Carrageenan Free Easy Empanadas
Flaky, golden, and stuffed with a boldly spiced beef filling, these baked empanadas are the kind of hand-held comfort food that disappears fast at any table. The homemade dough comes together with butter, egg, and a splash of white vinegar — that last ingredient is the quiet secret behind a crust that's tender yet sturdy enough to hold a generous scoop of filling without falling apart. Inside, ground beef gets layered with smoked paprika, cumin, sautéed onion and red bell pepper, briny green olives, and chopped hard-boiled egg for a filling that's rich, savory, and genuinely satisfying. For anyone navigating carrageenan concerns, cooking from scratch like this is the cleanest path forward — no processed dairy, no store-bought dough, no packaged filling shortcuts that might sneak in unwanted additives. Every ingredient here is straightforward and easy to verify. The egg wash gives the tops a deep, burnished color straight out of the oven, and that satisfying tap-test on the crust tells you they're perfectly done. Let them cool just long enough not to burn your fingers, then dig in.
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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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