Empanadas Recipe
Roasted Tomato, Scallion, Pepper & Potato Picadillo Filled Empanadas, Avocado Sauce
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Ingredients
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Empanada Dough
Picadillo Filling
Avocado Sauce
Method
Empanada Dough
- 1
Prepare the Dough
In a large bowl, mix the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Stir in the egg yolk and cold water, a tablespoon at a time, until the dough comes together. Knead briefly until smooth, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Picadillo Filling
- 2
Cook the Filling
In a skillet, heat the olive oil over medium heat. Add the minced garlic and diced bell pepper, sauté for about 2 minutes until fragrant. Add the diced potato and cook for 5-7 minutes until slightly tender. Stir in the roasted tomatoes, chopped scallions, cumin, salt, and black pepper. Cook for another 5 minutes, stirring occasionally. Remove the mixture from heat and let it cool.
Avocado Sauce
- 3
Assemble and Bake Empanadas
- 4
Fill and Bake
Preheat the oven to 400°F (200°C). Roll out the empanada dough on a floured surface to about 1/8 inch thick. Cut into circles (approximately 4-5 inches in diameter). Place a tablespoon of the picadillo filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a little olive oil. Bake for 20-25 minutes or until golden brown.
