Empanadas Recipe

Get ready to spice up your kitchen with this irresistible empanada recipe, where buttery, flaky pastry meets a savory, aromatic filling that’s bound to make your taste buds do a happy dance!

I enjoy preparing empanadas; they blend together lively tastes and satisfying ingredients. Their flaky crust—a mixture of all-purpose flour, chilled butter, and a little salt—hugs a delicious filling of seasoned beef or ground chicken.

I use a variety of spices, like cumin and paprika, to season the meat, and then add chopped olives and hard-boiled eggs. Those are the interior layers of the empanadas I make.

After the assembly comes the cooking; it’s best to fry them in a shallow pan.

Empanadas Recipe Ingredients

• All-purpose flour: Provides carbohydrates; essential for the dough structure.
• Unsalted butter: Adds richness and flakiness to the dough.
• Ground beef or chicken: Main protein source; adds savory flavor.
• Onion: Enhances flavor with mild sweetness and fiber.
• Red bell pepper: Supplies vitamins and sweet crunchiness.
• Garlic: Adds pungent, aromatic flavor; contains antioxidants.
• Ground cumin: Provides warm, earthy depth and spice.
• Olives: Contribute salty, tangy notes and healthy fats.
• Hard-boiled eggs: Boost protein content and enrich texture.

Empanadas Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 egg
• 1/3 cup ice water
• 1 tablespoon vinegar
• 1 pound ground beef or chicken
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1/4 cup chopped olives
• 2 hard-boiled eggs, chopped
• 1 tablespoon vegetable oil

How to Make this Empanadas Recipe

1. In a big mixing bowl, mix the all-purpose flour and salt. Then, add the butter (it’s important that the butter is cold and cut into cubes) and use a pastry cutter or your fingers to mix until the dough looks like coarse crumbs.

2. In a small bowl, mix together the egg, ice water, and vinegar. Slowly combine the wet ingredients with the flour mixture, blending until the dough is fully formed. Shape the dough into a ball, cover it in plastic wrap, and chill for at least half an hour.

3. Over medium heat in a skillet, add the vegetable oil. Sauté in the oil the onion, which has been finely chopped; the red bell pepper, which has been diced; and the garlic, which has been minced, until the onion has reached a translucent stage.

4. Place the beef or chicken in the pan. With a wooden spoon, break the meat up as it cooks. When the meat is browned, pour off any excess fat.

5. Incorporate the ground cumin, paprika, cayenne pepper, salt, and pepper to taste. Fold in the chopped olives and hard-boiled eggs. Off the heat, let the filling cool.

6. Your oven should be at 400°F (200°C) when you begin.

7. On a surface dusted with flour, roll out the dough that has been chilled until it is about 1/8 inch thick. Using a round cutter, cut out circles of dough that are approximately 4-6 inches in diameter.

8. In the center of each dough circle, place a spoonful of the cooled filling. Fold the dough to make a half-moon shape, and pinch the edges together to seal. For a decorative touch, use a fork to crimp the edges.

9. Put the empanadas on a baking sheet that has been lined with parchment paper. If preferred, brush the tops with a beaten egg for a golden finish.

10. Place in the preheated oven and bake for 20-25 minutes until the empanadas are a beautiful golden brown. Allow them to cool a bit before serving. Enjoy your creation!

Empanadas Recipe Equipment Needed

1. Mixing bowl (large)
2. Mixing bowl (small)
3. Pastry cutter or fork
4. Plastic wrap
5. Skillet
6. Wooden spoon
7. Rolling pin
8. Flour for dusting
9. Round cutter (4-6 inches in diameter)
10. Baking sheet
11. Parchment paper
12. Brush for egg wash (optional)

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour for the dough?A: Yes, you can use whole wheat flour instead, but it may change the texture and taste a bit. For best results, consider using a blend of whole wheat and all-purpose flour.
• Q: How can I make the empanadas spicier?A: For more heat, increase the amount of cayenne pepper or add some chopped jalapeños to the filling.
• Q: Can I prepare the dough in advance?A: Yes, you can make the dough ahead of time and refrigerate it for 2 days. Just be sure to wrap it tightly in plastic wrap.
• Q: What other fillings can I use?A. Versatile they are, empanadas. Mushrooms, cheese, potatoes, or other proteins like pork or turkey can be used with them for variation.
• Q: Can I bake the empanadas instead of frying them?A: Certainly! Heat the oven to 400°F (200°C) and cook for 20-25 minutes or until it achieves a golden-brown color.
• Q: How should I store leftover empanadas?A: Keep them in an airtight container in the refrigerator for up to 3 days. To maintain crispiness, reheat in the oven.

Empanadas Recipe Substitutions and Variations

You can use whole wheat flour when you use all-purpose flour. Whole wheat flour has more fiber and nutrients than all-purpose flour.
You can replace unsalted butter with margarine, or a butter alternative from plants, to make a formulation that’s free of dairy.
Substituting a red bell pepper for a green bell pepper is also an option if you happen to have only the latter variety.
You can substitute ground turkey or a meatless alternative, such as textured vegetable protein, for ground beef.
When you run out of hard-boiled eggs, try using tofu as an alternative. It gives a similar texture to the filling.

Pro Tips

1. Chill the Dough Properly: Make sure to chill the dough for at least 30 minutes (or longer if possible) before rolling it out. This helps to relax the gluten and makes the dough easier to handle, preventing it from shrinking while baking.