Description
Golden turnovers encase savory beef simmered with cumin, paprika, olives, and raisins, all enveloped in a flaky, buttery dough. A satisfying crunch leads to a tender filling where smoky spices and sweet notes mingle in every bite.
Ingredients
- 3 cups all purpose flour
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter
- 4 tablespoons cold lard
- 1 large egg
- 1/3 cup ice water
- 1 tablespoon vegetable oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/4 cup beef broth
- 1/4 cup chopped green olives
- 2 tablespoons raisins
- 2 hard boiled eggs chopped
- 1 large egg beaten
Instructions
- In a large bowl whisk together flour and salt, then cut in cold butter and lard until the mixture resembles coarse crumbs.
- Stir in one egg and ice water until the dough just comes together, then shape into a disk, wrap in plastic, and chill for at least 30 minutes.
- Meanwhile heat vegetable oil in a skillet over medium heat and sauté onion and garlic until soft.
- Add ground beef, cumin, paprika, oregano, chili powder, salt, and pepper, breaking up the meat and cooking until browned.
- Stir in tomato paste and beef broth, simmer until slightly thickened, then remove from heat and let cool.
- Once cooled, fold in chopped olives, raisins, and chopped hard boiled eggs.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out chilled dough on a floured surface to 1/8-inch thickness and cut into 4–5-inch circles.
- Place a spoonful of filling in the center of each circle, fold over, and seal edges by pressing with a fork.
- Brush each empanada with the beaten egg wash and bake for 20–25 minutes until golden brown.
Notes
- Dough can be prepared ahead and chilled up to 2 days.
- Use lard in the dough for authentic flavor and flakiness.
- Unbaked empanadas freeze well; bake straight from the freezer, adding a few extra minutes.
- Serve warm with chimichurri sauce or aji picante for a traditional touch.