Empanadas
Delicious, crispy, and golden-brown, these homemade empanadas are filled with a flavorful, savory stuffing wrapped in a flaky pastry crust. Perfect for a snack, meal, or party appetizer, these Latin American favorites can be baked or fried to perfection!
Equipment
- Mixing Bowl
- Rolling Pin
- Skillet
- Baking Sheet
Ingredients
Dough
- 2 ½ cups all-purpose flour
- 1 tsp salt
- ½ cup unsalted butter cubed and chilled
- 1 egg
- ⅓ cup cold water
- 1 tbsp vinegar
Filling
- 1 tbsp olive oil
- ½ lb ground beef or chicken
- ½ cup onion finely chopped
- ½ cup bell peppers diced
- 2 cloves garlic minced
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup green olives chopped (optional)
- ¼ cup raisins optional, for a sweet-savory touch
- 1 boiled egg chopped, optional
Assembly
- 1 egg beaten, for egg wash
Instructions
- In a large mixing bowl, whisk together the flour and salt.
- Add the chilled butter and mix using your hands or a pastry cutter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg, water, and vinegar. Slowly pour into the flour mixture.
- Knead the dough just until it comes together, then shape it into a ball, wrap it in plastic, and chill for at least 30 minutes.
- Heat olive oil in a pan over medium heat.
- Sauté the onions, garlic, and bell peppers until softened.
- Add the ground beef and cook until browned. Drain excess fat if necessary.
- Season with cumin, paprika, salt, and black pepper. Stir in olives, raisins, and boiled egg (if using).
- Let the filling cool before assembling the empanadas.
- Roll out the dough on a floured surface to about ⅛ inch thick.
- Cut into circles (about 4–6 inches wide) using a round cutter or bowl.
- Place a spoonful of filling in the center of each circle.
- Fold the dough over and press the edges to seal. Use a fork to crimp or fold the edges for a decorative touch.
- Preheat oven to 375°F (190°C). Brush empanadas with egg wash and bake for 20–25 minutes or until golden brown.
Notes
For extra crispy empanadas, fry them in hot oil at 350°F (175°C) for about 3 minutes per side until golden. Serve with chimichurri or a spicy dipping sauce!