📝 About This Recipe
These bite-sized treasures are a staple of Latin American celebrations, offering a perfect balance of flaky, buttery pastry and a deeply savory, spiced meat filling. Known as 'empanaditas' due to their diminutive size, they are the ultimate finger food, boasting a rich heritage of Spanish and Moorish influence. Each golden crescent is packed with a complex 'picadillo' filling that features hints of cumin, smoky paprika, and a surprising pop of brine from olives and raisins.
🥗 Ingredients
The Flaky Pastry Dough
- 3 cups All-purpose flour (sifted)
- 6 tablespoons Unsalted butter (cold and cubed)
- 1 Egg (large, beaten)
- 1/2 cup Ice water (as needed)
- 1 teaspoon Salt
The Savory Picadillo Filling
- 1 pound Ground beef (80/20 lean-to-fat ratio for juiciness)
- 1 medium Yellow onion (finely diced)
- 1/2 cup Red bell pepper (finely minced)
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika (Pimentón)
- 1/4 cup Green olives (pitted and chopped)
- 2 tablespoons Raisins (finely chopped)
- 1 tablespoon Tomato paste
- 1/4 cup Beef broth
The Finish
- 1 Egg (beaten with 1 tsp water for egg wash)
- 1 tablespoon Vegetable oil (for sautéing filling)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
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2
Add the beaten egg and slowly drizzle in the ice water, mixing with a fork until the dough just starts to come together. Knead gently on a floured surface for 1 minute, wrap in plastic, and chill for at least 30 minutes.
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3
While the dough chills, heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned.
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4
Drain excess fat from the skillet, then add the onion and red bell pepper. Sauté for 5 minutes until soft and translucent.
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5
Stir in the garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant. Add the tomato paste and stir well to coat the meat.
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6
Pour in the beef broth, chopped olives, and raisins. Simmer for 5-7 minutes until the liquid has evaporated, leaving a moist but not runny filling. Season with salt and pepper to taste, then let cool completely.
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7
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
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8
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 3-inch round cutter to cut out circles.
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9
Place 1 tablespoon of the cooled meat filling in the center of each dough circle. Be careful not to overfill, or they will burst during baking.
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10
Lightly moisten the edges of the dough with a drop of water. Fold the dough over the filling to create a half-moon shape.
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11
Press the edges together firmly. Use a fork to crimp the edges, or use the traditional 'repulgue' (twisting) technique to seal.
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12
Place the empanaditas on the prepared baking sheets. Brush the tops generously with the egg wash for a glossy finish.
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13
Bake for 20-25 minutes, or until the pastry is beautifully golden brown and crisp.
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14
Allow the turnovers to cool for 5 minutes before serving to let the juices settle.
💡 Chef's Tips
Always ensure your filling is completely cool before assembling; warm filling will melt the butter in the dough and result in a soggy crust. If the dough becomes too soft while working, pop it back in the fridge for 10 minutes to firm up the butter. For a vegetarian version, swap the beef for sautéed mushrooms and lentils with the same spices. Don't skip the raisins and olives; they provide the classic sweet-and-salty contrast that defines authentic empanaditas. You can freeze these unbaked; just add 5-10 minutes to the baking time when cooking from frozen.
🍽️ Serving Suggestions
Serve with a side of fresh Chimichurri sauce for a bright, herby contrast. Pair with a glass of chilled Malbec or a crisp Mexican lager. Provide a small bowl of spicy 'Aji' pepper sauce for guests who enjoy a kick of heat. Arrange on a platter with lime wedges to squeeze over the pastry just before eating. Serve alongside a simple salad of sliced avocado and vine-ripened tomatoes.