Traditional Empanadas

Name: Traditional Empanadas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 empanadas
Cuisine: Latin American
Ingredients: 2 1/2 cups all-purpose flour (spooned and levelled); 1 teaspoon salt; 1 teaspoon baking powder; 1/2 cup unsalted butter (cold, diced); 3/4 cup cold water; 1 tablespoon olive oil; 1 medium onion (diced); 1 medium red bell pepper (diced); 450 grams ground beef; 2 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup raisins (optional); 1/4 cup pitted green olives (sliced)

55 min 12 empanadas Medium

All Recipes

Savoury empanadas filled with seasoned beef and vegetables, encased in a golden, flaky pastry.

Prep

30 min

Cook

25 min

Total

55 min

Servings

Difficulty

Medium

Empanadas are a beloved dish across many cultures, featuring a tender, flaky pastry filled with savoury ingredients. Originating from Spain and popularized across Latin America, they are perfect for any occasion, whether as an appetizer, a snack, or even a main course. In this recipe, we'll focus on a classic beef empanada, combining seasoned ground beef with onions, bell peppers, and spices. The result is a deliciously satisfying pocket of flavour that is sure to impress your family and friends.

Instructions

Prepare the dough

In a large bowl, combine flour, salt, and baking powder. Add the diced butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Wrap in plastic and refrigerate for 30 minutes.

Pro tip: Chill the dough to make it easier to roll out and handle.

Cook the filling

Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, cooking until soft, about 5 minutes. Add ground beef, breaking it up with a spoon, and cook until browned.

Pro tip: Ensure the beef reaches an internal temperature of 160°F (71°C) for safety.

Season the filling

Add garlic, cumin, paprika, chili powder, salt, and black pepper to the beef mixture. Stir well and cook for another 2 minutes. Stir in raisins and olives, then remove from heat and let cool.

Pro tip: Customize the filling with your favourite spices or add-ins.

Roll out the dough

On a floured surface, roll out the dough to about 1/8-inch (3 mm) thick. Use a round cutter or a small bowl to cut 10 cm (4-inch) circles.

Pro tip: Keep the dough covered to prevent it from drying out.

Fill the empanadas

Place a spoonful of filling in the centre of each dough circle. Fold over to create a half-moon shape and seal edges with a fork.

Pro tip: Be careful not to overfill to avoid leaks.

Bake the empanadas

Preheat oven to 375°F (190°C). Place empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.

Pro tip: Brush with egg wash for a shiny, golden crust.

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Tips & Tricks

Ensure your dough is cold to make it easier to handle and roll out.
Use a fork to seal the edges of the empanadas to prevent filling leaks.
Try different fillings like chicken, cheese, or vegetables for variety.
Freeze uncooked empanadas for quick meals later.

Frequently Asked Questions

What is the recipe for empanadas?

The recipe involves making a simple dough, cooking a seasoned beef filling, and baking the filled dough until golden.

Can I freeze empanadas?

Yes, freeze uncooked empanadas on a baking sheet, then transfer to a bag. Bake from frozen, adding a few extra minutes.

How do I prevent empanadas from leaking?

Seal the edges well with a fork and avoid overfilling them. Ensure the dough is cold when forming.

What other fillings can I use?

Try fillings like chicken, cheese, spinach, or mushrooms. Get creative with spices and vegetables.

How long do empanadas last in the fridge?

Store them in an airtight container for up to three days. Reheat in the oven to keep them crisp.

Serving Suggestions

Serve these empanadas with a side of chimichurri sauce or salsa for an added kick. They're perfect for potlucks, parties, or as a make-ahead meal. Simply freeze the uncooked empanadas and bake them straight from the freezer when needed. Store any leftover empanadas in an airtight container in the fridge for up to three days. Reheat them in the oven to maintain their crispiness.