Empanadas Recipe
Argentinian · Main course · 70 min total
These baked empanadas are filled with a savory mixture of ground beef, olives, and hard-boiled eggs, wrapped in a flaky pastry dough. Perfect as a main course or appetizer.
45
min prep
min prep
25
min cook
min cook
12
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup warm water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 cup green olives, pitted and chopped
- 2 hard-boiled eggs, chopped
- 1 egg, beaten (for egg wash)
Instructions
- Make the dough: In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add warm water and mix until dough comes together. Knead lightly, wrap in plastic, and refrigerate for 30 minutes.
- Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté onion and bell pepper until soft, about 5 minutes. Add ground beef, cumin, paprika, and chili powder. Cook until beef is browned, breaking it up. Season with salt and pepper. Remove from heat and stir in olives and hard-boiled eggs. Let cool.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a floured surface, roll out dough to 1/8-inch thickness. Cut out 5-inch circles (use a plate or cutter). Gather scraps and re-roll as needed.
- Place a heaping tablespoon of filling in the center of each circle. Fold dough over to form a half-moon. Press edges to seal, then crimp with a fork or twist.
- Place empanadas on prepared baking sheet. Brush tops with beaten egg. Bake for 20-25 minutes, until golden brown. Serve warm or at room temperature.
Tips
- For a shortcut, use store-bought empanada discs.
- Filling can be made a day ahead and refrigerated.
- Serve with chimichurri sauce for dipping.
- Leftover empanadas can be reheated in a 350°F oven for 10 minutes.
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