Description
This classic empanada recipe features a flaky and tender homemade dough filled with a savory ground beef mixture seasoned with aromatic spices, olives, and optional raisins for a touch of sweetness. Baked to golden perfection, these empanadas make a delicious appetizer or main dish that’s perfect for gatherings or a comforting meal.
Ingredients
Scale
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)
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)
Egg Wash
- 1 large egg (for egg wash)
Instructions
- Prepare the Dough: In a large bowl, combine the flour and salt. Add the cold cubed butter 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. Add more cold water if needed, one tablespoon at a time. Turn the dough onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Prepare the Filling: Heat a little oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent. Add the ground beef and cook until browned, breaking it apart while cooking. Drain excess fat. Stir in olives, raisins if using, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes to combine flavors. Remove from heat and let cool slightly. Add fresh parsley if desired.
- Assemble the Empanadas: Preheat oven to 375°F (190°C). Roll out the chilled dough to about 1/8-inch thickness. Cut out 4-5 inch diameter circles using a cutter or bowl. Spoon 1-2 tablespoons of filling onto each dough circle. Fold dough over filling to form half-moon shapes, press edges to seal, and crimp edges with a fork. Beat the remaining egg and brush it over the empanadas for a shiny golden crust.
- Bake the Empanadas: Place empanadas on a parchment-lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy on top. Remove from the oven and let cool for a few minutes.
- Serve: Serve warm with dipping sauces like salsa, guacamole, or sour cream.
Notes
- For a flakier crust, ensure the butter is very cold before mixing.
- You can substitute ground beef with chicken, pork, or a combination, adjusting seasoning accordingly.
- Adding raisins offers a traditional sweet contrast to the savory filling but can be omitted if preferred.
- Chilling the dough before rolling helps prevent shrinking and makes it easier to handle.
- Egg wash enhances browning and gives a glossy finish to the empanadas.
- Empanadas can be frozen after assembly; bake directly from frozen, adding a few extra minutes to the baking time.
- Adjust chili powder amount based on your spice preference.
