Macadamia Free Easy Empanadas
Few things hit the way a golden, hand-crimped empanada fresh from the oven does — flaky pastry on the outside, savory and deeply spiced filling on the inside. The dough comes together with butter, egg, and a splash of white vinegar, which gives it that tender yet sturdy texture that holds up beautifully when folded and crimped. 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 genuinely satisfying. For anyone navigating a tree nut allergy or sensitivity, this recipe is a clean, straightforward win — every ingredient is a pantry staple with no hidden nut-based oils or fillers to second-guess. The whole process is more approachable than it looks: chill the dough, brown the beef, fold and crimp, then bake at 400°F until the crust turns a deep, irresistible gold. They're the kind of thing you'll want to make in a big batch because they disappear fast.
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!