Baked Beef Empanadas with Olives and Raisins

Name: Baked Beef Empanadas with Olives and Raisins
Prep time: 45 min
Cook time: 43 min
Total time: 1 h 28 min
Yield: 12 servings
Cuisine: Spanish
Ingredients: 3 cups (375 g) all-purpose flour, plus extra for dusting; 1 teaspoon (6 g) fine salt; 8 tablespoons (113 g) unsalted butter, very cold, cut into ½-inch cubes; 1 large (50 g) large egg, cold, lightly beaten; 5 tablespoons (75 ml) ice-cold water, plus up to 2 more tablespoons if needed; 1 tablespoon (15 ml) white vinegar; 1 tablespoon (15 ml) olive oil; 1 medium (about 7 oz) (200 g) yellow onion, finely diced (¼-inch pieces); 2 cloves (8 g) garlic, minced; 1 pound (450 g) ground beef, 85% lean; 1 teaspoon (2 g) ground cumin; 1 teaspoon (2½ g) sweet paprika; ½ teaspoon (½ g) dried oregano; ¾ teaspoon (4½ g) fine salt, plus more to taste; ¼ teaspoon (½ g) black pepper, freshly ground; 2 tablespoons (32 g) tomato paste; ¼ cup (60 ml) beef broth; ¼ cup (40 g) raisins, roughly chopped; ⅓ cup (45 g) pimiento-stuffed green olives, drained and roughly chopped; 2 large (100 g) large eggs, hard-boiled, peeled and chopped; 1 large (50 g) large egg, beaten with 1 tablespoon (15 ml) water; 1 tablespoon (15 ml) water, for the egg wash

From the MyKitchenBank Kitchen

Flaky, buttery hand pies filled with savory spiced beef, sweet raisins, briny green olives and chopped egg. This is the classic sweet-and-salty Argentine-style filling, baked until deep golden instead of fried.

Prep: 45 min
Cook: 43 min
Wait: 1 hr 10 min
Total: 2 hr 38 min
Makes: 12 empanadas (5-inch / 13 cm half-moons)

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Ingredients

12 servings

For the dough
3 cups (375 g) all-purpose flour, plus extra for dusting
1 teaspoon (6 g) fine salt
8 tablespoons (113 g) unsalted butter, very cold, cut into ½-inch cubes
1 large (50 g) large egg, cold, lightly beaten
5 tablespoons (75 ml) ice-cold water, plus up to 2 more tablespoons if needed
1 tablespoon (15 ml) white vinegar
For the filling
1 tablespoon (15 ml) olive oil
1 medium (about 7 oz) (200 g) yellow onion, finely diced (¼-inch pieces)
2 cloves (8 g) garlic, minced
1 pound (450 g) ground beef, 85% lean
1 teaspoon (2 g) ground cumin
1 teaspoon (2.5 g) sweet paprika
½ teaspoon (0.5 g) dried oregano
¾ teaspoon (4.5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) black pepper, freshly ground
2 tablespoons (32 g) tomato paste
¼ cup (60 ml) beef broth
¼ cup (40 g) raisins, roughly chopped
⅓ cup (45 g) pimiento-stuffed green olives, drained and roughly chopped
2 large (100 g) large eggs, hard-boiled, peeled and chopped
To finish
1 large (50 g) large egg, beaten with 1 tablespoon (15 ml) water
1 tablespoon (15 ml) water, for the egg wash

Equipment (9)

Large mixing bowl
Rolling pin
5-inch (13 cm) round cutter or a bowl/lid of that diameter
12-inch (30 cm) skillet
2 large rimmed baking sheets (about 13×18 inches / 33×46 cm)
Parchment paper
Small saucepan for boiling eggs
Pastry brush
Instant-read thermometer

Steps

Before you start

Cut the butter into cubes and return it to the fridge so it is very cold when you make the dough.
Cook and cool the filling while the dough chills. Hot filling melts the dough and makes the empanadas leak.
Line two large rimmed baking sheets with parchment paper.
Total time is a conservative estimate because the dough chills while you make the filling.

1
Make the dough
- In a large bowl, whisk the flour and 1 teaspoon dough salt.
- Add the cold butter cubes and rub them into the flour with your fingertips, flattening them, until you have pea-sized and flaky pieces of butter throughout.
- In a small cup, mix the beaten dough egg, 5 tablespoons (75 ml) ice-cold water and the vinegar.
- Drizzle over the flour and toss with a fork until shaggy.
- Press together with your hands, adding more cold water 1 tablespoon at a time (up to 2) only if dry crumbs remain.
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Ready when: Dough holds together when squeezed, is slightly tacky but not sticky, and shows visible flecks of butter.
Tip: Work quickly; warm hands soften the butter and make the dough tough instead of flaky.
2
Chill the dough
- Divide the dough into 2 equal portions, flatten each into a 1-inch-thick disc and wrap tightly in plastic wrap.
- Refrigerate at least 1 hour (up to 24 hours).
- Use this time to make and cool the filling.
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Ready when: Dough is firm and cold throughout.
3
Hard-boil the eggs
- Place 2 eggs in a small saucepan, cover with cold water by 1 inch (2.5 cm) and bring to a boil over high heat.
- Turn off the heat, cover and let stand 10 minutes.
- Transfer to ice water for 5 minutes, then peel and chop into ¼-inch pieces.
- Refrigerate until needed.
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Ready when: Yolks are fully set and pale yellow with no wet center.
4
Soften the onion
- Heat 1 tablespoon olive oil in a 12-inch (30 cm) skillet over medium heat.
- Add the diced onion and a pinch of the filling salt.
- Cook, stirring often, about 6 minutes.
- Add the garlic and cook 30 seconds more.
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Ready when: Onion is soft and translucent with only light golden edges; garlic smells fragrant, not browned.
5
Brown the beef
- Raise the heat to medium-high and crumble in the ground beef.
- Cook, breaking it into small crumbles with a wooden spoon, about 7 to 8 minutes.
- Add the cumin, paprika, oregano, remaining salt and pepper and stir 1 minute.
- Tilt the pan and spoon off all but about 1 tablespoon of the rendered fat.
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Ready when: No pink remains and the beef reaches 160°F (71°C); the pan is mostly dry of liquid.
Tip: Don't leave much fat in the pan; extra grease makes the filling slippery and the dough soggy.
6
Simmer with raisins
- Stir in the tomato paste and cook 1 minute.
- Add the broth and chopped raisins, reduce heat to medium-low and simmer 3 to 4 minutes, stirring occasionally.
- Taste and add salt if needed.
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Ready when: Mixture is thick, moist but not saucy; a spoon dragged across the pan leaves a clear trail.
Tip: Filling should be fairly dry, since excess liquid will burst the seams.
7
Cool the filling
- Spread the filling on a rimmed plate or baking sheet and cool at room temperature, then refrigerate, until completely cool, about 30 minutes.
- Fold in the chopped olives and chopped boiled eggs.
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Ready when: Filling feels cool, not warm, when touched.
Tip: Add the olives and eggs after cooling so they keep their texture.
8
Roll and cut roundsOven 400°F / 205°C
- Position racks in the upper and lower thirds of the oven and preheat to 400°F (200°C).
- Working with one dough disc at a time on a lightly floured surface, roll to about ⅛ inch (3 mm) thick.
- Cut 5-inch (13 cm) rounds, then gather the scraps, re-roll once and cut more.
- You need 12 rounds total.
- Keep the second disc and cut rounds in the fridge until ready.
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Ready when: Rounds are even, about ⅛ inch thick, and still cold and pliable.
Tip: If the dough gets sticky or soft, slide it onto a tray and chill 10 minutes.
9
Fill and seal
- Spoon about 3 tablespoons (a generous ¼ cup) of filling onto the center of each round, slightly to one side.
- Brush the edge of the round lightly with water, fold into a half-moon and press the edges firmly, pushing out air.
- Crimp with a fork, or fold and twist the edge in a rope pattern.
- Place on the lined baking sheets 1 inch (2.5 cm) apart, 6 per sheet.
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Ready when: Edges are sealed flat with no filling peeking through.
Tip: Don't overfill; too much filling is the main reason empanadas split open in the oven.
10
Glaze and bakeOven 400°F / 205°C
- Beat the remaining egg with 1 tablespoon water and brush over the tops.
- Pierce each empanada once with the tip of a knife to let steam escape.
- Bake at 400°F (200°C) for 22 to 25 minutes, swapping and rotating the sheets halfway through.
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Ready when: Pastry is deep golden brown all over, including the bottoms and crimped edges.
Tip: Brush the egg wash only on top, as it can glue the pastry to the parchment if it pools underneath.
11
Rest and serve
- Cool the empanadas on the baking sheets for 10 minutes before serving.
- The filling will be very hot inside.
- Serve warm or at room temperature.
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Ready when: Pastry feels crisp and firm when tapped.

Good to know

Tips

Make sure the filling is completely cool before assembling, or the butter in the dough melts and the seams may burst.
Keep the dough cold: if it softens while you're shaping, refrigerate the filled empanadas for 15 minutes before baking.
Press out air pockets when sealing, as trapped air can make the empanadas puff and split.
Serve with chimichurri or a squeeze of lime for a bright contrast to the sweet-salty filling.

Make ahead

"The dough can be made and refrigerated up to 24 hours ahead. The filling can be cooked (without olives and eggs added) up to 2 days ahead and kept covered in the fridge. Assembled, unbaked empanadas can be refrigerated up to 8 hours or frozen on a tray, then bagged, for up to 3 months; bake from frozen at 400°F (200°C) for 30 to 35 minutes and egg-wash just before baking."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: airtight up to 4 days. Freezer: baked empanadas up to 3 months. Reheat from fridge at 350°F (175°C) for 10 to 12 minutes, or from frozen for 18 to 20 minutes, until hot in the center and crisp."

Substitutions

all-purpose flour → 12 store-bought empanada discs (about 5-inch / 13 cm), thawed. Skips steps 1, 2 and 8's rolling; just thaw and fill.
ground beef, 85% lean → ground turkey or ground pork. Use the same weight and cook until the turkey reaches 165°F (74°C); add an extra teaspoon of oil as turkey is leaner.
raisins → chopped dried currants or chopped dates. Use the same volume for similar sweetness.
unsalted butter → cold vegetable shortening or lard. Use the same weight for a slightly more tender, traditional crust.