Empanadas (fried Or Grilled) Recipe

In a large bowl whisk together 3 cups flour and 1 tsp salt.

Cut 0.75 cups cold cubed butter into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces remaining.

In a small bowl whisk together 0.5 cups cold water, 1 egg and 1 tbs white vinegar. Pour into flour mixture and stir until dough just comes together. Add an extra tablespoon of water if too dry.

Turn dough onto a lightly floured surface and knead gently 6–8 times to bring it together. Form into a disk, wrap in plastic, and refrigerate at least 30 minutes (up to 2 hours).

When ready, roll dough to 1/8-inch thickness and cut 4.5–5 inch rounds (12 rounds) using a cutter or bowl rim.

Heat 1 tbs olive oil in a skillet over medium heat. Add 0.5 cups finely chopped onion and sauté 3–4 minutes until soft.

Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Add 1 cup ground beef and brown, breaking up with a spoon, about 5–6 minutes.

Stir in 1 tsp tomato paste, 2 tbs beef broth or water, 0.5 tsp smoked paprika, 0.25 tsp ground cumin, 0.5 tsp salt and 0.25 tsp black pepper. Simmer 2–3 minutes until mixture is relatively dry but moist enough to hold.

If using, stir in 2 chopped green olives and 1 chopped hard-boiled egg. Remove from heat and cool to room temperature before filling dough.

Heat 1 tbs olive oil in a skillet on medium. Sauté 0.25 cups finely chopped onion 3 minutes until translucent.

Add 0.5 tsp minced garlic and cook 30 seconds.

Add 1 cup cooked shredded chicken, 0.5 tsp smoked paprika and 1 tbs orange juice or chicken broth. Stir and heat 2–3 minutes until combined. Season with 0.25 tsp salt and 0.25 tsp black pepper. Cool before using.

In a bowl combine 1 cup diced ham, 1 cup grated mozzarella (or queso fresco), 2 tbs softened cream cheese (optional) and 0.25 tsp black pepper. Mix until uniform. No cooking required; keep chilled until assembly.

Heat 1 tbs olive oil in a skillet over medium heat. Add 0.25 cups finely chopped onion and sauté 3 minutes until soft.

Add 0.5 tsp minced garlic and cook 30 seconds. Add 2 cups chopped fresh spinach and cook 2–3 minutes until wilted.

Remove from heat, let cool slightly, then stir in 0.75 cups crumbled feta (or queso fresco). Season with 0.25 tsp salt and 0.25 tsp black pepper. Squeeze out excess liquid if needed.

Heat 1 tbs butter or olive oil in a skillet over medium-low. Add 1 thinly sliced sweet onion and 0.5 tsp brown sugar. Cook slowly 12–15 minutes, stirring frequently, until deep golden and caramelized.

Remove from heat and let cool slightly. Mix with 1 cup grated cheese and season with 0.25 tsp salt and 0.25 tsp black pepper.

In a bowl combine 1 cup drained corn, 0.25 cups finely chopped onion, 2 tbs mayonnaise or crema, 1 tbs lime juice and 1 tbs chopped cilantro. Season with 0.25 tsp salt and 0.25 tsp black pepper. Mix well and chill briefly before using.

Prepare an egg wash by whisking 1 egg with 1 tsp water.

Place a dough round on a lightly floured surface. Spoon 2–3 tbs of chosen filling into the center, leaving a 1/2 inch border.

Brush the dough edge lightly with egg wash. Fold dough over filling to form a half-moon. Press edges to seal, then crimp with a fork or twist the edge to form a fluted seal. Repeat with remaining rounds and fillings.

To fry: heat 1.5–2 cups vegetable oil in a heavy skillet to 350°F (175°C). Fry empanadas in batches 2–3 minutes per side until golden brown and crisp. Transfer to a paper towel-lined tray to drain.

To grill (or pan-grill): brush both sides of empanadas lightly with oil. Preheat a grill pan or outdoor grill to medium-high (about 375–400°F). Grill empanadas 3–4 minutes per side, pressing lightly, until grill marks appear and dough is cooked through. Alternatively cook in a nonstick skillet with a lid 3–4 minutes per side over medium heat.

If baking instead: preheat oven to 400°F (200°C). Place empanadas on a parchment-lined sheet, brush with egg wash, and bake 18–22 minutes until golden.

Serve warm. Empanadas can be stored refrigerated up to 3 days or frozen for up to 1 month. Reheat by frying briefly, grilling, or baking until heated through.