The Spanish empanada is a beloved dish that traces its origins back to Galicia, a region in the northwestern part of Spain. The word “empanada” comes from the Spanish verb “empanar”, which means “to wrap in bread.” Traditionally, empanadas are large, stuffed pastries that can be sliced and shared, but individual handheld versions, like the ones featured in this recipe, are also immensely popular. While the fillings vary by region, typical ingredients include beef, chicken, tuna, or a combination of vegetables, often seasoned with smoked paprika, garlic, and onion.
Spanish empanadas have deep historical roots, dating back to the Moorish invasion of the Iberian Peninsula. The concept of filled pastries likely came from the Arabic “sambusak”, which found its way into Spanish culture during this period. Over time, Galician fishermen and travelers carried empanadas across Spain and beyond, making them a staple in Spanish cuisine.
The empanada gained further popularity during Spanish colonization, spreading to Latin America and the Philippines. As a result, different regions developed their own variations. While the Galician empanada is often a large, pie-like pastry filled with tuna or chorizo, the smaller, handheld empanadillas (like those in this recipe) became common in places like Argentina, Chile, and Mexico.
This particular recipe stays true to Spanish flavors by incorporating key ingredients such as smoked paprika, green olives, and a rich meat filling. The use of extra virgin olive oil adds a characteristic depth to the dish, while the pastry remains light and flaky thanks to the butter-based dough. The addition of bell peppers and onion adds sweetness, which balances the savory meat and briny olives.
Making empanadas at home is a rewarding culinary experience, as it allows for creativity with fillings and seasonings. While this recipe focuses on ground beef, you can easily substitute it with shredded chicken, tuna, or even a vegetarian version using mushrooms and spinach. The dough, while simple, requires a bit of finesse to ensure a flaky texture, which is achieved by chilling it before rolling and baking.
In Spain, empanadas are enjoyed as a snack, appetizer, or even a main dish served alongside a salad or spicy tomato sauce. They make an excellent addition to any gathering, picnic, or tapas spread. Their portability and delicious, seasoned fillings make them an all-time favorite among street food lovers and home cooks alike.
This recipe captures the essence of Spanish empanadas, offering a bite into Spain’s rich culinary tradition. By making these at home, you’re not only enjoying a delicious, golden pastry but also partaking in centuries of food history that span cultures and continents.
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.
