Total Time:
1 hr 25 min
20 min
30 min
35 min

6 to 8 servings

  • Empanada Dough (see Cook's Note, below):
  • 3 cups all-purpose flour, plus more for the work surface
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • Pinch salt
  • 1/2 cup lard or shortening
  • 1 egg
  • 3/4 cup chicken stock
  • Empanada Filling:
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 tablespoon garlic salt
  • 2 tablespoons tomato paste
  • 2 tablespoons vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon seasoned salt
  • 5 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • Oil or shortening, for frying
  • Aioli Dip:
  • 1 cup real mayonnaise, such as Kraft
  • 1 tablespoon adobo sauce
  • Juice of 1/2 lime

For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.

In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.

Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.

In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.

Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.

Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.

For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

Cook's Note: Goya makes empanada disks, but if you cannot find them or prefer fresh, you can make your own following this recipe.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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4.5 18
Use egg roll wrappers if you don't want so much bread. item not reviewed by moderator and published
This was my first time making empanadas, they tasted great but they're very large and crust too thick for me.  Next time I'll roll out to 1/8 inch thick and use 4" round.  Also I suggest refrigerating meat before assembling empanadas , maybe I'll bake them at high oven to make them healthier . item not reviewed by moderator and published
Only used filling recipe because I bought pre-made wrapping. Filling was delicious. item not reviewed by moderator and published
We really enjoyed these little meat pockets! I made the filling a few days ahead and kept in frig until ready to assemble the empanadas. Only two changes: I was afraid a tablespoon of garlic salt plus the teaspoon of seasoned salt would make it way too salty, so I used 2 tsp garlic powder plus 1 tsp salt and the 1 tsp seasoned salt. I'm very glad I did as it was just seasoned enough. I also added some grated cheddar cheese. I was short on time the night I was assembling them so did use the Goya disks. I used an egg wash over them before baking at 375 for 20 mins on a parchment paper lined baking sheet. They turned out beautifully! Served with homemade Posole. Excellent dinner! item not reviewed by moderator and published
The dough tasted like that of a pizza instead an empanada. I've lived in Mexico, and this was nothing like the ones in Zacatecas. item not reviewed by moderator and published
From the dough, to the filling, to the aioli...¡Qué Rico! I did 6" rounds, lightly brushed with egg-wash, and baked 15-20 minutes at 350° on a large Pam-sprayed sheet until golden. This is a keeper! item not reviewed by moderator and published
Wow!!! I tweaked it a little, used chicken instead of beef. Man, what a great treat. item not reviewed by moderator and published
Great! I used the easy Goya disks from the frozen section of grocery. The filling is delish. item not reviewed by moderator and published
I added 4oz of softened cream cheese to the dough batter and it worked wonderfully. Plus I baked the empanadas rather than frying them. Coat them with an egg wash before baking. Bake at 375 degrees for 20 minutes. item not reviewed by moderator and published
Thesse were very delicious. I split the batch into 3 groups - plain - with cheddar cheese - with ricotta cheese mix and they were all very good. The crust was even better. I will be making these again. I didn't cook all of them because the mixture was more than two people could eat in one sitting so I froze the rest with the filling and they were just as good. item not reviewed by moderator and published
Regarding the filling. It's extremely tasty. It makes quite a bit of meat. I used packaged disks. It is quite a bit of work. I have leftover meat and used a casserole dish. I put the leftover meat in the dish and added cheese. I fitted the disks on top and brushed with olive oil as it will be easier to bake the rest into a pie, rather than redo all that work. However, on a winter evening, when housebound, this is great to make. Plus, after cooling, the little filled meat pies are quite sturdy. They can be put into a freezer bag for single servings. item not reviewed by moderator and published
OMG! How good is that! Like "cherilynw" already said: It makes the most beautiful and flaky dough! The only thing is, I'll roll out the dough a lot thinner next time. Rolling out the dough 1/4" is just way too thick for my taste. item not reviewed by moderator and published
These are delicious and awesome! It makes the most beautiful and flaky dough! You will love it! item not reviewed by moderator and published
super good recipe!!!!!! item not reviewed by moderator and published
wow so very good even my picky girl ate them item not reviewed by moderator and published
These were good! Everyone in my family liked them. We baked them at 450 for 15 min. and they turned out nice and golden brown. I would like to try frying them though. The filling's good too, but I might try these with bbq pork. item not reviewed by moderator and published
I made theses just like the recipe said.. the dough is great easy to make and taste wonderful! I would like to add salt to the filling and maybe some cheese.. But very good and will make more soon.. I froze them and they worked out very good.. thanks Paula for inviting such great friends! item not reviewed by moderator and published
Turned out very good! The dough was easy and tasty. I will cook this again. I was going to Pin this but there are no pictures yet. Will try again later. item not reviewed by moderator and published

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