Description
These delicious empanadas feature a flaky all-purpose flour dough filled with a savory mix of ground beef, sautéed onions, bell peppers, olives, and chopped hard-boiled eggs. Baked to golden perfection, they make a perfect snack or meal to savor any time.
Ingredients
Dough
- All-purpose flour: 3 cups (360 g)
- Butter: 1/2 cup (113 g), cold and cubed
- Water: 1/2 cup (120 ml), ice-cold
- Salt: 1 teaspoon (5 g)
Filling
- Ground beef: 1 lb (450 g)
- Onions: 1 medium, finely chopped
- Bell peppers: 1 medium, finely chopped (any color)
- Cumin: 1 teaspoon (2 g)
- Paprika: 1 teaspoon (2 g)
- Olives: 1/4 cup (40 g), chopped (green or black)
- Hard-boiled eggs: 2, chopped
For Brushing
- Egg wash: 1 egg beaten with 1 tablespoon water
Instructions
- Prepare the dough: In a large mixing bowl, combine the all-purpose flour and salt, then add the cold, cubed butter. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice-cold water, mixing gently until the dough just comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
- Make the filling: Heat a skillet over medium heat and sauté the finely chopped onions and bell peppers until soft and translucent. Add the ground beef and cook until browned and fully cooked, breaking it apart as it cooks. Stir in the cumin, paprika, chopped olives, and chopped hard-boiled eggs. Remove from heat and allow the filling to cool completely.
- Assemble the empanadas: Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Using a round cutter or a glass, cut out circles approximately 4-5 inches in diameter. Place about one tablespoon of the filling in the center of each circle, then fold the dough over to create a half-moon shape. Press the edges firmly together and crimp them to seal completely.
- Bake the empanadas: Preheat your oven to 400°F (200°C). Place the assembled empanadas on a baking sheet lined with parchment paper. Brush the tops with the egg wash to give them a golden, glossy finish. Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown and crisp.
Notes
- Ensure the butter and water are very cold to achieve a flaky dough texture.
- Allow the filling to cool before assembling to prevent the dough from becoming soggy.
- Egg wash gives a lovely golden color but can be omitted for a vegan version.
- Empanadas can be made ahead and frozen before baking; bake them directly from frozen, adding a few extra minutes as needed.
- You can substitute ground beef with ground chicken or turkey if preferred.
