These baked empanadas have a tender, flaky crust wrapped around a savory beef filling seasoned with cumin, paprika, and olives. Baking keeps them lighter than deep-fried empanadas, while chilling the dough and cooling the filling helps the pastries hold their shape and bake up crisp.
Ingredients
- For the dough: 2½ cups (315 g) all-purpose flour, plus a little for rolling
- 1 teaspoon fine salt
- ½ cup (113 g) cold unsalted butter, cut into small cubes
- 1 large egg
- ⅓ cup (80 ml) cold water, plus 1 tablespoon if needed
- 1 tablespoon white vinegar
- For the filling: 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 pound (450 g) ground beef, preferably 85–90% lean
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon dried oregano
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- ⅓ cup (about 45 g) pitted green olives, chopped
- 2 hard-boiled eggs, peeled and chopped (optional)
- 1 tablespoon water or beef broth, if the filling needs loosening
- For brushing: 1 large egg beaten with 1 teaspoon water
Instructions
- Make the dough. Whisk the flour and salt in a large bowl. Cut in the cold butter with your fingertips or a pastry cutter until the mixture looks like coarse crumbs, with some pea-sized pieces remaining. In a small bowl, whisk the egg, cold water, and vinegar. Pour into the flour and stir just until the dough comes together. If dry crumbs remain, add cold water 1 teaspoon at a time. Do not knead it smooth.
- Chill. Divide the dough in half and shape each piece into a disk. Wrap tightly and refrigerate for at least 30 minutes, or up to 24 hours. Chilled dough is easier to roll and less likely to shrink or tear.
- Cook the filling. Heat the olive oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened. Add the ground beef and break it into small pieces. Cook for 6–8 minutes, until browned and no longer pink. Drain excess fat if there is a lot.
- Season and cool. Stir in the cumin, paprika, oregano, salt, pepper, and tomato paste. Cook for 1 minute, then mix in the olives and chopped hard-boiled eggs, if using. The filling should be moist but not wet; add a tablespoon of water or broth only if it seems dry. Taste and adjust the seasoning. Spread the filling in a shallow dish and cool completely before assembling, about 20–30 minutes. Warm filling can soften the dough and make the empanadas difficult to seal.
- Heat the oven and prepare pans. Set a rack in the center of the oven and preheat it to 400°F (200°C). Line two baking sheets with parchment paper.
- Roll and cut. On a lightly floured surface, roll one disk of dough to about ⅛ inch (3 mm) thick. Cut out 5½- to 6-inch circles using a cutter or an inverted bowl, gathering and rerolling scraps once. Repeat with the second disk. Keep the dough cool; if it becomes soft or sticky, refrigerate it for 10 minutes.
- Fill and seal. Place about 2 tablespoons of cooled filling on one half of each circle, leaving a ½-inch border. Avoid overfilling. Moisten the edge lightly with water, fold the dough over the filling, and press out excess air. Pinch the edges together, then crimp with a fork. Transfer to the prepared sheets, spacing the empanadas about 1 inch apart. If a pastry cracks, patch it with a small piece of dough and press firmly.
- Brush and bake. Brush the tops with the egg wash, keeping it off the cut edges so they do not stick together. Cut a small steam vent in each top with a sharp knife. Bake for 20–25 minutes, switching the pans’ positions halfway through if baking both at once, until the crusts are golden and crisp. For food safety, the center of the beef filling should reach 160°F (71°C); check an empanada with an instant-read thermometer if you are unsure.
- Rest before serving. Let the empanadas stand on the pan for 5 minutes. The filling will be very hot just out of the oven.
Tips
- Keep the butter, water, and dough cold. Warm dough can turn sticky and bake up less flaky, so chill it again whenever it becomes difficult to handle.
- Cool the filling fully and keep the edges clean. Grease or sauce on the rim can stop the dough from sealing; press firmly and crimp all the way around.
- For a simpler shortcut, use 14- to 16-ounce rounds of refrigerated pie dough. Cut circles, fill, seal, and bake as directed; the number you get depends on the package and cutter size.
- Do not leave cooked beef or assembled empanadas at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Serving Suggestions
Serve the empanadas warm as a main dish with a crisp green salad, sliced tomatoes, or a simple cabbage slaw. For dipping, offer chimichurri, salsa, or a little sour cream with lime. They also work well as party food; make smaller circles and use about 1 tablespoon of filling in each, checking them a few minutes early because smaller pastries bake faster.
Variations
For a different meat filling, substitute ground turkey or chicken, cooking it to 165°F (74°C). For a vegetarian version, replace the beef with 2 cups cooked, drained black beans and 1 cup finely diced sautéed vegetables such as bell pepper and zucchini; season and cool the mixture before filling. You can omit the olives or eggs, add ½ cup raisins for a sweet-savory contrast, or stir ½ cup shredded cheese into a fully cooled filling. Keep any variation thick rather than saucy so the pastry stays sealed.
Storage and Reheating
Refrigerate cooled empanadas in an airtight container within 2 hours of baking and eat within 3–4 days. Reheat on a baking sheet at 350°F (175°C) for 10–15 minutes, until hot throughout; an air fryer at 325°F (165°C) usually takes about 5–8 minutes. A microwave works for a quick reheat but softens the crust. Freeze baked empanadas in a single layer until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen at 350°F (175°C) for about 20–25 minutes, checking that the center reaches 165°F (74°C). You can also freeze assembled, unbaked empanadas; bake from frozen at 400°F (200°C), adding roughly 5–10 minutes and checking doneness.
Frequently Asked Questions
Can I make the dough or filling ahead?
Yes. Refrigerate the wrapped dough for up to 24 hours and the cooked filling in a covered container for up to 3 days. Cool the filling promptly, refrigerate it within 2 hours, and let it remain chilled until assembly.
Why are my empanadas opening in the oven?
Common causes are overfilling, warm or wet filling, trapped air, or edges that were not pressed firmly together. Use about 2 tablespoons of filling, cool it completely, press out air before sealing, and crimp the entire rim.
Can I use store-bought empanada wrappers?
Yes. Thawed, ready-made pastry discs are convenient; follow the package directions for filling and baking temperature because wrapper sizes and dough types vary. Do not assume every brand is oven-ready, as some wrappers are designed for frying.
Do I need to thaw frozen empanadas before baking?
No. Bake assembled frozen empanadas directly from the freezer, adding about 5–10 minutes to the baking time. Make sure the filling reaches 165°F (74°C) before serving, and avoid thawing them on the counter.
How can I tell when they are done?
The crust should be evenly golden and firm, usually after 20–25 minutes at 400°F (200°C). Since color alone does not confirm that a meat filling is safe, check that the center reaches 160°F (71°C); reheated leftovers should reach 165°F (74°C).