Turkey Free Easy Empanadas
These golden, hand-held pastries are the kind of thing that disappears fast at any table — flaky, buttery dough wrapped around a deeply spiced beef filling that's savory, a little smoky, and packed with texture from chopped olives and hard-boiled eggs. The filling comes together in a single skillet with ground beef, onion, red bell pepper, garlic, cumin, and smoked paprika, so every bite is layered with bold, well-rounded flavor. The homemade dough uses cold butter and a splash of white vinegar for that perfectly tender, crisp crust that holds its shape beautifully in the oven. For anyone avoiding poultry, this recipe is a natural fit — the protein here is entirely beef-based, and every ingredient is straightforward with no hidden surprises. Baking instead of frying keeps things a little lighter while still delivering that gorgeous deep-golden color and satisfying crunch. They're impressive enough to bring to a party but simple enough to make on a weeknight, and that crimped edge makes them look like you really know what you're doing.
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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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