Description
These delicious homemade empanadas feature a flaky buttery crust filled with a savory mixture of ground beef, sautéed onions, bell peppers, aromatic spices, olives, and chopped hard-boiled eggs. Perfectly baked to golden perfection, these empanadas make a satisfying snack or meal ideal for any occasion.
Ingredients
Scale
Dough
- 3 cups (360 g) all-purpose flour
- 1 teaspoon (5 g) salt
- 1/2 cup (113 g) cold butter, cubed
- 1/2 cup (120 ml) ice-cold water
Filling
- 1 lb (450 g) ground beef
- 1 medium onion, finely chopped
- 1 medium bell pepper, finely chopped (any color)
- 1 teaspoon (2 g) cumin
- 1 teaspoon (2 g) paprika
- 1/4 cup (40 g) olives, chopped (green or black)
- 2 hard-boiled eggs, chopped
Finishing
- 1 egg beaten with 1 tablespoon water (egg wash)
Instructions
- Prepare the Dough: In a large bowl, combine the flour and salt. Add the cold cubed butter and use your fingers or a pastry cutter to mix until the mixture becomes crumbly. Gradually pour in the ice-cold water and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill and firm up.
- Make the Filling: Heat a skillet over medium heat and sauté the finely chopped onions and bell peppers until softened, about 5 minutes. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Stir in the cumin, paprika, chopped olives, and chopped hard-boiled eggs. Remove from heat and let the filling cool completely.
- Assemble the Empanadas: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles. Place approximately one tablespoon of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal. You can crimp the edges with a fork for a decorative seal.
- Bake the Empanadas: Preheat the 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 achieve a golden crust. Bake in the preheated oven for 20-25 minutes or until the empanadas are puffed and golden brown. Remove from oven and let cool slightly before serving.
Notes
- For a flakier crust, ensure the butter and water are very cold before mixing.
- You can substitute ground beef with ground chicken or turkey for a lighter filling.
- Empanadas can be made ahead and frozen before baking; bake directly from frozen adding a few extra minutes.
- Adjust the spices to your taste; adding a pinch of chili powder can add heat.
- The dough can also be made in a food processor for convenience.
