For the dough:

  • 3 cups all purpose flour, plus more for rolling
  • 3.5oz shortening (we prefer Myokos brand
  • 1.5 teaspoons salt

For the filling:

  • 1 lb ground beef
  • half a medium onion, diced
  • 1/2 cup frozen green peas, thawed
  • 1 carrot, peeled and diced
  • 1 teaspoon tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • salt & pepper to taste

 

Make the dough

In a medium saucepan, melt the shortening over medium high heat. Add 1 cup very hot water and swirl to combine.

Put flour and salt in the bowl of a food processor and pulse to combine. With motor running, add half of shortening/water mixture.

Stop the motor. Pulse dough a few times, then add remaining water and pulse until dough comes together.

Scrape out onto the counter and knead to form a smooth ball. Dough should be soft but not sticky. Wrap with plastic and set aside.

 

Prepare the filling

In a large skillet, heat olive oil over medium heat. Add onions and cook, stirring occasionally, until soft and translucent. Add carrots and cook for 2 minutes. Add tomato paste and spices and cook for 1 minute until fragrant. Add ground beef, breaking into small pieces with the edge of your spatula as you stir. Cook until most of the liquid has been released and evaporated from the meat, scraping up any caramelized onions or tomato paste as you go. Add peas and continue to cook, 1-2 minutes, until flavors have melded. Remove from heat and set aside.

Note: you can fill your empanadas with almost any mixture, as long as it is not too wet or saucy. It’s also a great use for leftover meats, including meat picked from bones used to make stock, braised or smoked brisket, roast chicken, etc.  If using leftover meat that is relatively dry, you can add moisture and texture by adding chopped olives, raisins soaked in a little vinegar, sauteed onions and carrots, etc.

 

Make the empanadas

Roll dough out on a floured work surface. Cut into 8″ rounds (for large empanadas) or 4″ rounds (for bite-sized ones). Place filling in the center of the circles. Fold one edge over to meet the other (you’re making a semi-circle) and use a fork to pinch the edges closed firmly.

 

Optional: Freeze for later

Place empanadas about an inch apart on a baking sheet lined with parchment paper and freeze until firm, at least 2 hours. Transfer to a zipper-locked bag and store in the freezer until ready to use. You can bake them right from the freezer.

 

Bake empanadas

Preheat oven to 350F. Line a baking sheet with parchment paper and place empanadas on the sheet, about 2″ apart. Bake 15 minutes, then flip, and continue to bake until dough is lightly browned and flaky and insides are heated through. If you are baking frozen empanadas, add 10 minutes to the cooking time.