Empanadas Recipe
Stuffed pastries with beef or chicken
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt.
- 2
Incorporate Butter
Add the unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- 3
Combine Wet Ingredients
In a small bowl, beat the egg yolk with water. Pour this mixture into the flour mixture and stir until combined.
- 4
Knead the Dough
Transfer the dough onto a floured surface and knead gently for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 5
Cook the Meat
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft.
- 6
- 7
Finish the Filling
Remove from heat and stir in the chopped parsley. Let the filling cool while you prepare the dough.
Assembly and Baking
- 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 thickness.
- 9
Cut the Circles
Using a round cutter (about 4-5 inches in diameter), cut out circles from the dough.
- 10
Fill the Empanadas
Place a tablespoon of the cooled filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Crimp the edges with a fork for a decorative touch.
- 11
Brush with Egg Wash
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a golden color when baked.
- 12
Bake
Bake in the preheated oven for 20-25 minutes or until golden brown. Serve warm.