Empanadas Recipe

The best thing about these empanadas is the contrast inside each one: savory ground beef cooked with onion, three bell peppers, and cumin, plus sweet raisins, briny olives, and pieces of egg. That combination gives the filling the layered flavor I look for in a Latin American-style empanada without requiring a long list of spices. The raisins soften and plump as they cook, while the olives cut through the richness of the beef. I like using all three peppers because they add color and a gentle sweetness, especially after they have cooked down with the onion. The dough, made with three cups of flour, should be sturdy enough to hold the filling but not so thick that it overwhelms it. The most important technique is letting the beef mixture cool before assembling. A hot filling melts the dough’s fat, makes the edges slippery, and can leave you with empanadas that split in the oven. I usually spread the cooked filling on a plate or shallow pan for a few minutes, then fold in the chopped cooked eggs once it is no longer steaming. That keeps the egg pieces distinct instead of turning them into crumbs. Don’t overfill these. A generous spoonful can look modest in the center of a round of dough, but the filling expands slightly and needs room for the edges to meet cleanly. Moisten the rim lightly with water, press out any trapped air, and seal firmly with a fork. If the dough feels soft after assembling several, refrigerate the tray for 10 to 15 minutes before cooking; chilled empanadas hold their shape much better. Also taste the filling before adding extra salt, since the olives can contribute quite a bit. The full 45 minutes of preparation goes smoothly if you make the filling first and prepare the dough while it cools. These are ideal for a relaxed dinner with a crisp green salad, sliced tomatoes, or a simple cabbage slaw dressed with lime. A spoonful of chimichurri or a mild tomato-and-onion salsa brings freshness without masking the cumin, olives, and raisins. They are best served warm, when the crust is tender and lightly crisp and the filling is still fragrant, but they also travel well for lunch the next day. For twelve empanadas, plan on two per person for dinner, especially if you serve them with a substantial salad or roasted vegetables.