These are handheld beef empanadas with a buttery, flaky pastry and a filling of ground beef, smoked paprika, red bell pepper, and briny green olives. The dough is made from scratch, but it’s a simple short-crust — no yeast, no proofing, no special equipment. If you want something satisfying to make on a weekend that reheats well through the week, this is a solid choice.
What makes this version work
Two things matter most here. First, the butter must be genuinely cold when it goes into the flour — warm butter blends in completely and gives you a tough, bread-like crust instead of a flaky one. Cut it into cubes and stick it back in the freezer for ten minutes if your kitchen is warm. Second, the filling needs to cool fully before it goes into the dough. A warm filling steams the raw pastry from the inside, which makes the bottom soggy and the edges hard to seal. Spread the cooked beef mixture on a plate and give it at least 20 minutes — that wait is doing real work.
Common problems and fixes
- Edges split open during baking: The filling was overfilled or the dough wasn’t pressed firmly enough. Use a heaped tablespoon — no more — and run a damp finger along the edge before crimping with the fork. Dry dough edges won’t bond.
- Bottoms are pale and soft while the tops are browned: Your baking sheet is insulating the heat. Move the rack to the lower third of the oven, or use a dark-colored pan. Parchment is fine to keep, but a light-colored sheet on the middle rack is the usual culprit.
- Dough tears when you fold it: It was rolled too thin or the dough warmed up while you were cutting circles. Roll to exactly 1/8 inch and work in small batches, keeping the uncut dough in the fridge between rounds.
- Filling tastes flat: Ground beef releases a lot of liquid as it cooks — if you didn’t drain that off, the paprika and olive flavor gets diluted. Tilt the pan and spoon out excess fat before adding the spices. Skip the extra garnish of fresh herbs on top after baking — not worth the extra dish.
- Empanadas stick to the parchment and tear when you lift them: The egg wash dripped underneath the pastry and baked onto the paper. Brush lightly and keep the wash on top only, not running down the sides.
Classic Spanish Empanada
Ingredients
Pastry Dough
- 2 cups all-purpose flour Preferably unbleached for better flavor
- ½ tsp salt Fine sea salt recommended
- ½ cup unsalted butter Chilled and cubed
- ⅓ cup ice water Adjust as needed
Filling
- 1 tbsp olive oil Extra virgin for richer flavor
- 1 large onion Finely chopped, preferably Spanish onion
- 2 cloves garlic Minced
- 1 red bell pepper Diced
- 10.5 oz ground beef Lean, preferably grass-fed
- 1 tsp smoked paprika Adds depth and a hint of smokiness
- ½ cup green olives Pitted and sliced
- 1 egg beaten For egg wash
Instructions
- In a large mixing bowl, combine the flour and salt. Add the chilled butter cubes, working them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs.
- Gradually add the ice water, gently mixing until a rough dough forms. Be careful not to overwork the dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Meanwhile, prepare the filling. Heat olive oil in a skillet over medium heat (175°C or 350°F) and sauté the onions until translucent and fragrant, about 5 minutes.
- Add the garlic and bell pepper, cooking until softened, approximately 3 minutes. Add the ground beef, breaking it up with a spoon, and cook until browned. Stir in smoked paprika and olives, seasoning to taste. Remove from heat and let cool.
- Preheat your oven to 200°C (400°F). Roll out the chilled dough on a floured surface to a thickness of about 1/8 inch. Cut into 5-inch circles using a round cutter.
- Place a heaped tablespoon of filling in the center of each pastry circle. Fold over to enclose the filling, pressing the edges together with a fork to seal. Transfer to a baking sheet lined with parchment paper.
- Brush the empanadas with the beaten egg to ensure a glossy golden finish. Bake for 25-30 minutes until the empanadas are golden brown and crisp.
Notes
- For a richer flavor, consider adding a teaspoon of sherry to the filling during the final minutes of cooking.
- For those sensitive to gluten, try using a gluten-free flour blend for the pastry.
Nutrition
Frequently asked questions
Can I make the dough the night before?
Yes — it keeps well in the fridge for up to 24 hours wrapped tightly. In fact, a longer chill makes the dough slightly easier to roll because the butter firms up even more.
Can I freeze these, and do I freeze them baked or unbaked?
Both work, but unbaked freezes better. Arrange the sealed, unbaked empanadas on a sheet pan, freeze until solid, then transfer to a bag. Bake from frozen at 400°F, adding about 8–10 minutes to the bake time.
My grocery store only has regular paprika. Is smoked paprika really necessary?
It makes a noticeable difference — smoked paprika is what gives the filling its depth. Regular paprika will still taste good, but the filling will be milder and less complex. It’s worth picking up a tin if you don’t have it.
Can I use store-bought pie crust or puff pastry instead of making the dough?
Store-bought pie crust works as a direct swap and cuts prep time significantly. Puff pastry also works but gives a much puffier, more layered result — the empanadas will look different and the edges are harder to seal cleanly.
How do I reheat leftovers without making the pastry soggy?
Use an oven or toaster oven at 350°F for about 10 minutes. The microwave reheats the filling fine but turns the pastry soft and chewy — worth the extra few minutes to use dry heat.
More recipes to try
- Authentic Spanish Seafood Paella
- Street Food Magic: Authentic Chicken Shawarma
- Crispy Potato Samosas
- Handmade Flour Tortillas
