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
- In a bowl, mix flour and salt. Cut in cold butter until it looks like coarse crumbs.
- Add egg and cold water. Mix until just combined (don’t overwork).
- Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
Step 2: Cook the Filling
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add onion and garlic. Cook for 3 minutes until soft.
- Stir in cumin, paprika, chili powder, and salt. Cook for 1 minute.
- Remove from heat. Stir in olives, raisins, and chopped eggs (if using). Let cool.
Step 3: Preheat and Roll
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll dough on a floured surface until ⅛-inch thick.
- Cut into 4-5 inch circles using a cutter or bowl.
Step 4: Fill and Seal
- Place 1-2 tablespoons of filling in the center of each circle.
- Fold over into a half-moon. Press edges with a fork to seal.
- Place on baking sheet. Brush with egg wash.
Step 5: Bake and Serve
- Bake for 20-25 minutes until golden brown.
- 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.
