Empanada De Cactus Recipe
Make Empanada De Cactus Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Mix the Dough Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs.
- 2
Form the Dough
Gradually add the warm water and the egg, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 3
Prepare the Cactus
Using a knife, carefully remove the spines from the cactus paddles. Rinse the paddles under cold water and chop them into small pieces.
- 4
- 5
Combine All Filling Ingredients
Add the chopped cactus paddles, cherry tomatoes, cilantro, lime juice, salt, and black pepper to the skillet. Cook for about 10-15 minutes, stirring occasionally, until the cactus is tender. Remove from heat and let cool.
Empanada Assembly and Cooking
- 6
Roll Out the Dough
After the dough has rested, divide it into 8 equal pieces. Roll each piece into a circle about 6 inches in diameter.
- 7
Fill the Empanadas
Place about 2 tablespoons of the cactus filling on one half of each circle. Fold the other half over the filling and press the edges to seal. Use a fork to crimp the edges for an added decorative touch.
- 8
Cook the Empanadas
Heat a large skillet over medium heat and add a little olive oil. Fry the empanadas in batches for about 3-4 minutes on each side, or until golden brown and crispy. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes.
