Raymon Kim's Empanada
A Spanish and Latin American-style meat dumpling pie made by wrapping a spicy, savory filling of ground beef seasoned with cumin and cinnamon in a flaky pastry crust.
Ingredients needed 4 servings
Recipe
Cooking tips
- Never fill the pastry with warm filling—hot filling will melt the butter-rich dough, causing it to burst during baking. Always cool the filling completely in the refrigerator.
- If the dough feels too soft or sticky when shaping, let the formed empanadas rest in the freezer for 5–10 minutes before baking to help maintain their shape.
- For convenience, you can use store-bought frozen puff pastry or pie dough to skip the dough-making process and make empanadas faster and easier.
- For added flavor, serve baked empanadas with salsa or tomato sauce, or mix in mozzarella cheese directly into the filling.
Recommended for
- Those who enjoy hearty baked dishes packed with meat like dumplings or meat pies.
- Fans of the bold, spicy, exotic flavors of cumin and taco seasoning typical of Latin cuisine.
- Parents looking for nutritious snacks for kids or anyone wanting a satisfying finger food to enjoy with a beer.
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