Ginger Free Easy Empanadas
Empanadas are one of those foods that feel like a special occasion even on a Tuesday night, with their flaky, golden crust and a filling that's deeply savory and satisfying. 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. Inside, seasoned 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, complex, and completely ginger-free by nature. There's no need to scan labels or swap out any spices here — the flavor comes entirely from ingredients that are straightforward and easy to source. Crimping the edges and brushing each one with egg wash before baking gives you that gorgeous deep-golden finish straight from the oven. These are the kind of hand pies that disappear fast, so consider doubling the batch if you're 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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