Artificial Food Coloring Free Easy Empanadas
Golden, flaky, and packed with a savory beef filling that smells incredible the moment it hits the oven, these baked empanadas are the kind of recipe you'll want to make on repeat. Every ingredient here is straightforward and real — ground beef, fresh vegetables, whole spices, and a from-scratch butter dough — so there's no need to scan labels for synthetic dyes or mystery additives hiding in a pre-made crust or seasoning packet. The filling gets its gorgeous color from smoked paprika and red bell pepper, not from anything artificial, and the deep golden crust comes entirely from a simple egg wash. Chopped green olives and hard-boiled eggs folded into the beef mixture give each bite a briny, rich complexity that feels genuinely special. The vinegar in the dough is a quiet little trick that keeps the pastry tender without any shortcuts, and chilling it before rolling makes the whole process surprisingly manageable. These are the kind of hand pies that disappear fast at a table, and knowing exactly what went into them makes them taste even better.
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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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