Traditional Spanish Empanada
This Traditional Spanish Empanada is a savory delight inspired by the rich culinary heritage of Spain. With a flaky homemade pastry enclosing a flavorful filling of spices, vegetables, and meat, this empanada brings a taste of Mediterranean warmth to your table. Perfect for festive gatherings or as a hearty meal, it melds rustic charm with exquisite taste.
Ingredients
Empanada Dough
3 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting
1 teaspoon sea salt - fine
¾ cup unsalted butter - cubed and chilled
1 large egg - beaten
6 tablespoons water - ice-cold
Filling
2 tablespoons olive oil - extra virgin
1 large onion - finely chopped
2 cloves garlic - minced
1 large red pepper (red capsicum) - diced
½ pound ground beef
1 teaspoon smoked paprika- ½ cup tomato sauce
¼ cup green olives - sliced
1 teaspoon salt - to taste- 1 large egg - for egg wash
Instructions
- In a large bowl, combine the flour and sea salt. Add the cubed chilled butter and mix with your fingers until the mixture resembles coarse crumbs.
- Add the beaten egg and slowly incorporate the ice water a tablespoon at a time, mixing until the dough starts to come together. Turn the dough onto a floured surface and knead briefly until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- While the dough chills, prepare the filling. Heat olive oil in a skillet over medium heat (175°C / 350°F). Add the onions and sauté for about 5 minutes until translucent. Introduce garlic and bell pepper, cooking for an additional 3 minutes.
- Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned. Stir in the smoked paprika, tomato sauce, and olives. Simmer for 10 minutes. Season with salt to taste. Remove from heat and allow to cool.
- Preheat oven to 190°C (375°F). Retrieve the dough from the refrigerator. On a floured surface, roll out the dough to approximately 3mm thickness. Cut into rounds measuring about 15cm in diameter.
- Spoon 2 tablespoons of filling onto each dough round. Brush the edges with water, fold in half, and seal by pressing a fork along the edges. Arrange on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
- Bake for 25 minutes or until the empanadas are golden brown. Serve warm.
Notes
For a twist, try adding a handful of raisins or a sprinkle of cumin to the filling for additional depth.
Nutrition
Calories: 920kcalCarbohydrates: 80gProtein: 27gFat: 55gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 230mgSodium: 1528mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 2956IUVitamin C: 58mgCalcium: 72mgIron: 7mg
How did this recipe turn out for you?We're eager to hear your thoughts!
