Empanadas
This Empanadas recipe is built around all purpose flour, and it comes together in about under an hour from start to finish. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 500 g All purpose flour
- 200 g Butter
- 120 ml Water
- 1 tsp Salt
- 500 g Ground Beef
- 2 Chopped Onion
- 4 Egg
- 100 g Green Olives
- 1 tsp Ground Cumin
- 1 tsp Paprika
- Salt
- To taste Pepper
Method
- Make the Dough: Mix flour and salt in a large bowl. Add butter, using your fingers to blend into a crumbly texture. Gradually add water, mixing until a dough forms. Wrap and chill for 30 minutes.
- Prepare the Filling: Cook onions in a pan until translucent. Add ground beef, cooking until browned. Stir in spices, then remove from heat. Once cooled, mix in eggs and olives.
- Assemble: Roll out the dough and cut into circles. Place a spoonful of filling in each, fold over, and seal the edges.
- Cook: Bake at 200°C (400°F) for 20-25 minutes, or until golden.
- For a flakier crust, incorporate a tablespoon of vinegar into the dough mixture. This helps prevent gluten formation.
- Seal the edges of the empanadas with a fork to ensure they do not open during baking or frying.
Tips for the best Empanadas
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Empanadas recipe medium to make?
It is rated medium: 12 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for all purpose flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Empanadas ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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