Empanadas Recipe
Stuffed pastries filled with beef or chicken.
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour and salt. Mix well.
- 2
Add Butter
Cut the unsalted butter into small pieces and add it to the flour mixture. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
- 3
Incorporate Eggs
Crack the eggs into the mixture and mix until just combined.
- 4
Add Cold Water
Gradually add cold water, a little at a time, mixing until a dough forms. Avoid overworking the dough.
- 5
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 6
Cook the Filling
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sauté for 5 minutes until softened.
- 7
- 8
Season the Mixture
Stir in the cumin, paprika, salt, and black pepper. Cook for another 2-3 minutes until the spices are fragrant. Remove from heat and let cool.
Assembly and Cooking
- 9
Preheat Oven
Preheat your oven to 400°F (200°C).
- 10
Roll Out the Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter or a glass to cut out circles.
- 11
Fill the Empanadas
Place a tablespoon of the filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges to seal. Crimp the edges with a fork for a decorative touch.
- 12
- 13
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
