When I decided to create an empanada recipe for Hand Made, my cookbook that was just released this fall, I knew I wanted the filling to be an Argentine-style beef picadillo, with olives for tang, raisins for sweetness, and wedges of hard-boiled egg. The dough is a simple and forgiving hot water pastry crust, and I bake them because I find that easier (and less messy). I used chuck roast instead of ground beef because I like the heartiness of it.

Don’t stress about the crimping: when the empanadas puff up in the oven, all sins are forgiven. Just be sure to pinch tightly so the filling stays safely encased inside.

Video in partnership with El Rio Grande Latin Market.