Box Of 10 Empanadas Recipe
Make Box Of 10 Empanadas Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (makes 10 empanada discs)
Beef Filling (for 10 empanadas)
Assembly & Finishes
Method
Dough (makes 10 empanada discs)
- 1
Combine dry ingredients
In a large bowl whisk together 3.25 cups all-purpose flour, 0.25 cup cornmeal (if using) and 1 tsp salt until evenly mixed.
- 2
Cut in fats
Add 0.75 cup cold cubed unsalted butter and 0.25 cup cold cubed shortening or lard to the flour. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 3
Mix wet ingredients
In a small bowl whisk together 0.5 cup ice water, 0.25 cup cold milk, 1 large beaten egg, and 1 tsp vinegar. Gradually add the wet mixture to the flour-fats mixture, tossing with a fork until dough begins to come together. Add an extra tablespoon of cold water only if dough seems too dry.
- 4
Form and chill
Gather dough into a ball, flatten into a disk about 1.5 inches thick, wrap tightly in plastic wrap and refrigerate at least 30 minutes (up to 2 hours). Chilling firms fats and makes rolling easier. This dough yields ~10 discs about 5.5–6 inches each.
Beef Filling (for 10 empanadas)
- 5
Sauté aromatics
Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 cup finely chopped yellow onion and 0.5 cup chopped green bell pepper and cook 4–5 minutes until softened. Add 3 minced garlic cloves and cook 30 seconds until fragrant.
- 6
Brown the beef
Increase heat to medium-high, add 1.5 lbs ground beef and break up with a wooden spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if the skillet seems overly greasy, leaving a little for flavor.
- 7
Season and simmer
Stir in 2 tbsp tomato paste, 0.25 cup broth, 1 tsp ground cumin, 1 tsp smoked paprika, 0.5 tsp dried oregano, 1 tsp salt and 0.5 tsp black pepper. Reduce heat to medium-low and simmer 4–6 minutes until mixture thickens slightly and flavors marry. If mixture is very wet, simmer a bit longer to remove excess moisture.
- 8
Finish filling
Remove from heat and stir in 0.25 cup chopped green olives and 2 tbsp raisins if using. Fold in 2 chopped hard-cooked eggs if you like the traditional touch. Taste and adjust seasoning. Let the filling cool to room temperature before assembling (warm filling can make dough soggy).
Assembly & Finishes
- 9
Prepare workspace and egg wash
Preheat oven to 400°F (200°C) if baking, or heat oil in a deep skillet/pot to 350°F (175°C) if frying. Lightly flour your work surface with 0.25 cup flour. In a small bowl beat 2 eggs with 2 tsp cold water for egg wash.
- 10
Roll and cut discs
Divide chilled dough into 10 equal pieces (about 90–100 g each). Roll each piece into a ball, then roll out on the floured surface to a 5.5–6 inch (13–15 cm) circle, about 1/8 inch (3 mm) thick. Keep unused dough covered so it doesn't dry out.
- 11
Fill and seal
Place about 2 heaping tablespoons (roughly 30–40 g) of cooled beef filling onto the center of each dough circle, leaving a 1/2 inch border. Brush the border with egg wash. Fold the dough over to form a half-moon and gently press edges to seal. Crimp edges by pressing with a fork or make a braided/rope edge with your fingers to ensure a tight seal. Brush tops with egg wash and sprinkle coarse salt or sesame seeds if desired.
- 12
Cook empanadas – baking method
If baking: place empanadas on a parchment-lined baking sheet. Bake at 400°F (200°C) for 18–22 minutes until golden brown and crisp. Rotate the pan halfway through for even browning. Remove and rest 5 minutes before serving.
- 13
Cook empanadas – frying method
If frying: heat 2 cups vegetable oil in a heavy pot to 350°F (175°C). Fry empanadas in batches (do not overcrowd) for 2.5–4 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep warm in a low oven (200°F/95°C) while frying remaining empanadas.
- 14
Packaging (box of 10)
Allow empanadas to cool slightly so steam doesn’t make them soggy. For a box of 10, arrange empanadas in a single layer or two layers separated with parchment paper. Include a small container of dipping sauce if desired (chimichurri, salsa, or ají). Label with reheating instructions: reheat baked empanadas in a 350°F (175°C) oven for 8–10 minutes from chilled or 12–15 minutes from refrigerated; reheat fried empanadas in oven to maintain crispness.