Description
These crispy, golden empanadas are filled with a savory mixture of seasoned meat, vegetables, and spices, making them the perfect handheld treat. Whether served as an appetizer, snack, or main dish, empanadas are a flavorful, satisfying bite with a flaky crust and a delicious filling inside.
Ingredients
Scale
For the Filling:
- 1 lb ground beef (or chicken, pork, or beef of choice)
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (optional for heat)
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1/4 cup green olives, chopped (optional)
- 1/4 cup raisins (optional for sweetness)
- 1 hard-boiled egg, chopped (optional)
- 2 tablespoons tomato paste
- 1/4 cup beef broth or water
- 1 tablespoon olive oil (for cooking)
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1/4 cup cold water (more if needed)
- 1 tablespoon vinegar
For Frying or Baking:
- Vegetable oil (for frying) or egg wash (for baking)
Instructions
For the Filling:
- Heat olive oil in a large skillet over medium heat. Add the onions and bell pepper and sauté until softened, about 5 minutes.
- Add the garlic, cumin, paprika, chili powder, and oregano. Stir to combine and cook for another minute until fragrant.
- Add the ground beef to the skillet and cook, breaking it up with a spoon until browned and cooked through. Drain any excess fat.
- Stir in the tomato paste, beef broth (or water), olives, raisins, and hard-boiled egg (if using). Let the mixture simmer for 5-7 minutes, or until thickened. Remove from heat and let it cool slightly.
For the Dough:
- In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your hands to cut the butter into the flour until it resembles coarse crumbs.
- In a separate bowl, whisk together the egg, cold water, and vinegar.
- Gradually add the wet mixture to the flour mixture, stirring with a fork until the dough begins to come together. If the dough is too dry, add more cold water, 1 tablespoon at a time.
- Turn the dough out onto a floured surface and knead it for about 5 minutes until smooth and elastic. Divide the dough into 12 equal pieces, roll them into balls, and cover them with a clean towel. Let rest for 15 minutes.
To Assemble:
- Preheat the oven to 375°F (190°C) if baking, or heat vegetable oil in a deep fryer or large pot to 350°F (175°C) if frying.
- Roll out each dough ball on a floured surface into a 5-6 inch circle.
- Spoon 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 and crimp them with a fork to seal.
- If baking, brush the tops of the empanadas with an egg wash (a beaten egg mixed with 1 tablespoon water). Place the empanadas on a baking sheet lined with parchment paper.
- If frying, carefully drop the empanadas into the hot oil and fry for 3-4 minutes, or until golden brown and crispy. Remove from oil and drain on paper towels.
To Serve:
- Serve the empanadas warm with your favorite dipping sauce, such as chimichurri, salsa, or sour cream.
Notes
- You can freeze uncooked empanadas for later. Simply freeze them on a baking sheet and then transfer to a freezer bag. To cook, bake from frozen at 375°F for 25-30 minutes or fry as usual.
- Try adding cheese, potatoes, or other vegetables to the filling for variety.
- To make a vegetarian version, substitute the ground meat with a combination of beans, potatoes, or tofu.
- Prep Time: 40 minutes
- Cook Time: 20 minutes (frying) or 25-30 minutes (baking)
- Category: Appetizer, Snack, Main Dish
- Method: Baking, Frying
- Cuisine: Latin American, Argentinian, Spanish
Keywords: Empanadas, savory hand pies, Latin American food, stuffed pastry, crispy empanadas, homemade empanadas, meat pies