Celery 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 butter, egg, and a splash of white vinegar — that little trick keeps the pastry tender and easy to work with, so even first-timers can pull off a beautiful crimp. Inside, ground beef gets layered with sautéed onion, red bell pepper, garlic, smoked paprika, and cumin, then finished with briny green olives and chopped hard-boiled eggs for a filling that's rich, savory, and deeply satisfying. Celery is nowhere in this recipe — not in the dough, not in the filling, not even as a background aromatic — so you can cook and serve with complete confidence. The whole thing bakes at 400°F until the crust is deep golden and firm, giving you that satisfying crunch without any frying. They're great straight from the oven, but honestly just as good at room temperature, which makes them ideal for meal prep, packed lunches, or feeding a crowd.
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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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