South Americans
Transport your taste buds straight to South America with this irresistible empanada recipe! These golden, flaky pastry pockets are filled with a savory mix of seasoned ground beef, sautéed onions, minced garlic, and briny green olives, rounded out with the creaminess of diced hard-boiled eggs. The buttery, homemade dough ensures the perfect crisp-tender crust, while a touch of cumin and paprika adds a subtle depth of flavor to the filling. Perfect as a party appetizer, a snack on the go, or even a light meal, these empanadas are a true celebration of South American cuisine. With just 30 minutes of prep time and a short bake, they're as easy as they are delicious—an authentic treat for your next family gathering or cultural culinary adventure! Keywords: South American empanadas, baked empanadas, homemade pastry, beef filling, savory snacks.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter
- 1 teaspoon salt
- 0.5 cup cold water
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.25 cup chopped green olives
- 2 hard-boiled eggs, diced
- 2 tablespoons olive oil
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the cold water, mixing with a fork, until the dough begins to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
While the dough chills, heat the olive oil in a skillet over medium heat. Add the diced onion and garlic, and sauté until softened and translucent, about 3-5 minutes.
Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon, until browned and fully cooked. Drain any excess fat.
Stir in the cumin, paprika, salt (to taste), green olives, and diced hard-boiled eggs. Cook for another 2 minutes to combine flavors, then remove from heat and let the filling cool.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles from the dough.
Place a small amount (about 1-2 tablespoons) of the beef filling in the center of each dough circle. Fold the dough over to form a half-moon shape, and press the edges with a fork to seal.
Transfer the empanadas to the prepared baking sheets. In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the tops of the empanadas with the egg wash.
Bake the empanadas for 20-25 minutes, or until golden brown and puffed.
Let the empanadas cool slightly before serving. Enjoy them warm as a snack, appetizer, or light meal!
Nutrition Facts
Calories |
3901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.0 g | 313% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1127 mg | 376% | |
| Sodium | 3831 mg | 167% | |
| Total Carbohydrate | 295.9 g | 108% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 8.5 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 300 mg | 23% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 1718 mg | 37% | |
*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.
