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
Scale
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
