Pan-Fried Empanadas with Spicy Tomato Dipping Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Golden pan-fried empanadas filled with seasoned ground beef and vegetables, served with a vibrant and spicy tomato dipping sauce. This latin american-inspired snacks ready in about 65 minutes blends all-purpose flour, cold water, chilled and cubed unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cold water
• 6 tbsp, chilled and cubed unsalted butter
• 1/2 lb ground beef
• 1 small, finely diced yellow onion
• 1/2 cup, finely diced red bell pepper
• 2, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2, chopped hard-boiled eggs
• 1/4 cup, chopped green olives
• 1/4 cup, for frying vegetable oil
• 1 cup canned diced tomatoes
• 1/2 tsp red chili flakes
• 1 tbsp white vinegar
• 1 tsp sugar
• 1 tbsp, chopped fresh cilantro

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt. Cut in 6 tbsp chilled unsalted butter with your fingers or a pastry cutter until mixture resembles coarse crumbs. Gradually add 1/2 cup cold water, stirring until dough forms. Knead lightly on a floured surface for 2 minutes, wrap in plastic, and chill for 30 minutes.
2. Step 2: While dough chills, heat a skillet over medium heat and add 1 tbsp vegetable oil. Sauté 1 small finely diced yellow onion, 1/2 cup finely diced red bell pepper, and 2 minced garlic cloves for 4-5 minutes until softened and fragrant.
3. Step 3: Add 1/2 lb ground beef, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook for 6-7 minutes until beef is browned and cooked through. Remove from heat and stir in 2 chopped hard-boiled eggs and 1/4 cup chopped green olives. Let filling cool.
4. Step 4: Roll chilled dough into a 12-inch circle and cut into 6-inch rounds. Spoon 2 tbsp of filling onto the center of each round. Fold dough over the filling to create a half-moon shape and crimp edges firmly with a fork to seal.
5. Step 5: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry empanadas in batches for 3-4 minutes per side until golden brown and crisp. Drain on paper towels.
6. Step 6: For the dipping sauce, combine 1 cup canned diced tomatoes, 1/2 tsp red chili flakes, 1 tbsp white vinegar, 1 tsp sugar, and 1 tbsp chopped fresh cilantro in a small saucepan. Simmer over low heat for 10 minutes until thickened and flavors meld.
7. Step 7: Serve the warm empanadas with the spicy tomato dipping sauce on the side.