What you'll need

4 cups Immaculate Baking Co.™ organic all-purpose flour

1/2 teaspoon baking powder

1 1/2 teaspoons sea salt

1 1/2 cups cold butter, cut into pieces

1 1/4 cups cold buttermilk


1 lb ground beef

2 cups cubed (1/2-inch) peeled potato (1 large)

1/4 cup chopped onion

1 teaspoon finely chopped garlic

1 1/2 tablespoons finely chopped jalapeño chile, seeded

1 can (10 oz) diced tomatoes and green chiles, undrained

1/2 teaspoon red pepper flakes

1 teaspoon sea salt

1 cup shredded Monterey Jack cheese (4 oz)

1 egg, slightly beaten

55 mins prep time
2/30 hrs / mins total time
26 servings
  1. 1

    In large bowl, stir together flour, baking powder and 1 1/2 teaspoons salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in buttermilk until dough comes together.

  2. 2

    Knead dough 10 to 20 times or until smooth. Divide dough in half; shape into flattened rounds. Wrap each flattened round in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold yet pliable.

  3. 3

    Heat nonstick 12-inch skillet over medium-high heat; add beef, potato, onion, garlic and jalapeño, stirring to break up beef. Cook 8 to 10 minutes or until beef is thoroughly cooked and potatoes are tender when pierced with tip of a knife. Remove from heat; drain, and pour beef mixture into ungreased 2-quart baking dish or shallow pan with sides. Stir in tomatoes, pepper flakes and 1 teaspoon salt. Refrigerate uncovered 10 minutes to cool.

  4. 4

    Heat oven to 400°F. Using floured rolling pin on work surface sprinkled lightly with flour, roll one round of chilled pastry 1/8-inch thick. Using 5-inch round cutter, cut out circles. Refrigerate any leftover dough scraps to use for later rolling.

  5. 5

    On center of each dough circle, place 2 tablespoons cooled beef filling. Top with 1 teaspoon cheese. Brush egg all around edge of circle.

  6. 6

    Fold dough in half over filling, gently stretching dough to cover filling. Press to seal edges of empanada with fork. Place on cooking parchment paper-lined large cookie sheet. Brush top of empanada with egg.

  7. 7

    Bake 22 to 26 minutes or until golden brown. Cool 2 minutes on cookie sheet; remove to cooling rack.

  8. 8

    Meanwhile, repeat steps on assembling and baking empanadas with second half of refrigerated dough and refrigerated leftover dough.


Empanadas are Spanish turnovers. Usually an individual serving with a savory filling, they can also have fruit fillings and be large enough to serve a family or be small appetizer pastries.

Keeping the dough cold and working with one piece of dough at a time makes rolling easier.

Keep empanadas in refrigerator while waiting to bake so dough keeps its flaky texture.

Make ahead and freeze empanadas for baking later — freeze in airtight container in a single layer with waxed paper in between. Bake as directed, increasing bake time 5 to 7 minutes or until golden brown.