Empanadas are a beloved culinary delight enjoyed across Latin America, Spain, and beyond, known for their flaky pastry and versatile fillings. These hand-held pies are crafted from dough folded over a stuffing, which can include a variety of ingredients such as seasoned meats, cheese, vegetables, or fruits, making them perfect for any palate. Empanadas are either baked or fried to achieve a golden, crispy exterior that encases a warm, flavorful interior, creating a perfect balance of textures.
Ideal for any occasion, empanadas serve as a fantastic appetizer, a convenient snack, or a hearty main dish. They are often accompanied by dipping sauces like chimichurri, salsa, or aji, adding an extra layer of flavor. Whether you’re at a festive celebration, a family gathering, or enjoying a quiet meal, empanadas bring a taste of Latin tradition to your dining experience, offering a delectable and satisfying treat that’s as fun to eat as it is delicious.
AuthorJulia ForesekCategoryAppetizers & Starters, MexicanDifficultyIntermediateMake 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
Directions
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.
Notes
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.
