Almond Free Easy Empanadas
Golden, flaky, and packed with a boldly spiced beef filling, these baked empanadas are the kind of hand-held meal that disappears fast at any table. The from-scratch dough comes together with butter, a splash of vinegar, and cold water — no specialty flours or nut-based ingredients anywhere in sight, which makes it a genuinely safe and satisfying bake for anyone navigating tree nut concerns. Smoked paprika, cumin, and a hit of oregano give the filling serious depth, while the chopped green olives and hard-boiled eggs add a briny, creamy richness that feels authentically traditional. A splash of white vinegar in the dough is the quiet secret to a tender, workable crust that crisps up beautifully in a hot oven. Crimping the edges and brushing with egg wash gives each empanada that gorgeous deep-golden finish you'd expect from a bakery. These are equally at home as a weeknight dinner, a party appetizer, or a meal-prep win you can reheat straight from the fridge.
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Learn more →Ingredients
4 servings
For the dough
- 3 cups all-purpose flour
- 1 tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into small cubes
- ½ cup cold water
- 1 egg, lightly beaten
- 1 tbsp white vinegar
For the filling
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup green olives, pitted and roughly chopped
- 2 hard-boiled eggs, peeled and roughly chopped
For assembly
- 1 egg, lightly beaten
Instructions
- 1
In a large mixing bowl, whisk together the flour and salt. Add the cold butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. In a small bowl, stir together the cold water, beaten egg, and white vinegar, then pour over the flour mixture. Stir with a fork until the dough just comes together — it should be shaggy but hold when pressed. Turn out onto a lightly floured surface, knead 3–4 times until smooth, then flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- 2
While the dough chills, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned throughout with no pink remaining, about 6–8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan.
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