Baked Empanadas

Dinner

Baked Empanadas

Let’s talk about these Baked Empanadas. In the world of empanada land, I would say that these are more similar to Argentina-style empanadas. The dough is flakey and baked, not fried. I love this dough because while it’s flakey, it’s not exactly like pie dough. It’s more toothsome than that. And the filling is SO good that I often times will just make the filling and pair it with cauliflower rice or something. This is if I’m trying to be healthy. If not, I eat it this way…

Baked Empanadas

Baked Empanadas

Baked Empanadas

Baked Empanadas

Today I’m shooting and have vowed to cook nothing but cold recipes. So there’s pretty acai bowl, some s’mores (I’m just using my torch thank God) and some other fun stuff that I can’t wait to share with you soon!

Baked Empanadas

Baked Empanadas

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These baked empanadas are Argentine-style empanadas. They are stuffed with a picadillo beef mixture, brushed with egg washed and baked.
CourseAppetizer, Dinner
CuisineAmerican, Argentine, Argentinean, Latin America, Latino Food
Keywordargentina empanadas, baked empanadas, chile empanadas, empanadas, picadillo
Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Serving Size: 9 empanadas (depending on the size of your cutter)
Calories: 246kcal

Ingredients

Empanada Dough:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoon salt
  • 1/2 cup unsalted butter, frozen
  • 1/4 cup cold water
  • 1 large egg + 1 tablespoon water, beaten in a small bowl together for eggwash

Empanada Filling:

  • 2 teaspoons olive oil
  • 1 pound ground beef
  • Salt
  • 1/2 yellow onion, diced
  • 1/2 red bell pepper, diced
  • 3 garlic cloves, peeled and minced
  • 5 green olives, minced
  • 3 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon crushed red pepper
  • Salt to taste

Directions

  • To make the dough: In a large bowl, mix together the flour and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
  • Add 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (I usually need to about 3 more tablespoons). Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Form into a disc. Wrap the disc in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
  • To make the filling: In a medium saucepan, set over medium heat, add the olive oil. When the oil is warm, add the ground beef. Break up the ground beef using a wooden spoon. Sprinkle with a few pinches of salt and pepper. Cook the meat until mostly browned. Add the diced onion, red bell pepper and garlic. Cook until softened, about 5 minutes. Add the green olives, tomato paste, cumin, paprika, crushed red pepper and a few pinches of salt. Give it a good mix and cook about 5 minutes more, stirring occasionally. If the mixture seems a bit dry (this will depend on how much fat your ground beef has), add a splash of water.
  • To assemble the empanadas: Roll out the disc of dough into a 1/8-inch thickness. Using a 6-inch round cutter (or you could use a bowl and trace out circles with a sharp paring knife), cut out as many circles as you can. Re-roll the scraps and cut out a few more.
  • Transfer the rounds to a parchment-lined baking sheet. Lightly brush each dough round with egg wash. Add a tablespoon of the meat filling to one side of the circle of dough; fold the dough over, creating a half-moon shape. Using the tines of a fork, seal the empanada's seam together by pressing them together. Repeat until you've worked through all of the empanadas.
  • Transfer the baking sheet of empanadas to the freezer to chill for 15 minutes. Preheat the oven to 400 degrees F. Brush the empanadas with egg wash and using a knife, pierce the top to allow steam to escape. Bake for 20 to 25 minutes, until golden brown. Eat immediately or room temperature. Serve with salsa or chimichurri.

Notes

You'll end up with extra filling. I love saving the filling and eating it later on over rice or cauliflower rice. I also love sauteeing some sweet potatoes and eating it with the picadillo filling.
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32 Comments

  • Avatar
    Reply Vivian | stayaliveandcooking June 20, 2016 at 1:00 am

    Oh my god, a heatwave?! Here in the Netherlands it’s quite the opposite, today is supposed to break a record in terms of rain coming down… 🙁 I really want to make empanadas some time, pinned!

  • Avatar
    Reply Kamau June 20, 2016 at 2:00 am

    Thanks. I cant wait to prepare and have a bite.

  • Avatar
    Reply Tori//Gringalicious June 20, 2016 at 4:40 am

    Absolutely delish!!! These empanadas couldn’t sound more perfect and that flaky crust looks incredible!

  • Avatar
    Reply Gabriella June 20, 2016 at 4:44 am

    It’s only 7:45am, but I could seriously go for some empanadas right now. These look so tasty!

  • Avatar
    Reply Nicole June 20, 2016 at 6:43 am

    I’m new to your blog, and WOW these look so amazing, I am definitely trying these!! Empanadas have always been very intimating to me, but these don’t seem so bad, thank you for sharing!!

    • Avatar
      Reply Karen June 20, 2016 at 6:21 pm

      You’ll love her blog, and believe me you’ll want her book. It’s super, and she seems like such a nice person. Of course, she has a cute doggie!

      • Adrianna Adarme
        Reply Adrianna Adarme June 21, 2016 at 5:10 pm

        Awww, thank you, Karen. You’re so sweet. Thanks for being here! x

    • Adrianna Adarme
      Reply Adrianna Adarme June 21, 2016 at 5:11 pm

      Hi Nicole. Thanks so much for being here! xo

  • Avatar
    Reply Mollie June 20, 2016 at 7:26 am

    I have never tried to make empanadas, but these look so crispy and delicious, that I am definitely going to have to try this recipe! We are also having a heat wave in Kansas City, so this will be perfect.

    xoxo Mollie
    http://www.molliebellezza.com

  • Avatar
    Reply Ashley Nathalie June 20, 2016 at 9:49 am

    EMPANADAS YESSSSS! I love Argentina-style empanadas, canot wait to try these. Its crazy how this one dish can vary so much between countries!

    • Adrianna Adarme
      Reply Adrianna Adarme June 21, 2016 at 5:11 pm

      Right?! So different depending on the country you go to. I love all of ’em!

  • Avatar
    Reply Lydia June 20, 2016 at 4:49 pm

    These have a picadillo-esque filling, no? I’m tempted to add raisins. Gotta make deez before DC gets unbearably muggy! (Let’s build a capital in a drained swamp, why not)

    • Adrianna Adarme
      Reply Adrianna Adarme June 21, 2016 at 5:10 pm

      Yessss, it’s picadillo pretty much. Definitely add raisins. They’d be a delicious addition.

      • Adrianna Adarme
        Reply Adrianna Adarme June 21, 2016 at 5:11 pm

        and I feel you on humidity. I grew up in Florida so I don’t miss it AT ALL.

    • Avatar
      Reply Daniela June 23, 2016 at 2:39 am

      Hi Lydia! You definitely have to check out chilean empanadas, they have exactly that kind of picadillo filling!

  • Avatar
    Reply Flor June 21, 2016 at 2:36 pm

    Yey to oven less recipes! Today it’s not as hot so decided to make these. I made the filling super early and just finished them off. You can eat the filling alone with a spoon.
    I just tasted them and they are amazing. Thank You for the always tasty recipes Adrianna!

  • Avatar
    Reply Daniela June 23, 2016 at 2:32 am

    I’m going to make them for the next copa america game! They look amazing and thank you for the recipe!

  • Reply Friday Link Love - Two Places at Once June 24, 2016 at 1:05 am

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  • Reply Friday Faves June 24, 2016 at 5:31 am

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  • Avatar
    Reply facebook lite June 25, 2016 at 3:19 am

    Thank you very much! Your blog is always full of great idea. They are really helpful

  • Reply Baked Empanadas – sneakyguacamole August 16, 2016 at 10:38 am

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  • Avatar
    Reply Ann Kratofil October 11, 2016 at 6:27 am

    I’ve made these amazing empanadas several times now. I didn’t have fresh red peppers so I used some marinated roasted red peppers strips I had on hand. my husband is Argentine and he swears that you need chopped boiled eggs in there too. so I added 3, but I doubled your original recipe–cuz like that I said, these are just the best. I also used frozen Goya empanadas wrappers cuz I made like 20 of these things. And lastly I found a clever little tool to make filling and sealing the empanadas. I’ll try to post it, but if it doesn’t work you can find the set of 3 sizes on Amazon.

  • Avatar
    Reply Brenda May 14, 2017 at 6:56 am

    What kind of sides can go with the empanadas ?

  • Avatar
    Reply Ginny December 13, 2017 at 6:59 am

    I made these for dinner the other night and they were incredible! I had never made empanadas before and was a bit nervous to attempt them – but this recipe was so easy to follow. I did find that I needed 2-3 more T. water than the recipe notes predict in order to for the dough to come together. Other than that, no issues! Thanks for this recipe. It’ll now be in regular rotation at my house 🙂

    • Adrianna Adarme
      Reply Adrianna Adarme December 13, 2017 at 10:04 am

      This is such amazing news–love hearing this! 🙂

  • Reply Baked Empanadas – Oh Great…Another Recipe Blog March 13, 2018 at 5:39 pm

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