Empanadas Recipe

Combine dry ingredients

In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt until evenly mixed.

Cut in fats

Add the 10 tbsp cold cubed butter and 2 tbsp cold lard/shortening (if using) to the flour. Using a pastry cutter or two forks, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to keep ingredients cold.

Add ice water and form dough

Sprinkle 3 tbsp ice water over the flour mixture a tablespoon at a time, gently mixing with a fork until the dough just comes together. You may not need all the water; add only enough for the dough to hold when pinched. Do not overwork.

Rest and chill

Gather dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours). Chilling relaxes gluten and firms the fats for flakiness.

Prepare aromatics and brown beef

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the finely chopped onion and diced green pepper; sauté until onion is translucent, about 4–5 minutes. Add 2 tsp minced garlic and cook 30 seconds until fragrant. Push vegetables to the side and add 1 lb ground beef, breaking it up with a spoon. Cook until browned with no pink remaining, about 6–8 minutes.

Season and simmer

Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Cook for 1 minute to toast the spices. Pour in 1/4 cup beef stock or water and stir, scraping any browned bits from the pan. Reduce heat to medium-low and simmer until mixture is slightly reduced and moist but not wet, about 3–5 minutes. Taste and adjust seasoning.

Finish filling

If using, stir in 1/4 cup chopped green olives and the chopped hard-boiled eggs (2). Remove filling from heat and let cool to near room temperature (15–20 minutes). Very wet or hot filling can make the dough soggy; ensure it’s relatively dry and cool before assembling.

Preheat oven and prepare surface

Preheat oven to 400°F (200°C). Line a baking sheet with parchment and sprinkle 1 tbsp cornmeal or semolina if desired. Lightly flour a work surface with the 1/4 cup extra flour.

Roll and cut dough

Remove dough from fridge and let sit 5 minutes if very firm. On the floured surface, roll the dough to about 1/8–1/4 inch thickness. Using a 4–5 inch round cutter (or the rim of a bowl), cut out circles. Gather scraps, gently press together, chill for 10 minutes if warm, and continue cutting until all dough is used. You should get about 12–16 rounds depending on size.

Fill and seal empanadas

Place about 1.5–2 tbsp of cooled beef filling in the center of each dough round. Brush the edge of the circle lightly with a little beaten egg wash (1 egg beaten with 1 tbsp milk). Fold the dough over to form a half-moon and press the edges to seal. Crimp the edge using a fork or fold and pleat the edge for a decorative seal. Ensure there are no gaps.

Egg wash and vent

Arrange empanadas on the prepared baking sheet, spacing about 1 inch apart. Brush tops with remaining egg wash. Using a small sharp knife, cut one or two small slits on each empanada to allow steam to escape while baking.

Bake

Bake in the preheated 400°F (200°C) oven for 18–22 minutes, or until pastry is golden brown and crisp. Rotate the sheet halfway through baking for even color.

Cool and serve

Remove from oven and let empanadas rest on the sheet for 5 minutes, then transfer to a wire rack for another 5 minutes. Serve warm with chimichurri, salsa, or your preferred dipping sauce.