Description
Empanadas are a delicious Latin American pastry filled with savory or sweet fillings and then baked or fried to golden perfection. This recipe features a simple, flaky dough filled with a flavorful combination of ground beef, onions, olives, and spices, making it the perfect appetizer or meal for any occasion.
Ingredients
Scale
For the Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1 large egg
- 1/4 cup cold water (add more if needed)
- 1 tablespoon vinegar (optional, for extra tenderness)
For the Filling:
- 1 lb ground beef (or chicken, pork, or beef mixture)
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup green olives, chopped (optional but traditional)
- 1/4 cup raisins (optional, for sweetness)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional, for heat)
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (optional)
- 1 large egg (for egg wash)
Instructions
-
. Prepare the Dough:
- In a large bowl, combine the flour and salt.
- Add the cold cubed butter into the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the egg, cold water, and vinegar.
- Slowly add the wet ingredients to the flour mixture, mixing until a dough forms. You may need to add more cold water, one tablespoon at a time, until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead for a couple of minutes until smooth. Wrap the dough in plastic wrap and chill for at least 30 minutes in the refrigerator.
2. Prepare the Filling:
- In a large skillet, heat a little oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is soft and translucent.
- Add the ground beef (or choice of meat) to the skillet and cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Stir in the chopped olives, raisins (if using), cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes, mixing well to combine all the flavors.
- Remove the filling from the heat and let it cool slightly. If desired, stir in fresh chopped parsley for added flavor.
3. Assemble the Empanadas:
- Preheat your oven to 375°F (190°C).
- Roll the chilled dough out onto a floured surface to about 1/8-inch thickness. Use a round cutter (a glass or bowl works well) to cut out circles of dough about 4-5 inches in diameter.
- Spoon about 1-2 tablespoons of the filling into the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and crimp the edges with a fork to ensure they are securely closed.
- Beat the remaining egg and brush it over the top of each empanada to create a golden, shiny crust.
4. Bake the Empanadas:
- Place the assembled empanadas on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy on top.
- Remove from the oven and let them cool for a few minutes before serving.
5. Serve:
- Serve the empanadas warm, with your favorite dipping sauce such as salsa, guacamole, or sour cream.
Notes
- Filling Variations: You can customize the filling with ground chicken, pork, or even vegetables for a vegetarian option. You can also add hard-boiled eggs, or cheese for a different twist.
- Freezing: To freeze empanadas, assemble them but do not bake. Place them on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. When ready to bake, bake from frozen at 375°F (190°C) for 25-30 minutes.
- Frying Option: If you prefer fried empanadas, heat oil in a deep pan and fry the empanadas in batches until golden brown, about 3-4 minutes per side.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American, Argentinian, Mexican
Nutrition
- Serving Size: 1 empanada (based on 12 servings)
- Calories: 220
- Sugar: 3g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg