Empanadas Recipe
Baked or fried pastries filled with meat, cheese, or vegetables.
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Ingredients
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Dough
Filling
Egg Wash (optional)
Method
Prepare the Dough
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
- 2
Add Butter
Cut the unsalted butter into small cubes and add it to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- 3
- 4
Knead and Chill
Turn the dough out onto a lightly floured surface and knead gently for a minute. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Filling
- 5
Cook the Meat
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened.
- 6
Add Vegetables and Spices
Add the ground beef or chicken, bell pepper, cumin, paprika, salt, and black pepper. Cook until the meat is browned and fully cooked, breaking it up with a spoon.
- 7
Mix in Cheese (optional)
If using, stir in the shredded cheddar cheese until melted. Remove from heat and let it cool.
Assemble and Bake/Fry
- 8
Roll Out the Dough
Preheat the oven to 375°F (190°C) if baking. On a floured surface, roll out the chilled dough to about 1/8 inch thick.
- 9
Cut and Fill
Using a round cutter (about 4-5 inches in diameter), cut out circles from the dough. Place a tablespoon of filling in the center of each circle.
- 10
Seal the Empanadas
Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and crimp with a fork if desired.
- 11
Prepare Egg Wash (optional)
In a small bowl, combine the beaten egg and water. Brush the mixture over the tops of the empanadas for a golden finish.
- 12
Bake/Fry
Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown. Alternatively, heat oil in a frying pan and fry each empanada until golden and crispy.
