Jul 09 2026
Restaurants›Escalante's Fine Tex-Mex & Tequila›Empanaditas Recipe

Empanaditas Recipe

Inspired by Escalante's Fine Tex-Mex & Tequila
Time1h 30m
Serves4

Four South American-style empanadas stuffed with Muenster cheese and your choice of meat, served with pico de gallo, cabbage, creamy cilantro

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Ingredients

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Empanada Dough

Filling

Pico de Gallo

Creamy Cilantro Sauce

Cabbage Garnish

Method

Empanada Dough

  1. 1

    Prepare the Dough

    In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.

  2. 2

    Mix Ingredients

    Add the egg and water gradually, mixing until a dough forms. Knead lightly until smooth, then wrap in plastic wrap and refrigerate for at least 30 minutes.

Filling

  1. 3

    Cook the Meat

    In a skillet over medium heat, cook the ground meat until browned. Drain excess fat.

  2. 4

    Add Vegetables and Spices

    Add the finely chopped onion and minced garlic to the skillet. Cook until the onion is translucent. Stir in cumin, paprika, salt, and black pepper. Remove from heat and let cool.

  3. 5

    Combine Filling

    Once cooled, mix in the shredded Muenster cheese with the meat mixture.

Pico de Gallo

  1. 6

    Mix Ingredients

    In a bowl, combine diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well and set aside to let flavors meld.

Creamy Cilantro Sauce

  1. 7

    Make the Sauce

    In a bowl, mix together sour cream, chopped cilantro, lime juice, and garlic powder until smooth and creamy. Set aside.

Assembly

  1. 8

    Roll Out the Dough

    Preheat the oven to 400°F (200°C). On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into circles about 4 inches in diameter.

  2. 9

    Fill the Empanadas

    Place a spoonful of the meat and cheese filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. You can crimp the edges with a fork for a decorative touch.

  3. 10

    Bake the Empanadas

    Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden finish. Bake for 20-25 minutes or until golden brown.

Serve

  1. 11

    Garnish and Serve

    Serve the empanaditas warm with a side of pico de gallo, shredded cabbage, and creamy cilantro sauce.

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