Empanadas—crispy edges, juicy filling, zero regrets 🥟
Here’s a classic, all-purpose empanada you can tweak however you like.
Basic Empanadas (Beef Filling)
Dough
- 3 cups all-purpose flour
- ½ tsp salt
- ½ cup cold butter (or shortening), cubed
- ¾–1 cup cold water
Mix flour + salt, cut in butter, add water until dough forms. Rest 30 min.
Filling
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic
- 1 tsp paprika
- ½ tsp cumin
- Salt & pepper
- Optional add-ins: olives, raisins, boiled egg, potatoes, peas
Cook beef with onion and garlic. Season. Let cool (important!).
Assemble
- Roll dough thin, cut 4–5 inch circles.
- Add 1–2 tbsp filling to center.
- Fold, seal edges with fork or crimp.
- Brush with egg wash.
Cook
- Bake: 400°F / 200°C for 20–25 min
- Fry: 350°F / 175°C oil until golden
Popular Variations
- Chicken (shredded + sofrito)
- Cheese (mozzarella, queso fresco)
- Spinach & feta
- Spicy beef with chili paste
🔥 Pro tips
- Chill filled empanadas before cooking = better seal
- Don’t overfill (tempting, but risky)
If you want a country-specific style (Argentinian, Caribbean, Filipino, Colombian, baked vs fried), say which one—I’ll dial it in.
