Why are these empanadas so special?
The empanadas in the photo have that perfect “professional bakery” look. The deep golden color comes from an egg wash, and the beautiful braided edges (the repulgue) aren’t just for decoration—they seal in the savory (or sweet) filling and add a satisfying crunch.
Traditionally, these are fried, but baking them (as shown in the photo) is a fantastic alternative. It yields a lighter, crisp, and flaky pastry with significantly less mess and fewer calories.
Key to success: The secret to the shiny, golden crust is an egg wash brushed on right before baking.
Full Recipe: Baked Beef Empanadas (Makes 24 small or 12 large)
Part 1: The Empanada Dough (Hojaldre-style)
This yields a flaky, buttery crust similar to a pie dough.
Ingredients:
· 3 cups (375g) all-purpose flour
· 1 teaspoon salt
· 1 teaspoon sugar (optional, helps browning)
· 1 cup (226g) cold unsalted butter, cut into small cubes
· 1 large egg
· ⅓ cup (80ml) cold water (plus more if needed)
· 1 tablespoon white vinegar or apple cider vinegar (helps tenderize the gluten)
Method:
- Combine dry ingredients: In a large bowl, whisk the flour, salt, and sugar.
- Cut in the butter: Add the cold butter cubes. Use a pastry blender, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse sand with some pea-sized butter bits remaining.
- Add wet ingredients: Beat the egg, cold water, and vinegar together. Pour this into the flour mixture.
- Form the dough: Stir until a shaggy dough forms. Turn it out onto a lightly floured counter and knead it just 2-3 times until it comes together into a ball. Do not overwork the dough, or the pastry will be tough.
- Rest: Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). This allows the gluten to relax and the butter to re-chill.
Part 2: The Beef Filling (Picadillo)
This is a classic, slightly smoky, and savory Latin filling.
Ingredients:
· 1 lb (450g) lean ground beef
· 1 medium onion, finely chopped
· 3 cloves garlic, minced
· 1 medium bell pepper, finely chopped (optional)
· 1 teaspoon ground cumin
· 1 teaspoon paprika or smoked paprika
· ½ teaspoon dried oregano
· Salt and black pepper to taste
· 2 tablespoons tomato paste
· ½ cup beef broth or water
· ½ cup raisins (optional, but adds great sweetness)
· ¼ cup sliced green olives with pimentos (optional, but recommended for salty tang)
· 2 tablespoons olive oil
Method:
- Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper; sauté for 5 minutes until soft.
- Add the garlic and cook for 1 minute until fragrant.
- Add the ground beef, breaking it up into small pieces. Cook until no longer pink, about 5 minutes.
- Stir in the cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
- Stir in the tomato paste and broth. Bring it to a simmer and let it cook down until most of the liquid evaporates—you want a moist, but not soupy, filling.
- Remove from heat and stir in the raisins and olives. Let the filling cool completely before filling the empanadas. (Hot filling will melt the butter in your cold dough!).
Part 3: Assembly & Baking (The “Photo-Ready” Finishing)
Ingredients for Assembly:
· 1 egg, beaten with 1 tablespoon of water (for the egg wash)
Method:
- Prep the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Roll the dough: Take the chilled dough out. On a lightly floured surface, roll it out to about ⅛-inch thickness.
- Cut the circles: Use a round cookie cutter or a small bowl to cut out circles. (For small empanadas like in the photo, use a 4-inch cutter; for large meal-sized ones, use a 5-6 inch cutter).
- Fill: Place 1 to 1.5 tablespoons of the cooled beef filling in the center of each circle. Do not overfill, or they will burst open.
- Seal: Fold the dough over the filling to create a half-moon shape. Press the edges firmly together with your fingers.
- Create the “Braided” Crimp (The Repulgue):
· For the look in the photo: Take the sealed edge and pinch it between your thumb and index finger, then fold it over slightly. Continue this pinching and folding motion down the edge to create a continuous twisted, braided rope look. - The Egg Wash: Place the empanadas on the baking sheet, leaving an inch between each. Brush the tops generously with the egg wash. (This is what gives them that shiny, golden crust!).
- Bake: Bake for 20-25 minutes, or until the crust is a deep, rich golden brown.
- Cool: Let them rest for 5-10 minutes on the baking sheet before serving.
Pro Tips for Getting the Photo’s Result:
· Parchment strips: Notice in the photo they are on paper strips. If you are baking a large batch, cutting parchment into strips makes it incredibly easy to slide the empanadas on and off the tray without them sticking.
· Chill, chill, chill: If your dough gets warm while you are crimping, put the assembled empanadas back in the fridge for 10 minutes before baking. This prevents the butter from melting too early, ensuring a flaky crust.
· Variations: You can easily swap the beef for shredded chicken, or make a sweet version with sweet potato, cinnamon, and brown sugar for dessert empanadas!
Enjoy your perfectly golden, homemade baked empanadas!