Description

This classic empanada recipe features a tender, flaky dough filled with a savory mixture of ground beef, onions, garlic, and traditional spices. Optional ingredients like green olives and raisins add layers of flavor and texture, while the golden, crispy crust is brushed with egg wash for a beautiful finish. Perfect as a snack, appetizer, or meal, these baked empanadas are easy to assemble and satisfyingly delicious.

Ingredients

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)

For Finishing

1 large egg (for egg wash)

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Instructions

Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to incorporate it until the mixture looks like coarse crumbs. In a separate small bowl, whisk together the egg, cold water, and optional vinegar. Slowly pour the wet mixture into the flour and butter mixture, stirring until a dough forms. Add extra cold water one tablespoon at a time if the dough is too dry. Turn out onto a floured surface and knead gently for a couple of minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Filling: Heat a bit of oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until the onion becomes soft and translucent. Add the ground meat and cook until browned, breaking it apart as it cooks. Drain any excess fat. Stir in the chopped green olives, raisins if using, ground cumin, chili powder if using, and season with salt and pepper. Cook for another 2-3 minutes to blend the flavors. Remove from heat and let it cool slightly. Stir in fresh parsley if desired.
Assemble the Empanadas: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thick. Use a 4-5 inch round cutter to cut circles. Place 1-2 tablespoons of filling in the center of each circle. Fold the dough over to make a half-moon shape and press the edges to seal. Crimp the edges with a fork to securely close each empanada. Beat the remaining egg and brush over the tops to give a golden shine.
Bake the Empanadas: Arrange the empanadas on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until golden brown and crispy. Remove from oven and allow them to cool for a few minutes.
Serve: Serve the empanadas warm with your choice of dipping sauces such as salsa, guacamole, or sour cream for added flavor and enjoyment.

Notes

Chilling the dough is essential to achieve a flaky and tender crust.
Optional ingredients like green olives and raisins add authenticity and a balance of savory and sweet flavors.
You can substitute ground beef with ground chicken, pork, or a mixture for different taste profiles.
Adjust chili powder quantity or omit it depending on your preferred spice level.
Ensure the empanadas are well sealed to prevent the filling from leaking during baking.
Empanadas can be frozen before baking; bake directly from frozen adding a few extra minutes to the cooking time.