Empanada

Empanada is a beloved hand pie with roots in the Iberian Peninsula and centuries of adaptation across Latin America and beyond. Its very name traces to the idea of wrapping or breading a savory or sweet filling, and over time the form has become a symbol of comfort and celebration, equally at home at street stalls and family tables. What follows is a streamlined approach that respects classic technique while keeping the process approachable for home cooks.

Ingredients

Dough

• 2 1/2 cups all-purpose flour
• 1/2 cup cold diced unsalted butter
• 1 tsp kosher salt
• 1 tsp granulated sugar (optional)
• 1 large egg
• 1 tbsp white vinegar
• 6–8 tbsp ice water

Beef filling

• 2 tbsp olive oil
• 1 medium finely chopped yellow onion
• 3 cloves minced garlic
• 1 lb ground beef
• 1 small diced red bell pepper
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• 1 small diced russet potato (optional)
• 1/3 cup sliced green olives
• 1/4 cup raisins
• 2 chopped hard-boiled eggs
• kosher salt and black pepper to taste

To assemble and cook

• 1 egg for wash, beaten with 1 tbsp ice water
• olive oil for frying (if not baking)

Preparation

Make the dough

1. In a bowl, whisk the all-purpose flour, kosher salt, and granulated sugar. Cut in the cold unsalted butter until pea-sized bits remain.
2. Beat the egg with the white vinegar and 6 tbsp ice water. Drizzle over the dry mixture, tossing until the dough just comes together. If crumbly, add more ice water a spoon at a time.
3. Divide, press into two discs, wrap, and chill for at least 30 minutes to relax the dough.

Cook the filling

1. Warm the olive oil in a skillet over medium heat. Add the yellow onion and garlic; cook until translucent, about 5 minutes.
2. Add the ground beef; cook, breaking it up, until browned and no longer pink, about 8 minutes.
3. Stir in the red bell pepper, tomato paste, ground cumin, sweet paprika, dried oregano, and crushed red pepper flakes; cook until fragrant, about 1 minute.
4. If using, add the russet potato, cover, and let steam in the pan until just tender, about 8 minutes. Stir in the green olives and raisins; season with kosher salt and black pepper. Cool completely, then fold in the chopped hard-boiled eggs.

Assemble

1. Roll each dough disc on a lightly dusted surface to about 1/8 inch thick. Cut 5–6 inch rounds.
2. Place 2 tablespoons filling in the center. Add a slice of hard-boiled eggs if desired. Moisten the rim with a touch of ice water, fold to form a half-moon, and seal. Crimp the edge firmly.
3. Arrange on a parchment-lined sheet and brush tops with the egg wash.

Cook

1. To bake: Heat the oven to 400°F. Bake until deep golden, about 20 to 25 minutes.
2. To fry: Heat 1/2 inch of olive oil to 350°F in a deep skillet. Fry in batches until crisp and golden, about 3 to 4 minutes per side. Drain and rest for 5 minutes before serving.

How to serve and enjoy

Serve hot with a bright, tangy sauce or a simple green salad. For gatherings, set out a mix of mild and spicy dips so everyone can choose their heat level. Empanadas also travel well; they make excellent picnic fare and are ideal for potlucks.

Make-ahead, storage, and reheating

• Make-ahead: The filling keeps in the fridge for up to 3 days; the wrapped dough holds for 2 days.
• Freeze: Assemble, then freeze on a sheet until firm and store airtight for up to 2 months. Bake from frozen, adding a few extra minutes.
• Reheat: Crisp baked empanadas in a 350°F oven for about 10 minutes.

Chef’s tips

• Keep it cold: Chilled unsalted butter and minimal handling produce a tender crust; if the dough warms, chill it again for 10 minutes.
• Balance the flavors: Taste and adjust with a pinch of kosher salt and a grind of black pepper right before filling.
• Seal well: A light dab of ice water on the rim and a firm crimp prevent leaks.
• Flaky finish: Work the all-purpose flour and unsalted butter just until small crumbs form; visible flecks help flakiness.

Variations

• Poultry: Swap the meat for shredded roasted chicken and season similarly.
• Vegetarian: Try sautéed mushrooms and spinach with cheese.
• Sweet: Fill with spiced fruit and bake; dust with sugar after baking.

FAQ

Can I use store-bought dough?

Yes, but a homemade crust offers superior texture and flavor.

Can I swap the fat?

You can substitute some or all of the unsalted butter with another solid fat, noting it may change the flavor and flakiness.

How do I prevent soggy bottoms?

Cool the filling completely, avoid overfilling, and bake on a preheated sheet if you like extra crispness.