Description
Savory beef empanadas with a flaky golden crust and seasoned ground beef filling. Perfectly spiced and baked until crispy.
Ingredients
Scale
- 3 cups (375g) All-purpose flour
- ½ cup (115g), cubed Cold unsalted butter
- 1 large Egg
- ⅓ cup (80ml) Ice water
- 1 tsp White vinegar
- 1 tsp Salt
Instructions
- Make the Dough (10 Minutes + 30 Min Rest) — Whisk flour and salt in a large bowl. Add cold cubed butter and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces still visible — these create the flaky layers. In a small bowl, whisk together the egg, ice water, and vinegar. Pour into the flour mixture and stir with a fork until the dough just comes together. Don’t over-mix — some shaggy bits are fine. Shape into a flat disc, wrap in plastic, and refrigerate at least 30 minutes. The cold rest relaxes gluten and re-firms the butter.
- Cook the Picadillo Filling (15 Minutes) — Heat olive oil in a large skillet over medium heat. Add onion and bell pepper — cook 5 minutes until softened and starting to caramelize. Add garlic, cook 30 seconds until fragrant. Push vegetables to the side, add ground beef, and break it apart with a wooden spoon. Cook until browned, about 5 minutes. Drain excess fat if needed. Stir in tomato paste, cumin, paprika, and oregano — cook 1 minute until the spices bloom and become aromatic. Add olives and raisins (if using), stir to combine, then remove from heat and let cool completely. Hot filling melts the butter in the dough, so patience here matters.
- Roll and Cut the Dough (10 Minutes) — On a lightly floured surface, roll the dough to about ⅛-inch thickness. Cut circles using a 5-inch round cutter or a bowl turned upside down. Gather scraps, re-roll once (twice makes it tough), and cut more circles. You should get 12 discs. Keep cut discs covered with a damp towel to prevent drying while you work.
- Fill and Seal (10 Minutes) — Place 2 heaping tablespoons of cooled filling in the center of each dough disc. Don’t overfill — leave ½ inch border or they’ll burst open during baking. Brush the edges with beaten egg (or water), fold the dough over to form a half-moon, and press edges firmly to seal. Crimp the sealed edge with a fork — this locks the seal and creates a decorative pattern. Place finished empanadas on a parchment-lined baking sheet.
- Egg Wash and Bake (25 Minutes) — Preheat oven to 400°F (200°C). Brush each empanada with beaten egg — this creates the signature deep golden, glossy finish. Cut a tiny steam vent on top of each with a sharp knife. Bake 22–25 minutes until deeply golden brown and puffed. The internal temperature should reach 165°F. Let cool 5 minutes before serving — the filling is volcanic right out of the oven.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 24g
- Fiber: 1.5g
- Protein: 15g