Authentic and Delicious Classic Empanadas Recipe

Delight your taste buds with these mouthwatering classic empanadas. This recipe takes you through the process of making the perfect dough and flavorful filling. Whether you're serving them as an appetizer or main course, these empanadas are sure to impress. The crispy golden crust filled with a savory mixture of meat, vegetables, and spices is a true delight. Follow this recipe to create an authentic and delicious treat in the comfort of your own kitchen.

Ingredients

• For the dough:
• - 2 cups all-purpose flour
• - 1/2 teaspoon salt
• - 1/2 cup cold unsalted butter, cut into small cubes
• - 1 large egg
• - 1/4 cup ice water
• For the filling:
• - 1 tablespoon olive oil
• - 1 small onion, finely chopped
• - 2 cloves garlic, minced
• - 1/2 pound ground beef
• - 1/2 teaspoon cumin
• - 1/2 teaspoon paprika
• - 1/4 teaspoon chili powder
• - 1/4 teaspoon salt
• - 1/4 teaspoon black pepper
• - 1/4 cup chopped green olives
• - 2 hard-boiled eggs, chopped
• - 1/4 cup raisins
• - 1/4 cup chopped fresh parsley
• For assembling:
• - 1 egg, beaten (for egg wash)

Directions

1. In a large bowl, whisk together the flour and salt for the dough. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
2. In a separate small bowl, beat the egg, then add it to the flour mixture. Stir well.
3. Gradually add the ice water, a little at a time, while stirring with a fork. Continue adding water until the dough comes together and can be formed into a ball. Knead the dough gently a few times until smooth.
4. Divide the dough into two equal portions and shape them into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
5. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
6. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
7. Stir in the cumin, paprika, chili powder, salt, and black pepper. Cook for an additional 2 minutes to allow the flavors to meld.
8. Remove the skillet from heat, then add the chopped green olives, hard-boiled eggs, raisins, and fresh parsley. Mix well to combine.
9. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
10. On a lightly floured surface, roll out one of the chilled dough disks into a circle about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles about 4 inches in diameter.
11. Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling, forming a half-moon shape. Press the edges together to seal, then use a fork to crimp the edges for a decorative touch.
12. Transfer the empanadas to the prepared baking sheet. Repeat the process with the remaining dough and filling.
13. Brush the tops of the empanadas with beaten egg for a golden glaze.
14. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
15. Remove from the oven and let cool slightly before serving. Enjoy these classic empanadas warm or at room temperature.

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