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Homemade Empanadillas photo

Empanadillas

These empanadillas are a delightful treat! Warm, flaky pastries filled with a savory mixture, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 1/2 cup olive oil
  • 1/2 cup cold water
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon olive oil for dough
For the Filling:
  • 1 large onion diced
  • 1 red bell pepper red bell pepper diced
  • 1/2 pound lean ground beef
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon sweet paprika
  • 2 medium tomatoes diced
  • 1 clove garlic minced
  • 1/4 cup chopped green olives
  • 2 tablespoons minced parsley
  • 1 large egg beaten (for egg wash)

Equipment

  • Mixing bowl
  • Skillet
  • Rolling Pin
  • Cookie sheet
  • Pastry brush

Method
 

Directions: Empanadillas
  1. In a mixing bowl, combine the 2 1/2 cups of all-purpose flour and 1/2 teaspoon of salt. Make a well in the center, then add 1/2 cup of olive oil and 1/2 cup of cold water. Mix until the dough begins to come together. Add 1 tablespoon of olive oil and knead the mixture until smooth. Cover the dough with a cloth and let it rest for about 30 minutes.
  2. In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the diced onion and red bell pepper. Sauté for about 5 minutes or until they soften. Add the ground beef, breaking it apart as it cooks. Season with 3/4 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of sweet paprika. Cook until the beef is browned.
  3. Stir in the diced tomatoes and minced garlic. Cook for an additional 5 minutes until the tomatoes soften. Remove from heat and mix in the chopped green olives and minced parsley. Allow the filling to cool slightly.
  4. After the dough has rested, divide it into small balls (about the size of a golf ball). On a floured surface, roll each ball out into a thin circle, approximately 5-6 inches in diameter.
  5. Place a spoonful of the filling on one half of each dough circle. Be careful not to overfill, as they need to close properly. Fold the dough over the filling to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for extra security and a decorative touch.
  6. Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper. Place the empanadillas on the sheet, ensuring they aren’t touching. Brush the tops with the beaten egg to give them a beautiful golden color. Bake for 25-30 minutes or until they are golden brown.

Notes

  • Empanadillas can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prepare and freeze unbaked empanadillas for quick meals.
  • If dough cracks, add a bit more water when mixing.
  • Make sure to space the empanadillas out on the cookie sheet for even cooking.
  • Cover with foil if they are browning too quickly.