Ingredients
Equipment
Method
Make The Dough:
- Combine 3 cups all-purpose flour and 1 teaspoon kosher salt in a large bowl.Add 1 cup cold, cubed unsalted butter, and toss to coat in flour. Using a pastry cutter or your fingers, cut the fat into the flour until the pieces are the size of small peas.
- In a small bowl, whisk 1 egg yolk with 1/2 cup ice water.Drizzle the liquid over the flour mixture and gently toss, letting the mixture fall through your fingers without squeezing or kneading. Add more ice water a little at a time, if necessary, until a handful of dough holds together when squeezed.
- Gather the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to overnight. Store-bought pie crust or empanada wrappers can also be used as a shortcut.
Make The Filling:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 small finely diced potatoes, and a finely diced yellow onion. Season with kosher salt and freshly ground black pepper and cook, stirring occasionally, until the potatoes are tender.
- Add a pound of ground beef and 1/2 pound fresh Mexican chorizo, breaking up the meat with a wooden spoon until browned and cooked through. Add 2 minced garlic cloves and cook for 1 minute more.
- Stir in 1 tablespoon tomato paste, 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and 1 teaspoon dried thyme. Cook, stirring, until combined and fragrant.
- Remove from the heat and stir in 1/2 cup chopped cilantro. Taste and add more salt if needed. Let cool.
Assemble:
- Roll out the chilled dough on a lightly floured work surface to about 1/4-inch thickness. Use a round cookie cutter (about 4.5 to 5 inches in diameter) to cut out individual empanada discs.
- Place the discs on a large plate or baking sheet, dusting with a little flour so they don't stick together. Reroll dough scraps to cut additional discs. Stick the dough in the refrigerator if it gets too warm. Once all the dough has been cut into discs, place them all in the refrigerator to keep cold.
- Beat an egg with a small amount of water in a small bowl. Remove one disc at a time from the refrigerator and place it on a lightly floured surface. Roll the disc into a slightly larger (6-inch) circle that is about 1/8-inch thick.
- Place a heaping tablespoon of the empanada filling onto the lower half of the disc. Dip your finger into the egg wash and run it around the edge of the pastry disc.
- Fold the dough over the filling ingredients to create a half-moon shape. Press the edges firmly together, then crimp the outer edge by pinching the dough between your fingers and thumb, by using the tines of a fork, or use an empanada press to seal the unbaked empanadas completely so the filling stays contained.
- Place the empanadas on a parchment-lined baking sheet. Repeat with remaining dough and filling. You may have extra filling. You should have between 20-24 empanadas. Spread them between two baking sheets. Place the baking sheets of empanadas in the refrigerator while you wait for the oven to heat.
Step 5: Bake The Empanadas
- Heat oven to 400°F. Brush the top of the empanadas evenly with the egg wash to ensure a beautiful golden-brown crust. Bake for 20 to 25 minutes until the flaky pastry is crisp and golden brown. Let cool for 5 minutes before serving with charred jalapeño avocado crema as a main dish or game-day appetizer.
Notes
- Make-Ahead Filling:You can prepare the filling up to 3 days in advance and keep it stored in an airtight container in the refrigerator.
- Freezer Storage: Unbaked empanadas can be frozen on a baking sheet until solid, then transferred to a freezer bagor airtight container. Bake directly from frozen, adding 5 minutes to the total bake time.
- Air Fryer Option: Cook empanadas in an air fryer at 375°F for 10–12 minutes until golden and crisp.
- Custom Mix-Ins: Feel free to add 1/3 cup of green olives (pitted and chopped), raisins (for a classic sweet-and-savory Argentine twist), or hard-boiled egg pieces into the cooled filling before rolling.