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Empanadas

Flaky, golden pastry pockets stuffed with seasoned beef, onions, olives, and hard-boiled egg. Baked until crispy and perfect for sharing or meal prep.

DinnerArgentineMedium

30 min

Prep

25 min

Cook

55 min

Total

Servings

Medium

Difficulty

Instructions

Make the dough: pulse flour, salt, and butter in a food processor until it resembles coarse sand. Add ice water and pulse until the dough just comes together. Wrap in plastic and refrigerate for 30 minutes.

Cook the filling: brown the beef in a skillet, drain excess fat. Add onion and cook 3 minutes. Stir in cumin and paprika. Let cool completely, then fold in olives and chopped egg.

Tip: Always cool the filling completely before assembling. Hot filling melts the dough and makes it soggy.

Roll out the dough and cut into 5-inch circles. Place 2 tablespoons of filling on one half of each circle. Fold over and crimp the edges with a fork or fold into a rope pattern.

Place on a parchment-lined baking sheet. Brush with beaten egg. Bake at 400F for 20-25 minutes until golden brown.

Nutrition per Serving

280kcal

Calories

14g

Protein

24g

Carbs

14g

Fat

Fiber

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Empanadas

Ingredients

For the dough

For the filling

Instructions

Nutrition per Serving

Tags

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