Empanadas are what happens when a dumpling and a pie fall in love.
Flaky, buttery dough. Savory ground beef, onions, olives, and raisins. Baked until golden. 45 minutes. Made for dipping. Made for sharing. (Or not. No judgment.)
Step-by-Step Instructions
Make the Dough
Whisk flour and salt. Cut in cold butter until mixture looks like coarse meal.
Whisk egg, water, and vinegar. Add to flour mixture. Mix until dough forms.
Wrap in plastic. Refrigerate 30 minutes.
Make the Filling
Cook ground beef in a skillet over medium heat until browned. Drain fat.
Add onion and garlic. Cook 3 minutes until soft.
Stir in cumin, paprika, oregano, salt, and pepper.
Add olives and raisins (if using). Remove from heat. Stir in chopped eggs if desired. Let cool.
Preheat and Roll
Preheat oven to 375°F (190°C). Line baking sheet with parchment.
Roll dough to ⅛-inch thickness. Cut into 4-5 inch circles.
Fill and Seal
Place 1 tbsp filling in center of each circle.
Fold dough over. Seal edges with a fork.
Brush with beaten egg.
Bake
Bake 20-25 minutes until golden brown.
Cool 5 minutes. Serve warm with chimichurri or hot sauce.
Summary
Prep Time: 20 minutes | Chill Time: 30 minutes | Cook Time: 20-25 minutes | Total Time: ~1.5 hours
Yield: 12-15 empanadas
Difficulty: Medium
Storage Notes
Fridge:
Store baked empanadas in an airtight container for 4 days.
Reheat:
Oven at 350°F for 8-10 minutes. Air fryer at 350°F for 5 minutes.
Freezer Friendly:
Freeze unbaked empanadas for 3 months. Bake from frozen at 375°F for 25-30 minutes.
Pro Tip:
Don’t overfill. Less filling = easier sealing = fewer blowouts.
