Cooking Club Empanadas
Perfect for gatherings or an afternoon snack, Cooking Club Empanadas are a delicious blend of rich, buttery pastry and flavorful filling. This recipe features a homemade dough made with all-purpose flour and cold butter, ensuring a tender, flaky crust that envelops a savory mix of ground beef, onions, garlic, and a medley of spices like paprika and cumin. The filling is elevated with the addition of tangy green olives and chopped hard-boiled eggs, creating a balance of bold and comforting flavors. These golden-brown empanadas are brushed with a glossy egg wash before baking to achieve their irresistible, crispy finish. Whether served warm or at room temperature, these Spanish-inspired hand pies are sure to impress with their hearty taste and homemade charm.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter
- 1 egg
- 0.5 cups cold water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 0.5 cups green olives, chopped
- 1 hard-boiled egg, chopped
- 0.5 teaspoons black pepper
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
Start by making the dough. In a large mixing bowl, combine the all-purpose flour and salt.
Cut the unsalted butter into small cubes and add it to the flour. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
In a separate bowl, beat 1 egg and mix it with cold water. Gradually add this mixture to the flour, stirring until the dough comes together.
Turn the dough onto a lightly floured surface, knead gently until smooth, and shape it into a ball. Wrap it in plastic wrap and refrigerate for at least 1 hour.
While the dough chills, prepare the filling. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3 minutes.
Add the minced garlic and cook for another minute, stirring frequently.
Stir in the ground beef and cook until browned, breaking it up into small pieces with a spoon.
Add the paprika, cumin, oregano, black pepper, and tomato paste. Cook for 2 minutes, stirring to combine.
Mix in the chopped green olives and hard-boiled egg. Remove the filling from the heat and let it cool completely.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
Place a tablespoon of the filling in the center of each circle. Fold the dough over to create a half-moon shape. Press the edges together and crimp with a fork to seal.
In a small bowl, whisk 1 egg with 1 tablespoon of milk to make the egg wash. Brush the tops of the empanadas with the egg wash.
Arrange the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
Allow the empanadas to cool for a few minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 26.1 g | 10% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.2 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 176 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
