Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups (375 g) all-purpose flour
- 1 cup (225 g) cold unsalted butter, diced
- 2 large eggs (1 for dough, 1 for egg wash)
- 1 1/2 tsp fine salt + pinch for egg wash
- 1 tsp sugar
- 1/3–1/2 cup (80–120 ml) ice water + 1 tsp vinegar
- 1 tbsp olive oil
- 1 small onion + 1 small red bell pepper, finely diced
- 2 garlic cloves, minced
- 1 lb (450 g) ground beef
- 1 1/2 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp oregano
- 1/2 cup (120 ml) tomato sauce or crushed tomatoes
- 2 tbsp tomato paste, 1/3 cup beef broth or water
- 1 bay leaf
- 1/2 cup pitted green olives, chopped
- 2 hard-boiled eggs, chopped
- 2 tbsp chopped fresh parsley or cilantro
- Extra flour for rolling
Do This
- 1. Pulse flour, salt, and sugar with cold butter until crumbly; add 1 egg and enough ice water with vinegar to form a soft dough. Divide, flatten into discs, wrap, and chill 45–60 minutes.
- 2. While dough chills, sauté onion, bell pepper, and garlic in olive oil until soft. Add beef and brown, breaking it up.
- 3. Stir in cumin, paprika, oregano, salt, pepper, tomato sauce, tomato paste, broth, and bay leaf. Simmer until thick and saucy, then cool completely.
- 4. Mix cooled beef with chopped olives, hard-boiled eggs, and parsley or cilantro. Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment.
- 5. Roll out chilled dough to about 1/8 in (3 mm) thick. Cut 4.5 in (11–12 cm) circles.
- 6. Spoon filling onto each circle, fold into half-moons, seal edges, and crimp with a fork or twist. Brush with beaten egg.
- 7. Bake 18–22 minutes until deep golden brown. Cool a few minutes and serve warm.
Why You’ll Love This Recipe
- Buttery, flaky pastry wrapped around a juicy, tomatoey ground-beef filling that is packed with flavor.
- Classic touches of green olives and hard-boiled egg give these empanadas a deliciously authentic, savory bite.
- Great for parties, lunches, or make-ahead dinners; they freeze and reheat beautifully.
- Step-by-step instructions make homemade empanadas totally doable, even if you are not an experienced baker.
Grocery List
- Produce: 1 small onion, 1 small red bell pepper, 2 garlic cloves, small bunch parsley or cilantro, 1 bay leaf (fresh or dried, optional garnish: lime wedges, extra herbs)
- Dairy: 1 cup (225 g) unsalted butter, 3 large eggs total (2 hard-boiled for filling, 1 for dough, 1 for egg wash if you prefer a separate one), 1 tbsp milk or cream (for egg wash, optional)
- Pantry: All-purpose flour, fine salt, sugar, olive oil, 1 lb (450 g) ground beef, tomato sauce or crushed tomatoes, tomato paste, beef broth or water, pitted green olives, white vinegar, ground cumin, smoked paprika, dried oregano, ground black pepper, optional red pepper flakes or chili powder
Full Ingredients
Buttery Empanada Dough
- 3 cups (375 g) all-purpose flour
- 1 1/2 tsp fine salt
- 1 tsp sugar
- 1 cup (225 g) unsalted butter, very cold, cut into 1/2 in (1 cm) cubes
- 1 large egg, cold
- 1 tsp white vinegar (or apple cider vinegar)
- 1/3–1/2 cup (80–120 ml) ice water, as needed
Tomato-and-Spice Beef Filling
- 1 tbsp olive oil
- 1 small yellow onion, finely diced (about 1 cup)
- 1 small red bell pepper, finely diced (about 3/4 cup)
- 2 garlic cloves, minced
- 1 lb (450 g) ground beef (85–90% lean works well)
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika (or sweet paprika if you prefer)
- 1/2 tsp dried oregano
- 1/4 tsp ground cinnamon (optional but adds warmth)
- 1/2–3/4 tsp red pepper flakes or 1–2 tsp mild chili powder (adjust to taste)
- 3/4–1 tsp fine salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1/2 cup (120 ml) canned tomato sauce or crushed tomatoes
- 2 tbsp tomato paste
- 1/3 cup (80 ml) beef broth or water
- 1 bay leaf
- 1/2 cup pitted green olives, chopped (Spanish-style manzanilla are great)
- 2 hard-boiled eggs, cooled, peeled, and chopped
- 2 tbsp chopped fresh parsley or cilantro
To Assemble & Finish
- All-purpose flour, for dusting the work surface
- 1 large egg, beaten with 1 tbsp milk or water and a pinch of salt (for egg wash)
- Optional: extra chopped herbs for garnish
Step-by-Step Instructions
Step 1: Make the buttery empanada dough
In a large bowl, whisk together the flour, salt, and sugar. Add the cold, diced butter and toss to coat it in the flour. Using your fingertips or a pastry cutter, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible. Those bits of butter are what make the pastry flaky.
In a small bowl, whisk the egg with the vinegar and 1/3 cup (80 ml) of ice water. Drizzle this mixture over the flour-butter mixture. Use a fork to gently toss and mix until the dough starts to clump together. If it looks too dry or floury at the bottom, add more ice water 1 tablespoon at a time, just until it comes together when pressed. Avoid overmixing; you want a soft but not sticky dough.
Step 2: Bring the dough together and chill
Turn the dough out onto a lightly floured surface. It may look a bit shaggy; that is fine. Gently press and fold it just until it forms a cohesive mass. Do not knead vigorously; you want to keep the butter cold and the gluten relaxed.
Divide the dough into 2 equal pieces. Shape each piece into a flat disc about 1 in (2.5 cm) thick. Wrap each disc tightly in plastic wrap or parchment. Chill in the refrigerator for at least 45 minutes and up to 2 days. Chilling helps the flour hydrate and the butter firm up, which makes the dough easier to roll and gives you flakier empanadas.
Step 3: Cook the aromatic beef-tomato filling
While the dough chills, make the filling. Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Cook, stirring occasionally, until the vegetables are soft and starting to turn golden at the edges, about 6–8 minutes. Add the minced garlic and cook for another 30–60 seconds until fragrant.
Add the ground beef to the skillet. Cook, breaking it up with a spoon or spatula, until no pink remains, about 5–7 minutes. If there is a lot of excess fat, you can spoon some off (a little fat adds flavor, so you do not need to remove it all). Sprinkle in the cumin, smoked paprika, oregano, cinnamon (if using), red pepper flakes or chili powder, salt, and black pepper. Stir well to coat the meat in the spices and cook for 1–2 minutes to toast them slightly.
Stir in the tomato sauce, tomato paste, broth or water, and bay leaf. Bring to a gentle simmer. Reduce the heat to low and cook, uncovered, stirring occasionally, until the mixture is thick and saucy but not watery, about 8–10 minutes. It should hold together in a spoon without liquid pooling around it.
Step 4: Finish the filling with olives, egg, and herbs
Remove the skillet from the heat and discard the bay leaf. Transfer the hot beef mixture to a wide bowl or baking dish to help it cool more quickly. Let it sit until it is just warm to the touch; if it is too hot, it will melt the pastry.
Once cooled slightly, stir in the chopped green olives, chopped hard-boiled eggs, and fresh parsley or cilantro. Taste and adjust the seasoning with a bit more salt, pepper, or chili if you like more heat. The filling should be well-seasoned and flavorful on its own, as the pastry will mellow it a bit. Let the mixture cool completely to room temperature before filling the empanadas.
Step 5: Roll out the dough and cut circles
Line 2 baking sheets with parchment paper. Remove one disc of dough from the refrigerator and let it sit on the counter for 5–10 minutes to soften slightly so it is easier to roll.
On a lightly floured surface, roll the dough out to about 1/8 in (3 mm) thick. Rotate the dough and dust lightly with flour as needed to prevent sticking, but try not to add too much flour or the pastry can become tough. Using a round cutter or small bowl about 4.5 in (11–12 cm) in diameter, cut as many circles as you can. Gather the scraps, gently press them together, and re-roll once more to cut additional circles.
Place the dough circles on one of the prepared baking sheets and keep them chilled in the refrigerator while you repeat the process with the second disc of dough. You should end up with about 16 circles total.
Step 6: Fill, fold, and crimp the empanadas
Preheat your oven to 400°F (200°C) with a rack in the middle. In a small bowl, beat 1 egg with 1 tbsp milk or water and a pinch of salt to make an egg wash.
Working with a few dough circles at a time (leave the rest chilled), place a circle on your work surface. Spoon about 2 generous tablespoons of the cooled beef filling into the center, leaving a clear border of about 1/2 in (1.25 cm) around the edge. Be careful not to overfill, or they can burst while baking.
Lightly brush the edge of the circle with a bit of egg wash. Fold the dough over the filling to form a half-moon shape, pressing the edges together to seal. Then crimp the edge: you can press it firmly with the tines of a fork, or fold and twist the edge in small overlapping segments for a traditional rope-like finish. Transfer the sealed empanadas to the prepared baking sheets, spacing them slightly apart.
Step 7: Brush with egg wash and bake until golden
Once all the empanadas are shaped, brush the tops and edges lightly with the remaining egg wash. This will give them a beautiful glossy, golden color. If you like, you can prick each empanada once with a fork near the seam to allow a bit of steam to escape.
Bake in the preheated 400°F (200°C) oven for 18–22 minutes, rotating the pans halfway through if your oven bakes unevenly. The empanadas are done when they are deep golden brown, slightly puffed, and the bottoms are crisp. Remove from the oven and let cool on the baking sheets for 5–10 minutes; the filling will be very hot.
Step 8: Serve and enjoy
Transfer the warm empanadas to a serving platter. If you like, sprinkle with a little extra chopped parsley or cilantro for freshness and color. These are delicious served on their own, or with simple accompaniments such as a squeeze of lime, a fresh salad, or a small bowl of chimichurri or tomato salsa for dipping.
Empanadas are best served warm, when the pastry is beautifully flaky and the beef filling is juicy and aromatic. They are equally good as a hand-held snack, a party appetizer, or a main course alongside crisp greens.
Pro Tips
- Keep everything cold for flaky pastry. Cold butter and chilled dough are key. If the dough softens while shaping, pop the tray in the fridge for 10–15 minutes before baking.
- Cool the filling completely. A hot filling will melt the butter in the dough from the inside, making the pastry greasy and less flaky. Spread it in a shallow dish to speed cooling.
- Do not overfill. It is tempting to stuff them full, but a modest amount of filling gives you a good seal and helps prevent leaks in the oven.
- Use a flavorful olive. Briny green olives (like Spanish manzanilla or Castelvetrano) add a lot of character. Taste an olive first and adjust salt in the filling accordingly.
- Bake from chilled. If you have time, chill the assembled empanadas for 15–20 minutes before baking. This helps them hold their shape and enhances flakiness.
Variations
- Cheesy beef empanadas: Add 1/2–3/4 cup shredded cheese (such as mozzarella or a mild melting cheese) to the cooled filling before assembling. Do not pack too much cheese in or it may leak out.
- Spicier version: Increase red pepper flakes or chili powder, and add a finely minced jalapeño or serrano chili when you cook the onions and peppers.
- Shortcut pastry: In a pinch, you can use store-bought empanada dough rounds or puff pastry. The flavor and texture will differ, but the filling works beautifully with either.
Storage & Make-Ahead
To refrigerate baked empanadas: Let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 350°F (175°C) oven for 10–15 minutes until warmed through and crisp again.
To freeze unbaked empanadas: Place assembled, unbaked empanadas in a single layer on a parchment-lined tray. Freeze until solid, then transfer to a freezer bag or container. They keep well for up to 2 months. Bake from frozen at 400°F (200°C) for 22–26 minutes, until golden and hot.
To freeze baked empanadas: Cool completely, then freeze in a single layer before transferring to a bag or container. Reheat from frozen at 350°F (175°C) for 15–20 minutes. The pastry will still be tasty and crisp, though slightly less delicate than freshly baked.
Make-ahead tips: You can prepare the dough and filling up to 2 days in advance. Keep the dough discs well wrapped in the refrigerator, and store the filling in an airtight container. Assemble and bake just before serving for the best texture.
Nutrition (per serving)
Approximate values per serving (2 empanadas, assuming 8 servings total): about 520 calories; 30 g fat; 38 g carbohydrates; 21 g protein; 2–3 g fiber; 650 mg sodium. Values will vary based on exact ingredients, size of empanadas, and brands used.
