Pistachio Free Easy Empanadas
Golden, flaky, and packed with a boldly spiced beef filling, these hand-held pastries are the kind of thing that disappears fast at any table. The homemade dough comes together with butter, a splash of vinegar, and cold water — the vinegar trick keeps the crust tender and easy to work with, so even first-timers can pull it off. Inside, 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 savory, a little smoky, and genuinely satisfying. Every ingredient here is straightforward pantry and produce-aisle stuff, so there's no need to scan labels for hidden nut-based additives or worry about cross-contact from specialty ingredients. The whole thing bakes at 400°F until deeply golden, giving you a crisp shell that holds together beautifully when you pick one up. Whether you're feeding a crowd or stocking the fridge for easy meals throughout the week, these empanadas deliver serious flavor without any complicated sourcing.
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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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