Nutmeg Free Easy Empanadas
These golden, hand-held pockets are packed with a deeply savory beef filling that gets its warmth from smoked paprika, cumin, and a whisper of oregano — no nutmeg anywhere in sight. The filling is layered with finely diced onion and red bell pepper, briny green olives, and chopped hard-boiled eggs, which gives every bite a satisfying mix of textures and bold, earthy flavor. The homemade dough comes together with butter, a splash of white vinegar, and cold water, then chills until it's perfectly pliable and easy to roll out into neat rounds. Crimping the edges and brushing each empanada with egg wash before baking gives them that gorgeous, deep golden crust that looks like it came straight out of a bakery. Because everything is made from scratch with straightforward pantry staples, there's no need to scan labels for hidden spice blends that might sneak in unwanted ingredients. They're the kind of recipe that feels impressive but is genuinely approachable, whether you're feeding a crowd or stocking the freezer for a busy week ahead.
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!