Empanadas de Carne

STEP 1:

In a large bowl, whisk together the flour and the salt. Add the shortening and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse pea-size crumbs. In a small bowl, whisk together the egg, ¾ cup ice-cold water, and vinegar. Pour the egg mixture into the flour mixture and stir with a wooden spoon until a shaggy dough forms. If the dough feels dry or crumbly, add more ice-cold water, 1 tablespoon at a time, until it holds together but isn’t sticky.

STEP 2:

Turn the dough out onto a lightly floured surface. Lightly flour your hands and sprinkle a little flour directly onto the dough. Gently knead just until the dough forms a smooth, cohesive ball, being careful not to overwork it. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.

STEP 3:

Line a baking sheet with parchment paper. Turn the chilled dough out onto a lightly floured surface. Flour a rolling pin and roll the dough into a 12 by 18-inch rectangle, about 1/8 inch thick. Using a 4-inch biscuit cutter, cut the dough into 12 rounds. Transfer the rounds to the prepared baking sheet and refrigerate until firm, at least 30 minutes.

STEP 4:

When ready to assemble, set up a lightly floured work surface, a small bowl of picadillo with a small spoon, a small bowl of ice-cold water for sealing, a fork for crimping, and a clean kitchen towel to wipe your fingers as you go.

STEP 5:

Working with one dough round at a time, place 2 teaspoons of filling in the center. Dip your fingers in the water and lightly moisten the edges of the dough. Fold the round in half to enclose the filling and press the edges together to seal. Use a fork to crimp the edges. After crimping, use a toothpick to gently poke three small holes along the top of each empanada to help steam escape while cooking and prevent puffing or bursting. Transfer the empanadas to the baking sheet and refrigerate until firm, at least 30 minutes.

STEP 6:

In a large caldero or Dutch oven, heat the oil over medium heat to 350°F. Working in batches of four, using a slotted spoon or spider strainer, lower the empanadas into the hot oil, making sure not to overcrowd the pot. Cook until golden and crisp all over, about 2 minutes per side. Using a slotted spoon or spider strainer, transfer the empanadas to a paper towel–lined plate to drain. Let cool slightly before serving with aioli.

NOTES:

If you’re not using the dough right away, you can roll out and cut the discs, stack them with parchment paper in between, and store them in a sealed freezer-safe bag or container in the freezer for up to 3 months. Thaw in the fridge overnight before filling and frying.

You can also assemble the empanadas completely, then freeze them in a single layer on a parchment-lined tray until solid. Once solid, transfer to a freezer-safe bag or container. When ready to cook the empanadas, thaw in the fridge overnight before frying as directed. This helps ensure even cooking and prevents them from bursting in the oil.

Recipe reprinted with permission from Cuban Soul by Mika Leon © 2026. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Lauren Vied Allen.