Rye Free Easy Empanadas

Total time1 hr 25 min

Prep time30 min

Cook time25 min

Golden, flaky, and packed with a boldly spiced beef filling, these baked empanadas are the kind of hand-held meal that disappears fast at any table. The dough comes together with all-purpose flour, cold butter, and a splash of white vinegar — that last ingredient is the quiet secret to a tender, workable crust that bakes up beautifully crisp. No rye flour, no rye-based additives, just straightforward pantry staples that keep things simple and safe for anyone avoiding that grain. The filling is where things really shine: smoky paprika, cumin, and fragrant garlic build deep flavor into the ground beef, while chopped green olives and hard-boiled eggs add a briny, rich twist that feels authentically classic. Folding and crimping each little pocket is genuinely satisfying, and the egg wash gives them that gorgeous deep-golden finish straight out of the oven. These are equally at home as a weeknight dinner, a party snack, or something you meal-prep and reheat throughout the week.

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Ingredients

4 servings

For the dough

3 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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