Sesame Free Easy Empanadas
Golden, flaky, and packed with a smoky beef filling, these baked empanadas are the kind of hand-held meal that disappears fast at any table. The homemade dough comes together with butter, egg, and a splash of white vinegar — that little trick keeps the pastry tender and easy to work with, no special equipment required. Inside, seasoned ground beef gets layered with sautéed onion, red bell pepper, garlic, and warm spices like cumin and smoked paprika, then finished with briny green olives and chopped hard-boiled egg for a filling that's genuinely complex and satisfying. Every single ingredient here is naturally free of sesame, so there's no need to scrutinize labels or worry about hidden tahini or sesame oil sneaking into a store-bought version. The egg wash bakes up into a gorgeous deep-golden crust that's crisp on the outside and pillowy where it meets the filling. Whether you're feeding a crowd or stocking the fridge for the week, these hold up beautifully and reheat like a dream.
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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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