Nitrate & Nitrite Free Easy Empanadas
Empanadas are one of those dishes that feel like a special occasion but are completely doable on a regular weeknight. The filling here is deeply savory — ground beef seasoned with cumin, smoked paprika, and oregano, then folded together with briny green olives and chopped hard-boiled eggs for that classic, satisfying bite. The homemade dough comes together with butter, egg, and a splash of white vinegar, which helps keep it tender and just flaky enough to shatter at the edges when you bite in. For anyone avoiding processed meats and cured ingredients, empanadas can be a minefield — most shortcut versions lean on chorizo or deli-style fillings loaded with preservatives. This recipe sidesteps all of that by building every layer of flavor from scratch using fresh aromatics, whole spices, and simple pantry staples. Nothing here comes from a package with a questionable ingredient list. You get bold, complex flavor entirely from real food, and the oven-baked finish means a gorgeous golden crust without any added fuss. These are the kind of hand pies 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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