Description
A comforting, handheld brunch idea featuring a flaky homemade dough filled with spiced ground beef, olives, raisins, and eggs. These empanadas are make-ahead friendly, customizable, and perfect for lazy weekends.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon salt
- ½ cup (115g) unsalted butter, cold and cubed
- 2 tablespoons vegetable oil
- ½ cup (120ml) warm water
- 1 pound (450g) ground beef (80/20 fat ratio)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 small red bell pepper, finely diced
- ¼ cup chopped black olives
- 2 hard-boiled eggs, chopped
- ¼ cup raisins
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
- 1 egg beaten with 1 tablespoon water (for egg wash)
- Sesame seeds (optional)
Instructions
- Make the dough: Pulse flour and salt in a food processor. Add cold cubed butter and pulse until coarse crumbs form with pea-sized butter pieces. Drizzle in vegetable oil and add warm water one tablespoon at a time until dough comes together. Do not overmix. Knead gently if using a rolling pin, wrap in plastic, and refrigerate for at least 30 minutes.
- Cook the filling: Heat oil in a large skillet over medium heat. Sauté diced onion until soft (about 5 minutes). Add garlic, cumin, paprika, and chili powder; cook for 1 minute until fragrant. Add ground beef and cook until browned, draining excess fat if necessary. Stir in bell pepper and cook for 2-3 minutes. Remove from heat and stir in olives, raisins, and cilantro. Let cool completely.
- Roll and cut: On a floured surface, roll chilled dough to 1/8 inch thickness. Cut out 4-inch circles using a biscuit cutter or glass. Save scraps to re-roll.
- Fill and seal: Place a tablespoon of cooled filling in the center of each dough circle. Fold into a half-moon shape, press edges firmly, and crimp with a fork to seal tightly.
- Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush empanadas with egg wash and sprinkle with sesame seeds if desired. Bake for 15-20 minutes until golden brown and puffy. Cool for 5 minutes before serving.
Notes
Ensure the filling is completely cool before assembling to prevent the crust from becoming soggy. Cold dough is essential for a flaky texture. Empanadas can be frozen unbaked or baked and reheated in the oven. Deep frying is an alternative cooking method.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 empanada
- Calories: 320
- Sugar: 3
- Fat: 18
- Carbohydrates: 28
- Fiber: 2
- Protein: 12
Keywords: beef empanadas, brunch ideas, homemade empanadas, handheld brunch, make-ahead brunch, tex-mex recipes, easy weekend cooking