Empanada Dough


12 oz of AP flour 

1 ½ tsp salt 

6 TBSP Butter 

1 TBSP Vinegar 

3 oz of cold Water

Empanada Filling (Traditional Beef & Onion)

1 lb Ground Beef 

1 lb Onions 

5 OZ Green Olives 

2 Green Onion 

1TBS Cumin, 

½ TBSP Paprika 

½ TBS Garlic Powder 

Salt & Pepper – To Taste  

Prepare the filling, by combining all ingredients in a saucepan, until the beef is just cooked. Set aside to Cool off. 

Dough: sift flour with salt into a large bowl and blend in butter with your fingertips Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. Turn out mixture onto a lightly floured surface and gather together, then knead gently once or twice, just enough to bring dough together. 

Form dough, wrapped in plastic wrap. Roll the dough very thin, and cut circles with cutter, re roll the leftovers. Pre heat the oven at 450F Scoop a spoonful of filling in each disc of dough. 

Brush water on the edge, fold in half and close it. Place it in a sheet pan with parchment paper. If preferred, brush with egg wash, bake until golden brown (10-15min) 

Chimichurri Sauce (1 Cup): 

Apple Cider Vinegar – 6 oz 

Dried Oregano – 1 ½ TBSP 

Parsley – 1 ½ TBSP (finely chopped) 

Garlic – 1 clove (finely chopped) 

Red Pepper Flakes – 1 tsp 

Vegetable Oil – 2 oz 

Soak the oregano in the AC Vinegar for a few minutes. Add the rest of the ingredients in the order listed. If preferred, add a splash of cold water to thin out the sauce. Keep at room temperature until time to serve.