Empanadas are the ultimate hand-held comfort food—golden, flaky pastry pockets filled with savory beef, spices, olives, and hard-boiled eggs. They’re a beloved staple across Latin America and Spain, enjoyed as a snack, appetizer, or main meal.
This authentic recipe delivers empanadas just like the ones from Argentine bakeries: a tender, flaky dough wrapped around a perfectly seasoned filling. Baked (not fried) for a lighter touch, they’re still impossibly delicious. Serve them with chimichurri sauce for dipping, and watch them disappear.
Instructions
Make the Dough
In a large bowl or food processor, combine the flour and salt. Add the cold butter cubes and pulse or cut in until the mixture resembles coarse meal. In a small bowl, whisk together the egg, ice water, and vinegar.
Gradually add to the flour mixture, mixing until the dough just comes together. Add a little more water if needed. Turn out onto a work surface, bring together into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Make the Filling
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of fat in the pan.
Cook the Vegetables
Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
Add Spices and Simmer
Return the beef to the skillet. Add the cumin, paprika, oregano, cayenne, salt, and pepper. Stir to coat. Add the beef broth and bring to a simmer. Cook until the liquid has mostly evaporated, about 5-7 minutes. Remove from heat.
Add Remaining Ingredients
Stir in the olives, hard-boiled eggs (if using), raisins (if using), and fresh parsley. Let the filling cool completely before assembling. (This can be made a day ahead.)
Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll and Cut
On a lightly floured surface, roll the chilled dough to about ⅛-inch thickness. Use a 4-5 inch round cutter (or a small bowl) to cut out circles. Gather scraps, re-roll, and cut additional circles.
Fill the Empanadas
Place about 1-2 tablespoons of filling in the center of each dough circle. Be careful not to overfill. Brush the edges lightly with water. Fold the dough over the filling to form a half-moon shape. Press the edges to seal, then crimp with a fork or by folding the edge over itself in a decorative pattern.
Egg Wash and Bake
Place the empanadas on the prepared baking sheet. Brush the tops with the egg wash. Cut a small slit in the top of each empanada to allow steam to escape. Bake for 20-25 minutes, until golden brown.
Serve
Let cool slightly, then serve warm with chimichurri sauce, salsa, and lime wedges.
Pro-Tips for Empanada Perfection
- Keep Dough Cold: Cold butter is essential for flaky layers. If the dough warms up, pop it back in the fridge.
- Cool Filling Completely: Warm filling will melt the dough and make it difficult to seal.
- Don’t Overfill: Too much filling will leak out during baking.
- Seal Tightly: A good seal is essential to keep the filling inside. Use water to help it stick.
- Cut a Steam Vent: A small slit prevents empanadas from bursting in the oven.
- Egg Wash for Shine: The egg wash gives empanadas that beautiful golden color.
- Make Ahead: Unbaked empanadas can be frozen for up to 3 months. Bake from frozen, adding 5-10 minutes to cooking time.
- Variations: Try chicken, cheese, or spinach and cheese fillings.
These Perfect Empanadas are golden, flaky, and absolutely delicious.
