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How To Make Empanadas is a recipe for savory hand pies that combines tender, flaky dough with a richly seasoned beef filling. The crisp pastry encases the warm, spiced interior, creating a mix of textures that’s both satisfying and irresistible. Whether enjoyed as a snack or meal, these empanadas are a flavorful delight everyone can enjoy.
Table of Contents
Why This Recipe Is Perfect
- Empanadas are an ideal make-ahead dish that can be stored and reheated whenever needed. No more scrambling for last-minute meals!
- The beef filling offers a savory depth of flavor enhanced by spices like smoked paprika and cumin. It’s a perfect balance of taste and aroma.
- This recipe lets you customize fillings with raisin sweetness or olive tang, appealing to a variety of palates. It’s versatile and adaptable.
- Baking the empanadas ensures a golden, crisp crust without deep-frying, making them lighter while preserving great texture.
Ingredients List
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg
- 1/4 cup cold water
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup diced red bell pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup raisins (optional)
- 1/4 cup green olives, chopped (optional)
- 1 egg, beaten (for egg wash)
The chilled butter is key to achieving a flaky, tender pastry. Its low melting point creates pockets of steam as the empanadas bake, ensuring the perfect crust texture.
Step-by-Step Instructions
- In a large mixing bowl, combine the flour and salt. Add the cubed butter and use your fingers or a pastry blender to mix until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg, cold water, and vinegar. Gradually add this mixture to the flour mixture, stirring until a dough forms. Knead lightly, wrap in plastic wrap, and refrigerate for 30 minutes.
- Heat the olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula.
- Add the chopped onion, garlic, and bell pepper to the skillet. Cook until softened, about 5 minutes.
- Season the mixture with cumin, smoked paprika, salt, and pepper. Stir well and cook for 2 more minutes. If using, stir in raisins and green olives. Remove from heat and let the filling cool completely.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface until it is about 1/8-inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
- Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together. Use a fork to crimp the edges and seal the empanadas.
- Brush the tops of the empanadas with the beaten egg to create a golden crust.
- Arrange the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- Serve warm and enjoy!
Makes mixing dough and batters effortless — a kitchen game-changer
Perfect for searing and baking — this recipe needs even heat distribution
Origin of Empanadas
Empanadas have their roots in Spanish culinary tradition, where they were first crafted as portable pies for laborers. Over time, they spread across Latin America, with each region developing unique variations based on local ingredients and tastes.
In Argentina, beef empanadas are particularly popular, often including olives and raisins for a sweet and savory combo. Today’s recipe draws on these influences to create a delicious, approachable version.
You might also enjoy our how to make authentic colombian.
Storing and Reheating
Store leftover empanadas in an airtight container in the refrigerator for up to three days. To freeze, arrange them individually on a tray, freeze until solid, and transfer to a freezer-safe bag for up to three months.
For more ideas, check out our chicken empanadas.
Reheat refrigerated empanadas in a 375°F (190°C) oven for 8-10 minutes or until warmed through. For frozen empanadas, thaw overnight in the fridge before reheating, maintaining their crispy exterior.
Looking for something similar? Try our caramel apple empanadas.
Avoiding Common Mistakes
- Don’t skip chilling the dough. The rest time helps develop the texture and prevent shrinking during baking.
- Ensure the filling is fully cooled before assembling to avoid soggy pastry. Warm fillings can compromise the dough’s structure.
- Seal the edges thoroughly using a fork to avoid leakage during baking. This step ensures the filling stays intact inside the crust.
Easy Ingredient Swaps
- Swap ground beef for ground turkey or chicken to lighten the filling. Adjust spices to complement the milder flavor.
- Use pizza dough if short on time, although the texture will be softer compared to traditional empanada pastry.
- Replace raisins with dried cranberries for a tart twist or substitute olives with capers for a saltier kick.
How To Make Empanadas
Ingredients
Method
- In a large mixing bowl, combine the flour and salt. Add the cubed butter and use your fingers or a pastry blender to mix until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg, cold water, and vinegar. Gradually add this mixture to the flour mixture, stirring until a dough forms. Knead lightly, wrap in plastic wrap, and refrigerate for 30 minutes.
- Heat the olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula.
- Add the chopped onion, garlic, and bell pepper to the skillet. Cook until softened, about 5 minutes.
- Season the mixture with cumin, smoked paprika, salt, and pepper. Stir well and cook for 2 more minutes. If using, stir in raisins and green olives. Remove from heat and let the filling cool completely.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface until it is about 1/8-inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
- Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together. Use a fork to crimp the edges and seal the empanadas.
- Brush the tops of the empanadas with the beaten egg to create a golden crust.
- Arrange the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- Serve warm and enjoy!
Notes
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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
