High Fructose Corn Syrup Free Easy Empanadas
Empanadas are one of those foods that feel like a special occasion even on a Tuesday night, and this from-scratch version delivers that golden, flaky crust with a deeply savory filling that's genuinely hard to stop eating. The dough comes together with butter, egg, and a splash of white vinegar — that little trick keeps the pastry tender without relying on any processed shortcuts or mystery additives. Because everything here is built from whole, recognizable ingredients, you sidestep the corn syrup-laced condiments and pre-seasoned mixes that sneak into so many store-bought or shortcut versions of this dish. The filling is a beautifully spiced ground beef mixture with smoked paprika, cumin, briny green olives, and chopped hard-boiled eggs — a classic combination that's rich, complex, and satisfying in every bite. Rolling the dough thin, loading up each round generously, and crimping the edges before an egg wash goes on means you get that gorgeous deep-golden color straight from your own oven. These are the kind of empanadas that disappear fast, so consider doubling the batch.
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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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