BHA & BHT 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 homemade dough comes together with just flour, butter, egg, and a splash of white vinegar — no store-bought shortcuts that might sneak in synthetic preservatives like BHA or BHT. That matters more than people realize, because packaged doughs and pre-seasoned meats are common culprits for those additives, and making everything from scratch here keeps the ingredient list completely clean. The filling is where things really shine: ground beef gets layered with smoked paprika, cumin, and oregano, then finished with briny green olives and chopped hard-boiled eggs for a savory, satisfying bite that feels genuinely special. A simple egg wash gives the crust that deep, glossy golden color straight out of a 400°F oven. These are sturdy enough to pack for lunch, impressive enough to serve at a gathering, and honest enough in their ingredients that you know exactly what went into every single one.
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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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