Big Recipe for Empanadas

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Introduction

Empanadas are golden, crescent-shaped pastries filled with savory or sweet ingredients. Their name comes from the Spanish word “empanar”, which means “to wrap or coat in bread.” They can be baked or fried and are enjoyed as street food, snacks, or even full meals. In different regions, they take on unique fillings: Argentina is famous for beef empanadas, Spain for tuna empanadas, and the Philippines for chicken empanadas. This recipe gives you a classic Argentinian-style beef empanada that is rich, juicy, and comforting.

Ingredients

For the Dough:

  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup butter or lard (cold, cubed)
  • 1 cup warm water (approx.)

For the Beef Filling:

  • 500 g (1 lb) ground beef
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small red bell pepper, chopped
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon chili flakes (optional for heat)
  • 2 hard-boiled eggs, chopped
  • 10 green olives, chopped
  • Salt and pepper to taste

Optional:

  • 1 egg (for egg wash before baking)

Instructions & Methods

Step 1 – Making the Dough

  1. In a large bowl, mix flour and salt.
  2. Cut in butter until mixture looks like coarse crumbs.
  3. Gradually add warm water, kneading until dough is smooth and elastic.
  4. Cover and let rest for 30 minutes.

Step 2 – Preparing the Filling

  1. Heat olive oil in a pan.
  2. Sauté onion, garlic, and bell pepper until softened.
  3. Add ground beef, cook until browned.
  4. Stir in paprika, cumin, chili flakes, salt, and pepper.
  5. Remove from heat, then mix in chopped hard-boiled eggs and olives.
  6. Allow filling to cool completely.

Step 3 – Forming Empanadas

  1. Roll dough on a floured surface to about ⅛-inch thick.
  2. Cut into circles (10–12 cm wide).
  3. Place a spoonful of filling in the center of each circle.
  4. Fold dough over to form a half-moon.
  5. Seal edges by pressing with a fork or making a twisted braid-like edge (traditional repulgue).

Step 4 – Cooking

  • Baking Method (healthier): Brush empanadas with beaten egg and bake at 200°C (400°F) for 20–25 minutes until golden.
  • Frying Method (crispy): Heat oil and fry empanadas until golden brown on both sides. Drain excess oil.

History of Empanadas

Empanadas originated in Spain, likely Galicia, where they were filled with seafood. Spanish colonists brought them to Latin America, where each country adapted them to local tastes. Argentina uses beef, Chile adds raisins, Mexico prefers spicy fillings, and the Philippines combines Spanish techniques with Asian flavors.

Benefits of Empanadas

  • High in protein (from beef and eggs).
  • Provides energy through carbs in the dough.
  • Customizable with vegetables, making them nutrient-rich.
  • Portable and convenient meal option.

Formation

The beauty of empanadas lies in their shape and seal: a perfect half-moon with carefully braided edges. This keeps the filling locked inside and gives them their iconic look.

Lovers of Empanadas

  • Street food lovers who enjoy handheld meals.
  • Families sharing them at gatherings.
  • Travelers who want a taste of Latin culture.
  • Foodies who love experimenting with fillings (cheese, spinach, chicken, or even sweet fruit empanadas).

Nutrition (per empanada, baked, approx.)

  • Calories: 230–260 kcal
  • Protein: 11 g
  • Fat: 10 g
  • Carbohydrates: 25 g
  • Fiber: 2 g

(Fried empanadas will be higher in fat and calories.)

Conclusion

Empanadas are more than food — they’re a cultural treasure, blending history, tradition, and flavor in every bite. They can be adapted endlessly, from meaty to vegetarian to sweet. With their irresistible golden crust and savory filling, they bring comfort and joy to food lovers everywhere.

Empanadas are for lovers of tradition, flavor, and sharing — perfect for family meals, celebrations, or cozy evenings at home.

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