Introduction
Empanadas are a classic savory dish, perfect for family dinners, parties, or comforting meals. These flaky, golden pastries, filled with a rich beef and vegetable mixture, deliver a bold, satisfying flavor with a tender, crisp texture. Presented on a white ceramic platter, optionally garnished with chopped cilantro or served with salsa, this empanada recipe offers a vibrant, appetizing aesthetic that elevates any table. This recipe provides a simple, homemade version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings savory warmth to any occasion.
Ingredients
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup cold water
- 1 large egg, beaten (for egg wash)
For the Beef Filling:
- 1 lb ground beef (80/20)
- 1 small onion, finely chopped
- 1/2 cup diced bell pepper (red or green)
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes (canned or fresh)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional, for heat)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup chopped green olives (optional)
- 2 tbsp raisins (optional, for sweetness)
- 1 hard-boiled egg, chopped (optional)
Serving:
- Optional: Chopped cilantro, salsa, sour cream
- Suggested Accompaniments: Green salad, guacamole, rice
- Suggested Pairings: Iced tea, Mexican beer
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Large mixing bowl, rolling pin, 4-inch round cutter, baking sheet, parchment paper, skillet, fork, measuring cups/spoons
Step-by-Step Process
- Make Dough: In a large mixing bowl, combine flour and salt. Add cubed butter and work into flour with fingers or a pastry cutter until crumbly. Gradually add cold water, mixing until a dough forms. Knead briefly, wrap in plastic, and chill for 30 minutes.
- Prepare Filling: In a skillet over medium heat, cook ground beef until browned, about 5–7 minutes, breaking it apart. Drain excess fat. Add onion, bell pepper, and garlic; cook for 5 minutes until softened. Stir in tomatoes, cumin, paprika, chili powder (if using), salt, and pepper. Cook for 5 minutes until thickened. Stir in olives, raisins, and hard-boiled egg (if using). Remove from heat and cool slightly.
- Taste and Adjust: Taste the filling and adjust with a pinch of salt, pepper, or chili powder for balanced flavor.
- Shape Empanadas: Roll out dough to 1/8-inch thickness on a floured surface. Cut into 4-inch rounds. Place 2 tbsp filling in the center of each round. Fold dough over to form a half-moon, pressing edges to seal. Crimp with a fork.
- Bake: Preheat oven to 375°F (190°C). Place empanadas on a parchment-lined baking sheet. Brush with egg wash. Bake for 20–25 minutes until golden brown.
- Serve: Arrange the Empanadas on a white ceramic platter, optionally garnished with chopped cilantro or served with salsa or sour cream. Pair with green salad, guacamole, rice, iced tea, or Mexican beer.
Tips for Better Empanadas
- Keep dough cold for a flaky, tender crust; chill between steps if needed.
- Taste the filling before assembling to balance savory, spicy, and tangy flavors; adjust cautiously.
- Crimp edges tightly to prevent filling from leaking during baking.
- Use a sharp cutter for clean dough rounds and uniform empanadas.
- Present on a white ceramic platter to highlight the golden crust and vibrant garnishes.
- Make ahead: Assemble empanadas and refrigerate up to 24 hours before baking; or freeze unbaked for up to 2 months.
- Brush with egg wash for a glossy, professional finish.
- Enhance aesthetic: Garnish with cilantro for freshness or serve with colorful salsa.
Variations and Customization
- Vegetarian Empanadas: Replace beef with 1 cup cooked lentils or mushrooms; add 1/2 cup diced zucchini.
- Gluten-Free Empanadas: Use a gluten-free flour blend with 1 tsp xanthan gum for the dough; ensure all ingredients are gluten-free certified.
- Vegan Empanadas: Use vegan butter or shortening for the dough, replace egg wash with plant-based milk, and use vegetarian filling.
- Spicy Empanadas: Add 1 diced jalapeño or 1/2 tsp cayenne to the filling.
- Cheesy Empanadas: Add 1/2 cup shredded cheddar or Monterey Jack to the filling.
- Chicken Empanadas: Replace beef with 1 lb shredded cooked chicken; add 1 tsp oregano.
- Sweet Potato Empanadas: Use 1 cup mashed sweet potato and 1/2 tsp cinnamon in the filling for a sweet-savory twist.
- Fried Empanadas: Fry in 350°F oil for 2–3 minutes per side instead of baking for a crispier texture.
Storage and Serving Tips
- Store baked empanadas in an airtight container in the fridge for up to 3 days; reheat in a 325°F oven for 10 minutes to restore crispness.
- Freeze unbaked or baked empanadas in a freezer-safe container for up to 2 months; bake from frozen, adding 5 minutes to baking time.
- Serve warm for the best flaky, savory flavor.
- Use as a main dish or appetizer with fresh sides or dips.
- Pair with iced tea or Mexican beer to complement the bold, savory flavors.
- Present on a white ceramic platter with garnishes for an appetizing, vibrant charm.
Nutritional Information
Based on 12 servings (1 empanada each, with beef filling):
- Calories: 280 kcal
- Total Fat: 16g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 320mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 10g
- Vitamin A: 10% Daily Value
- Vitamin C: 15% Daily Value
- Calcium: 4% Daily Value
- Iron: 12% Daily Value
Note: Values vary by ingredient brands and substitutions (vegetarian options reduce cholesterol). Moderate in calories; enjoy with vegetables for balance.
Conclusion
This empanada recipe delivers a flaky, savory dish perfect for any occasion, transforming simple ingredients into a classic favorite. Its straightforward preparation and vibrant presentation make it a go-to. The tender crust and bold filling delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing warmth.
Empanadas Recipe: Flaky and Savory
Classic Empanadas with flaky, savory flavor.
Ingredients
- Dough:
- 2 ½ cups all-purpose flour
- ½ tsp kosher salt
- ½ cup unsalted butter chilled
- ½ cup cold water
- 1 large egg beaten (for egg wash)
- Beef Filling:
- 1 lb ground beef
- 1 small onion chopped
- ½ cup diced bell pepper
- 2 cloves garlic minced
- ½ cup diced tomatoes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder optional
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup chopped green olives optional
- 2 tbsp raisins optional
- 1 hard-boiled egg chopped (optional)
- Optional: Chopped cilantro salsa
- Suggested Pairings: Iced tea Mexican beer
Instructions
- Mix flour, salt, butter, and water for dough; chill 30 min.
- Cook beef, onion, pepper, and garlic; add tomatoes, spices, olives, raisins, and egg.
- Taste and adjust filling seasoning.
- Roll dough, cut into 4-inch rounds, fill, and seal.
- Brush with egg wash; bake at 375°F for 20–25 min.
- Serve on a white ceramic platter with cilantro, salsa, tea, and beer.
Notes
- Chill the dough for flakiness.
- Store in the fridge for 3 days or freeze for 2 months.
- Try a vegetarian or spicy variation.
- Pair with guacamole.
