Description

Golden, flaky empanadas filled with savory seasoned beef and onions, paired with a rich, slightly spicy dipping sauce. Ideal for appetizers, parties, or satisfying snacks.

Ingredients

Units Scale

2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, chilled and cubed
1 egg
1/3 cup cold water
1 tbsp white vinegar
1 tbsp olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
1/2 lb ground beef
1 tsp cumin
1/2 tsp paprika
Salt and black pepper to taste
2 tbsp tomato paste
2 tbsp chopped olives or raisins (optional)
1 egg (beaten, for egg wash)
1/2 cup mayonnaise
2 tbsp hot sauce
1 tsp lime juice
1/2 tsp smoked paprika
Salt to taste

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Instructions

To make the dough, combine flour and salt in a bowl. Cut in butter until mixture resembles crumbs.
In a separate bowl, whisk egg, water, and vinegar. Add to the flour mixture and knead until a smooth dough forms. Wrap and chill for 1 hour.
Heat olive oil in a skillet. Sauté onion and garlic until fragrant.
Add beef, cumin, paprika, salt, and pepper. Cook until browned. Stir in tomato paste and olives/raisins if using. Let cool.
Roll dough out and cut into 5-inch circles. Place 1–2 tablespoons of filling in the center. Fold over and crimp edges to seal.
Brush with egg wash and bake at 375°F (190°C) for 25–30 minutes, or until golden brown.
For the sauce, whisk all ingredients together until smooth.
Serve warm empanadas with dipping sauce.

Notes

Dough can be made ahead and chilled overnight.
Freeze unbaked empanadas for quick snacks later—just add a few extra minutes to baking time.
Use a fork to crimp the edges for a decorative touch and a tight seal.
For spicier sauce, increase the hot sauce or add a pinch of cayenne.

Nutrition

Serving Size: 1 empanada with sauce
Calories: 270
Sugar: 1g
Sodium: 250mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 7g
Cholesterol: 45mg