Three chicken or beef empanadas served with rice, chipotle cream and guacamole.

In a large mixing bowl, combine the flour and salt. Add the cold butter and mix until it resembles coarse crumbs. Stir in the egg yolk and gradually add cold water until the dough comes together. Knead gently and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Prepare the Dough

In a skillet over medium heat, sauté the onion and garlic until fragrant. Add the ground chicken or beef and cook until browned. Stir in the bell pepper, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes. Remove from heat and let cool.

Cook the Filling

In a small bowl, mix together the sour cream and minced chipotle until well combined. Set aside.

Make the Chipotle Cream

In a bowl, mash the avocados with lime juice and salt. Stir in diced tomato and chopped cilantro. Adjust seasoning to taste.

Make the Guacamole

In a saucepan, bring water to a boil. Add a pinch of salt and stir in the rice. Reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and water is absorbed.

Cook the Rice

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles using a large cookie cutter. Place a tablespoon of filling in the center of each circle. Fold the dough over and crimp the edges to seal. Place on a baking sheet and bake for 25-30 minutes or until golden brown.

Assemble and Bake the Empanadas

All-purpose flour

Unsalted butter

Salt

Egg yolk

#1 empanadas

Recipe information

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