: bake in preheated oven 18–22 minutes, until golden brown. For frying: heat oil to 350°F (175°C) and fry empanadas in batches until golden brown, 2–3 minutes per side; drain on paper towels.

While empanadas chill or bake, combine diced tomatoes, 1/2 diced onion, 3 tbsp chopped cilantro, 1/2 jalapeño (finely chopped), 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl.

Mix well and let sit 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust salt or lime as needed.

Transfer hot empanadas to a serving platter. Serve immediately with a bowl of pico de gallo on the side for dipping, and extra chopped cilantro if desired.

Leftover empanadas can be refrigerated for up to 3 days and reheated in a 350°F (175°C) oven for 8–10 minutes until warmed; pico keeps 2 days refrigerated.