Empanada Recipe

Empanada Recipe: Easy Steps to Make Delicious Empanadas

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Empanadas are savory pastries that are popular in many parts of the world, especially in Latin America and Spain. They are typically made with a dough that is filled with a variety of ingredients, such as meat, cheese, vegetables, or fruit. Empanadas can be baked or fried, and they are often served as appetizers, snacks, or main courses.  

In this article, we will provide you with a comprehensive guide on how to make empanadas. We will cover everything from the basic ingredients to the step-by-step process of making the dough and filling. We will also provide you with some tips and tricks to ensure that your empanadas turn out perfectly every time.

Empanada Dough Recipe

The dough is the foundation of any good empanada. It should be flaky, tender, and easy to work with. Here is a basic empanada dough recipe that you can use:

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • 1/2 cup ice water

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Cut in the butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, a few tablespoons at a time, mixing until the dough just comes together. Do not overmix.
  4. Divide the dough into two equal balls, flatten them into discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

Empanada Filling Ideas

Empanadas can be filled with a variety of ingredients. Here are a few ideas to get you started:

Beef Empanada Filling

  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
  2. Add the onion, garlic, and green bell pepper to the skillet and cook until softened, about 5 minutes.
  3. Stir in the diced tomatoes, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 10 minutes, or until the filling has thickened.
  4. Let the filling cool completely before using.

Chicken Empanada Filling

  • 2 cups cooked chicken, shredded
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 (10 ounce) package frozen corn, thawed
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and green bell pepper and cook until softened, about 5 minutes.
  2. Stir in the shredded chicken, corn, diced tomatoes and green chilies, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 10 minutes, or until the filling has thickened.
  3. Let the filling cool completely before using.

Vegetarian Empanada Filling

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and green bell pepper and cook until softened, about 5 minutes.
  2. Stir in the diced tomatoes, black beans, corn, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 10 minutes, or until the filling has thickened.
  3. Let the filling cool completely before using.

How to Assemble and Cook Empanadas

Once you have your dough and filling ready, it’s time to assemble and cook your empanadas.

Assembling Empanadas

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. On a lightly floured surface, roll out one disc of dough to a 1/8-inch thickness.
  3. Using a 4-inch round cookie cutter or a bowl, cut out circles of dough.
  4. Place about 2 tablespoons of filling in the center of each circle.
  5. Fold the dough over the filling to form a half-moon shape. Pinch the edges together firmly to seal.
  6. You can use a fork to crimp the edges decoratively.
  7. Repeat with the remaining dough and filling.

Baking Empanadas

  1. Place the empanadas on a baking sheet lined with parchment paper.
  2. Brush the tops of the empanadas with egg wash (1 egg beaten with 1 tablespoon of water).
  3. Bake for 20-25 minutes, or until golden brown.
  4. Let the empanadas cool slightly before serving.

Frying Empanadas

  1. Heat about 1 inch of oil in a large heavy-bottomed pot to 350 degrees F (175 degrees C).
  2. Carefully add a few empanadas to the hot oil and fry until golden brown on both sides, about 2-3 minutes per side.
  3. Remove the empanadas from the oil with a slotted spoon and drain on paper towels.
  4. Let the empanadas cool slightly before serving.

Tips for Making Perfect Empanadas

  • Use cold ingredients: Cold butter and ice water will help to keep the dough flaky.
  • Don’t overmix the dough: Overmixing will develop the gluten in the flour, making the dough tough.
  • Chill the dough: Chilling the dough will make it easier to handle and prevent it from shrinking during baking.
  • Don’t overfill the empanadas: Overfilling will make them difficult to seal and may cause them to burst open during cooking.
  • Seal the empanadas well: Make sure the edges of the empanadas are sealed tightly to prevent the filling from leaking out.
  • Brush the empanadas with egg wash: Egg wash will give the empanadas a golden brown color and a shiny finish.
  • Let the empanadas cool slightly before serving: This will help the filling to set and prevent them from being too hot to handle.

FAQs

What is the origin of empanadas?

Empanadas are believed to have originated in Galicia, Spain, in the 1500s. They were brought to Latin America by Spanish colonists, where they became a popular food.

What are some common empanada fillings?

Some common empanada fillings include beef, chicken, pork, cheese, vegetables, and fruit.

Can empanadas be frozen?

Yes, empanadas can be frozen before or after cooking. To freeze uncooked empanadas, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the empanadas to an airtight container or freezer bag. To freeze cooked empanadas, let them cool completely before placing them in an airtight container or freezer bag.  

How do I reheat frozen empanadas?

To reheat frozen uncooked empanadas, bake them in a preheated oven at 400 degrees F (200 degrees C) for 25-30 minutes, or until golden brown. To reheat frozen cooked empanadas, bake them in a preheated oven at 350 degrees F (175 degrees C) for 10-15 minutes, or until heated through.

Can I make empanadas ahead of time?

Yes, you can make empanadas ahead of time and store them in the refrigerator or freezer

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