Empanadas Sabor Latino Recipe

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour and 1 tsp salt until evenly combined.

Cut in fats

Add the 6 tbs cold cubed butter and 2 tbs chilled lard or shortening to the flour. Using a pastry cutter or fingertips, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add water and chill

Gradually add 3/4 cup ice water, mixing gently with a fork until the dough just comes together. You may not need all the water — add until a soft, non-sticky dough forms. Turn the dough onto a lightly floured surface, form into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

Roll and cut

Divide dough into two pieces. On a lightly floured surface, roll each piece to about 1/8-inch thickness. Using a 4.5–5 inch round cutter (or a small plate), cut out circles. Gather scraps, re-roll once, and cut more circles. You should have about 12–14 circles.

Sauté aromatics

Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1/2 cup chopped yellow onion and 1/4 cup diced green bell pepper and cook 3–4 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Cook beef

Add 1 lb ground beef to the skillet. Break it up with a spoon and cook until browned, about 6–8 minutes. Drain excess fat if needed.

Season and reduce

Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp dried oregano, 1/4 cup beef stock, 1 tsp salt and 1/2 tsp black pepper. Simmer 4–6 minutes until the mixture is thick and moist but not watery. Taste and adjust seasoning.

Finish filling

Remove from heat and stir in 2 tbsp chopped fresh cilantro. Let the filling cool to room temperature (important for sealing dough).

Sauté aromatics

Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1/2 cup chopped yellow onion and 1/4 cup diced green bell pepper and cook 3–4 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add chicken and season

Add 1 lb cooked shredded chicken to the skillet with 1 tbsp tomato paste, 3/4 tsp ground cumin, 1/2 tsp paprika, 1/4 cup chicken stock, 1 tsp salt and 1/2 tsp black pepper. Stir and heat through 3–4 minutes until flavors combine and moisture is mostly absorbed.

Finish filling

Remove from heat and stir in 2 tbsp chopped fresh cilantro. Let the filling cool to room temperature before assembling.

Fill dough circles

Lightly beat 1 egg in a small bowl for egg wash and set aside. Place a dough circle on your work surface, put about 1.5–2 tablespoons of cooled filling (beef or chicken) in the center — do not overfill. Brush the edge of the dough with egg wash.

Seal empanadas

Fold the dough over the filling to form a half-moon. Press gently to seal. Crimp the edges with a fork or make a braided edge by folding and pinching small sections to ensure a tight seal.

Rest before frying

Place assembled empanadas on a tray lined with parchment. Cover loosely and let rest 10–15 minutes in the fridge; this firms the dough and helps prevent bursting during frying.

Heat oil

Pour about 4 cups vegetable or canola oil into a heavy-bottomed pot to a depth of 2–3 inches. Heat the oil to 350°F (175°C). If you do not have a thermometer, test with a small piece of dough — it should sizzle and brown within 30–45 seconds.

Fry empanadas

Fry empanadas in batches (do not overcrowd) 2–3 minutes per side until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towels to drain excess oil.

Serve

Serve hot, two empanadas per order with lime wedges and optional ají or hot sauce on the side.