Easy Giant Empanada
Discover the ultimate crowd-pleaser with this Easy Giant Empanada recipe—your new go-to meal for hearty, delicious comfort food. Featuring a flaky, golden crust made from scratch and a savory filling packed with seasoned ground beef, sweet onions, briny black olives, hard-boiled eggs, and melted cheese, this oversized empanada combines bold flavors in every bite. Perfect for sharing with friends or family, this recipe simplifies the traditional empanada-making process by crafting one giant version, saving you time without sacrificing flavor. Whether served at a dinner party or enjoyed as a satisfying weeknight meal, this giant empanada is as impressive as it is easy to prepare. Pair it with a crisp salad or your favorite dipping sauce for the ultimate dining experience!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 0.5 cup cold water
- 1 teaspoon salt
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 cup black olives, sliced
- 2 large hard-boiled eggs, chopped
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 large egg, beaten (for egg wash)
- 2 tablespoons olive oil
Instructions
In a large bowl, combine flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Slowly add cold water, 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic, and refrigerate for at least 20 minutes.
While the dough chills, prepare the filling. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Add garlic and cook for another 1 minute.
Add ground beef to the skillet and cook until browned, breaking it into small pieces with a spoon. Drain excess fat if necessary.
Stir in tomato paste, ground cumin, and paprika. Cook for 2–3 minutes, allowing the flavors to combine. Remove from heat and let the mixture cool slightly.
Once the beef has cooled, fold in sliced black olives, chopped hard-boiled eggs, and shredded cheese.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough into a large circle, about 12–14 inches in diameter.
Transfer the rolled-out dough to the prepared baking sheet. Spoon the filling onto one half of the dough, leaving a 1-inch border around the edge.
Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together, then crimp or fold them to seal tightly.
Brush the top of the empanada with beaten egg to give it a golden finish when baked.
Using a sharp knife, cut a few small slits into the top of the empanada to allow steam to escape.
Bake the empanada in the preheated oven for 30–35 minutes, or until the crust is golden brown and crisp.
Remove from the oven and let the empanada cool for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 375.4 g | 481% | |
| Saturated Fat | 191.3 g | 957% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1496 mg | 499% | |
| Sodium | 4554 mg | 198% | |
| Total Carbohydrate | 264.3 g | 96% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 12.2 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 1088 mg | 84% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 2344 mg | 50% | |
*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.
