Empanadas Recipe
Delicious turnovers filled with various fillings.
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Mix the Dough
In a large mixing bowl, combine 3 cups of all-purpose flour and 1 tsp of salt. Cut in 1 cup of unsalted butter until the mixture resembles coarse crumbs.
- 2
Add Egg and Water
Stir in 1 whole egg and 6 tbs of cold water, mixing until the dough comes together. It should be smooth and not sticky.
- 3
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Cook the Filling
In a large skillet, heat 2 tbs of olive oil over medium heat. Add 1 whole chopped onion, 2 minced garlic cloves, and 1 whole chopped bell pepper. Sauté until softened.
- 5
- 6
Cool the Filling
Remove from heat and let the filling cool before using it to fill the empanadas.
Assembly and Baking
- 7
Roll Out the Dough
After the dough has chilled, roll it out on a floured surface to about 1/8 inch thickness. Cut out circles using a round cutter (about 4-6 inches in diameter).
- 8
Fill the Empanadas
Place a spoonful of the cooled filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal.
- 9
Prepare for Baking
Preheat the oven to 375°F (190°C). Beat 1 egg in a small bowl and brush the egg wash over the tops of the empanadas.
- 10
Bake
Place the empanadas on a parchment-lined baking sheet and bake for 25-30 minutes or until golden brown.
