easy empanada recipe

Easy recipe with step-by-step photos for homemade empanada dough.

How To Make Empanada Dough For Baking

all-purpose flour

salt

unsalted butter ((1 stick of butter = 4 oz))

How to make empanada dough for baking

Mix the flour and salt in a food processor.

Add the butter and pulse

Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.

To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.

Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).

Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.

Use immediately, or store in the refrigerator/freezer to use later.

Making homemade empanada dough:

To assemble the empanadas or turnovers, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly.

To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. There are also empanada molds that you can buy and will help seal the empanadas.

For best results, I recommend refrigerating for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out.

If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).

Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.

Assembling and baking the empanadas:

https://www.youtube.com/watch?v=Jmz9yrda2Sk&t

Recipe at http://laylita.com/recipes/2008/02/06/how-to-make-empanada-dough/

Tasty Empanadas.
These tasty empanadas are homemade Argentinian street food snacks made of crispy homemade pastry filled with beef. Great party food. Easy recipe and so popular!

Tasty Empanadas

600 g or 1 1/2 lbs ground beef

garlic

red pepper

tsp cumin

tsp nutmeg

salt pepper

kg or 6 Cups All Purpose flour

lard

water

1. Chop and Cook the onions, garlic and...

1. Chop and Cook the onions, garlic and peppers till soft, add the beef and cook till brown. I used butter for cooking the meat but you can use oil if you wish. When meat is brown add the spices and let simmer at low heat for 30 to 40 minutes, stirring every now and then. Try it and add salt and pepper if needed.

2. Now this is important: put the filling...

2. Now this is important: put the filling in the fridge for 6 to 8 hours or even better overnight. The filling needs to be cold to use.

1. Add salt to flour. Add lard and...

1. Add salt to flour. Add lard and incorporate well using your hands. When mixed, add water. I used my stand mixer to make the dough.

2. Bring to the table and split in...

2. Bring to the table and split in 3 to better be able to roll. With the rolling pin, roll the dough to a thickness of about 3 or 4 mm. I cut my discs about 4" diameter. (use a saucer or similar to cut like a template)

3. Pile the cut discs and separate them...

3. Pile the cut discs and separate them using  sheets of parchment paper and cover with a towel so they don't dry out. Keep rolling and cutting until all the dough is gone. Depending on the thickness this should yield about 24 discs.

4. Fill the discs and fold. If you...

4. Fill the discs and fold. If you find it too challenging to fold the closure like in the picture, use a fork to join the sides. Make sure you wet the edges so the folded edges stick to each other.

5. Make sure the oil has reached the...

5. Make sure the oil has reached the temperature of 400 F. If the oil is not hot enough, the empanadas will not be nice and crispy. Then carefully place the empanadas in the oil, and cook for around 5 - 7 minutes, until golden and the pastry goes bubbly like in the photo.  Do not over fill the pan, but cook in batches so everything can cook evenly.

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Tasty Empanadas

Top 2 easy empanada recipe recipes from across the web

The most viewed easy empanada recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tasty Empanadas

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