Hey, food lovers! Welcome back to scooks.com. Today, we’re diving headfirst into one of my all-time favorite foods: empanadas. And let me tell you, this isn’t just another empanada recipe; it’s your new go-to for creating impossibly flaky, buttery pastries filled with the most savory and perfectly seasoned beef picadillo. I’ve spent so much time tweaking this Empanada Recipe, and I am beyond excited to share it with you.
We’ve perfected a no-fail dough that shatters when you bite into it, and a rich, flavorful filling that will make you forget all about those store-bought versions. Seriously. Once you try these, there’s no going back. Get ready to roll up your sleeves and master the art of the perfect empanada! It’s so much fun, and the payoff is absolutely delicious.
Why You’ll Love This Empanada Recipe
- The Ultimate Flaky Crust: Ever wonder how to get those perfectly crispy, layered edges? Our secret dough recipe uses very cold butter and a touch of vinegar, which work together to create a tender, shatteringly crisp crust every single time. It’s pure magic!
- Rich & Flavorful Filling: The beef picadillo is the heart and soul of these beauties. It strikes a perfect balance of savory beef, sweet raisins (trust me on this!), and the tangy, briny pop of green olives. It’s a flavor combination that will have everyone asking for seconds.
- Perfect for Any Occasion: I mean, is there ever a bad time for an empanada? They’re the ultimate party appetizer, a fantastic portable lunch, or a super fun family dinner. My kids love helping me crimp the edges!
- Make-Ahead & Freezer-Friendly: Life gets busy, I get it. That’s why we’ve included instructions for making the components ahead of time and for freezing assembled empanadas. It makes life so much easier.
- Baked or Fried Instructions: Whether you prefer the lighter, golden-brown finish of a baked empanada (my usual go-to for a crowd) or the classic, bubbly, crispy texture of a fried one, we’ve got you covered with instructions for both.
Ingredients You’ll Need
For the Flaky Empanada Dough
- 3 cups All-Purpose Flour
- 1 tsp Fine Sea Salt
- 1 cup (2 sticks) Cold Unsalted Butter, cubed into 1/2-inch pieces
- 1 Large Egg
- 1/2 cup Ice Cold Water
- 1 tbsp Distilled White Vinegar
- Ingredient Note: In a pinch, you can absolutely use store-bought empanada discs (usually found in the freezer aisle) or even a refrigerated pie crust. But if you have the time, the homemade dough is truly special and so worth the little bit of extra effort!
For the Savory Beef Filling (Picadillo)
- 1 lb Lean Ground Beef (85/15 is perfect)
- 2 tbsp Olive Oil
- 1 medium Yellow Onion, finely chopped
- 1 medium Red Bell Pepper, finely chopped
- 3 cloves Garlic, minced
- 2 tbsp Tomato Paste
- 1/2 cup Beef Broth
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1/2 tsp Dried Oregano
- 1/2 cup Pimento-Stuffed Green Olives, chopped
- 1/4 cup Golden Raisins (optional, but highly recommended for that classic sweet-savory flavor!)
- 1 tbsp Apple Cider Vinegar
- 1/2 tsp Salt & 1/2 tsp Black Pepper, or to taste
- Substitution Note: Don’t be afraid to make this your own! Feel free to substitute ground beef with ground turkey, chicken, or a plant-based crumble. You can also add finely diced potatoes (sauté them with the onions) or a chopped hard-boiled egg to the finished filling.
For Assembly
- 1 Large Egg, beaten with 1 tbsp water for egg wash
Step-by-Step Instructions
Phase 1: Prepare the Flaky Empanada Recipe Dough
- Step 1: In the bowl of a food processor, pulse the flour and salt a few times to combine. If you don’t have a food processor, no worries! Just whisk them together in a large bowl.
- Step 2: Add the cold, cubed butter to the flour. Pulse about 10-12 times, or use a pastry blender or your fingertips, to cut the butter in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Those little butter pockets are the secret to flakiness!
- Step 3: In a small bowl, whisk together the egg, ice-cold water, and vinegar. Drizzle this mixture over the flour and butter. Pulse or mix with a fork just until the dough starts to come together into a shaggy ball. Don’t overmix it!
- Step 4: Turn the dough out onto a clean surface, gather it into a ball, and flatten it into a 1-inch thick disc. Wrap it tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or up to 2 days. This lets the gluten relax and the butter firm up.
Phase 2: Cook the Savory Beef Filling
- Step 1: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and bell pepper and sauté for 5-7 minutes, until softened and fragrant.
- Step 2: Add the minced garlic and cook for another minute until you can really smell it. Then, add the ground beef to the skillet. Cook, breaking it apart with a spoon, until it’s nicely browned all over. Drain off any excess fat.
- Step 3: Stir in the tomato paste, smoked paprika, cumin, and oregano. Cook for one minute, stirring constantly, to toast the spices and deepen the flavor.
- Step 4: Pour in the beef broth, then add the chopped olives and raisins (if you’re using them). Bring the mixture to a simmer and let it cook, stirring occasionally, for about 10-15 minutes, or until the liquid has mostly evaporated. You want a juicy, not soupy, filling.
- Step 5: Remove the skillet from the heat and stir in the apple cider vinegar, salt, and pepper. Give it a taste and adjust the seasoning if you need to. Let the filling cool completely to room temperature. You can even pop it in the fridge to speed this up!
Phase 3: Assemble & Cook the Empanadas
- Step 1: On a lightly floured surface, roll your chilled dough to about 1/8-inch thickness.
- Step 2: Use a 4-inch round cookie cutter (or the rim of a wide glass) to cut out as many discs as you can. You can gather and re-roll the scraps once.
- Step 3: Spoon about 2 heaping tablespoons of the cooled filling onto one half of each dough disc, leaving a small border around the edge.
- Step 4: Lightly brush the edge of the dough with a little water. Fold the empty side of the dough over the filling to create a half-moon shape. Press the edges firmly to seal. Now for the fun part! You can crimp the edges with a fork or try a traditional decorative rope edge (the repulgue). Just pinch and fold the edge over itself repeatedly.
- Step 5: Place the assembled empanadas on a parchment-lined baking sheet. Let them chill in the refrigerator for 20-30 minutes to firm up. This helps them hold their shape beautifully during cooking!
- Step 6: Time to cook! Choose your favorite method.
- To Bake: Preheat your oven to 400°F (200°C). Brush the tops of the chilled empanadas with the egg wash. Bake for 20-25 minutes, or until they are puffed and a deep golden brown.
- To Fry: Heat 2-3 inches of a neutral oil (like canola or vegetable) in a heavy-bottomed pot to 350°F (175°C). Carefully lower the empanadas into the hot oil in batches, being sure not to overcrowd the pot. Fry for 2-3 minutes per side, until deeply golden and crispy. Transfer them to a wire rack to drain.
Baker’s Tips for Success
- Keep It Cold: I can’t stress this enough! The key to a truly flaky crust is using cold butter, cold egg, and ice-cold water. The little pockets of butter melt in the oven, creating steam that separates the dough into delicate layers. If the dough gets warm while you’re working, just pop it back in the fridge for a few minutes.
- Don’t Overwork the Dough: When you’re mixing the dough, stop as soon as it comes together. Overmixing develops the gluten too much, which will result in a tough, chewy crust instead of a tender, flaky one.
- Cool the Filling Completely: This is a non-negotiable step, my friends! If you try to fill your empanadas with a warm filling, it will melt the butter in the dough, making it impossible to seal and resulting in a soggy, leaky mess. Patience is key here!
- Don’t Overfill: I know, it’s so tempting to stuff them to the brim! But too much filling will cause the empanadas to burst open while they cook. About 2 tablespoons is the sweet spot for a 4-inch disc.
- Seal Tightly: Make sure you get a really good seal on the edges to keep all that delicious filling from leaking out. A little dab of water on the edge acts as the perfect glue before you crimp.
Storage & Freezing Instructions
Storing Cooked Empanadas
- Got leftovers? Lucky you! Store them in an airtight container in the refrigerator for up to 3 days. The best way to reheat them is in a 350°F (175°C) oven or an air fryer for about 5-10 minutes, until they’re hot and crispy again.
How to Freeze Uncooked Empanadas
- This is my favorite meal-prep hack! Assemble the empanadas completely, but don’t brush them with the egg wash yet. Place them on a parchment-lined baking sheet in a single layer and “flash freeze” them until they’re solid, which takes about 1-2 hours.
- Once they’re frozen solid, transfer the empanadas to a freezer-safe zip-top bag. They’ll keep beautifully in the freezer for up to 3 months.
Cooking from Frozen
- Baking: No need to thaw! Just place the frozen empanadas on your baking sheet, brush with egg wash, and bake at 400°F (200°C) for about 25-30 minutes, or until golden and cooked through.
- Frying: You can also fry them straight from the freezer. Just follow the frying instructions, adding an extra 1-2 minutes per side to the cooking time to make sure the filling gets hot.
Frequently Asked Questions (FAQ)
What’s the best dipping sauce for empanadas?
- Oh, the possibilities! A classic Argentinian chimichurri sauce is the absolute perfect pairing with its fresh, herby, garlicky bite. Other amazing options are a simple salsa, a cooling cilantro-lime crema, or your favorite hot sauce.
Can I make these vegetarian?
- Yes! This recipe is super adaptable. You could make a delicious filling with black beans, corn, and cheese. Sautéed mushrooms and onions with goat cheese is another favorite of mine. Or how about spinach and feta? Just make sure your filling isn’t too wet so the dough stays crisp.
Why did my empanada dough shrink when I rolled it out?
- That’s a great question! If the dough keeps snapping back and shrinking as you roll, it means the gluten is too tight and needs to relax. It’s an easy fix! Just cover the dough with plastic wrap and let it rest on the counter for 10-15 minutes. This gives the gluten a chance to chill out, and it will be much easier to roll afterward.
Can I make the dough in advance?
- Absolutely. Making the dough ahead of time is a great way to break up the process. The empanada dough can be made and stored, tightly wrapped, in the refrigerator for up to 2 days before you plan to roll it out and use it.
Enjoy Your Homemade Empanada Recipe!
There is truly nothing more satisfying than biting into a warm, flaky, homemade empanada Recipe that you made from scratch. It’s pure comfort food! I really hope this recipe becomes a new favorite in your home. Here check Kalakand recipe for your kitchen.
If you make these beef empanadas, please come back and leave a comment and a star rating below to let us know how they turned out for you. I love hearing from you! Happy cooking!
I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.