Hi, Friends!

If you have ever bitten into a warm, golden empanada with a crispy crust that crumbles just right and a filling so juicy it practically melts in your mouth, you already know the magic these little handheld pies hold.

And if you have not, well, today is a wonderful day because we are making them together from scratch!

Empanadas are delicious handheld pies, pastries stuffed with a variety of savory fillings including ground meat, chicken, cheese, and vegetables. They were first made in Galicia, the northwest region of Spain, with the recipe dating as far back as 1520, when a chef named Robert de Nola wrote a cookbook containing recipes for many different kinds of empanadas, including ones filled with seafood. Over the centuries, they found their way into the hearts and kitchens of countless Latin cultures, each adding their own beautiful twist.

For the dough:

- 3 cups all-purpose flour

- 1 teaspoon salt

- 1 teaspoon paprika

- ½ cup (1 stick) unsalted butter, melted

- ½ cup water

For the filling:

- 1 lb ground meat (80/20 blend works great)

- 1 medium onion, finely diced

- 2 garlic cloves, minced

- ½ cup diced potatoes (small cubes)

- 2 tablespoons tomato paste

- ½ cup tomato passata (pureed strained tomato)

- ½ cup chicken broth

- 1 teaspoon cumin

- 1 teaspoon paprika

- ½ teaspoon oregano

- Pinch of cayenne

- Fresh thyme, a few sprigs

- Salt and pepper, to taste

- 2 hard-boiled eggs, chopped

- A small handful of pitted olives, chopped

For assembly:

- 2 eggs (1 for sealing, 1 for egg wash)

Step-by-Step Instructions

Step 1 - Make the dough: Mix together the flour, salt, and paprika. Add the melted butter a little at a time and mix with your fingers to make a wet paste. Pour in the remaining butter and water, and work it together until the dough comes together. Chill the dough by wrapping it in plastic and refrigerating for at least 2 hours.

Step 2 - Make the filling: In a pan over medium heat, cook the onion and garlic until soft. Add the ground meat and brown it. Stir in tomato paste, tomato passata, and chicken broth. Season with fresh thyme, cayenne, oregano, paprika, and cumin. Add the potato cubes and let everything simmer. The goal is a juicy but not watery mixture, because nobody likes a dry filling, but nobody likes soggy pastry either! Once done, cool the filling completely before using, at least 2 hours, since hot filling melts the butter in the pastry and makes it less flaky, and can also steam and make it soggy.

Step 3 - Shape the empanadas: Tear off golf-ball-sized pieces of chilled dough, roll into balls, then on a lightly floured surface, use a rolling pin to roll them out into ¼-inch thick, 5-inch diameter circles.

Step 4 - Fill and seal: Spread the filling in a half-moon shape on one side of the round, making the surface flat. Sprinkle with a pinch of the chopped olives and hard-boiled egg. Brush the filling-side edge with egg white, reserving the yolks to brush the surface so it bakes up beautifully golden. Fold over to enclose the filling and press firmly to seal, but do not squish the pastry and make it thinner. You can decorate using a fork by pressing down along the edge, or just leave the seam plain. It will still taste just as good!

Step 5 - Bake: Preheat your oven to 400°F and line a baking sheet with a nonstick baking mat or parchment paper. Arrange the empanadas in a single layer, not touching, on the prepared baking sheet. Brush with egg wash and bake for 10 minutes or until golden brown.

Tips, Substitutions, and Storage

Be sure not to overfill, which can cause tears in the dough and bursting open as they bake. You can easily substitute any ground meat you love in the filling. Chicken and turkey both work beautifully here. Homemade empanada dough is very easy to make, especially if you have a food processor, and making the dough at home allows you to customize it by adding herbs, spices, and other personal touches.

For storing, empanadas freeze beautifully! Freeze them before baking. When you are done filling and sealing, lay them on a baking sheet and pop them in the freezer. Freeze overnight, then transfer the frozen empanadas to an airtight, zipper-top freezer bag and store for up to three months. When ready to eat, lay the frozen empanada directly on a parchment-lined baking sheet and bake for 45 minutes at 400°F.

Now that you have this recipe in your hands, there is truly nothing stopping you from filling your kitchen with the most wonderful aroma. Make a big batch, share them with people you love, and do not be surprised when everyone asks for seconds. These little golden pockets of joy have a way of bringing people together, and that is really what cooking is all about!