Traditional Empanadas

Traditional empanadas are handheld pastries with a golden, flaky crust and a savory meat filling. The dough is rolled thin, filled, folded, and sealed, then baked until crisp. What makes them work is a butter-based dough that browns well and a filling that stays moist without making the pastry soggy.

Ingredients for Traditional Empanadas

All-purpose flour forms the base of a tender, flaky dough. Butter creates layers and browns to golden. Salt seasons the dough and the filling. Water brings the dough together. Egg yolk brushed on top gives a shiny, deep brown finish. Ground beef is the traditional filling protein, adding richness and substance. Onion softens as it cooks and adds sweetness that balances the meat. Garlic gives savory depth. Cumin and paprika bring warm spice. Beef broth keeps the filling moist without soaking the pastry. Olives add a briny pop, and raisins bring a touch of sweetness that is classic in many regional versions.

Why This Traditional Empanadas Works

The dough is made with cold butter cut into flour, which creates small pockets that steam as the empanadas bake. This steam lifts the layers apart, making the crust flaky and crisp. The butter also browns at the edges and bottom, adding flavor and color without burning the filling inside.

The filling is cooked down before it goes into the pastry, so most of the liquid has already evaporated. This means the empanadas stay crispy on the outside instead of turning soft or soggy. The beef, onion, and spices are seasoned well, so each bite has enough flavor to stand on its own.

The egg yolk wash on top browns faster than the pastry below, so it turns deep golden while the base stays pale. Baking at a high temperature for a short time keeps the crust crisp and the filling hot without drying it out.

Mistakes To Avoid

Warm or soft dough is hard to work with and will shrink as it bakes, making the empanadas smaller and the filling bulge out. Keep the dough cold by chilling it between batches and rolling it on a floured, cool surface. If it gets warm while you work, chill it for 15 minutes before continuing.

Filling that is too wet will steam inside the pastry and soften the crust. The filling must be cooked down until it looks dry, not glossy, and it must cool completely before you fill the empanadas. If you fill them while the meat is warm, the steam will make the dough limp.

Not sealing the edges well means the filling leaks out during baking and the pastry does not hold together. Press the fork all the way through both layers of dough around the entire edge, and do not skip any spots.

Baking at too low a temperature makes the pastry pale and soft instead of golden and crisp. A hot oven at 400°F browns the outside quickly before the inside cools down. If the edges start to brown too fast, cover them loosely with foil, but do not lower the heat.

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Ingredients

• 2 1/4 cups (280 grams) all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons (85 grams) cold butter, cut into small pieces
• 1 egg yolk
• 4 to 5 tablespoons water, cold
• 1 pound ground beef
• 1 medium onion, diced small
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/2 cup beef broth
• 1/4 cup green olives, chopped
• 1/4 cup raisins
• Salt to taste
• 1 egg yolk mixed with 1 tablespoon water, for brushing

Step-by-step Instructions

1. Mix flour and 1/2 teaspoon salt in a large bowl. Add cold butter pieces and rub them into the flour with your fingertips until the mixture looks like coarse sand with pea-sized bits of butter still visible, about 3 to 4 minutes.
2. Add 1 egg yolk and 4 tablespoons cold water, stirring gently with a fork until the dough just comes together. Add another tablespoon of water if the dough is too dry to hold. Do not overwork it.
3. Shape the dough into a disk, wrap it in plastic, and chill for at least 30 minutes, or up to overnight.
4. While the dough chills, cook the filling. Heat a large skillet over medium-high heat, add the ground beef, and cook, breaking it apart with a spoon, until it is no longer pink, about 5 to 7 minutes. Drain excess fat if needed.
5. Add the diced onion to the beef and cook, stirring, until the onion softens and starts to turn golden, about 4 to 5 minutes. Add the garlic, cumin, paprika, and black pepper, and stir for 1 minute until fragrant.
6. Pour in the beef broth, olives, and raisins. Simmer over medium heat, stirring occasionally, until the liquid has mostly evaporated and the filling looks dry, about 8 to 10 minutes. Taste and add salt as needed. Spread the filling on a plate to cool completely, at least 15 minutes.
7. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
8. On a floured surface, roll the chilled dough to about 1/8 inch thick. Cut out rounds using a 3-inch cutter. Gather the scraps, re-roll, and cut more rounds until you have 12 circles.
9. Place 1 tablespoon of cooled filling on one half of each dough circle, leaving a 1/2-inch border. Fold the circle in half over the filling to form a half-moon, press the edges firmly to seal, and crimp all around with a fork.
10. Place the empanadas on the prepared baking sheet, brush the tops and sides with the egg yolk wash, and bake at 400°F for 18 to 22 minutes, until the crust is deep golden brown and a thermometer inserted into the thickest part of the filling reads 165°F (74°C) or higher. Cool for 5 minutes before serving.