Emulsifier Free Easy Empanadas
Golden, flaky, and packed with a boldly spiced beef filling, these baked empanadas are the kind of hand-held comfort food that disappears fast at any table. The dough comes together from scratch using just flour, butter, egg, and a splash of white vinegar — no store-bought shortcuts that might sneak in unwanted additives. That vinegar trick is what keeps the pastry tender and workable without relying on any processed emulsifying agents, so every ingredient here is exactly what it says it is. Inside, ground beef gets layered with sautéed onion, red bell pepper, garlic, smoked paprika, and cumin for a filling that's deeply savory with just the right amount of warmth. The chopped green olives and hard-boiled eggs folded in at the end are a classic touch that adds briny, rich contrast in every bite. A simple egg wash gives the crust that gorgeous deep-golden finish straight from a 400°F oven. Whether you're feeding a crowd or stocking the freezer, these are the kind of empanadas worth making entirely from scratch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!