Empanadas You’ll Dream About

Flaky. Juicy. Creamy. Simple food with soul.

You ever make something so good you’re still thinking about it hours later?
Yeah — that’s these empanadas.

They’ve got that buttery, golden crust, a rich and creamy beef filling, and just enough herb and lemon to keep every bite light on its feet.
It’s comfort food with rhythm — the kind of recipe that feels good to make and even better to eat.

🧈 Ingredients

For the Dough

• 3 cups all-purpose flour

• 1 teaspoon salt

• ¼ cup cold unsalted butter

• ¼ cup lard (cold if possible)

• 1 egg

• ½ cup cold water (plus 1–3 extra tablespoons as needed)

• 1 tablespoon white vinegar

For the Filling

• 1 tablespoon olive oil or butter

• 1 pound ground beef (80/20)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 teaspoon steak seasoning (any brand you like)

• ½ cup diced onion

• 2 cloves garlic, minced

• 1 teaspoon smoked paprika

• ½ teaspoon cumin

• 1 tablespoon Worcestershire sauce

• 1 teaspoon soy sauce

• 2 tablespoons tomato paste

• ¼ cup beef broth

• 5 ounces creamy herbed cheese spread (like Boursin Shallot & Chive)

• ½ cup shredded Monterey Jack cheese

• 2 tablespoons chopped cilantro

• Zest of ½ lemon

To Finish

• 1 egg + 1 tablespoon water (for egg wash)

• Melted butter (for brushing after baking)

🔥 Instructions

1. Make the Dough

1. In a large bowl, mix flour and salt.

2. Cut in butter and lard until the texture’s crumbly with pea-sized bits of fat — that’s your flake insurance.

3. Whisk egg, cold water, and vinegar together. Add to the flour and mix until it just comes together.

   • If it feels dry, drizzle in a tablespoon of water at a time until it holds when squeezed but doesn’t stick to your hands.

4. Shape into a ball, wrap, and chill for at least 1 hour. This rest relaxes the gluten and firms up the fat.

2. Cook the Filling

1. Heat olive oil or butter in a skillet over medium-high.

2. Add beef and season with salt, pepper, and steak seasoning. Brown 5–6 minutes, letting it sear for that flavor crust.

3. Stir in onion and garlic; cook until softened.

4. Add smoked paprika and cumin — let them bloom for 30 seconds.

5. Stir in Worcestershire, soy sauce, and tomato paste; cook until the paste darkens.

6. Deglaze with beef broth and simmer until thick, not soupy.

7. Turn off the heat and mix in the creamy herbed cheese, Monterey Jack, cilantro, and lemon zest.

8. Taste and adjust seasoning — this is your last chance before wrapping.

9. Cool completely before filling.

3. Assemble

1. Divide chilled dough into golf-ball-sized pieces.

2. Roll out to about ⅛-inch thick and cut into 5-inch circles (trace a bowl if needed).

3. Spoon in about 2 tablespoons of filling — or just enough so you can seal it without stretching the dough.

4. Wet the edges with water, fold over, and crimp with a fork or braid by hand.

5. Brush with egg wash and place on a parchment-lined baking sheet.

4. Bake

• Bake at 400°F (205°C) for 20–25 minutes, until golden brown and flaky.

• Let rest 5 minutes, then brush with melted butter for that bakery-style sheen.

🌿 Pro Tips

• Cold fat = flakier crust. If the room’s warm, chill your fat before mixing.

• Don’t skip the lemon zest. It balances all that richness.

• Use the visual test for filling. If it’s trying to burst out when you fold, pull some back.

• Butter brush = instant glow-up. Adds shine for photos and softens the crust’s top layer.