Wheat Flour Empanadas Recipe
Make Wheat Flour Empanadas Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling (savory ground beef & onion)
Optional garnish / serve
Method
Dough
- 1
Combine dry ingredients
In a large mixing bowl whisk together whole wheat flour, all-purpose flour, salt, and baking powder until evenly distributed.
- 2
Cut in fat
Add cold cubed butter and oil to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
Add cold water and form dough
Add cold water gradually (see note) about 1/4 cup at a time, mixing with a fork or your hand until the dough just comes together and is slightly tacky but not sticky. You will likely use about 3/4 cup (3 quarters) of water; stop when a cohesive dough forms. Do not overwork.
- 4
Chill dough
Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate at least 30 minutes (up to 2 hours). Chilling relaxes gluten and firms the fat, yielding flakier empanadas.
- 5
Roll out
On a lightly floured surface roll chilled dough to about 1/8-inch (3 mm) thickness. Using a 4.5- to 5-inch round cutter or a bowl, cut out circles and gather scraps, re-roll once and cut remaining circles. Keep circles covered with a kitchen towel while you assemble to prevent drying.
- 6
Egg wash
Beat the egg with 1 tablespoon milk to make an egg wash for sealing and glazing empanadas. Set aside.
Filling (savory ground beef & onion)
- 7
- 8
Brown the beef
Increase heat to medium-high and add the ground beef to the skillet. Break it up with a spatula and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if there is an excessive amount, leaving a little for flavor.
- 9
Season and simmer
Stir in tomato paste, ground cumin, smoked paprika, dried oregano, salt, black pepper, and Worcestershire sauce. Reduce heat to medium-low and let the mixture simmer 3–5 minutes to meld flavors. If the mixture looks dry, add 1–2 tablespoons water.
- 10
Assembly & Bake
- 11
- 12
Crimp edges
Crimp the edges with a fork or create a decorative braid/pleat by folding small sections over one another to ensure a tight seal and a nice appearance.
- 13
Glaze and vent
Place empanadas on a parchment-lined baking sheet. Brush tops with the egg wash. Use a small knife to make one or two small slits in each empanada to allow steam to escape during baking.
- 14
Bake
Preheat the oven to 400°F (200°C). Bake empanadas on the middle rack for 18–22 minutes, rotating the sheet once halfway through, until golden brown and crisp.
- 15
Cool and serve
Allow empanadas to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly. Garnish with chopped cilantro/parsley and serve with lime wedges and hot sauce or chimichurri if desired.