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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Form the Dough
Gradually add water to the flour mixture, stirring until the dough forms a ball. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
- 3
Rest the Dough
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Filling Preparation
- 4
- 5
Mix the Filling
In a mixing bowl, combine the sautéed cabbage, pico de gallo, guacamole, and crumbled queso fresco. Mix until well combined.
Assembly and Cooking
- 6
Roll Out the Dough
After the dough has rested, divide it into small balls about the size of a golf ball. Roll each ball out into a circle about 6 inches in diameter.
- 7
Fill the Empanadas
Place a spoonful of the filling mixture in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Crimp the edges with a fork or your fingers for a decorative touch.
- 8
Cook the Empanadas
Heat oil in a frying pan over medium heat. Fry the empanadas in batches for about 3-4 minutes on each side, until golden brown and crispy. Alternatively, you can bake them at 375°F (190°C) for 20-25 minutes until golden.
- 9
Serve
Serve warm with additional pico de gallo, guacamole, and crumbled queso fresco on the side.