Perfect Empanadas: Your New Favorite Handheld Party Food

Combine 3 cups of all-purpose flour and 1 teaspoon of salt in your large mixing bowl. Take your cold, cubed butter and cold vegetable shortening and work them into the flour using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized bits remaining. In a separate small bowl, whisk together 1 large egg, 1/2 cup of ice water, and 1 tablespoon of white vinegar. Gradually pour the wet ingredients into the flour mixture, stirring with a fork until the dough just comes together. Turn it out onto a lightly floured surface and knead gently for about 30 seconds until smooth. Pro tip: The vinegar helps tenderize the dough while preventing too much gluten development. Wrap the dough in plastic and refrigerate for at least 1 hour – this resting period allows the flour to fully hydrate and the fats to firm up, which is crucial for flaky layers.

While your dough chills, let’s create that incredible filling. Brown 1 pound of ground beef in a large skillet over medium-high heat, breaking it up with a spoon until no pink remains – this should take about 6-8 minutes. Drain off any excess fat, then add your finely chopped onion, minced garlic, and diced red bell pepper. Cook for another 5-7 minutes until the vegetables have softened and become fragrant. Now stir in 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper if using. Continue cooking for 2 more minutes to toast the spices. Remove from heat and stir in your chopped hard-boiled eggs, pitted green olives, and 2 tablespoons of raisins. The secret here is letting this mixture cool completely before assembling – a warm filling will melt your dough fats and create a greasy mess.

Remove your chilled dough from the refrigerator and divide it into two equal portions. On a lightly floured surface, roll out one portion to about 1/8-inch thickness – think the thickness of two stacked quarters. Using your 4-inch round cutter (or a small bowl and knife), cut out as many circles as possible. Gather the scraps, re-roll, and continue cutting until you’ve used all the dough. You should get about 18-20 circles total. Kitchen hack: If your dough starts getting too warm and sticky during this process, pop it back in the refrigerator for 15 minutes. The cold dough is much easier to work with and will result in flakier empanadas. Keep your cut circles covered with a damp cloth to prevent them from drying out while you work.

Place about 2 tablespoons of your cooled filling in the center of each dough circle. Be careful not to overfill – leaving a 1/2-inch border around the edges is crucial for proper sealing. Dip your finger in water and moisten the edges of the circle, then fold the dough over the filling to create a half-moon shape. Press the edges firmly together to seal. Now for the fun part – crimping! You can use a fork to press decorative patterns along the sealed edge, or try the traditional repulgue technique by folding and twisting the edge into a rope-like pattern. Either way, make sure those edges are completely sealed to prevent filling leakage during baking.

Preheat your oven to 375°F and line two baking sheets with parchment paper. Arrange your assembled empanadas on the prepared sheets, leaving about 1 inch between each one. Using your pastry brush, generously apply the egg wash (1 egg beaten with 1 tablespoon of water) to the tops of all empanadas. This will give them that beautiful golden-brown shine and help any toppings stick. Bake for 20-25 minutes, rotating the pans halfway through, until the empanadas are puffed and deeply golden brown. The internal temperature should reach 165°F if you have a thermometer. Let them cool on the baking sheet for 5 minutes before serving – this allows the filling to set and prevents burned mouths!