Empanadas carry a sense of movement with them. You find them across Latin America, in Spain, and far beyond, yet this empanadas recipe always comes back to the same idea, a simple dough folded around something deeply flavorful. It’s portable, comforting, and built to be shared.
The dough sets the tone. Rolled out and filled, then folded and sealed, it creates that familiar half-moon shape that defines the dish. Once cooked, it turns golden and crisp on the outside while staying tender within. Whether baked or fried, the texture becomes the first thing you notice.
Then the filling takes over.
Seasoned meats bring richness, cheese adds softness, and vegetables or even fruit introduce contrast. At the same time, spices and herbs layer in depth, so each variation feels distinct while still rooted in tradition. Because of this, no two empanadas ever feel exactly the same.
The balance is what makes them memorable. The crisp shell gives way to a warm, savory center, creating that satisfying contrast in every bite. Meanwhile, sauces like chimichurri, salsa, or ají add brightness, cutting through the richness and keeping everything in check.
Empanadas adapt easily to any moment. They can start a meal, carry it, or simply stand on their own as something quick and satisfying. Their versatility is part of their appeal, but so is their familiarity.
In the end, this empanadas recipe reflects a style of cooking that values simplicity and flavor equally, where a few well-handled ingredients come together into something that feels both timeless and endlessly enjoyable.
Make the Dough: Mix the flour and salt in a large bowl. Work the butter into the flour with your fingers until the mixture resembles coarse crumbs. Beat the egg with the ice water and mix into the flour mixture until the dough comes together. If necessary, add more water one tablespoon at a time. Wrap in plastic and chill for at least 30 minutes.
Prepare the Filling: Heat the olive oil in a pan over medium heat. Add the onion and garlic and cook until soft. Increase the heat and add the ground beef, cooking until browned. Add the cumin, paprika, beef stock, and tomato paste. Cook until the liquid is reduced. Season with salt and pepper. Remove from heat and let cool, then stir in the olives and hard-boiled eggs.
Assemble the Empanadas: Preheat the oven to 200°C (400°F) and line baking sheets with parchment paper. Roll out the dough and cut out round disc shapes. Place a spoonful of the filling in the center of each disc. Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges and seal them.
Bake the Empanadas: Place the empanadas on the prepared baking sheets. Beat an egg with a tablespoon of water and brush the empanadas with the egg wash. Bake for about 20-25 minutes or until golden brown.
Serve: Allow to cool for a few minutes before serving. Empanadas can be enjoyed warm or at room temperature.
Ingredients
Perfect Wine Pairing:
- Malbec: A robust Argentinian Malbec pairs wonderfully with beef empanadas, complementing the rich and savory filling with its fruity and smoky notes.
