Empanadas Recipe That We Make Again And Again

Name: Empanadas Recipe That We Make Again And Again
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 16
Cuisine: Latin American
Ingredients: 3 cups all purpose flour; 1 teaspoon fine salt; 8 tablespoons cold unsalted butter cut into small cubes; 1 large egg beaten; 1 tablespoon white vinegar; about 1 cup ice water add a splash at a time until the dough holds; 1 tablespoon olive oil; 1 medium onion chopped; 2 cloves garlic minced; 1 red bell pepper diced; 1 pound ground beef; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 0.5 teaspoon dried oregano; 0.25 teaspoon ground black pepper; 1 teaspoon fine salt or to taste; 0.25 cup green olives chopped; 1 hard cooked egg chopped optional; 1 egg beaten with 1 tablespoon water for brushing; flour for dusting the board

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I grew up loving little hand pies that fit in one palm and somehow feed the whole table. This empanadas recipe brings that same warm feeling. The dough turns tender and light. The filling smells like onions and spice and a hint of garlic that makes everyone drift toward the oven. We mix and roll and laugh. I keep a small bowl of flour near me so the dough stays easy to move. Each round meets a spoon of beef with peppers and a few olives. I pinch the edge and it seals with a neat ridge. No stress. If one leaks, we call it a taste test and move on. You can swap the filling and keep the method. Try the empanadas recipe chicken for a gentle pull and light broth flavor. Bake an apple empanadas recipe for dessert. A vegetarian empanadas recipe brings beans and corn and bright herbs. Make a pork empanadas recipe for deep rich notes. Cook an authentic empanadas recipe on a weekend. Or go sweet with an apple empanadas recipe easy on a busy night. Either way, the first bite gives crisp edges and steam and a happy pause at the table.

65 min

cook 35 min

Latin American

Ingredients

Instructions

For the Dough

Whisk flour and salt in a large bowl.
Work in the cold butter with a pastry cutter or your fingers until it looks like coarse crumbs.
Stir in the egg and vinegar.
Add cold water a little at a time and mix until the dough comes together in a soft ball.
Wrap and chill for 30 minutes while you cook the filling.

For the Beef Filling

Heat oil in a skillet over medium heat.
Cook onion until soft then add garlic and bell pepper and cook until tender.
Add beef and break it up. Cook until no pink remains.
Stir in cumin paprika oregano pepper and salt.
Fold in olives and the chopped egg if using. Cool the filling.

To Shape and Bake

Set oven to 400 F. Line two pans with parchment.
Divide the dough into 16 even pieces. Roll each into a ball then a thin circle on a lightly floured board.
Place a spoon of filling on one half of each circle. Wet the edge with a little water. Fold and press to seal.
Crimp the edge with a fork or pinch to make a ridge.
Brush the tops with egg wash.
Bake until golden and crisp about 22 to 25 minutes. Let rest for 5 minutes before serving.