Empanadas Recipe

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

Cut in 3/4 cup cold, cubed butter using a pastry blender or fingers until the mixture resembles coarse crumbs.

In a separate bowl, beat 1 egg, then mix in 1/2 cup cold water and 1 tbsp vinegar.

Gradually add the wet ingredients to the flour mixture, stirring until a dough forms.

Knead the dough briefly on a floured surface, then wrap in plastic wrap and refrigerate for at least 30 minutes.

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup chopped onion and cook until translucent, about 3 minutes.

Add 2 minced garlic cloves and cook for 1 minute.

Add 1/2 lb ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes.

Stir in 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp pepper. Cook for another 2 minutes.

Remove from heat and let cool slightly before using.

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup chopped onion and 1/4 cup chopped red bell pepper and sauté for 3-4 minutes.

Add 2 minced garlic cloves and cook for 1 minute.

Stir in 1/2 lb shredded chicken, 1/2 tsp cumin, 1 tsp paprika, and 1/2 tsp salt. Cook for 2-3 minutes until heated through.

Remove from heat and allow to cool slightly before using.

In a bowl, combine 1/2 cup shredded mozzarella, 1/4 cup ricotta cheese, 1/4 tsp salt, and 1/4 tsp pepper. Mix until well combined.

Preheat oven to 375°F (if baking) or heat 2 cups vegetable oil in a deep skillet over medium heat (if frying).

Roll out chilled dough on a floured surface to about 1/8-inch thickness. Cut out 4-6 inch circles using a round cutter or bowl.

Place 1-2 tbsp of filling (beef, chicken, or cheese) in the center of each dough circle.

Fold the dough over to form a half-moon shape. Press edges together and crimp with a fork to seal.

Beat 1 egg with 1 tbsp water to make an egg wash. Brush the tops of empanadas before baking or frying.

To bake: Place on a parchment-lined baking sheet and bake for 25-30 minutes until golden brown.

To fry: Carefully place empanadas in hot oil and fry for 2-3 minutes per side or until golden and crispy. Drain on paper towels.