Irresistible 2-Ingredient Trick for Delicious Empanadas

Oh my gosh, you guys – let me tell you about my absolute favorite kitchen project: making delicious empanadas from scratch. There’s something magical about that golden, flaky crust giving way to a perfectly seasoned beef filling that makes my mouth water just thinking about it. I still remember my first bite of homemade empanadas at my friend Maria’s house years ago – that crispy exterior and savory interior ruined store-bought versions for me forever.

What makes these empanadas so special? Well, it’s all about that perfect balance between the buttery pastry and the flavorful filling. My version uses a simple vinegar-enriched dough that bakes up incredibly flaky, plus a beef mixture seasoned with just the right amount of cumin and paprika for that authentic Latin American flavor. And here’s the best part – they’re way easier to make than you’d think! Whether you’re hosting a party or just want something tasty in the freezer for busy nights, these delicious empanadas are about to become your new go-to.

Every time I make them, my kitchen fills with that amazing aroma of baking pastry and spices that takes me right back to Maria’s cozy kitchen. That’s the thing about good food – it’s not just about eating, it’s about the memories you create while making it. So grab your rolling pin and let’s make some magic!

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Why You’ll Love These Delicious Empanadas

Trust me, once you try this recipe, you’ll be hooked. Here’s why these empanadas are absolute perfection:

• That flaky crust – The vinegar in the dough keeps it tender, while cold butter creates those irresistible layers that shatter when you take a bite.
• Flavor that pops – The beef filling with cumin and paprika has just the right kick – savory, slightly smoky, and totally addictive.
• Easier than they look – Don’t let the fancy appearance fool you. With my simple steps, you’ll be folding these like a pro in no time.
• Freezer-friendly magic – Make a big batch and freeze them unbaked. Future you will be so grateful for instant homemade snacks anytime.
• Crowd-pleasing versatility – Perfect for parties, lunches, or even breakfast (no judgment here – I’ve totally eaten them cold straight from the fridge).

Seriously, what’s not to love? These little pockets of joy check all the boxes – delicious, convenient, and guaranteed to impress.

Ingredients for Delicious Empanadas

Alright, let’s talk ingredients! The magic of these empanadas comes from simple, quality components. Here’s everything you’ll need – and yes, I’m obsessive about the specifics because little details make all the difference:

For the dough (the star of the show!):

• 2 cups (250g) all-purpose flour – spooned and leveled, please! Nobody wants dense empanadas.
• ½ teaspoon fine sea salt – it brings out all the flavors.
• ½ cup (1 stick/115g) cold unsalted butter, cubed – and I mean cold. Straight from the fridge is best.
• ¼ cup ice-cold water – just enough to bind everything.
• 1 tablespoon white vinegar – my secret weapon for the flakiest crust.

For that irresistible filling:

• 1 lb (450g) ground beef – 80/20 fat ratio keeps it juicy.
• 1 small onion, finely chopped – about ½ cup total.
• 1 large garlic clove, minced – fresh only, none of that jarred stuff!
• 1 teaspoon ground cumin – for that warm, earthy depth.
• 1 teaspoon smoked paprika – adds the perfect smoky note.
• Salt and black pepper – to taste, but be generous!
• 1 egg, beaten – for that gorgeous golden shine.

See? Nothing fancy, just good old-fashioned ingredients that work together beautifully. Now let’s turn them into something amazing!

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How to Make Delicious Empanadas

Okay friends, here’s where the magic happens! I’ll walk you through each step – from that perfect dough to golden baked perfection. Don’t worry, I’ve made all the mistakes so you don’t have to. Follow these steps and you’ll be biting into flaky, savory heaven before you know it!

Preparing the Dough

First things first – that amazing crust! In a large bowl, whisk together your flour and salt. Now grab those cold butter cubes and work them into the flour with your fingers until it looks like coarse crumbs with some pea-sized butter bits remaining – these will create those beautiful flaky layers. Here’s my trick: add the vinegar to your ice water before slowly drizzling it in while mixing with a fork. The dough should just come together – don’t overwork it! Wrap it in plastic and let it chill in the fridge for at least 30 minutes. This resting time relaxes the gluten (no tough dough here!) and firms up the butter so it’s easier to handle.

Making the Filling

While the dough chills, let’s make that flavorful filling. Brown your ground beef in a skillet over medium heat, breaking it up as it cooks. When it’s about halfway done, toss in the chopped onion and garlic – the smell at this point is incredible! Keep cooking until the beef is fully browned and the onions are soft. Now the fun part – stir in the cumin, paprika, salt, and pepper. Taste and adjust – I usually end up adding a pinch more salt. Here’s an important step: let this mixture cool completely before assembling. Hot filling = melted butter in the dough = sad, soggy empanadas. Trust me on this one!

Assembling and Baking the Empanadas

Ready for the grand finale? Preheat your oven to 375°F (190°C) and line a baking sheet with parchment. Roll your chilled dough to about ⅛-inch thickness – not too thick, not too thin. Use a 4-5 inch round cutter (or a small bowl) to cut circles. Spoon about 1-2 tablespoons of cooled filling onto one half of each circle, leaving a border. Brush the edges with water, fold over, and crimp with a fork to seal. Give them a quick egg wash for that gorgeous golden color, then bake for 20-25 minutes until they’re beautifully bronzed. The smell will have you hovering by the oven impatiently – but let them cool just a minute before biting in!

Tips for Perfect Delicious Empanadas

After making hundreds (okay, maybe thousands) of these empanadas, I’ve picked up some foolproof tricks that’ll make yours turn out amazing every time:

• Keep everything cold – I can’t stress this enough! Cold butter, cold water, cold hands. Warm dough is sticky dough, and nobody wants that mess.
• Shortcut option – If you’re pressed for time, pre-made empanada discs work beautifully. Just thaw them first – they’ll still give you that flaky goodness.
• Freeze like a pro – Assemble your empanadas but don’t bake them. Freeze on a tray first, then transfer to bags. Bake straight from frozen – just add 5-10 extra minutes.
• Seal tight – Press those edges firmly with a fork or try the “repulgue” technique (folding the edge decoratively) for extra security against leaks.
• Don’t overfill – That tempting extra spoonful of filling? Resist! Too much and they’ll burst open in the oven.

See? With these simple tricks up your sleeve, you’ll be an empanada master in no time!

FAQ About Delicious Empanadas

Got questions? I’ve got answers! Here are the most common things people ask me about making these delicious empanadas:

See? Making these empanadas is as flexible as it is delicious. Now go forth and bake with confidence!

Nutritional Information for Delicious Empanadas

Each of these delicious empanadas packs a flavorful punch while being relatively light on the guilt. Here’s the estimated nutritional breakdown per empanada: 210 calories, 12g fat (6g saturated), 18g carbs, 1g fiber, 1g sugar, and 8g protein. Remember, these are estimates and can vary based on exact ingredients and portion sizes.

Serving and Storing Delicious Empanadas

Oh, the joy of serving warm empanadas fresh from the oven! I always arrange them on a big wooden board with an assortment of dipping sauces – my personal favorites are chimichurri for brightness and a spicy chipotle mayo for some kick. They’re fantastic on their own too, especially when you catch that first whiff of buttery pastry and savory beef. For parties, I keep them warm in a low oven (about 200°F) covered loosely with foil – they’ll stay perfect for up to an hour.

Now, about leftovers (though in my house, they rarely last long!). Let baked empanadas cool completely before storing in an airtight container in the fridge for 3-4 days. To reheat, skip the microwave (it makes them soggy) and pop them in a 350°F oven for 5-8 minutes to crisp back up. And here’s my favorite tip: freeze unbaked empanadas on a tray first, then transfer to freezer bags. When cravings hit, bake them straight from frozen – just add 5 extra minutes to the baking time. Easy homemade goodness anytime!