Empanada Recipe
Get ready to fall in love with the irresistible combination of buttery crust and savory filling in this Empanada Recipe! Whether you’re whipping up a family snack, hosting a party, or looking for a comforting meal, these little hand pies never disappoint. Every step—from mixing the dough to savoring the aromatic, spiced beef filling—will have your kitchen smelling heavenly and everyone’s mouths watering. It’s a dish guaranteed to bring people together and spark happy memories at every bite.
Ingredients You’ll Need
The magic of this Empanada Recipe is that it only calls for everyday ingredients. Each one plays an important role: the dough is tender, the filling is boldly seasoned, and a few optional add-ins create colorful layers of flavor and texture.
- All-purpose flour: Provides structure for the dough and creates a flaky, hearty shell.
- Unsalted butter (cold and diced): Makes the crust extra tender and rich—cold butter is key for flakiness!
- Large egg (for dough): Adds richness and helps create a cohesive dough that’s easy to work with.
- Ice water: Keeps the dough cool and prevents the fats from melting too soon, giving you the perfect texture.
- White vinegar: Tenderizes the dough and adds a subtle pop of flavor.
- Salt: Brings all the flavors together, both in the dough and the filling.
- Olive oil: Used for sautéing, this creates a beautiful base for the beef filling.
- Ground beef: The classic empanada filling—juicy, flavorful, and satisfying.
- Onion (finely diced): Adds sweetness and a gentle crunch that balances the beef.
- Garlic (minced): For that irresistible savory aroma and depth of flavor.
- Tomato sauce: Adds moisture and a mild tangy richness to the filling.
- Ground cumin: Infuses Latin warmth and a slightly smoky flavor profile.
- Smoked paprika: Lends a gorgeous color and a gentle smokiness to the filling.
- Salt and pepper: Essential for seasoning and bringing out the best in all your ingredients.
- Green olives (optional): Chopped olives add briny bursts of flavor in every bite—definitely try them!
- Hard-boiled egg (optional): Adds even more richness and a classic touch to the filling.
- Egg (beaten, for egg wash): Brushing the tops ensures a beautifully golden, glossy finish during baking.
How to Make Empanada Recipe
Step 1: Make the Dough
Start by whisking flour and salt together in a large mixing bowl. Cut in the cold, diced butter with your fingers or a pastry cutter until the mixture resembles sand with pea-sized pieces of butter scattered throughout. In another bowl, whisk together the egg, ice water, and white vinegar. Pour this wet mixture into your flour and stir until a shaggy dough forms. Knead it just until smooth, wrap snugly in plastic, and refrigerate for at least 30 minutes to set the stage for a tender, flaky crust. This moment of patience is tough, but so worth it!
Step 2: Prepare the Filling
As the dough chills, heat olive oil in a skillet over medium heat. Add the ground beef, breaking it up as it cooks. Once it turns brown and delicious, add the diced onion and garlic, cooking until softened and fragrant. Stir in the tomato sauce, cumin, smoked paprika, and a pinch each of salt and pepper. Let this simmer together for about 5–6 minutes until slightly thickened and bursting with savory aroma. Remove from heat and let cool—this will keep your empanada shells crisp and easy to seal! If you like, now’s the perfect moment to stir in those chopped olives and hard-boiled egg for extra flavor and color.
Step 3: Assemble the Empanadas
Preheat your oven to 375°F, and line a baking sheet with parchment paper. Roll out your chilled dough on a floured surface to about 1/8 inch thick, then cut it into 4–5 inch circles (a large mug or bowl works perfectly as a guide). Place a generous spoonful of the cooled filling in the center of each round. Fold the dough over into a half-moon, gently pressing the edges together, then use a fork to seal—those little ridges look so rustic and inviting!
Step 4: Egg Wash and Bake
Arrange your filled empanadas on the prepared baking sheet. Brush each one with beaten egg—this simple trick transforms them into golden, shiny treasures once baked. Slide the tray into the oven and bake for 20–25 minutes, until your empanadas puff up, turn gloriously golden, and the aroma makes it nearly impossible to wait! Let them cool slightly before serving—you want the flavors (and your fingers) to settle a little.
How to Serve Empanada Recipe
Garnishes
Empanadas are stunning just as they are, but a little extra love goes a long way. Try sprinkling them with chopped parsley or cilantro for a fresh finish. A drizzle of chimichurri or a side of sour cream can amp up the flavor factor and add a beautiful pop of color to your spread.
Side Dishes
This Empanada Recipe pairs perfectly with a crisp green salad, a scoop of spiced rice, or even a tangy slaw. Fresh fruit or roasted veggies also make a colorful, refreshing accompaniment that balances the richness of the empanadas.
Creative Ways to Present
Stack the empanadas high on a rustic wooden board for a dramatic centerpiece, or nestle them into individual baskets lined with parchment for a picnic-style vibe. For parties, cut a few in half and arrange them in a pinwheel shape—guaranteed to wow guests and make serving a breeze.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap them tightly in foil or transfer to an airtight container. Store in the fridge and enjoy within 3 days. They’ll remain moist and flavorful—great for a quick snack or easy lunch.
Freezing
Empanadas freeze beautifully, either baked or unbaked. Lay them out on a baking sheet and freeze until solid, then transfer to freezer bags. For unbaked empanadas, you can bake them straight from frozen; just add an extra 5–7 minutes to the bake time.
Reheating
To reheat and maintain their crispness, pop leftover empanadas in a 350°F oven for about 10 minutes. Microwaving works in a pinch, but the crust won’t be nearly as perfect, so bake if you can!
FAQs
Can I use a different protein in this Empanada Recipe?
Absolutely! This Empanada Recipe is endlessly flexible. Swap in ground chicken, turkey, or even a vegetarian filling like mushrooms and cheese—it’s all delicious.
What’s the secret to a super flaky, tender dough?
The key is to use cold butter and work quickly, so the butter doesn’t melt before baking. Also, don’t skip the rest in the fridge—chilling the dough builds fantastic texture.
Can I make mini empanadas with this recipe?
Yes, simply cut smaller dough circles and reduce the filling in each. Mini empanadas are perfect for cocktail parties or lunchboxes and just as tasty as the originals!
What dipping sauces go well with the Empanada Recipe?
Classic choices include chimichurri, salsa verde, or a creamy garlic sauce. Even a simple side of spicy ketchup or ranch adds an exciting twist.
How do I prevent the empanadas from bursting open?
Don’t overfill the dough, and make sure to seal the edges securely—press with a fork and perhaps even brush a little water along the edge first for an extra-strong seal.
Final Thoughts
Once you try this Empanada Recipe, it’s bound to become a go-to favorite in your kitchen. Don’t be afraid to experiment with fillings, serve to loved ones, and most of all—enjoy every flaky, savory bite. Happy baking!
Print
Empanada Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 empanadas 1x
- Diet: Non-Vegetarian
Description
This Empanada recipe features a flaky, homemade dough filled with a savory mixture of ground beef, onions, and aromatic spices. Perfect for a main course or appetizer, these baked empanadas are a delightful Latin American treat.
Ingredients
For the dough:
- 3 cups all-purpose flour
- 1/2 cup unsalted butter (cold and diced)
- 1 large egg
- 1/3 cup ice water
- 1 tablespoon white vinegar
- 1 teaspoon salt
For the filling:
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 small onion (finely diced)
- 1 clove garlic (minced)
- 1/4 cup tomato sauce
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup green olives (chopped, optional)
- 1 hard-boiled egg (chopped, optional)
For assembly:
- 1 egg (beaten, for egg wash)
Instructions
- Prepare the dough: In a large bowl, whisk together flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Whisk together the egg, ice water, and vinegar. Gradually add to the flour mixture, knead, wrap, and refrigerate.
- Make the filling: Cook ground beef, onion, and garlic in olive oil. Add tomato sauce, cumin, paprika, salt, and pepper. Let cool and add olives and egg.
- Assemble the empanadas: Roll out dough, cut into circles, place filling, fold, seal edges, brush with egg wash, and bake.
Notes
- Empanadas can be baked or fried.
- You can freeze unbaked empanadas and bake from frozen, adding 5–7 minutes to baking time.
- Filling can be customized with chicken, cheese, or vegetables.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 220
- Sugar: 1g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
