Homemade Traditional Empanadas: A Step-by-Step Guide

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cut into small pieces
1 large egg
1/4 cup ice water
2 tablespoons distilled white vinegar
1 tablespoon olive oil
1/2 pound ground beef
1 onion, finely chopped
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/2 cup chopped tomatoes
1/4 cup chopped green olives
1/4 cup raisins
1 egg, beaten for egg wash

Steps and instructions

In a large bowl, combine the flour and salt. Cut in the cold butter using your hands or a pastry cutter until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, ice water, and vinegar. Slowly add this mixture to the flour and butter, stirring until the dough comes together.
Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
While the dough is chilling, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
Add the onion and garlic to the skillet and cook until the onion is soft and translucent. Stir in the cumin, chili powder, paprika, and black pepper.
Add the tomatoes, green olives, and raisins to the skillet. Cook, stirring occasionally, until the mixture is well combined and the flavors have melded together. Remove from heat and let cool.
Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out rounds using a 4-inch cookie cutter or the rim of a glass.
Spoon about 1 tablespoon of the beef mixture onto the center of each round. Fold the dough over the filling to create a half-moon shape, then crimp the edges with a fork to seal.
Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg to create a nice golden color when baked.
Bake for 20-25 minutes, or until the empanadas are golden brown. Let cool for a few minutes before serving.

Tools for making

Large bowl - used for mixing the dough and ingredients
Pastry cutter - used for cutting in the butter into the flour
Small bowl - used for whisking together the egg, ice water, and vinegar
Plastic wrap - used for wrapping and chilling the dough
Refrigerator - used for chilling the dough
Skillet - used for cooking the ground beef and onion mixture
Spoon - used for stirring and breaking up the ground beef
Rolling pin - used for rolling out the dough
4-inch cookie cutter or glass - used for cutting out the dough rounds
Fork - used for crimping the edges of the empanadas
Baking sheet - used for baking the empanadas
Parchment paper - used for lining the baking sheet
Pastry brush - used for brushing the beaten egg on top of the empanadas
Oven - used for baking the empanadas

Recipe variations

Use a different type of flour, such as whole wheat flour or cornmeal, for the crust.
Substitute the ground beef with ground chicken, turkey, or pork for a different meat option.
Make a vegetarian version by using a filling of sautéed vegetables, such as bell peppers, onions, zucchini, and corn.
Add cheese, such as cheddar or mozzarella, to the filling for a cheesy empanada.
Include diced potatoes in the filling for added texture and flavor.
Try different spices and seasonings in the filling, such as smoked paprika, oregano, or coriander.
Make a sweet empanada by using a sweet pastry dough and filling it with fruits like apples, peaches, or strawberries.
Experiment with different sauces or dips to serve alongside the empanadas, such as salsa, chimichurri, or sour cream.
Add a spicy kick by incorporating chopped jalapenos or crushed red pepper flakes into the filling.
Create a seafood version by using shrimp, crab, or fish as the main filling ingredient.

Recipe overview

Empanadas are a delicious, savory pastry filled with seasoned meat and vegetables, originating from Spain and popular in Latin American cuisine. Our recipe guides you through the process of making empanadas from scratch, including the flaky pastry and the rich beef filling. You'll find the dough is surprisingly simple to make, and the filling is flexible, allowing you to adjust the spices to your liking. Once baked, these empanadas are golden and crisp, with a flavorful, juicy filling. Great for a meal or a snack, these empanadas can be enjoyed warm from the oven or at room temperature. They're perfect for sharing, and are sure to impress at your next gathering!

Common questions

Can I use a different type of flour? Yes, you can use whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour.
Can I use a different type of meat? Certainly! Ground chicken, turkey, or pork can be used instead of ground beef.
Can I omit the raisins? Of course! If you don't enjoy the sweetness of raisins, you can leave them out or substitute them with chopped dried apricots or currants.
Can I freeze the empanadas? Absolutely! Once the empanadas are baked and cooled, you can store them in an airtight container or freezer bag and freeze for up to 3 months. To reheat, simply bake them in a preheated oven at 350 degrees F (175 degrees C) until heated through.
Can I make the dough in advance? Yes, you can prepare the dough a day in advance. After shaping it into a disk, wrap it tightly in plastic wrap and refrigerate until ready to use.
Can I make the empanadas ahead of time? Certainly! You can assemble the empanadas, place them on a baking sheet, and refrigerate for up to 24 hours before baking. Just make sure to brush them with the egg wash right before baking.
Can I serve empanadas as an appetizer? Absolutely! If you want to serve smaller empanadas as appetizers, you can use a smaller cookie cutter or glass to cut out the rounds and adjust the filling amount accordingly.

Serving dishes and utensils

Rolling pin - Used to roll out the dough to the desired thickness.
Cookie cutter or glass - Used to cut out the rounds of dough for the empanadas.
Skillet - Used to cook the ground beef and other filling ingredients.
Spoon - Used to stir and combine the filling ingredients in the skillet.
Pastry brush - Used to brush the beaten egg wash onto the empanadas before baking.
Baking sheet - Used to bake the empanadas in the oven.
Parchment paper - Placed on the baking sheet to prevent sticking and make cleanup easier.
Plastic wrap - Used to wrap and chill the dough in the refrigerator.
Knife - Used for chopping onions, garlic, and tomatoes.
Cutting board - Provides a stable surface for cutting ingredients.

Origin stories

Empanadas, bite-sized bundles of flavor, trace their origins back to Galicia, in the northwest corner of Spain. A medieval cookbook dating back to the year 1520, "Libro de Cocina" (Book of the Kitchen), contains one of the earliest recipes for empanadas. The name "empanada" itself comes from the Spanish verb "empanar," which means "to bread" or "to wrap or coat in bread." Over the centuries, as Spanish explorers and colonists traversed the globe, they brought the recipe with them, leading to a diverse array of empanada variations in Latin America, the Philippines, and beyond. Each region has its own spin on the fillings, from the savory beef and raisin mixture of Argentinean empanadas, to the sweet cheese-stuffed versions found in the Dominican Republic. So each bite of an empanada is not just a delight to the taste buds, but also a nod to centuries of global culinary history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.