Empanadas de Carne

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 6 tablespoons unsalted butter, cold and cubed
• 1 whole large egg yolk
• ¾ cup warm water
• 2 whole large eggs
• 2 tablespoons extra-virgin olive oil
• 1 pound ground beef (80/20)
• 1 whole large yellow onion
• 3 whole garlic cloves
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup green olives, pitted and halved
• ¼ cup beef broth
• 1 whole large egg
• 3 cups neutral oil for frying (vegetable or canola)

Instructions

1. 1

   Combine 3 cups all-purpose flour and 1 teaspoon kosher salt in a large mixing bowl. Add 6 tablespoons cold unsalted butter, cubed into small pieces. Using your fingertips, work the butter into the flour using a light rubbing motion until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible — this creates layers and a tender crumb.

2. 2

   Create a well in the center of the flour mixture. Add 1 large egg yolk and gradually pour in 0.75 cup warm water while mixing with a fork, bringing the dough together. Mix until a shaggy dough forms — you may not need all the water, so add it slowly.

3. 3

   Transfer the dough to a lightly floured work surface and knead gently for 1-2 minutes until smooth and slightly elastic — do not overwork. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

4. 4

   Bring a small pot of salted water to a boil. Gently lower 2 large eggs into the water and cook for 9 minutes until hard-boiled. Transfer to an ice bath, let cool for 5 minutes, then peel, roughly chop, and set aside.

5. 5

   Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. When shimmering, add 1 pound ground beef and break it apart with a wooden spoon, stirring frequently until no pink remains, about 5-6 minutes. The meat should be in small, evenly cooked pieces. Pour off excess fat if needed.

6. 6

   Dice 1 large yellow onion into 0.25-inch pieces and peel and finely mince 3 garlic cloves. Add both to the cooked beef and sauté over medium heat for 3-4 minutes, stirring occasionally, until the onion turns translucent and softens.

7. 7

   Stir in 1 teaspoon ground cumin, 0.5 teaspoon paprika, and 0.5 teaspoon dried oregano. Cook for 1 minute, stirring constantly, until fragrant — this blooms the spices and distributes them evenly.

8. 8

   Add 0.75 teaspoon kosher salt and 0.25 teaspoon freshly ground black pepper. Pour in 0.25 cup beef broth and stir well. Add 0.5 cup halved green olives and the chopped hard-boiled eggs. Stir to combine, then remove from heat and let cool to room temperature — this prevents the dough from becoming warm and sticky when you handle it.

9. 9

   Remove the dough from the refrigerator and let sit at room temperature for 5 minutes — this makes it easier to roll. On a lightly floured surface, use a rolling pin to roll the dough to about 0.1 inches thick. Using a 3.5-inch round cutter or the rim of a cup, cut out 12 circles. Stack them between parchment paper as you go to prevent drying.

10. 10

    Place one dough circle on your work surface. Spoon about 2 tablespoons of the cooled beef filling onto one half, leaving a 0.5-inch border. Fold the dough in half to form a half-moon. Press the edges firmly to seal, then crimp with the tines of a fork all around the sealed edge — this is both decorative and ensures a tight seal so filling doesn't escape during frying.

11. 11

    Repeat with the remaining dough and filling. As you finish each empanada, place it on a parchment-lined baking sheet.

12. 12

    In a small bowl, whisk together 1 large egg with 1 tablespoon water to make an egg wash. Brush the egg wash over the top of each empanada — this gives them a golden shine when fried.

13. 13

    Heat 3 cups neutral oil in a deep, heavy-bottomed pot to 350°F (use an instant-read thermometer to monitor). Working in batches of 3-4 to avoid crowding, carefully lower the empanadas into the hot oil using a slotted spoon. Fry for 2-3 minutes per side until deep golden brown and crispy — they should bubble gently and sizzle steadily. Do not let them darken too quickly; if they are browning too fast, lower the heat slightly to 325°F.

14. 14

    Using a slotted spoon, transfer the fried empanadas to a paper-towel-lined plate to drain excess oil. Let rest for 2-3 minutes before serving — this firms up the crust and prevents a greasy mouthfeel. Serve warm, optionally with hot salsa criolla (onion and vinegar), chimichurri, or a squeeze of fresh lime.

Tools you’ll need

• large mixing bowl
• measuring cups and spoons
• fork
• plastic wrap
• rolling pin
• 3.5-inch round cutter or cup
• parchment paper
• small pot
• ice bath (bowl with ice water)
• large skillet
• wooden spoon
• instant-read thermometer
• deep heavy-bottomed pot or Dutch oven
• slotted spoon
• paper towels

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