Corn Flour Empanadas Recipe
Make Corn Flour Empanadas Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (Corn Flour Masa)
Filling — Savory Ground Beef and Veg
Egg Wash & Finishing
Method
Dough (Corn Flour Masa)
- 1
Mix dry ingredients
In a large mixing bowl combine masa harina, salt, and baking powder. Stir to evenly distribute.
- 2
Add wet ingredients
Make a well in the dry mix and add melted butter. Slowly pour in warm water while mixing with a fork or your hand until a soft, slightly tacky dough forms. The dough should be pliable and hold together without cracking; if too dry add up to 2 more tablespoons warm water, if too sticky add 1 tablespoon masa harina at a time.
- 3
Rest dough
Cover the dough with a damp towel or plastic wrap and let rest 15 minutes. This hydrates the masa and improves texture.
- 4
Portion dough
Divide the dough into 12 equal portions (about 1.5 ounces / 42 g each). Roll portions into smooth balls and keep covered to prevent drying.
- 5
Press or roll discs
Using a tortilla press lined with two pieces of plastic wrap or parchment (or roll between sheets with a rolling pin), press each ball into a 5–6 inch round about 1/8 inch thick. Transfer discs to a tray covered with a clean towel to keep pliable while assembling.
- 6
Prepare oil for frying (if frying)
If frying, pour about 1 inch of vegetable oil into a heavy skillet and heat to 350°F (175°C). Use a thermometer to maintain temperature. If baking, preheat oven to 400°F (200°C) and line a baking sheet with parchment.
Filling — Savory Ground Beef and Veg
- 7
- 8
Brown the beef
Increase heat to medium-high and add ground beef. Break meat apart with a spatula and cook until no longer pink, about 6–7 minutes.
- 9
Season and simmer
Stir in tomato paste, ground cumin, smoked paprika, dried oregano, salt, black pepper, and Worcestershire sauce. Reduce heat to medium and cook 2–3 minutes to let flavors combine. If mixture seems dry, add 1–2 tablespoons water. Stir in chopped olives (if using) and lime juice, then remove from heat and stir in chopped cilantro. Let filling cool to warm (not hot) before filling the dough—about 10 minutes. The filling should be moist but not watery.
Assemble & Cook
- 10
Prepare egg wash
In a small bowl beat the egg with 1 tablespoon water until combined. Set aside.
- 11
Fill empanadas
Place a dough disc on a sheet of plastic or parchment. Spoon about 2 tablespoons of the cooled filling into the center of each disc, leaving a 1/2 inch border. Do not overfill.
- 12
Seal
Brush the edge of the disc lightly with egg wash. Fold the disc over the filling to form a half-moon. Press the edges together to seal and crimp with a fork or roll/twist the edge to form a tight seal. Place assembled empanadas on a tray lined with parchment. Repeat with remaining discs and filling.
- 13
Fry option — crisp exterior
If frying, carefully add 3–4 empanadas (do not overcrowd) to the hot oil. Fry 2–3 minutes per side until golden brown and crisp. Use tongs to turn gently. Maintain oil temperature around 325–350°F (165–175°C) for even cooking. Transfer to a wire rack or paper towel–lined tray. Sprinkle lightly with coarse salt while still warm.
- 14
Bake option — lighter finish
If baking, place empanadas on the prepared baking sheet. Brush each with egg wash and bake in the preheated 400°F (200°C) oven for 14–18 minutes, until edges are set and tops are lightly golden. For a crisper bottom, bake on a preheated baking stone or use convection if available.
- 15
Cool and serve
Let empanadas rest 3–5 minutes before serving so filling sets slightly. Serve warm with salsa, chimichurri, or a simple lime crema (sour cream thinned with lime juice and a pinch of salt).