Empanadas
empanada
A vast family of filled turnovers carried through Iberian and Latin American food traditions. Dough, fillings, size, and cooking method vary by country.
About this dish
A vast family of filled turnovers carried through Iberian and Latin American food traditions. Dough, fillings, size, and cooking method vary by country. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Mendoza-style baked beef empanadas
Dough
- 400 g all-purpose flour
- 80 g melted lard or butter
- 170-200 ml warm water
- 1/2 tsp salt
Filling
- 400 g beef, finely chopped
- 2 onions (250 g), minced
- 2 tbsp lard or butter
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 hard-boiled eggs, chopped
- 60 g pitted green olives, chopped
- 3 scallions, chopped
Egg wash
- 1 egg, beaten
- 1
Dough: 400 g all-purpose flour; 80 g melted lard or butter; 170-200 ml warm water; plus the remaining ingredients listed for this component. Knead dough ingredients, adding water gradually, until smooth. Cover and rest 30 minutes. Use lower water first, knead smooth and cover the rest.
- 2
Filling: 400 g beef, finely chopped; 2 onions (250 g), minced; 2 tbsp lard or butter; plus the remaining ingredients listed for this component. Cook onions in filling fat until soft, add beef and spices and cook thoroughly. Cool and stir in eggs, olives and scallions. Cook finely chopped beef and onion over moderate heat, reduce loose juices and cool promptly before eggs and olives.
- 3
Divide dough into 16 and roll into 12 cm circles. Add filling, moisten edges and fold in half. Pinch shut and fold the rim into a braided repulgue. Roll evenly, keep rim clean and seal fully before braiding; patch gaps rather than relying on decoration.
- 4
Egg wash: 1 egg, beaten. Brush with beaten egg and bake at 220°C/425°F 18-22 minutes until golden and hot inside. Preheat fully, leave tray gaps and brush wash lightly. Test golden cooked pastry and a hot center; reheat chilled cooked filling to 74°C/165°F.
Note
This selects the Mendoza beef-and-onion style, not every empanada tradition. Cool filling and leave the seam clean for a strong seal.