Gut Friendly Easy Empanadas
Empanadas have a reputation for being a labor of love, but this baked version makes the whole process genuinely approachable without cutting corners on flavor. The homemade dough comes together with cold butter, a splash of white vinegar, and a quick chill in the fridge — that resting time is what gives you a tender, flaky crust that holds its shape beautifully in the oven. The filling is where things really shine: seasoned ground beef with smoked paprika, cumin, and oregano gets layered with briny green olives and chopped hard-boiled eggs for that classic, satisfying depth. Real whole-food ingredients from start to finish means you know exactly what's going into every bite, which matters when you're keeping a close eye on what your gut is handling. Baking instead of frying keeps things lighter while still delivering that gorgeous golden crust you want. The filling cools before the eggs are folded in, which is a small but smart step that keeps the texture of every component intact. These are the kind of hand pies that disappear fast at the table, and the recipe is straightforward enough that you'll want to make them on repeat.
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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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