Description
Savory empanadas filled with seasoned beef and wrapped in a buttery, flaky crust. These handheld pies are crisp, golden, and absolutely irresistible.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 6–8 tablespoons ice water
- 1 egg yolk
- 1 pound ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 1 hard-boiled egg, chopped (optional)
- ¼ cup chopped olives (optional)
- 1 beaten egg (for egg wash)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a food processor or bowl, mix flour and salt. Cut in cold butter until crumbly.
- Add egg yolk and ice water, mixing just until dough forms. Wrap and chill for 30 minutes.
- In a skillet, sauté onion and garlic until soft. Add ground beef, paprika, cumin, salt, and pepper. Cook until browned. Let cool, then stir in egg and olives if using.
- Roll out dough to ⅛ inch thickness and cut 4–5 inch circles.
- Place 1–2 tablespoons of filling in the center of each dough round. Fold and seal edges with a fork.
- Arrange on baking sheet, brush tops with egg wash, and bake 25–30 minutes until golden.
- Let cool slightly and serve warm.
Notes
- Keep butter cold for maximum flakiness.
- Don’t overfill to avoid leaks during baking.
- Freeze unbaked empanadas for easy future meals.
- Use parchment paper to prevent sticking and promote even browning.
Nutrition
- Serving Size: 1 empanada
- Calories: 290
- Sugar: 1g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 75mg