Empanadas Recipe
Adobo duck, Oaxaca cheese & caramelized onion empanadas served with spicy duck gravy.
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Ingredients
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Dough
Filling
Spicy Duck Gravy (Sauce)
Method
Dough
- 1
Prepare dry mix
In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt until evenly combined.
- 2
Cut in fats
Add the 12 tbs cold cubed unsalted butter and 4 tbs cold cubed lard/shortening to the flour. Using a pastry cutter or your fingertips, quickly work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 3
- 4
Chill
Turn dough onto a lightly floured surface, form into a disk, wrap in plastic and refrigerate for at least 30 minutes (up to 2 hours). This relaxes the gluten and keeps fats cold for a flaky crust.
- 5
Roll and cut
On a lightly floured surface, roll the chilled dough to about 1/8-inch (3 mm) thickness. Using a 4.5–5 inch round cutter, cut out circles. Re-roll scraps once and cut more circles. Place rounds on a tray and keep chilled while preparing the filling.
Filling
- 6
Caramelize onion
In a medium skillet over medium heat, melt 1 tbs butter. Add the thinly sliced large onion and 1 tsp brown sugar. Cook, stirring occasionally, until the onion is soft, deeply golden and caramelized, about 15–20 minutes. If the pan dries, add a splash of water to deglaze. Season with 1 tsp salt and 1 tsp black pepper toward the end.
- 7
Warm duck and season
Add the 2 cups shredded cooked duck to the skillet with the caramelized onions and toss over medium heat just to warm through, about 2–3 minutes. Stir in 0.5 tsp smoked paprika and 0.5 tsp ground cumin. Taste and adjust salt/pepper as needed. Remove from heat and stir in 1 tbsp lime juice and 2 tbsp chopped cilantro if using. Allow filling to cool slightly (10 minutes).
- 8
Assemble empanadas
Preheat oven to 400°F (200°C). Place a dough round on a work surface. Spoon about 2 tablespoons of the duck-onion mixture into the center, leaving a 1/2-inch border. Top with about 1 tablespoon shredded Oaxaca cheese. Lightly brush the dough edge with a little beaten egg (from the dough step) to help seal. Fold the dough over to create a half-moon and press edges to seal. Crimp the edges with a fork or fold a decorative edge. Place empanadas on a parchment-lined baking sheet. Repeat with remaining rounds, filling, and cheese.
- 9
Egg wash and bake
Beat the remaining egg (if any left) or use the previously reserved beaten egg and brush each empanada lightly. Optionally sprinkle a pinch of coarse salt or sesame seeds. Bake in the preheated oven for 18–22 minutes, until golden brown and crisp. Remove from oven and let rest 5 minutes before serving.
Spicy Duck Gravy (Sauce)
- 10
Sauté aromatics
In a small saucepan over medium heat, warm 2 tbs duck drippings or fat. Add 1 minced shallot and sauté until translucent, about 2–3 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.
- 11
Build sauce
Stir in 1 tablespoon adobo sauce or pureed chipotle, and 1 tsp tomato paste; cook 1 minute to remove raw tomato flavor. Add 1 cup chicken or duck stock and 1 bay leaf, bring to a simmer.
- 12
Reduce and finish
Simmer gently until sauce reduces by about one-third and thickens slightly, 8–10 minutes. Remove bay leaf. Stir in 0.25 tsp cayenne (adjust to taste), 0.5 tsp salt, and 0.5 tbsp lime juice. If you prefer a smoother sauce, strain and then return to pan; otherwise, leave slightly textured. Keep warm until serving.
- 13
Serve
Ladle spicy duck gravy into a small bowl or shallow dish for dipping alongside the empanadas.