Empanadas Recipe

Make the dough

In a large bowl whisk together 3 cups all-purpose flour and 1 tsp salt. Add 10 tbs cold cubed unsalted butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 turns).

Add 4–6 tbs ice water gradually, starting with 4 tbs, tossing with a fork until the dough just comes together when pressed. Add more water a tablespoon at a time if needed. Do not overwork. Turn the dough onto a lightly floured surface, press into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

When ready to proceed, preheat oven to 400°F (200°C). Line two baking sheets with parchment.

Roll and cut

Lightly flour a work surface and roll the chilled dough to about 1/8" (3 mm) thickness. Using a 4½–5 inch round cutter (or a bowl), cut circles. Re-roll scraps as needed. You should get approximately 12–14 rounds depending on thickness.

Prepare egg wash

Whisk 1 egg with 1 tbs milk in a small bowl and set aside for brushing the empanadas before baking.

Sauté aromatics and vegetables

Heat 2 tbs neutral oil in a large skillet over medium heat. Add 2 tsp minced ginger and 3 cloves minced garlic; cook 30–45 seconds until fragrant, stirring constantly to avoid burning. Add 1 diced yellow onion and cook 3–4 minutes until softened. Add 1 diced carrot and 1 diced red bell pepper; cook 4–5 minutes until vegetables begin to soften.

Add 1 cup chopped mushrooms and cook another 3–4 minutes until they release moisture. Stir in 2 cups chopped baby spinach and cook until wilted, about 1–2 minutes. Remove skillet from heat and let cool slightly.

Season and bind the filling

In a small bowl whisk together 3 tbs ponzu, 1 tbs soy sauce, 1 tsp sugar, 1 tsp rice vinegar, and 1 tsp toasted sesame oil. In another tiny bowl mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Return the skillet to low heat, add the ponzu-soy mixture and the cornstarch slurry, stirring until the sauce thickens and coats the vegetables, about 1–2 minutes. Season with 1 tsp black pepper and 1/2 tsp salt, adjusting to taste. Remove from heat and allow filling to cool for 10 minutes so it will be easier to handle and won't make the dough soggy.

Taste and adjust: if you want a sweeter finish, add a small drizzle (1/2 tsp) of honey or agave to the filling before assembling.

Fill the empanadas

Place a dough round on a lightly floured surface. Spoon 1½–2 tbs of the cooled vegetable filling into the center of each round, leaving a 1/2 inch border. Do not overfill. Brush the edge of the dough with a little of the egg wash, fold the round over to form a half-moon, and press edges to seal. Crimp the edges with a fork or fold a simple pleat pattern to seal completely.

Egg wash and optional garnish

Place assembled empanadas on the prepared baking sheets about 1 inch apart. Brush the tops lightly with egg wash. If using, sprinkle sesame seeds on top.

Bake

Bake in the preheated 400°F (200°C) oven for 18–22 minutes, rotating the pans halfway, until golden brown and the dough is cooked through.

Finish

If you want a slightly sweet glossy finish, brush warm empanadas with 1 tbs honey or agave immediately after they come out of the oven. Garnish with thinly sliced scallions (2 tbs) before serving.