Empanadas

Empanadas - crispy, juicy, and full of flavor, perfect for dinner, tapas, or a special treat on the weekend. The homemade dough creates a crispy and buttery crust that truly enhances the filling. The result is golden-brown empanadas with a perfect balance between a crunchy crust and flavorful, spiced meat filling.

The Dough

• 560 g all-purpose flour
• 3 tsp salt
• 220 g cold butter, diced
• 2 eggs
• 160 g ice-cold water
• 2 tbsp (30 ml) white vinegar

The Filling

• 1 tbsp olive oil
• 100 g finely chopped onion
• 75 g red bell pepper
• 225 g ground meat
• 1 tbsp paprika
• 1 tbsp cumin
• ⅛ tsp cayenne
• Salt and pepper
• 120 g crushed tomatoes
• 1 chili
• 120 g black beans
• 60 g grated cheese

The Dough

• Mix flour and salt in a large bowl.
• Add cold butter. Rub in with your fingers or use two forks. It should resemble coarse breadcrumbs.
• Whisk together eggs, ice-cold water, and vinegar.
• Pour the liquid into the flour mixture and stir until the dough comes together.
• Knead lightly for 1–2 minutes until it just holds together.
• Divide into two flat discs, wrap in plastic, and refrigerate for 1 hour.
  
• 👉 Do not over-knead – this will make the dough tough.

The Filling

• Heat olive oil in a frying pan over medium heat.
• Sauté onion for 3–4 minutes until soft.
• Add bell pepper and sauté for another 3–4 minutes.
• Add ground meat and cook until browned and cooked through.
• Add spices and stir well.
• Stir in tomatoes, chili, and black beans.
• Let simmer for about 5 minutes until the filling thickens.
• Remove from heat and stir in grated cheese.
• Let the filling cool before using.

👉 The filling should be thick – not runny.

Forming the Empanadas

• Preheat the oven to 200 °C.
• Roll out one piece of dough at a time to about 3–4 mm thickness.
• Cut out circles (10–12 cm in diameter).
• Place 1–2 tbsp of filling in the center of each circle.
• Fold over to form a half-moon.
• Press the edges tightly together (you can use a fork for a pattern).

👉 Do not overfill – they will burst.

• Place the empanadas on a baking sheet lined with parchment paper.
• Brush with beaten egg.
• Make a couple of holes on top of each empanada.
• Bake for 20–25 minutes until golden brown.

How to Tell When They're Done?

• Golden brown on top
• Firm and crispy crust
• Not soft on the bottom

When the empanadas come out of the oven piping hot, with a golden and crispy crust, it's time to enjoy. Serve them as they are, or with a fresh salad, salsa, or sour cream on the side. They are just as great for a weekday dinner as for a gathering and can also be frozen and reheated later. Hope you enjoy!