Empanadas are a beloved dish in many cultures, offering a delicious, portable meal packed with flavorful fillings. These golden, crispy pastries are filled with a savory mixture of ground beef, spices, and vegetables, making them a perfect choice for a quick lunch, dinner, or party appetizer. The homemade dough is buttery and flaky, while the filling provides a hearty balance of protein and vegetables. Empanadas are versatile, and you can easily customize the filling with your favorite ingredients like cheese, chicken, or even beans. Whether you’re making them for a family gathering or a casual evening meal, these empanadas are sure to impress with their vibrant flavors and satisfying textures. Pair them with your favorite dipping sauce, such as salsa or sour cream, for an added touch of flavor. Plus, they freeze well, so you can make a batch ahead of time and enjoy them whenever you need a quick snack or meal.
Servings: Makes 12 empanadas
Ingredients
Dough
3 cups all-purpose flour
½ cup cubed cold unsalted butter
½ teaspoon salt
1 large egg
¾ cup cold water
Filling
2 tablespoons olive oil
1 medium red onion
â…“ cup finely diced jalapeno (about 1 medium jalapeno)
12 ounces ground beef
½ teaspoon salt
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon cumin
1 tablespoon tomato paste
6 ounces boiled and diced potatoes
¼ cup frozen peas
1 tablespoon sliced green onions
1 tablespoon chopped fresh parsley
Oil for frying
Instructions
Dough
Add 3 cups flour, ½ cup cold butter, and ½ teaspoon salt to a food processor. Pulse until the butter is the size of peas.
Add 1 egg and ¾ cup cold water and pulse until a dough ball forms.
Press dough into a flat disk, wrap in plastic, and refrigerate for at least 1 hour.
Filling
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 diced onion and â…“ cup diced jalapeno; cook for 2-3 minutes.
Add 12 ounces ground beef and cook until browned, about 7-10 minutes.
Season with ½ teaspoon salt, 1 teaspoon chili powder, 1 teaspoon paprika, and ½ teaspoon cumin. Stir in 1 tablespoon tomato paste and cook for 2 minutes.
Remove from heat and allow to cool. Add 6 ounces boiled potatoes, ¼ cup frozen peas, 1 tablespoon green onions, and 1 tablespoon chopped parsley.
Once dough has chilled, roll it out to ¼-inch thickness. Cut into 12 circles.
Heat oil in a deep pan to 350-375°F. Add ¼ cup filling to each dough circle, fold, and crimp edges with a fork.
Fry in batches for 2-3 minutes per side, until golden brown. Serve with salsa or sour cream.
Nutritional and Dietary Notes
Empanadas provide a balanced mix of carbohydrates from the dough, protein from the beef, and fiber from the vegetables. The filling contains beneficial vitamins and minerals from the potatoes, peas, and parsley. For a lighter version, consider using lean ground beef or opting for a baked version instead of frying. You can also make this recipe gluten-free by using a gluten-free flour blend.
Sharing and Commenting is Caring
We’d love to hear how your homemade empanadas turned out! Share your thoughts in the comments below and let us know if you made any fun variations. Your feedback is always appreciated and helps others discover new ways to enjoy this delicious recipe. Don’t forget to share with friends and family for an extra dose of flavor!