Empanadas Recipe
Liberty Duck Confit, Queso Oaxaca, Ranchera Salsa
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.
Empanada Filling
Method
Preparing the Empanadas
Prepare the Filling
In a skillet over medium heat, add the duck confit and sauté for about 5 minutes until heated through. Stir in the queso Oaxaca until melted and well combined. Remove from heat and set aside.
Make the Dough
In a large bowl, mix 3 cups of all-purpose flour with 1 teaspoon of salt. Gradually add 1/2 cup of cold water and 1/4 cup of olive oil. Mix until a dough forms. Knead for about 5 minutes until smooth. Cover with a cloth and let it rest for 30 minutes.
Assemble the Empanadas
Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut into 4-inch circles. Place a tablespoon of the duck and cheese filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative effect.
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with olive oil. Bake in the preheated oven for 20-25 minutes or until golden brown.
Serve
Serve the empanadas hot with ranchera salsa on the side for dipping.