Why You’ll Love these Empanadas
Three things make Grandma Yaya’s empanadas absolutely irresistible.
First, that perfect dough—crispy outside, tender inside—thanks to the resting period that’s non-negotiable.
Second, the filling’s complexity: savory meat with sweet raisins and briny olives creating a flavor explosion in every bite.
Third, those two folding methods that aren’t just practical but add that distinctive homemade charm.
I’m particularly fond of Method B, the envelope fold.
Yes, it sounds fussy, but trust me, nothing’s worse than precious filling escaping during baking.
Can you imagine the disappointment when all those delicious juices leak out? Not on my watch.
What Ingredients are in Empanadas?
Grandma Yaya’s empanadas contain a perfect balance of savory, sweet, and tangy ingredients that make this recipe truly special. The dough is rich and tender, while the filling combines hearty meat with surprising bursts of flavor from raisins and olives. I’ve always believed that empanadas are the perfect food to showcase how simple ingredients can transform into something extraordinary when combined with care and tradition.
For the Dough:
- 5 cups all-purpose flour
- 1 cup margarine
- 1 tablespoon baking powder (heaping)
- 1 cup soymilk
- 1 tablespoon salt
- 1 egg (for egg wash)
For the Filling:
- 1½ pounds ground meat
- 2 large white onions, diced
- ¼ cup oil
- 1 dash salt
- 1 dash cumin
- 1 dash cayenne pepper
- 1 tablespoon flour
- 5 eggs, hardboiled
- ¾ cup golden raisins
- 30 black olives
When shopping for these ingredients, quality matters, especially for the ground meat. While the recipe doesn’t specify which type, I find beef works wonderfully, though you could substitute ground chicken or even a plant-based alternative if you prefer. The soymilk in the dough might seem unusual, but it creates a distinctive texture that’s hard to replicate with regular milk. And don’t skip the raisins, even if you’re not typically a fan—they dissolve slightly during cooking and add a subtle sweetness that balances the savory elements without tasting overtly “raisin-y.” Trust me on this one.
How to Make these Empanadas
Making empanadas is a two-part process that starts with creating a tender dough and finishes with preparing a flavorful filling.
To make the dough, combine 5 cups of all-purpose flour with a heaping tablespoon of baking powder in a large bowl. Cut in 1 cup of margarine until you achieve a crumbly consistency—I find using my fingertips works best for this, gently rubbing the fat into the flour.
In a small pot, bring 1 cup of soymilk and 1 tablespoon of salt to a boil, then pour this hot liquid into your flour mixture. Mix it together without kneading, just enough to combine everything. This is where patience becomes your secret ingredient; cover the dough with a tea towel and let it rest for 30 minutes. This resting period isn’t optional—it’s essential for allowing the dough to relax so you can roll it out later.
While your dough is resting, let’s prepare that wonderful filling. Heat 1/4 cup of oil in a pot with a tight-fitting lid, then add 1 1/2 pounds of ground meat along with 2 large diced white onions. Season with dashes of salt, cumin, and cayenne pepper.
This is also when you’ll want to add 3/4 cup of golden raisins, allowing their sweetness to meld with the savory elements. Cover the pot, reduce the heat, and let everything cook for about 15 minutes until the meat is fully cooked and the onions turn transparent. Sometimes the mixture releases liquid during cooking—that’s perfectly normal. If it looks too dry, you can add a couple tablespoons of water.
Once done, stir in 1 tablespoon of flour to help bind everything together, then set aside to cool completely. Hot filling and raw dough make for a soggy disaster, trust me.
Now comes the assembly, which is where you get to be artistic. Roll out your rested dough using extra flour to prevent sticking, and cut out large circles. Place a heaping tablespoon of meat filling on each circle, along with a slice from one of your 5 hardboiled eggs and a single black olive from your 30-count supply.
Dab a tiny bit of water around the edges to help create a seal, then fold using one of two methods: either the simple half-moon shape where you pinch the edges all around, or the more secure envelope-style fold that prevents juices from escaping during baking.
If you want to try a different South American specialty, an electric arepa maker can help you create perfectly golden corn cakes to accompany your empanadas.
Arrange your empanadas on a greased cookie sheet, brush with an egg wash made from your remaining egg, and bake at 350°F for 30-35 minutes until golden brown. The hardest part? Waiting those extra 5 minutes after baking before taking that first heavenly bite. The inside is basically molten lava at first, and your taste buds deserve better than third-degree burns.
Empanadas Substitutions and Variations
While Grandma Yaya’s recipe creates perfectly authentic empanadas, I’ve learned that flexibility is part of cooking’s beauty. Don’t have margarine? Butter works wonderfully, though slightly richer in flavor. Vegetarians can swap the ground meat for a mix of mushrooms, lentils, or plant-based alternatives—still using those lovely spices.
Not a fan of raisins? Try diced apples or omit them entirely. Soymilk can be replaced with regular milk or even water in a pinch. And if olives aren’t your thing, capers or pickled jalapeños offer that same briny punch, just with different personality traits. Cooking is all about making it yours.
What to Serve with Empanadas
Three perfect companions elevate Grandma Yaya’s empanadas from a simple snack to a complete meal experience.
First, a bright chimichurri sauce with fresh parsley, garlic, and a splash of vinegar cuts through the richness of the meat filling.
Second, I recommend a simple green salad with tomatoes and avocado, dressed with just lime juice and olive oil. The freshness balances the hearty empanadas perfectly.
Finally, don’t forget a crisp, cold beverage—either a citrusy sangria or, for non-alcoholic options, a homemade limeade.
Can you imagine a more satisfying combination? Pure comfort on a plate.
Final Thoughts
As I reflect on Grandma Yaya’s empanada recipe, I’m reminded that these little pockets of goodness aren’t just food—they’re treasured family history wrapped in dough.
The time-tested combination of flaky crust, savory filling, and that special touch of raisins and olives creates something truly magical.
Whether you choose the semi-circle fold or the envelope method, what matters most is the love folded into each empanada.
The recipe might seem complex at first glance, but isn’t that how all traditions begin? Complex, then familiar, then crucial.
Make these empanadas your own. They’re waiting to become part of your story too.