If you’re looking to cozy up with a truly comforting snack that’s a burst of Latin American flavor in every bite, you have to try this Empanada Recipe. These golden, flaky turnovers hide a savory filling loaded with seasoned beef, briny olives, and a hint of hard-boiled egg, all wrapped in a tender homemade dough. Whether you’re planning a party or just want an irresistible treat for your family, this traditional Empanada Recipe brings both nostalgia and excitement to the table. Get ready for a baking adventure you’ll want to repeat often!
Ingredients You’ll Need
What makes this Empanada Recipe so special is how a handful of pantry staples come together to deliver bold flavor and crave-worthy texture. Each ingredient has a role, creating a little pocket of happiness with every empanada.
- All-purpose flour: The backbone of the dough, giving structure and the perfect bite.
- Salt: Enhances the flavor of both dough and filling—don’t skimp!
- Unsalted butter (cold and cubed): Ensures your crust bakes up impossibly flaky and tender—cold butter is key.
- Egg: Adds richness to the dough, and also serves as a beautiful golden wash on top.
- Ice water: Keeps the dough cold and easy to handle, locking in that flakiness.
- White vinegar: A splash of acid helps tenderize the dough for that dreamy, melt-in-your-mouth texture.
- Olive oil: Used for sautéing the savory filling while adding depth and aroma.
- Ground beef: The hearty, classic filling for this beloved Empanada Recipe.
- Small onion (finely chopped): Lends sweetness and a bit of bite to the filling.
- Garlic (minced): Boosts the savory warmth in each mouthful.
- Ground cumin: An earthy, slightly smoky spice that makes the flavor pop.
- Smoked paprika: Infuses smoky depth and a subtle reddish hue.
- Chili powder: Adds just enough warmth without overwhelming the palate.
- Salt and pepper: To taste, balancing all the flavors in the filling.
- Green olives (chopped): Their briny tang is a delightful surprise in every bite.
- Hard-boiled egg (chopped): For extra richness and traditional flair.
- Tomato paste: Gives the filling that lovely umami kick.
- Water: Helps blend the filling, keeping it juicy—not dry.
- Egg (beaten, for egg wash): The secret to that shiny, deeply golden crust.
How to Make Empanada Recipe
Step 1: Make the Dough
Grab a large bowl and whisk together the all-purpose flour and salt. Cut in the cold, cubed butter using your fingertips or a pastry cutter, working quickly so the butter stays cold and forms pea-sized bits. This technique is what gives you that exceptional flakiness. In a separate bowl, whisk together one egg, ice water, and white vinegar. Pour the wet mix into the flour blend, stirring until a shaggy dough forms. Gently knead just to bring everything together—overworking toughens the dough. Shape into a flat disk, wrap tightly in plastic, and chill for at least an hour. This rest makes rolling a breeze and guarantees tender empanadas.
Step 2: Prepare the Savory Filling
Set a skillet over medium heat and drizzle in the olive oil. Once shimmering, toss in the finely chopped onion and minced garlic, sautéing until fragrant and translucent. Crumble in the ground beef and cook, breaking it up with a spoon, until no pink remains. Sprinkle in the cumin, smoked paprika, chili powder, and generous pinches of salt and pepper. Next, add the tomato paste and water, stirring until the mixture is evenly coated and juicy. Let it simmer for five minutes so the flavors meld beautifully. Off the heat, stir in the chopped olives and hard-boiled egg—these finishers add an unbeatable complexity to your Empanada Recipe.
Step 3: Shape and Fill the Empanadas
With your dough suitably chilled, lightly flour your surface and roll it out to about 1/8 inch thick. Use a round cutter (4- to 5-inch diameter works great) to make dough circles. Spoon one to two tablespoons of the cooled filling onto the center of each round—don’t overfill, or sealing will be tricky! Fold the dough over the filling to form a half-moon, then press the edges together and crimp with a fork to create that signature, decorative seal.
Step 4: Bake to Golden Perfection
Carefully place the filled empanadas on a parchment-lined baking sheet, giving them a little space to puff up as they bake. Brush the tops generously with the beaten egg for a glossy, mouthwatering finish. Pop them into a preheated 375°F (190°C) oven for 25 to 30 minutes. You’re aiming for empanadas that are golden and crisp, with a toasty aroma filling your kitchen. Let them cool slightly so you don’t burn your tongue with that irresistible, steamy filling.
How to Serve Empanada Recipe
Garnishes
When it comes to garnishing these beauties, a sprinkle of fresh parsley or cilantro adds a burst of color and freshness. For an extra zesty touch, serve with lime wedges—the citrus takes the richness of the Empanada Recipe to the next level. If you love a bit of heat, a small bowl of your favorite hot sauce on the side is always a winner.
Side Dishes
Empanadas are fabulous on their own, but they shine even brighter with the right accompaniments. A crisp salad with tomatoes, avocado, and red onion offers a refreshing balance. For a heartier meal, pair with a mild black bean soup or cooling yogurt dip. These side dishes round out the Empanada Recipe for a well-balanced, satisfying spread.
Creative Ways to Present
Get a little playful by stacking empanadas on a wooden board, fanned out for a rustic look. For parties, mini empanadas are a hit—just roll smaller circles and fill accordingly. Or serve them in parchment-lined baskets for that street market vibe. No matter what, let their golden color peek through—your guests will want to dive right in!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover empanadas (though they tend to vanish quickly), let them cool completely, then store them in an airtight container in the fridge. They’ll stay tasty for up to three days, making them a great grab-and-go lunch option or late-night snack.
Freezing
This Empanada Recipe freezes beautifully. Place unbaked or baked, cooled empanadas on a tray and freeze until solid, then transfer to a freezer bag. They keep well for up to two months. When the craving hits, you can bake them straight from frozen—just add a few extra minutes to your baking time if uncooked, or reheat gently if already baked.
Reheating
To reheat and maintain that lovely crisp crust, place your empanadas on a baking sheet in a 350°F (175°C) oven for about 10 minutes. Avoid microwaving, which tends to make the dough chewy. If you’re in a rush, an air fryer works too for a few minutes at 375°F.
FAQs
Can I make the dough ahead of time?
Absolutely! The dough for this Empanada Recipe can be made a day in advance. Keep it wrapped snugly in plastic and chilled in the fridge until you’re ready to roll and fill—this actually improves the texture.
What are some other filling ideas?
While beef is classic, you can easily switch things up—try shredded chicken, sautéed vegetables, or even cheesy spinach for delicious twists. The Empanada Recipe dough is versatile enough to welcome your favorite flavors.
How do I keep the empanadas from opening while baking?
To ensure a perfect seal, avoid overfilling and always press the edges firmly before crimping with a fork. If you want extra insurance, lightly brush the inside edge of the dough with water or egg wash before sealing.
Can I fry these instead of baking?
Yes, if you’re craving a more traditional street-food style, fry the filled empanadas in hot oil until golden and crisp. Either method works beautifully with this Empanada Recipe!
Is this Empanada Recipe good for a crowd?
It’s perfect for sharing! You can easily double or triple the ingredients, make them ahead, and bake just before guests arrive. Empanadas always disappear fast at parties, so make plenty!
Final Thoughts
If you’ve never tried making your own empanadas before, this Empanada Recipe is the perfect place to start. With its simple, homemade dough and savory filling, it’s a recipe that brings people together and delivers flavor in every bite. Gather your favorite people, roll up your sleeves, and treat yourself to a little slice of comfort and tradition—you’ll be so glad you did!
Print
Empanada Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 empanadas
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
- Diet: Non-Vegetarian
Description
Learn how to make delicious and savory empanadas filled with seasoned ground beef, olives, and hard-boiled eggs, all wrapped in a flaky homemade crust.
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- ½ cup unsalted butter, cold and cubed
- 1 egg
- ⅓ cup ice water
- 1 tbsp white vinegar
For the Filling:
- 1 tbsp olive oil
- ½ lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder
- Salt and pepper to taste
- ¼ cup green olives, chopped
- 1 hard-boiled egg, chopped
- 1 tbsp tomato paste
- 1 tbsp water
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Dough: Whisk flour and salt, cut in butter, mix egg, water, and vinegar, combine wet and dry ingredients, knead, shape into a disk, refrigerate.
- Make the Filling: Sauté onion and garlic, brown ground beef, add spices, tomato paste, and water, simmer, add olives and egg.
- Assemble and Bake: Roll out dough, cut circles, fill with meat mixture, fold, crimp edges, brush with egg wash, bake at 375°F (190°C) until golden.
Notes
- You can substitute the beef with shredded chicken or vegetables for a different filling.
- Dough can be made a day in advance and kept chilled.
Nutrition
- Serving Size: 1 empanada
- Calories: 210
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 35 mg
