Beef Empanadas: Golden Pockets of Joy

Empanadas are the perfect food. A golden, flaky pocket wrapped around a juicy, spiced beef filling. They’re portable, freezer-friendly, and impossible to eat just one.

This version is baked (not fried), uses a simple dough, and packs a filling with garlic, cumin, paprika, and briny olives. Make a batch. Watch them vanish.

Ingredients

Makes 12-14 empanadas.

For the Dough:

• 2½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold butter, cubed
• 1 egg
• ⅓ cup cold water

For the Filling:

• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon salt
• ¼ cup green olives, chopped
• ¼ cup raisins (optional, but traditional)
• 2 hard-boiled eggs, chopped (optional)

For Egg Wash:

• 1 egg beaten with 1 tablespoon water

Step-by-Step Instructions

Step 1: Make the Dough

1. In a bowl, mix flour and salt. Cut in cold butter until it looks like coarse crumbs.
2. Add egg and cold water. Mix until just combined (don’t overwork).
3. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.

Step 2: Cook the Filling

1. In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
2. Add onion and garlic. Cook for 3 minutes until soft.
3. Stir in cumin, paprika, chili powder, and salt. Cook for 1 minute.
4. Remove from heat. Stir in olives, raisins, and chopped eggs (if using). Let cool.

Step 3: Preheat and Roll

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll dough on a floured surface until ⅛-inch thick.
3. Cut into 4-5 inch circles using a cutter or bowl.

Step 4: Fill and Seal

1. Place 1-2 tablespoons of filling in the center of each circle.
2. Fold over into a half-moon. Press edges with a fork to seal.
3. Place on baking sheet. Brush with egg wash.

Step 5: Bake and Serve

1. Bake for 20-25 minutes until golden brown.
2. Cool for 5 minutes. Serve with chimichurri or hot sauce.

Summary

Prep Time: 30 minutes + chilling | Cook Time: 25 minutes | Total Time: 55 minutes + chilling

Yield: 12-14 empanadas

Difficulty: Medium

Storage Notes

Fridge:

Store baked empanadas in an airtight container for up to 4 days. Reheat in a 350°F oven for 8-10 minutes.

Freezer (Perfect for Meal Prep):

Freeze unbaked empanadas on a tray, then transfer to a bag. Freeze for up to 3 months. Bake from frozen at 375°F for 25-30 minutes.

Make-Ahead:

Make the dough and filling separately up to 2 days ahead. Assemble and bake when ready.

Dough Tip:

Store-bought pie crust or empanada discs work great if you’re short on time. No judgment.