Beef Empanadas

🥟 Beef Empanadas (makes ~12)

Dough

Ingredients

• 3 cups all-purpose flour

• 1 tsp salt

• ½ cup unsalted butter (cold, cubed)

• ¾ cup warm water

• 1 egg (optional, makes dough richer)

Steps

1. Mix flour + salt in a bowl.

2. Cut in butter until it looks like coarse crumbs.

3. Add warm water (and egg if using).

4. Knead until smooth, about 5–7 minutes.

5. Cover and rest 30 minutes (important—don’t skip).

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Filling

Ingredients

• 1 lb (450 g) ground beef

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp paprika

• 1 tsp ground cumin

• ½ tsp chili flakes (optional)

• Salt & pepper to taste

• 2 tbsp olive oil

• Optional but traditional extras:

  • Green olives (chopped)

  • Hard-boiled egg (chopped)

  • Raisins (yes, controversial, but legit)

Steps

1. Heat olive oil in a pan over medium heat.

2. Sauté onion until soft and translucent.

3. Add garlic, cook 30 seconds.

4. Add beef, spices, salt, and pepper.

5. Cook until just done—don’t overcook or it’ll be dry.

6. Let filling cool completely (very important).

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Assemble

1. Roll dough thin and cut 4–5 inch circles.

2. Place 1–2 tbsp filling in the center.

3. Add olives/egg/raisins if using.

4. Moisten edges with water, fold, and crimp (repulgue).

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Cook

Baked (classic)

• Brush with egg wash

• Bake at 400°F / 200°C for 20–25 min until golden

Fried (extra indulgent)

• Fry at 350°F / 175°C until golden and crispy

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🔥 Variations

• Chicken: swap beef for shredded chicken + smoked paprika

• Cheese: mozzarella + onion (add a little cornstarch)

• Spicy: add ají molido or chopped jalapeño

• Vegan: lentils, mushrooms, onion, cumin, paprika

If you tell me:

• baked or fried

• meat / veggie / cheese

• traditional vs experimental

…I’ll dial it in exactly how you want 😏