Empanadas Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Unsalted butter: Adds richness and flakiness to the dough.

Salt: Enhances the flavor of both the dough and the filling.

Cold water: Helps bring the dough together.

Ground beef: The main protein for the filling, offering a hearty and savory taste.

Onion: Adds sweetness and depth to the filling.

Garlic: Provides a pungent, aromatic flavor.

Ground cumin: Adds a warm, earthy spice to the filling.

Paprika: Contributes a mild, smoky flavor and a touch of color.

Green olives: Bring a briny, tangy element to the filling.

Raisins: Add a hint of sweetness that balances the savory ingredients.

Egg: Used for the egg wash to give the empanadas a golden, glossy finish.

When making the dough for empanadas, ensure that the butter is well-chilled and diced into small pieces. This helps create a flaky texture. Use a pastry cutter or your fingertips to incorporate the butter into the flour until the mixture resembles coarse crumbs. When adding the water, do so gradually to avoid making the dough too wet. If the dough becomes sticky, lightly dust it with more flour.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• salt - Substitute with sea salt: Sea salt can offer a different mineral content and a slightly different flavor profile.

• cold water - Substitute with milk: Milk can make the dough richer and more tender.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can be a healthier alternative.

• finely chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a similar flavor.

• ground cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor profile.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat and complexity.

• sliced green olives - Substitute with capers: Capers provide a similar briny flavor and texture.

• raisins - Substitute with dried cranberries: Dried cranberries offer a similar sweetness with a slight tartness.

• egg - Substitute with milk: Milk can be used for the egg wash to provide a similar browning effect.

• Allow the freshly baked empanadas to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make the pastry soggy.

• For short-term storage, place the cooled empanadas in an airtight container. Line the container with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.

• To freeze, arrange the cooled empanadas in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours, or until the empanadas are firm. This step, known as flash freezing, ensures they don't stick together.

• Once frozen, transfer the empanadas to a resealable freezer bag or airtight container. Label the bag with the date and contents. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, reheat refrigerated empanadas in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. For frozen empanadas, bake at 350°F (175°C) for 20-25 minutes, or until hot and crispy.

• Avoid microwaving empanadas as it can make the pastry chewy and less crisp. Always opt for oven reheating for the best texture and flavor.

• If you prefer, you can also freeze the empanadas before baking. Follow the same flash freezing method, then store in a freezer bag. When ready to bake, brush with egg wash and bake directly from frozen, adding an extra 5-10 minutes to the baking time.

• Oven Method: Preheat your oven to 350°F (175°C). Place the empanadas on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until they are warmed through and the crust is crispy.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the empanadas directly on the rack or on a small baking sheet. Heat for 10-12 minutes, checking halfway through to ensure they don't overcook.

• Microwave Method: For a quick reheat, place the empanadas on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 1-2 minutes. Note that this method may make the crust less crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the empanadas in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help maintain a crispy crust.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the empanadas in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until they are warmed through and the crust is crispy.

• Steaming Method: If you prefer a softer crust, you can steam the empanadas. Place them in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until they are heated through.

• Oven: Used to bake the empanadas to a golden brown finish.

• Mixing bowl: Used to combine the flour and salt, and later to mix in the butter and water to form the dough.

• Plastic wrap: Used to wrap the dough and refrigerate it for 30 minutes.

• Skillet: Used to cook the ground beef, onion, and garlic mixture.

• Spatula: Used to stir and cook the beef mixture in the skillet.

• Rolling pin: Used to roll out the dough to ⅛-inch thickness.

• Floured surface: A surface dusted with flour to prevent the dough from sticking while rolling it out.

• Round cutter: Used to cut the rolled dough into 4-inch circles.

• Fork: Used to press the edges of the empanadas to seal them.

• Baking sheet: Used to place the empanadas on for baking.

• Pastry brush: Used to apply the egg wash on the empanadas before baking.

• Knife: Used to finely chop the onion and mince the garlic.

Prepare the filling: Cook the ground beef, onion, and garlic ahead of time and store in the fridge. This way, you can quickly assemble the empanadas when ready to bake.

Use a food processor: Quickly combine the flour, salt, and butter in a food processor to save time on making the dough.

Pre-cut dough circles: Roll out and cut the dough circles in advance. Store them between layers of parchment paper in the fridge.

Assemble in batches: Set up an assembly line to fill and seal multiple empanadas at once, speeding up the process.