How to make Empanadas

April 26, 2016

Remember the first time ate a hot empanada fresh out of the oven? It is indeed a celebration of all five senses. Well, here is your opportunity to surprise your loved ones with your own handmade deliciously baked wraps.


1 pound of all-purpose flour
½ cup of butter
1½ teaspoons of baking powder
1 pound of coarsely ground beef
1 large onion, chopped
¼ cup chopped green olives
1 teaspoon of minced garlic
1 teaspoon of oregano
1 jalapeno, seeded and minced
1 teaspoon of chopped thyme
1 tablespoon of tomato paste
1 egg
1 cup of boiling water
Olive oil
Salt & pepper to taste

How to make the Beef Empanadas:

In a large bowl, combine the boiling water, butter and 1 teaspoon of salt. Stir to dissolve the butter and salt and let it cool to room temperature. Slowly stir in the flour until it comes together. Knead for a few minutes, until your dough is smooth, then wrap it and refrigerate for about an hour.

Heat some olive oil in a large pan. Sauté the onion until it starts to soften, add the jalapeno and garlic and sauté for another minute before adding the beef. Season the meat with salt and pepper and cook until it starts to brown. Turn down the heat and stir in the thyme, oregano, green olives, and tomato paste. Let your beef cook for five more minutes, then take off the heat and set aside to cool.

Divide the dough into 12 equal pieces and roll each of them into a 4-inch circle. Lay the circles on a baking sheet. Put 2 tablespoons of the filling in the center of each circle, then brush a little water on their outer edges and wrap the dough to form the shape of the empanada. Pinch the edges with a fork. Brush the empanadas with beaten egg and bake in a preheated 375°F oven for about 15 minutes.