Entree: Uruguay – Empanadas Criollas (Savory baked turnovers of dough filled with a seasoned beef mixture often with onions, hard-boiled egg, olives, and spices)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 22 min

Additional 30 min

Total 1 hr 30 min

Ingredients

Dough
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 6 tbsp (85 g) cold unsalted butter, cut into small pieces
- 1 large egg, approx 50 g
- 1/2 cup (120 ml) whole milk, warm
- 2–3 tbsp (30–45 ml) cold water as needed

Filling
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped, about 1 1/2 cups (225 g)
- 1 small green bell pepper, finely chopped, about 1/2 cup (75 g)
- 1 tbsp (15 g) tomato paste
- 1/4 cup (60 ml) beef broth or water
- 2 hard-boiled eggs, chopped, approx 100 g
- 6 green olives, pitted and sliced, about 30 g
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar or lemon juice

Egg wash
- 1 large egg, approx 50 g, beaten with 1 tbsp (15 ml) water

Instructions

1. Make dough: In a bowl whisk flour and salt. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Whisk together 1 large egg and warm milk, add to flour and mix until dough comes together, adding cold water 1 tbsp (15 ml) at a time if needed. Form into a disk, wrap, and chill at least 30 minutes.
2. Cook filling: Heat olive oil in a skillet over medium heat. Add chopped onion and bell pepper and sauté until soft, about 6–8 minutes. Add ground beef and cook, breaking up lumps, until browned and no pink remains.
3. Season filling: Stir in tomato paste, beef broth, cumin, paprika, salt, and pepper. Simmer 3–4 minutes until mixture is thickened. Remove from heat and stir in vinegar, chopped hard-boiled eggs, and sliced olives. Let cool to room temperature.
4. Shape empanadas: Preheat oven to 400°F (200°C). Roll chilled dough on a lightly floured surface to about 1/8 inch (3 mm) thick. Cut into 6-inch (15 cm) circles to make eight rounds.
5. Fill and seal: Place 2–3 tbsp (30–45 g) filling in center of each round. Brush edges with beaten egg wash. Fold dough over filling to form a half-moon and press edges firmly; crimp edges with a fork or twist decoratively to seal.
6. Bake: Place empanadas on a baking sheet lined with parchment, brush tops with remaining egg wash. Bake in preheated oven 18–22 minutes until golden brown. Cool slightly before serving.