Empanadas Recipe
Stuffed pastries filled with beef or chicken.
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Mix the Dry Ingredients
In a large bowl, combine the all-purpose flour and salt. Mix well.
- 2
Incorporate Butter
Cut the unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 3
- 4
Knead the Dough
Turn the dough out 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 Filling
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and chopped bell pepper. Sauté for about 5 minutes until softened.
- 6
Add the Meat
Add the ground beef or chicken to the skillet. Cook until browned, breaking it up with a spatula, about 7-10 minutes.
- 7
Season the Mixture
Stir in the cumin, paprika, salt, and black pepper. Cook for another 2 minutes until well combined. Remove from heat and let cool.
Assembly and Baking
- 8
Roll Out the Dough
Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter to cut out circles (about 4-5 inches in diameter).
- 9
Fill the Empanadas
Place a tablespoon of the filling in the center of each dough circle. Be careful not to overfill.
- 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 for extra security.
- 11
Egg Wash and Bake
Brush the tops with the beaten egg for a golden finish. Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.
- 12
Serve
Remove from the oven and let cool slightly before serving. Enjoy your empanadas warm!
