Cashew Free Easy Empanadas
Golden, flaky, and packed with a savory beef filling layered with smoky spices, briny olives, and chunks of hard-boiled egg, these empanadas are the kind of hand-held meal that disappears fast at any table. The homemade dough comes together with butter, a splash of vinegar, and cold water — that vinegar trick is what keeps the crust tender and easy to work with, so don't skip it. Once the dough chills and the filling cools, assembly is surprisingly straightforward, and the crimped edges make them look far more impressive than the effort involved. Tree nut allergies can make navigating packaged snacks and restaurant food genuinely stressful, but this recipe is built entirely from whole, familiar ingredients with zero hidden surprises. Ground beef gets browned and seasoned with cumin, smoked paprika, and oregano before the olives and egg go in, creating a filling that's rich and complex without relying on anything processed or pre-made. A quick egg wash before baking gives the crust that deep, glossy golden color that makes them almost too pretty to eat — almost. Serve them straight off the pan with a dipping sauce or just as they are, because they honestly need nothing else.
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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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