Empanadas De Carne O Pollo Recipe

Make dough

In a large bowl whisk together 3 cups flour and 1 tsp salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Whisk the egg with the cold milk. Gradually add the egg-milk mixture and then ice water a few tablespoons at a time, tossing with a fork until dough just comes together. You may not need all the water; dough should be cohesive but not sticky.

Turn dough onto a lightly floured surface, gently knead 4–6 times to bring it together. Shape into a disk about 1 inch thick, wrap in plastic, and refrigerate at least 30 minutes (up to 2 hours).

When ready to assemble, let dough sit 5 minutes at room temperature, then roll out on a floured surface to about 1/8-inch thickness. Use a 4.5–5 inch round cutter (or a bowl) to cut circles for empanadas.

Cook beef filling

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add finely chopped onion and green pepper; sauté 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Add 1 lb ground beef; break up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tbsp in the pan for flavor.

Stir in 1 tbsp tomato paste, 1 tsp cumin, 1 tsp paprika, and 1/2 tsp oregano. Cook 1–2 minutes to bloom spices. Add 2 tbsp stock (or water) to deglaze and scrape up browned bits.

Fold in chopped olives and chopped hard-boiled egg if using. Season with 1 tsp salt and 1/2 tsp black pepper. Simmer 2–3 minutes until mixture is moist but not soupy. Remove from heat and let cool to room temperature before filling empanadas.

Prepare chicken filling

Heat 1 tbsp olive oil in a skillet over medium heat. Add finely chopped onion and sauté 4–5 minutes until translucent. Add minced garlic and cook 30 seconds.

Add 1 lb cooked shredded chicken, 1 tbsp tomato paste, 1 tsp ground cumin and 1 tsp smoked paprika. Stir to combine and cook 2 minutes.

Pour in 2 tbsp chicken stock to moisten and stir until the mixture is cohesive but not wet. Stir in chopped cilantro if using. Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and let cool to room temperature before assembling.

Fill and seal empanadas

Fill each dough circle with about 2 tbsp of cooled filling (beef or chicken). Brush the edge of the dough with a little beaten egg or water. Fold the circle over to form a half-moon and press edges to seal. Crimp edges with a fork or make a decorative braid. Repeat until all empanadas are assembled.

Beat 1 egg with 1 tsp water to make an egg wash and brush the tops of empanadas lightly. Chill filled empanadas 10 minutes in the fridge to help them hold shape (optional).

Fry method (traditional)

Pour about 1–2 cups vegetable oil into a heavy skillet to reach ~1/2 inch depth and heat to 350°F (175°C). Fry empanadas in batches, seam side up first, 2–3 minutes per side until golden brown and crispy. Turn gently with tongs. Transfer to a paper towel-lined rack to drain.

Bake method (lighter)

Preheat oven to 400°F (200°C). Place egg-washed empanadas on a parchment-lined baking sheet and bake for 18–22 minutes until golden brown. Rotate pan halfway through for even color.

Serve warm. Empanadas can be kept at room temperature a few hours or refrigerated in an airtight container up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or until warmed through.