Destiny Evans


Empanada Dough:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter frozen
  • 1/4 cup cold water
  • 1 large egg

Empanada Filling:

  • 2 teaspoons olive oil
  • 1 pound ground beef
  • Kosher salt
  • 1/2 yellow onion diced
  • 1/2 red bell pepper diced
  • 3 garlic cloves peeled and minced
  • 5 green olives minced
  • 3 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon crushed red pepper
  • Kosher salt to taste

For Assembly:

  • 1 large egg whisked with 1 tablespoon water


To Make the Dough:

  1. In a large bowl, mix together the flour and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas.
  1. In a measuring cup, measure out the water and whisk in the egg. Pour the liquid into the flour; the mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (I usually need to about 1 more tablespoons). Flour