Artificial Flavors Free Easy Empanadas
These golden, hand-held pastries are the kind of thing that disappears from the table before you even sit down. The filling is deeply savory — seasoned ground beef with smoked paprika, cumin, and oregano, studded with briny green olives and chopped hard-boiled egg for a richness that feels genuinely traditional. The homemade dough comes together from pantry staples like flour, butter, and a splash of white vinegar, which helps give the crust that satisfying flaky-yet-sturdy bite. Every single ingredient here is whole and recognizable, which means no mystery seasonings, no flavor packets, and none of the synthetic additives that sneak into store-bought versions or pre-made dough. Baked at high heat until deep golden brown, they develop a beautiful crust without any shortcuts. Whether you're feeding a crowd or stashing a few in the fridge for later, these are the kind of from-scratch empanadas that make you wonder why you ever reached for the frozen ones.
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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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