Description
Golden, flaky homemade empanadas filled with savory ground beef, spices, olives, and eggs. Perfect for parties, snacks, or weeknight meals.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 stick (1/2 cup) unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 large egg
- 1/2 cup cold water (as needed)
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/3 cup green olives, chopped
- 2 hard-boiled eggs, chopped
Instructions
- In a large bowl, whisk together flour and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Add the egg and water, a little at a time, mixing until the dough forms. Wrap and chill for 30 minutes.
- In a skillet over medium heat, sauté onions until soft. Add garlic, ground beef, paprika, cumin, salt, and black pepper. Cook until beef is browned.
- Stir in chopped olives and hard-boiled eggs. Remove from heat and let filling cool.
- Roll out chilled dough on a floured surface to 1/8-inch thickness. Cut into 4–6 inch circles.
- Spoon filling into center of each circle. Fold over, seal edges, and crimp with a fork.
- Place empanadas on a lined baking sheet. Brush tops with beaten egg.
- Bake at 375°F (190°C) for 20–25 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
- Chill the dough before rolling for better texture.
- Let the filling cool completely before stuffing.
- Freeze unbaked empanadas for up to 3 months.
- Reheat leftovers in the oven to keep them crispy.
Nutrition
- Serving Size: 1 empanada
- Calories: 280
- Sugar: 1g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 65mg
Keywords: empanadas, beef empanadas, homemade empanadas, Latin recipes, easy empanadas