Empanadas are the perfect handheld meal. Flaky, golden dough stuffed with savory, spiced pork. Baked (or fried). Dip in chimichurri or salsa. Make extra. They vanish fast.
Makes 12 empanadas.
Make Filling
In a skillet, cook ground pork over medium heat until browned (5-7 minutes). Remove and set aside.
In same skillet, cook onion until soft (3 minutes). Add garlic, cumin, paprika, oregano. Cook 1 minute.
Add tomato paste, cook 1 minute. Pour in broth, scraping up bits. Return pork to skillet. Add olives and raisins if using. Simmer 5 minutes. Cool completely.
Make Dough
Mix flour and salt. Cut in cold butter until crumbly.
Whisk egg, water, and vinegar. Add to flour. Knead until just combined. Wrap and chill 30 minutes.
Assemble
Preheat oven to 375°F (190°C). Line baking sheet with parchment.
Roll dough to ⅛-inch thickness. Cut into 4-5 inch circles.
Place 2 tablespoons filling in center of each circle. Fold in half. Press edges with a fork to seal.
Egg Wash & Bake
Brush empanadas with beaten egg.
Bake 20-25 minutes until golden brown.
Serve
Cool 5 minutes. Serve with chimichurri or salsa. Fight over the last one.
Summary
Prep Time: 30 min + chill | Bake Time: 25 min | Total: 55 min + chill
Yield: 12 empanadas | Difficulty: Medium
Storage Notes
- Fridge: 4 days.
- Freeze uncooked: 3 months. Bake from frozen (add 5-7 minutes).
- Reheat cooked empanadas in oven or air fryer at 350°F for 8-10 minutes.
- Never microwave — pastry gets sad.
