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Crispy Spanish Empanadas Recipe Easy Homemade Savory Meat Filling

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These crispy Spanish empanadas feature a flaky, buttery crust filled with a rich, spiced meat filling made from ground beef and pork. Perfect for family gatherings, potlucks, or a comforting handheld snack.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, chilled and cubed
  • 3/4 cup (180 ml) cold water, adjust as needed
  • 1 tsp salt
  • 1 large egg (for brushing)
  • 1/2 lb (225 g) ground beef (80/20)
  • 1/2 lb (225 g) ground pork
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 small red bell pepper, finely diced (optional)
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup green olives, chopped (optional)

Instructions

  1. In a large bowl, mix sifted all-purpose flour and salt. Add chilled, cubed butter and rub into flour until mixture resembles coarse crumbs with pea-sized pieces, about 5 minutes.
  2. Gradually add cold water, about 3/4 cup, mixing gently with a fork until dough just comes together. Adjust water as needed. Do not overwork the dough.
  3. Form dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  4. Heat olive oil in a skillet over medium heat. Sauté chopped onion and red bell pepper until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute.
  5. Add ground beef and pork to skillet. Break apart with a wooden spoon and cook until browned and no pink remains, about 8-10 minutes. Drain excess fat if needed.
  6. Stir in tomato paste, smoked paprika, cumin, oregano, salt, and pepper. Cook for 2-3 minutes to blend flavors. Remove from heat and stir in chopped parsley and olives if using. Let filling cool to room temperature.
  7. On a lightly floured surface, roll out chilled dough to about 1/8 inch (3 mm) thickness. Cut out circles about 5-6 inches (12-15 cm) in diameter.
  8. Place about 2 tablespoons of meat filling onto center of each dough circle. Fold dough over to create half-moon shape. Press edges firmly to seal and crimp with a fork or twist edges.
  9. Preheat oven to 400°F (200°C). Place empanadas on parchment-lined baking sheet. Brush each with beaten egg for a golden crust.
  10. Bake for 20-25 minutes or until empanadas are golden and crispy. Watch closely near end to prevent burning.
  11. Let empanadas cool for 5 minutes on a wire rack before serving.

Notes

Keep butter cold for flaky crust. Chill dough before rolling. Do not overfill empanadas to avoid bursting. Use egg wash for golden crust. Reheat in oven at 350°F for 10 minutes to maintain crispness. Dough can be made ahead and refrigerated up to 2 days. Freeze unbaked empanadas on tray before storing in freezer bag; bake from frozen adding extra time.

Nutrition

Keywords: empanadas, Spanish empanadas, savory meat filling, crispy pastry, homemade empanadas, ground beef, ground pork, easy recipe

Find it online: https://evabake.com/crispy-spanish-empanadas-recipe-easy-homemade-savory-meat-filling/