Directions
Cook the Onions and Beef
- Place a large pan over medium heat. Add the butter and let it melt until it sizzles softly. Stir in the chopped onions and cook for 3–4 minutes until golden and fragrant. Add the ground beef and cook for about 7 minutes, breaking it apart as it browns.
Add Garlic and Tomatoes
- Mix in the minced garlic and cook for 2 minutes. Add the chopped tomatoes and cook until softened, about 6 minutes. The mixture should look juicy and aromatic.
Season the Filling
- Sprinkle in the chili flakes, parsley, paprika, cumin, garlic powder, and salt. Stir very well so the spices coat the meat evenly. Add the chopped olives for a briny pop of flavor. Pour in the water, stir, and let everything cook for 2–3 minutes until slightly thickened. Remove from heat and let the filling cool completely—this step helps the empanadas seal better.
Prepare the Dough
- In a bowl, combine flour and salt. Add the vegetable oil and mix with your hands or a spoon. Slowly add water, a little at a time, until a soft, smooth dough forms. Cover and refrigerate for 10 minutes to relax the gluten.
Roll and Cut the Dough
- Transfer the dough to a lightly floured surface. Roll it to about 3 mm (1/8 inch) thickness. Use a round cutter or a bowl to cut circles of about 12–14 cm (5–5.5 inches) diameter.
Fill and Fold
- Place 1–2 tablespoons of cooled meat filling in the center of each dough circle. Fold over to form a half-moon shape. Press the edges firmly with your fingers, then crimp with a fork or create a traditional rope-style seal.
Prepare for Baking
- Arrange the empanadas on a parchment-lined baking sheet. Brush the tops with beaten egg to help them achieve a golden, glossy finish. Prick each empanada once with a fork to allow steam to escape.
Bake to Perfection
- Bake in a preheated oven at 400°F (200°C) for 25–30 minutes, or until golden and crisp. Let them cool for 5 minutes before serving—the filling will be hot.
Recipe Details
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 12 empanadas
• Difficulty Level: Medium
Variations & Substitutions
• Cheesy Empanadas: Add a tablespoon of shredded mozzarella or cheddar inside each empanada before sealing for a creamy center.
• Spicy Version: Add fresh chopped jalapeño or increase the dried chili for extra heat.
• Chicken Empanadas: Replace the beef with shredded cooked chicken and adjust seasoning with 1 tsp oregano.
• Baked or Fried: This recipe is baked for a lighter finish, but you can fry them for a crispier, traditional texture.
Serving Suggestions
The most important part is just ahead — click NEXT »»
