Turmeric Free Easy Empanadas
Golden, flaky, and packed with a savory beef filling, these baked empanadas are the kind of hand-held comfort food that disappears fast at any table. The buttery homemade dough comes together with just flour, cold butter, egg, and a splash of white vinegar — that last ingredient is the quiet secret to a tender, workable crust that holds its crimp beautifully in the oven. Inside, seasoned ground beef gets layered with smoked paprika, cumin, sautéed onion and red bell pepper, briny green olives, and chopped hard-boiled eggs for a filling that's rich, complex, and deeply satisfying. For anyone avoiding turmeric, this recipe is a natural fit — the warm, bold flavor here comes entirely from smoked paprika, cumin, oregano, and a touch of cayenne, with zero turmeric hiding in the spice blend. That matters more than you'd think, since many store-bought empanadas or pre-seasoned fillings sneak it in without much fanfare. Baked at 400°F until deep golden brown, these come out with a shatteringly crisp shell and a filling that stays moist and cohesive. Make a batch on the weekend and you'll be reaching for them all week long.
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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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