Wheat Empanadas Recipe
Make Wheat 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
Method
Dough
- 1
Prepare dry ingredients
In a large mixing bowl combine 3 cups whole wheat flour, 1 cup all-purpose flour, 1 tsp salt and 1 tsp baking powder. Whisk briefly to distribute ingredients evenly.
- 2
Cut in fats
Work 6 tablespoons cold cubed unsalted butter into the flour using a pastry cutter or your fingertips until mixture resembles coarse crumbs with some pea-sized bits. Add 2 tablespoons olive oil and pulse a few times or rub in to create a slightly tacky but not wet texture.
- 3
Add cold water
Gradually add cold water (about 3/4 cup total) a few tablespoons at a time, mixing with a fork until the dough just comes together. You may not need all the water; the dough should be soft but not sticky. Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).
- 4
Roll and cut
When chilled, divide the dough into 12 equal portions (for 12 medium empanadas). On a lightly floured surface roll each portion into a circle about 5–6 inches (12–15 cm) in diameter and about 2–3 mm thick. Keep formed rounds covered so they do not dry out.
- 5
Filling
- 6
Sauté aromatics
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 cup finely diced yellow onion and sauté until translucent, about 4–5 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.
- 7
Brown meat
Add 1 pound ground beef (or turkey) 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 necessary, leaving a tablespoon for flavor.
- 8
Season
Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp sea salt and 1 tsp black pepper. Cook for 1 minute to toast the spices.
- 9
Add tomato and liquid
Add 2 tablespoons tomato paste and stir to coat the meat. Pour in about 1/4 cup broth and simmer for 2–3 minutes until mixture is moist but not soupy. Adjust seasoning to taste.
- 10
Finish filling
Remove the pan from heat and stir in 1/4 cup chopped green olives (optional), 2 chopped hard-boiled eggs (optional), and 2 tablespoons chopped fresh parsley. Allow the filling to cool for at least 10 minutes so it will not make the dough soggy.
Assemble and Bake
- 11
Fill empanadas
Preheat oven to 400°F (200°C). Place a heaping tablespoon (about 1.5–2 tablespoons) of cooled filling in the center of each dough round. Brush the edge of the dough with egg wash, fold the dough over to form a half-moon, and press the edges together to seal.
- 12
Crimp edges
Crimp edges by pressing with the tines of a fork or by twisting and folding the edge to form a decorative seal. Place empanadas on a parchment-lined baking sheet about 1 inch apart.
- 13
- 14
Bake
Bake in the preheated oven for 18–22 minutes, or until the empanadas are golden brown and crisp. Rotate the sheet halfway through baking for even color.
- 15
Cool and serve
Let empanadas cool on the baking sheet for 5 minutes, then transfer to a wire rack for another 5 minutes. Serve warm with chimichurri, salsa, or a simple yogurt dipping sauce.