Baked Beef Empanadas

How to Make It

1. 1

   Make the Whole Wheat Dough

   In a large bowl, whisk together whole wheat flour and 1.5 g of the salt. Add cold cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. In a small bowl, whisk together the egg, apple cider vinegar, and cold water. Gradually pour the wet mixture into the flour, mixing with a fork until the dough just comes together — do not overwork it. Shape into a flat disc, wrap in cling film, and refrigerate for at least 30 minutes.

   Tip: Keeping the butter cold is the key to a flaky crust. If the kitchen is warm, chill your mixing bowl too.
2. 2

   Prepare the Beef Filling (Picadillo)

   Heat olive oil in a large non-stick skillet over medium heat. Add the diced onion and red bell pepper and sauté for 5–6 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Add the lean ground beef, breaking it apart with a wooden spoon, and cook for 6–8 minutes until browned with no pink remaining. Drain any excess fat from the pan. Stir in cumin, smoked paprika, oregano, chilli flakes, and the remaining salt. Add the drained diced tomatoes and cook for a further 4–5 minutes until most of the liquid has evaporated. Remove from heat and stir in the rinsed chopped olives, chopped hard-boiled eggs, and parsley. Allow the filling to cool completely before assembling.

   Tip: A dry filling is essential — excess moisture will make the pastry soggy and the empanadas may burst during baking. Cooling the filling also prevents the dough from becoming greasy.
3. 3

   Preheat Oven & Prepare Baking Trays

   Preheat your oven to 200°C (390°F) fan-forced or 220°C (425°F) conventional. Line two large baking trays with baking parchment.

   Tip: A properly preheated oven ensures the crust crisps up immediately on contact, replicating the texture of the traditional fried version.
4. 4

   Roll, Fill & Seal the Empanadas

   On a lightly floured surface, roll the chilled dough to approximately 3 mm thickness. Using a round cutter or bowl, cut circles approximately 14–15 cm in diameter — you should get around 10–12 circles total, re-rolling scraps as needed. Place approximately 2–3 tablespoons of the cooled filling onto one half of each dough circle, leaving a 1.5 cm border. Fold the dough over the filling to form a half-moon shape. Press the edges firmly together with your fingers, then crimp by folding and pressing small sections of the edge over itself (the traditional repulgue), or simply press with a fork to seal.

   Tip: Do not overfill — this is the most common cause of empanadas splitting open in the oven.
5. 5

   Egg Wash & Bake

   Place sealed empanadas on the lined baking trays, spacing them 3–4 cm apart. Lightly brush the tops with beaten egg wash for a golden, glossy finish. Use a sharp knife to prick a small steam vent in the top of each empanada. Bake in the preheated oven for 20–25 minutes, rotating the trays halfway through, until the empanadas are deep golden brown and the crust is firm to the touch.

   Tip: Watch closely during the last 5 minutes — whole wheat pastry can darken faster than refined flour pastry.
6. 6

   Rest & Serve

   Remove from the oven and allow to rest on the trays for 5 minutes before serving. This helps the filling set so it does not pour out when bitten. Serve warm alongside a simple green salad or a fresh tomato and cucumber salad for a complete, balanced meal.

   Tip: Empanadas freeze exceptionally well after baking. Cool completely, freeze on a tray until solid, then transfer to freezer bags for up to 2 months. Reheat from frozen at 180°C for 15–18 minutes — making these ideal for clinical meal prep.