MSG 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 filling comes together with real, whole ingredients — ground beef, onion, red bell pepper, garlic, and a warm blend of cumin, smoked paprika, and oregano — so there's no need to reach for seasoning packets or pre-mixed blends that often sneak in unwanted additives. Chopped green olives and hard-boiled eggs folded into the filling add a briny, rich depth that makes every bite feel a little unexpected in the best way. The homemade dough uses cold butter, a splash of white vinegar, and an egg for a crust that bakes up beautifully crisp and golden without any store-bought shortcuts. Because everything is made from scratch here, you stay in full control of what goes into each empanada — no mystery ingredients, no label-reading stress. A 30-minute chill on the dough is the only patience required, and the oven does the rest, turning out a batch of deeply satisfying pastries that are just as good warm from the pan as they are packed up for lunch the next day.
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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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