I grew up loving little hand pies that fit in one palm and somehow feed the whole table. This empanadas recipe brings that same warm feeling. The dough turns tender and light. The filling smells like onions and spice and a hint of garlic that makes everyone drift toward the oven. We mix and roll and laugh. I keep a small bowl of flour near me so the dough stays easy to move. Each round meets a spoon of beef with peppers and a few olives. I pinch the edge and it seals with a neat ridge. No stress. If one leaks, we call it a taste test and move on. You can swap the filling and keep the method. Try the empanadas recipe chicken for a gentle pull and light broth flavor. Bake an apple empanadas recipe for dessert. A vegetarian empanadas recipe brings beans and corn and bright herbs. Make a pork empanadas recipe for deep rich notes. Cook an authentic empanadas recipe on a weekend. Or go sweet with an apple empanadas recipe easy on a busy night. Either way, the first bite gives crisp edges and steam and a happy pause at the table.
Table of Contents
- 1) Key Takeaways
- 2) Easy Delicious Empanadas Recipe
- 3) Ingredients for Delicious Empanadas
- 4) How to Make Delicious Empanadas
- 5) Tips for Making Delicious Empanadas
- 6) Making Delicious Empanadas Ahead of Time
- 7) Storing Leftover Delicious Empanadas
- 8) Try these Main Course next
- 9) Delicious Empanadas
- 10) Nutrition
1) Key Takeaways
I write this with a plate near me and a grin. Nancy from Nancy Cooks made this clear method feel easy. We roll a soft dough. We fill with a warm mix. We bake until the edges turn crisp and the centers stay juicy. Empanadas bring a calm night mood and a full table.
The method stays steady and friendly. A tender dough rests cold. The filling cools before it meets the dough. Each round seals tight. The finish gives a clean bite and a puff of steam. Think easy empanadas recipe as a guide that fits weeknights and weekends.
Plan for swaps. Beef works. Chicken works. Beans work. Apples work for dessert. The process stays the same. The main idea stays simple. Make an empanadas recipe that matches your mood. Serve with a little salad and a bright squeeze of lime.
2) Easy Delicious Empanadas Recipe
I like a plan that starts fast and stays calm. This empanadas recipe gives that. The dough comes together with flour egg butter and a touch of vinegar. The mixing takes minutes. The dough chills while we cook the filling. I say empanadas recipe again since it anchors the plan and keeps me on track.
The filling cooks in one pan. Onion softens. Garlic blooms. Pepper brings color. Spices wake the kitchen. Beef browns and turns rich. Olives add a briny spark. If you love an easy empanadas recipe for beginners this fits. The steps sit close and clear so your hands move without pause.
We roll small rounds. We add a spoon of filling. We fold and crimp. We brush with egg for shine. We bake on hot sheets for even color. The result tastes warm and bright. If you favor authentic beef empanadas baked this process delivers that clean crisp finish at home.
3) Ingredients for Delicious Empanadas
All purpose flour soft base that builds a tender dough and holds shape in the oven
Cold unsalted butter small cubes that melt into thin layers and give a flaky bite
Fine salt quiet boost that rounds flavor in both dough and filling
Large egg gentle binder that adds color and a soft lift to the dough
White vinegar tiny splash that keeps gluten calm and dough easy to roll
Ice water slow sips that pull the dough together and keep it cool
Olive oil smooth start for soft onions and peppers in the pan
Onion and garlic sweet base that builds aroma and depth in each bite
Red bell pepper bright color and a gentle crunch that plays with the beef
Ground beef hearty center that carries spice and stays juicy when baked
Ground cumin and sweet paprika warm lift that gives classic empanada notes
Dried oregano and black pepper small shake that ties the filling together
Fine salt final tune that sets balance and keeps flavors clear
Green olives briny pop that cuts richness and adds a quick snap
Egg for brushing shiny top that bakes to a golden lid
4) How to Make Delicious Empanadas
Step 1 Mix flour and salt in a big bowl then rub cold butter into the mix until it looks like coarse crumbs
Step 2 Stir in egg and vinegar then add sips of ice water until a soft dough forms and holds when pressed
Step 3 Wrap the dough and chill so it rests and rolls smooth this keeps layers light
Step 4 Cook onion in oil until soft add garlic and pepper cook until tender then brown beef and stir in spices salt and olives
Step 5 Cool the filling so it does not steam the dough then heat the oven and line two pans
Step 6 Roll small rounds fill fold and crimp then brush tops with egg and bake until golden and crisp
5) Tips for Making Delicious Empanadas
Keep butter cold so the dough stays light. Work fast with gentle hands. If the dough feels sticky add a dusting of flour. If it feels dry add a sip of water. Small moves keep texture right and help a homemade empanadas recipe shine.
Cool the filling. Warm filling fights the dough and causes leaks. A cool mix sits calm and seals clean. Bake on the center rack for even color. Use a hot sheet so the bottoms crisp and lift with ease.
Plan flavor swaps. Try beef empanadas one week and baked empanadas with chicken the next. For a meat free tray use beans corn and cheese. For a sweet turn choose apple and a touch of cinnamon. Each path keeps the same frame so your hands build skill and speed.
6) Making Delicious Empanadas Ahead of Time
I like to split the work. I make the dough a day ahead. It rests in the fridge and rolls even better the next day. I cook the filling and chill it in a tight box. On bake day I only roll fill and bake. This keeps the kitchen calm and makes an easy path toward dinner.
For busy weeks freeze shaped empanadas on a sheet then pack them in a bag. Bake from cold on a hot tray. Add a few extra minutes and watch for a deep golden edge. This trick fits an authentic beef empanadas baked plan at home.
For parties bake a test batch and taste. Adjust salt or spice. Write notes. Small tweaks lead to your best empanadas recipe over time. Your guests will ask for the method and you can point them to Nancy Cooks with a proud smile.
7) Storing Leftover Delicious Empanadas
Cold leftovers keep well for two days in a sealed box. Reheat on a hot sheet so the crust turns crisp again. The microwave softens the crust so use the oven when you can.
For longer storage freeze baked empanadas in a single layer. Move them to a bag once firm. Reheat from cold on a hot sheet. The edges will crisp and the centers will steam and taste new again.
Keep a small jar of salsa or chimichurri in the fridge to wake the flavors. A quick salad on the side brings balance and a fresh crunch that plays well with rich pastry.
8) Try these Main Course next
9) Delicious Empanadas
Empanadas Recipe That We Make Again And Again
Ingredients
For the Dough
- 3 cups all purpose flour
- 1 teaspoon fine salt
- 8 tablespoons cold unsalted butter cut into small cubes
- 1 large egg beaten
- 1 tablespoon white vinegar
- about 1 cup ice water add a splash at a time until the dough holds
For the Beef Filling
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon ground black pepper
- 1 teaspoon fine salt or to taste
- 0.25 cup green olives chopped
- 1 hard cooked egg chopped optional
For Baking
- 1 egg beaten with 1 tablespoon water for brushing
- flour for dusting the board
Instructions
For the Dough
- Whisk flour and salt in a large bowl.
- Work in the cold butter with a pastry cutter or your fingers until it looks like coarse crumbs.
- Stir in the egg and vinegar.
- Add cold water a little at a time and mix until the dough comes together in a soft ball.
- Wrap and chill for 30 minutes while you cook the filling.
For the Beef Filling
- Heat oil in a skillet over medium heat.
- Cook onion until soft then add garlic and bell pepper and cook until tender.
- Add beef and break it up. Cook until no pink remains.
- Stir in cumin paprika oregano pepper and salt.
- Fold in olives and the chopped egg if using. Cool the filling.
To Shape and Bake
- Set oven to 400 F. Line two pans with parchment.
- Divide the dough into 16 even pieces. Roll each into a ball then a thin circle on a lightly floured board.
- Place a spoon of filling on one half of each circle. Wet the edge with a little water. Fold and press to seal.
- Crimp the edge with a fork or pinch to make a ridge.
- Brush the tops with egg wash.
- Bake until golden and crisp about 22 to 25 minutes. Let rest for 5 minutes before serving.
10) Nutrition
Serving size one empanada. Calories two hundred forty five. Sugar two grams. Sodium three hundred twenty milligrams. Fat twelve grams. Saturated fat five grams. Carbohydrates twenty four grams. Fiber two grams. Protein eight grams. Cholesterol forty five milligrams.
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