Best Empanada recipe? Look no further! I’m about to share a secret that’s been passed down in my family for generations, a recipe so good, it’ll transport you straight to a sun-drenched plaza in Buenos Aires. Forget those bland, store-bought imitations; we’re talking about flaky, golden-brown pockets of pure savory bliss.
Empanadas, these delightful stuffed pastries, have a rich history that stretches back centuries. Originating in Spain, they quickly became a staple throughout Latin America, each country and region adding its own unique twist. In Argentina, they’re more than just food; they’re a symbol of family gatherings, celebrations, and the simple joy of sharing a delicious meal.
What makes the best empanada so irresistible? It’s the perfect combination of textures and flavors. The crispy, buttery crust gives way to a juicy, flavorful filling, often featuring seasoned ground beef, onions, olives, and hard-boiled eggs. But the beauty of empanadas lies in their versatility! You can customize the filling to your heart’s content, experimenting with chicken, cheese, vegetables, or even sweet fillings for a delightful dessert. They’re also incredibly convenient perfect for a quick lunch, a satisfying snack, or a crowd-pleasing appetizer. So, are you ready to learn how to make the best empanadas you’ve ever tasted? Let’s get started!
Ingredients:
- For the Dough:
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup cold vegetable shortening, cut into pieces
- 6-8 tablespoons ice water
- 1 large egg, beaten (for egg wash)
- For the Filling:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 pound ground beef (or ground chicken, turkey, or pork)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 (15-ounce) can tomato sauce
- 1/2 cup beef broth (or chicken broth, if using chicken or turkey)
- 1/2 cup green olives, pitted and chopped
- 1/4 cup raisins (optional)
- 2 hard-boiled eggs, chopped (optional)
- For Frying (Optional):
- Vegetable oil, for frying
Making the Empanada Dough:
Okay, let’s start with the dough. This is the foundation of our amazing empanadas, and trust me, it’s worth the effort to make it from scratch. The key is to keep everything cold cold butter, cold shortening, cold water. This will ensure a flaky and tender crust.
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
- Cut in the Fats: Add the cold butter and cold shortening to the flour mixture. Using a pastry blender (or your fingertips, working quickly), cut the fats into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening that’s what creates the flakiness! Don’t overmix!
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water, or the dough will be tough. You want it to be moist enough to form a ball, but not sticky.
- Form and Chill the Dough: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time is crucial it allows the gluten to relax, making the dough easier to roll out.
Preparing the Empanada Filling:
While the dough is chilling, let’s get started on the filling. This is where you can really get creative and customize the flavors to your liking. I’m using a classic ground beef filling, but feel free to substitute with ground chicken, turkey, or even pork. You can also add other vegetables, like potatoes or carrots.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes. Then, add the garlic, red bell pepper, and green bell pepper and cook for another 3-5 minutes, until slightly softened. The goal here is to build a flavorful base for the filling.
- Brown the Meat: Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Nobody wants greasy empanadas!
- Add Spices: Stir in the cumin, smoked paprika, chili powder (if using), cayenne pepper (if using), oregano, salt, and pepper. Cook for 1 minute more, stirring constantly, to allow the spices to bloom and release their flavors.
- Simmer in Sauce: Pour in the tomato sauce and beef broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded together. This simmering time is important it allows the flavors to really develop and deepen.
- Add Olives and Raisins (Optional): Stir in the green olives and raisins (if using). Cook for another 5 minutes. Taste and adjust seasonings as needed. Remember, you want the filling to be flavorful and well-seasoned.
- Cool the Filling: Remove the skillet from the heat and let the filling cool completely. This is important because if you fill the empanadas with hot filling, the dough will become soggy. You can even make the filling a day ahead and store it in the refrigerator.
- Stir in Hard-Boiled Eggs (Optional): Just before assembling the empanadas, stir in the chopped hard-boiled eggs (if using).
Assembling the Empanadas:
Now for the fun part assembling the empanadas! This is where your creativity can really shine. You can make them any size or shape you like. I prefer to make them about 4-5 inches in diameter, but you can make them smaller or larger depending on your preference.
- Preheat Oven (for Baking): If you’re baking the empanadas, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a cookie cutter or a knife to cut out circles of dough. You can use a 4-inch or 5-inch cutter, depending on the size you want your empanadas to be.
- Fill the Empanadas: Place a spoonful (about 2-3 tablespoons) of the cooled filling in the center of each dough circle. Be careful not to overfill them, or they will be difficult to seal.
- Seal the Empanadas: Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal. This is important to prevent the filling from leaking out during baking or frying.
- Egg Wash (for Baking): If you’re baking the empanadas, brush the tops with the beaten egg. This will give them a beautiful golden-brown color.
- Bake or Fry:
- Baking: Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- Frying: Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully add the empanadas to the hot oil and fry for 3-5 minutes per side, or until golden brown and crispy. Remove the empanadas from the oil and drain on paper towels.
- Cool and Serve: Let the empanadas cool slightly before serving. They are delicious served warm or at room temperature.
Tips and Variations:
Here are a few extra tips and variations to help you make the best empanadas ever:
- Make Ahead: The dough and filling can be made ahead of time and stored in the refrigerator. This is a great way to break up the work and make the process easier.
- Freezing: You can freeze the assembled empanadas before baking or frying. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. When ready to bake or fry, you can cook them directly from frozen, adding a few extra minutes to the cooking time.
- Different Fillings: Get creative with your fillings! Try using shredded chicken, pulled pork, black beans and corn, or even a sweet filling like apple pie filling or Nutella.
- Spicy Empanadas: Add a pinch of cayenne pepper or a chopped jalapeño to the filling for a spicy kick.
- Vegetarian Empanadas: Use a vegetarian filling, such as black beans, corn, sweet potatoes, and cheese.
- Empanada Press: If you plan on making empanadas
Conclusion:
So there you have it! I truly believe this is the best empanada recipe you’ll ever need. From the perfectly flaky crust to the savory, well-seasoned filling, every bite is an explosion of flavor and texture. It’s a labor of love, yes, but the end result is so incredibly rewarding. Trust me, once you’ve tasted a homemade empanada made with this recipe, you’ll never go back to store-bought again!
What makes this recipe a must-try? It’s the combination of simple, fresh ingredients and straightforward instructions that yield consistently delicious results. The dough is surprisingly easy to work with, and the filling is incredibly versatile. Plus, the satisfaction of creating something so delicious from scratch is simply unmatched. It’s a crowd-pleaser, a comfort food, and a guaranteed hit at any gathering.
But the fun doesn’t stop there! Feel free to get creative with your fillings. While I’ve shared my favorite savory beef filling, the possibilities are endless. Consider trying shredded chicken with a spicy chipotle sauce, a vegetarian option with roasted vegetables and cheese, or even a sweet filling like guava and cream cheese for a delightful dessert empanada. You can also experiment with different spices and herbs to customize the flavor profile to your liking. A pinch of smoked paprika in the dough? Why not! A dash of cumin in the beef filling? Absolutely!
Serving Suggestions and Variations:
- Serve these empanadas hot, straight from the oven, with a side of your favorite dipping sauce. A creamy cilantro-lime sauce, a spicy salsa, or even a simple sour cream are all excellent choices.
- For a complete meal, pair them with a fresh salad or a side of rice and beans.
- Make a batch ahead of time and freeze them for a quick and easy meal on a busy weeknight. Simply bake them from frozen, adding a few extra minutes to the cooking time.
- Hosting a party? Empanadas are the perfect finger food! Make a variety of fillings to cater to different tastes and dietary preferences.
- Consider making mini empanadas for appetizers or snacks. They’re adorable and easy to eat!
I’m so excited for you to try this recipe and experience the joy of homemade empanadas. Don’t be intimidated by the process it’s much easier than you might think. And remember, practice makes perfect! The more you make them, the better you’ll become at shaping and sealing the empanadas.
So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on an empanada-making adventure! I’m confident that you’ll love the results. And most importantly, I’d love to hear about your experience. Did you try a different filling? Did you make any modifications to the recipe? Share your photos and stories in the comments below. Let’s create a community of empanada enthusiasts and inspire each other to keep cooking and experimenting in the kitchen. Happy baking, and enjoy your delicious, homemade best empanada!
Best Empanada: Your Ultimate Guide to Delicious Empanadas
Flaky, homemade empanadas filled with a savory ground beef mixture, seasoned with aromatic spices and simmered in a rich tomato sauce. Perfect baked or fried!
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup cold vegetable shortening, cut into pieces
- 6-8 tablespoons ice water
- 1 large egg, beaten (for egg wash)
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 pound ground beef (or ground chicken, turkey, or pork)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 (15-ounce) can tomato sauce
- 1/2 cup beef broth (or chicken broth, if using chicken or turkey)
- 1/2 cup green olives, pitted and chopped
- 1/4 cup raisins (optional)
- 2 hard-boiled eggs, chopped (optional)
- Vegetable oil, for frying
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the cold butter and cold shortening to the flour mixture. Using a pastry blender (or your fingertips, working quickly), cut the fats into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together.
- Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes. Then, add the garlic, red bell pepper, and green bell pepper and cook for another 3-5 minutes, until slightly softened.
- Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the cumin, smoked paprika, chili powder (if using), cayenne pepper (if using), oregano, salt, and pepper. Cook for 1 minute more, stirring constantly.
- Pour in the tomato sauce and beef broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the sauce has thickened slightly.
- Stir in the green olives and raisins (if using). Cook for another 5 minutes. Taste and adjust seasonings as needed.
- Remove the skillet from the heat and let the filling cool completely.
- Just before assembling the empanadas, stir in the chopped hard-boiled eggs (if using).
- If you’re baking the empanadas, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a cookie cutter or a knife to cut out circles of dough.
- Place a spoonful (about 2-3 tablespoons) of the cooled filling in the center of each dough circle.
- Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
- If you’re baking the empanadas, brush the tops with the beaten egg.
- Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully add the empanadas to the hot oil and fry for 3-5 minutes per side, or until golden brown and crispy. Remove the empanadas from the oil and drain on paper towels.
- Let the empanadas cool slightly before serving.
Notes
- Keep all dough ingredients cold for a flaky crust.
- Don’t overmix the dough.
- Cool the filling completely before assembling the empanadas to prevent soggy dough.
- Crimp the edges of the empanadas well to prevent filling from leaking.
- The dough and filling can be made ahead of time.
- Assembled empanadas can be frozen before baking or frying.
- Get creative with different fillings!
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