Miniature Empanadas…and More! Recipe
Make Miniature Empanadas…and More! 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
Egg Wash
Method
Dough Preparation
- 1
Mix the Dough
In a large bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Form the Dough
Gradually add water, mixing until the dough comes together. Knead on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 3
Cook the Filling
In a large skillet, heat olive oil over medium heat. Add chopped onion and green bell pepper, and sauté until softened, about 5 minutes.
- 4
Assembly and Baking
- 5
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.
- 6
Cut and Fill
Using a round cutter (about 3 inches in diameter), cut out circles from the dough. Place a spoonful of the beef filling in the center of each circle.
- 7
Seal the Empanadas
Fold the dough over the filling to form a half-moon shape. Press the edges together to seal, and crimp with a fork if desired.
- 8
Prepare Egg Wash
In a small bowl, whisk together the egg and water. Brush the egg wash over the tops of the empanadas.
- 9
Bake
Place the empanadas on a parchment-lined baking sheet and bake in the preheated oven for 20-25 minutes until golden brown.
