Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups (360 g) all-purpose flour
- 1 tsp fine salt + 1 tsp baking powder
- 1/2 cup (115 g) cold unsalted butter, cubed
- 2 large eggs (1 for dough, 1 for egg wash)
- 1/2 cup (120 ml) cold water + 1 Tbsp vinegar
- 2 Tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 lb (450 g) ground lamb
- 1 1/2 tsp ground cumin + 1 tsp smoked paprika
- 1/2 tsp ground coriander + 1/4 tsp cinnamon
- 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper
- 1/3 cup (50 g) raisins, chopped
- 1/3 cup (50 g) pitted green olives, chopped
- 2 Tbsp tomato paste + 1/2 cup (120 ml) broth or water
- 2 Tbsp chopped fresh parsley or cilantro
- Milk or water for egg wash
- Neutral oil for frying (optional) or baking spray
Do This
- 1. Make dough: Mix flour, salt, baking powder. Cut in cold butter, then add 1 egg, water, and vinegar. Knead briefly, wrap, and chill 30 minutes.
- 2. Cook filling: Sauté onion in olive oil until soft, add garlic, then lamb. Brown well; stir in spices, salt, pepper, tomato paste, raisins, olives, and broth. Simmer to thick, then cool completely.
- 3. Roll dough: Divide in half, roll to about 1/8-inch thick, and cut 4–5 inch circles. Re-roll scraps.
- 4. Fill: Place 2 heaping tablespoons lamb mixture in each circle, keeping a clean border. Brush edge with water, fold into a half-moon, and press to seal; crimp with a fork or twist edges.
- 5. For baking: Brush with egg wash, place on parchment-lined tray, and bake at 400°F (200°C) for 20–22 minutes until golden.
- 6. For frying: Heat oil to 350°F (175°C). Fry empanadas 3–4 minutes per side until deep golden. Drain on paper towels and cool slightly before serving.
Why You’ll Love This Recipe
- Classic sweet-savory combo: cumin-scented lamb, briny olives, and plump raisins in every bite.
- Choose your finish: bake for lighter, flaky empanadas or fry for extra crisp, golden crust.
- Perfect make-ahead handheld snack for parties, picnics, or easy lunches.
- Flexible dough and filling that welcome substitutions and pantry swaps.
Grocery List
- Produce: 1 small onion, 3 cloves garlic, 1 small bunch flat-leaf parsley or cilantro (optional: 1 lemon for zest/serving).
- Dairy: Unsalted butter, 2 large eggs, milk (for egg wash, optional).
- Pantry: All-purpose flour, fine salt, baking powder, olive oil, neutral frying oil, ground cumin, smoked paprika, ground coriander, ground cinnamon, dried oregano, black pepper, red pepper flakes (optional), tomato paste, raisins, pitted green olives, vinegar, broth or stock (beef or chicken).
Full Ingredients
Empanada Dough
- 3 cups (360 g) all-purpose flour
- 1 teaspoon fine salt
- 1 teaspoon baking powder
- 1/2 cup (115 g) unsalted butter, cold and cut into small cubes
- 1 large egg, cold
- 1/2 cup (120 ml) cold water
- 1 tablespoon white vinegar or apple cider vinegar
Cumin-Scented Lamb Filling
- 2 tablespoons olive oil
- 1 small onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 pound (450 g) ground lamb
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional, for mild heat)
- 2 tablespoons tomato paste
- 1/3 cup (50 g) raisins, roughly chopped
- 1/3 cup (50 g) pitted green olives, finely chopped
- 1/2 cup (120 ml) beef or chicken broth, or water
- 2 tablespoons chopped fresh parsley or cilantro
- 1 teaspoon lemon zest or 1 tablespoon lemon juice (optional, for brightness)
For Assembly and Finish
- 1 large egg
- 1 tablespoon milk or water (for egg wash)
- Flour for rolling out the dough
- Neutral oil for frying (such as canola, sunflower, or vegetable oil), enough for 1/4 inch depth in a large skillet or 4 cups (1 liter) for deep frying
Step-by-Step Instructions
Step 1: Make the Empanada Dough
In a large mixing bowl, whisk together the flour, salt, and baking powder. Add the cold, cubed butter. Using your fingertips, a pastry cutter, or two knives, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible. These small bits of butter are what create flaky layers.
In a small bowl, whisk together the egg, cold water, and vinegar. Pour this mixture into the flour mixture. Stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and gently knead just until it comes together in a smooth ball, about 30–60 seconds. Do not overwork the dough or it will become tough.
Flatten the dough into a disk, wrap tightly in plastic wrap or place in an airtight container, and refrigerate for at least 30 minutes (and up to 2 days). Chilling relaxes the gluten and firms the butter, making the dough easier to roll and flakier when baked or fried.
Step 2: Cook the Cumin-Scented Lamb Filling
While the dough chills, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, 5–7 minutes. Add the minced garlic and cook for 30–60 seconds, just until fragrant.
Add the ground lamb to the pan. Cook, breaking it up with a wooden spoon, until it is no longer pink and beginning to brown in spots, 6–8 minutes. If there is a lot of excess fat, spoon off a bit, leaving about 1–2 tablespoons in the pan for flavor.
Stir in the ground cumin, smoked paprika, ground coriander, cinnamon, dried oregano, salt, black pepper, and red pepper flakes (if using). Cook for 1–2 minutes to toast the spices and deepen their flavor. Add the tomato paste and cook, stirring, for another minute so it caramelizes slightly.
Stir in the chopped raisins and olives, then pour in the broth or water. Bring to a gentle simmer and cook, stirring occasionally, until most of the liquid has evaporated and the mixture is thick and moist but not soupy, about 5–7 minutes.
Remove from the heat. Stir in the chopped parsley or cilantro and lemon zest or juice, if using. Taste and adjust seasoning with more salt or pepper if needed. Transfer the filling to a shallow dish and let it cool to room temperature. For easiest handling, you can chill it in the refrigerator for 20–30 minutes.
Step 3: Roll Out and Cut the Dough Circles
Once the dough is well chilled, divide it into 2 equal pieces to make it easier to roll. Keep one half in the refrigerator while you work with the other. Lightly flour your work surface and rolling pin. Roll the dough out to about 1/8 inch (3 mm) thickness, rotating it and dusting with a bit more flour as needed to prevent sticking.
Use a round cutter, bowl, or lid that is about 4–5 inches (10–12 cm) in diameter to cut circles from the dough. Gather and re-roll the scraps once to cut more circles, trying not to overwork the dough. You should end up with about 18–20 circles. Place the dough circles on a parchment-lined baking sheet, cover lightly with plastic wrap, and keep them in the refrigerator while you roll and cut the second half of the dough.
Step 4: Fill and Seal the Empanadas
Preheat your oven to 400°F (200°C) if you plan to bake the empanadas. Line a baking sheet with parchment paper.
Whisk together the remaining egg with 1 tablespoon milk or water to make an egg wash. Working with a few dough circles at a time (keeping the rest chilled), place them on a lightly floured surface. Spoon about 2 heaping tablespoons of the cooled lamb filling onto one half of each circle, leaving a clean 1/2-inch (1.25 cm) border around the edge. Do not overfill or the empanadas will be hard to seal.
Use your fingertip or a pastry brush to lightly moisten the edges of the dough circle with water. Fold the dough over the filling to form a half-moon shape, pressing the edges together firmly to seal. For extra security and a decorative finish, crimp the edges with the tines of a fork, or fold and pinch the edge over itself in small twists to create a classic empanada pleat.
Place the filled empanadas on the prepared baking sheet if baking, or on a tray or plate if frying. Keep them chilled while you finish shaping all of them.
Step 5: Bake the Empanadas (Option 1)
For a lighter, flaky version, bake the empanadas. Arrange the filled empanadas on the parchment-lined baking sheet, leaving a bit of space between them. Brush the tops and edges generously with the egg wash. This helps them turn a deep, glossy golden color and seal well.
Bake in the preheated 400°F (200°C) oven for 20–22 minutes, or until the empanadas are puffed and a rich golden brown on top and bottom. If you are baking multiple trays, rotate the pans halfway through for even browning.
Remove from the oven and let the empanadas rest on the tray for 5–10 minutes before serving. The filling will be very hot, so letting them cool slightly helps the flavors settle and protects your fingertips and tongue.
Step 6: Fry the Empanadas (Option 2)
For an extra-crisp, traditional street-food style, fry the empanadas. Pour enough neutral oil into a deep, heavy skillet or pot to reach a depth of about 1/4 inch (for shallow frying) or use 4 cups (1 liter) for deep frying. Heat the oil over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy, or test by dipping in a small piece of dough; it should sizzle steadily and turn golden in about 1 minute.
Carefully place 3–4 empanadas into the hot oil, taking care not to overcrowd the pan. Fry for 3–4 minutes per side (or 3–5 minutes total if deep frying), turning once, until they are a deep golden brown and crisp.
Transfer the fried empanadas to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil. Repeat with the remaining empanadas, adjusting the heat as needed to maintain an oil temperature close to 350°F (175°C). Let cool for at least 5 minutes before serving.
Step 7: Serve and Enjoy
Serve the lamb empanadas warm or at room temperature. They are delicious on their own, or you can pair them with simple dips such as a squeeze of lemon, garlicky yogurt sauce, or a bright chimichurri. The sweet raisins, briny olives, and aromatic cumin-spiced lamb are all wrapped in a flaky, golden crust for a perfect sweet-savory handheld snack.
Pro Tips
- Chill everything: Cold dough is easier to roll and less likely to tear, and a cooled filling prevents the pastry from becoming soggy or greasy.
- Do not overfill: It is tempting to stuff them full, but leaving a generous border makes sealing easy and helps prevent leaks during baking or frying.
- Adjust sweetness and saltiness: Taste the lamb mixture and tweak the amount of raisins and olives to suit your preference before filling.
- Seal well for frying: For fried empanadas, double-seal the edges by pressing with a fork after pleating, or by folding the edge over itself once more.
- Batch work: Roll, cut, and stack dough circles between sheets of parchment and keep them chilled so you can assemble quickly.
Variations
- Cheesy lamb empanadas: Add 1/2 cup (60 g) grated cheese (such as mozzarella, Monterey Jack, or mild feta) to the cooled filling before assembling for a melty interior.
- Herby and fresh: Increase the fresh herbs to 1/4 cup and add a handful of finely chopped spinach or kale to the lamb filling during the last few minutes of cooking.
- Spicier version: Double the red pepper flakes and add 1 finely chopped fresh chili to the onion for more heat.
Storage & Make-Ahead
Refrigerate: Store cooked empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes, or in an air fryer for 5–7 minutes, until heated through and crisp.
Freeze before baking/frying: Arrange assembled, unbaked empanadas in a single layer on a parchment-lined tray and freeze until solid. Transfer to a freezer bag or container and freeze for up to 2 months. Bake from frozen at 400°F (200°C) for 23–25 minutes, or fry from frozen, adding 1–2 extra minutes to the cooking time.
Freeze after cooking: Cool completely, then freeze in a single layer before transferring to a bag or container. Reheat directly from frozen in a 350°F (175°C) oven for 15–18 minutes.
Nutrition (per serving)
Approximate values for 1 serving (3 empanadas), baked: about 650 calories; 30 g protein; 38 g fat; 52 g carbohydrates; 3 g fiber; 6 g sugar; 880 mg sodium. Values will vary based on exact size of empanadas, choice of broth, and whether you bake or fry them.
