- Prep
- 50 min
- Cook
- 25 min
- Total
- 75 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 360 g
- 170 g
- 80 ml
- 5 g
- 500 g
- 3 cloves
- 2 g
- 2 g
- 1 g
- 15 g
- 60 ml
- 60 g
- 40 g
- 1 g
Process
Timers built in · swap anything · ask as you cook
Make the dough: In a large bowl, whisk 360 g all-purpose flour with 3 g salt. Add 170 g cold cubed unsalted butter and rub it into the flour with your fingertips until the mixture looks like coarse breadcrumbs with some pea-sized butter pieces remaining.
In a small bowl, beat 1 egg with 80 ml ice water. Pour into the flour mixture and stir with a fork until a shaggy dough forms. If it seems dry, add ice water 1 tablespoon at a time. Gather into a ball, flatten into a disc, wrap in plastic and refrigerate for at least 30 minutes (up to 2 days).
Make the filling: Heat a large skillet over medium heat. Add 500 g ground beef and cook, breaking it up, for 5–6 minutes until no pink remains. If there is a lot of fat, spoon off all but about 1 tablespoon.
Add 1 finely chopped onion and 3 minced garlic cloves to the beef. Cook for 3–4 minutes until the onion is soft and translucent, stirring often.
Stir in 2 g ground cumin, 2 g smoked paprika, 1 g dried oregano, 2 g salt and 1 g black pepper. Cook for 30 seconds until fragrant, then add 15 g tomato paste and cook for 1 minute more, stirring constantly.
Pour in 60 ml beef broth and scrape up any browned bits. Stir in 60 g chopped green olives (if using) and 40 g raisins (if using). Simmer for 3–4 minutes until the liquid has mostly evaporated but the mixture is still moist, not dry. Taste and adjust salt. Spread the filling on a plate and refrigerate until cool, at least 20 minutes.
Assemble: Preheat oven to 200°C (400°F) and line two baking sheets with parchment paper. Divide the chilled dough into 12 equal pieces (about 55 g each). On a lightly floured surface, roll each piece into a 15 cm (6-inch) circle, about 3 mm thick.
Place about 2 tablespoons (40 g) of cooled filling on one half of each circle, leaving a 1.5 cm border. Fold the dough over the filling to form a half-moon. Press the edges firmly with a fork to seal, then crimp decoratively if you like. Brush the tops with beaten egg (from 1 egg).
Bake for 20–25 minutes, rotating the trays halfway, until the empanadas are deeply golden brown and glossy. The edges should be crisp and the filling hot. Let cool on the tray for 5 minutes before serving.
Kitchen notes
Kitchen notes
- The most common mistake is a soggy empanada: always cool the beef filling completely before filling the dough, and don't overfill. A wet filling steams the crust from the inside.
- Keep the dough cold. Work quickly and return it to the fridge if it gets soft; cold butter creates flaky layers. If the dough cracks when folding, patch it with a little water.
- Seal the edges well: press with a fork, then fold the edge over itself and press again for a double seal. Any gap will leak juices and burn.
- For a make-ahead option, assemble the empanadas, place them on a parchment-lined tray, and freeze until solid. Transfer to a freezer bag and bake from frozen at 200°C for 25-30 minutes.
Substitutions
- ground beef→ground turkey or plant-based ground
- unsalted butter→vegetable shortening for a dairy-free version
- green olives→capers or chopped pickles
- raisins→chopped dried apricots
Storage & reheating
Store baked empanadas in an airtight container in the refrigerator for up to 4 days. Reheat in a 180°C oven for 8-10 minutes until hot and crisp; avoid the microwave, which makes the crust soggy. To freeze, wrap cooled baked empanadas individually in foil and freeze for up to 2 months. Reheat from frozen at 200°C for 15-20 minutes. Unbaked assembled empanadas can be frozen for up to 3 months; bake from frozen at 200°C for 25-30 minutes.
FAQ
The questions we get asked most
Why did my empanadas turn out soggy?
The filling was likely too wet or still warm when you filled the dough. Always cool the beef mixture completely and simmer off excess liquid. Also, make sure the dough is cold and you seal the edges tightly to prevent steam from escaping into the crust.
Can I make the dough and filling ahead of time?
Yes. The dough can be made up to 2 days ahead and kept wrapped in the fridge; let it soften slightly at room temperature before rolling. The filling can be cooked up to 3 days ahead and stored covered in the fridge. Assemble and bake when ready.
Can I freeze empanadas?
Absolutely. Freeze assembled, unbaked empanadas on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen at 200°C for 25-30 minutes. Baked empanadas can also be frozen for up to 2 months and reheated in the oven.
How do I know when the empanadas are done?
They are done when the tops are deeply golden brown and glossy, and the edges are crisp. The internal filling should be hot; you can check with an instant-read thermometer (it should read at least 75°C). If they are browning too quickly, tent with foil.
Can I use a different type of meat?
Yes, ground turkey, chicken, or plant-based ground all work. Adjust seasoning to taste, and if using lean meat, add a little extra broth or oil to keep the filling moist. Cooking times may vary slightly.
What can I use instead of butter in the dough?
For a dairy-free version, substitute an equal weight of vegetable shortening or cold coconut oil. The texture will be slightly different but still flaky. Keep the fat cold for best results.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
