Empanada Cactus Recipe
Make Empanada Cactus Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Egg Wash
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, whisk together the all-purpose flour and salt. Add the cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 3
- 4
Combine Ingredients
Stir in the cooked and chopped nopal cactus, cilantro, cheddar cheese, salt, and black pepper. Cook for an additional 3-4 minutes until the cheese melts. Remove from heat and let cool.
Assembling Empanadas
- 5
Roll Out the Dough
Preheat your oven to 400°F (200°C). On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter or a glass to cut circles about 5 inches in diameter.
- 6
Fill the Empanadas
Place 1-2 tablespoons of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press the edges together to seal, using a fork to crimp the edges.
- 7
Prepare the Egg Wash
In a small bowl, whisk together the egg and water. Brush the egg wash over the tops of the empanadas.
- 8
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
