Empanada dough:

In a food processor, pulse flour and salt. Add the butter, and pulse until mixed.

Whisk together the egg and the 1/3 cup water. Add in small increments and continue pulsing until a clumpy dough forms.

Divide the dough into 2 large balls. Flatten slightly into the shape of disks. At this point, you can either proceed with making the empanadas, or you can refrigerate for up to two days.

Beef empanada filling preparation:

Heat the butter or olive oil in a large frying pan, add the chopped onions and crushed garlic. Cook until the onions are soft and translucent. Add ground beef and seasonings. Cook until beef is no longer pink. Add seasonings. Set aside to cool completely before assembling empanadas.

Assembly of Empanadas:

To make the empanada, roll out one disc of dough into a thin sheet and cut out round shapes for empanadas, using a large biscuit cutter or use a small 5″ plate as a guide*. Place about 2-3 tablespoons of the beef filling on the center of each empanada round.

Fold the empanada rounds and gently seal the edges with your fingers. Then twist and fold the edges of the empanadas with your fingers. Finish by using a fork to press down on the edges.

Place empanadas in the refrigerator to rest. Repeat with the second disc of dough.

Preheat oven to 375º. Line a baking sheet pan with parchment paper, or lightly spray with non-stick baking spray. Place empanadas 2′ apart on prepared baking sheet pan. Lightly brush empanadas with whisked egg wash.

Bake for 20 minutes or until golden brown. Remove and transfer to a wire rack to cool slightly. Serve warm with desired sauce.

* You can also make small individual balls with the dough and roll out each individual ball to a round shape. –

Own a tortilla press? You can use it to flatten the dough balls.