Chestnut 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 buttery homemade dough comes together with a simple trick — a splash of white vinegar keeps it tender and easy to work with, so even first-timers can roll and crimp with confidence. Inside, smoky paprika, cumin, briny green olives, and chopped hard-boiled eggs create that classic, deeply savory filling that makes empanadas so irresistible. Every ingredient here is straightforward pantry and produce staple, so there's no need to scan labels or second-guess what's hiding in a pre-made shell. The whole recipe is naturally free from tree nuts and related ingredients, which can sometimes sneak into spice blends or store-bought pastry doughs without much warning. Baking instead of frying means you get a beautifully crisp, egg-washed crust without the mess, and the filling can be made ahead to make assembly even easier on a busy night. These are equally at home as a party appetizer, a weeknight dinner, or a packed lunch the next day.
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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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