Description
This classic Empanada Recipe features a tender homemade dough filled with a savory ground beef mixture, seasoned with cumin, smoked paprika, and optionally enhanced with olives and hard-boiled egg. Baked to a golden brown, these empanadas make a delicious Latin American snack or appetizer perfect for gatherings or family meals.
Ingredients
Scale
For the dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 egg
- ¾ cup cold water
- 1 tablespoon white vinegar
For the filling:
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup tomato sauce
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder (optional)
- Salt and pepper to taste
- ¼ cup chopped green olives (optional)
- 1 hard-boiled egg, chopped (optional)
For assembly:
- 1 egg, beaten (for egg wash)
Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the egg, cold water, and white vinegar. Add this wet mixture to the flour mixture and stir until just combined. Knead the dough briefly on a floured surface until smooth, then wrap it in plastic wrap and chill in the refrigerator for at least 1 hour.
- Prepare the filling: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 2 minutes until softened. Add the ground beef and cook, breaking it up, until browned and fully cooked. Stir in the tomato sauce, cumin, smoked paprika, chili powder if using, and salt and pepper to taste. Cook the mixture for an additional 5 to 7 minutes until thickened. Remove from heat and fold in the chopped green olives and chopped hard-boiled egg if desired. Allow the filling to cool completely.
- Assemble the empanadas: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about ⅛ inch thickness. Use a cutter or a bowl to cut the dough into 4- to 6-inch circles. Spoon about 1 to 2 tablespoons of the cooled filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Press and crimp the edges firmly with a fork to seal completely.
- Bake the empanadas: Place the sealed empanadas on a baking sheet lined with parchment paper. Brush each empanada with the beaten egg wash to help achieve a golden, glossy finish. Bake in the preheated oven for 20 to 25 minutes, or until the empanadas are golden brown and cooked through.
- Serve: Remove the empanadas from the oven and let them cool slightly before serving warm as a tasty snack or appetizer.
Notes
- You can alternatively fry these empanadas for a crispier texture.
- For convenience, substitute the homemade dough with store-bought pie crusts or empanada wrappers.
- Feel free to customize the filling with different proteins such as chicken, cheese, or vegetables.
- Sweet fillings like apples with cinnamon also make excellent alternative empanadas.
