Empanadas Vallunas Recipe

In a large bowl, whisk together the flour and salt until evenly distributed.

Add the cold, diced butter and the optional shortening to the flour. Using a pastry cutter or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Drizzle in the ice water, one tablespoon at a time, tossing gently with a fork until the dough begins to come together. Add just enough water so the dough holds when squeezed; avoid overworking.

Gather the dough into a ball, divide into two disks, wrap in plastic, and chill in the refrigerator for at least 30 minutes (preferably 1 hour). Chilling relaxes the gluten and firms the fat for flakier empanadas.

When ready to use, roll each disk on a lightly floured surface to about 1/8-inch (3 mm) thickness. Use a 4.5–5 inch (11–13 cm) round cutter to cut circles. Re-roll scraps as needed.

Beat the eggs with the milk to make an egg wash and keep it nearby for sealing and glazing the empanadas.

Heat the 3 tablespoons vegetable oil in a large skillet over medium heat until shimmering.

Add the finely chopped onion and red bell pepper. Sauté 5–7 minutes until softened and translucent.

Stir in the minced garlic, ground cumin, sweet paprika and optional achiote. Cook 30–45 seconds until fragrant.

Add the tomato paste and cook 1–2 minutes, stirring, to deepen the flavor.

Pour in the broth, scrape up any browned bits, and bring the mixture to a simmer. Reduce heat slightly.

Add the chopped green olives and raisins (if using). Simmer gently 2–3 minutes to meld flavors. Season with 1 teaspoon salt and 1/2 teaspoon black pepper; adjust later to taste.

Beef Filling

In a separate skillet over medium-high heat, brown 1 lb ground beef, breaking it up as it cooks. Drain excess fat if necessary. Transfer the browned beef into the skillet with the filling base. Simmer together 5–8 minutes until liquid reduces and mixture is thick. Taste and adjust seasoning. Let cool to near room temperature before filling dough.

Pork Filling

Brown 1 lb ground pork in a skillet over medium-high heat, breaking up meat. Drain excess fat. Add cooked pork to the filling base and simmer 5–8 minutes until thickened. Adjust salt and pepper as needed. Allow to cool before assembling.

Chicken Filling

If using shredded cooked chicken, toss it into the filling base and stir to combine. Simmer 4–6 minutes to absorb flavors. If the mixture seems dry, add up to 2 tablespoons broth. Adjust seasoning and cool slightly before using.

Vegetable Filling

If using par-cooked diced potatoes, carrots, and peas, add them into the filling base. Gently toss and simmer 4–6 minutes so vegetables take on the flavors. Taste and adjust salt, pepper, and any spices. Cool before filling.

Preheat oven to 400°F (200°C) if baking. If frying, heat oil in a deep skillet or fryer to 350°F (175°C).

Place a rounded tablespoon to 2 tablespoons of the cooled filling in the center of each dough circle. Do not overfill (empanadas should close without tearing).

Brush the edge of the dough circle with egg wash. Fold the dough over to form a half-moon and press edges together to seal.

Crimp the edges by folding small sections over themselves (repulgue) or press with a fork to seal. Trim excess dough if needed.

Place assembled empanadas on a baking sheet lined with parchment if baking. Brush each with egg wash for color. If frying, place a few empanadas carefully into the hot oil seam-side up and fry 2–3 minutes per side until golden brown and crisp, working in batches; drain on paper towel.

If baking, bake at 400°F (200°C) for 18–22 minutes or until puffed and golden. Optionally brush with melted butter as soon as they come out of the oven for shine.

Transfer to a wire rack to cool slightly. Sprinkle with chopped cilantro and serve with lime wedges. Empanadas are best warm.