empanada

These baked empanadas are Argentine-style empanadas. They are stuffed with a picadillo beef mixture, brushed with egg washed and baked.

Baked Empanadas Recipe

all-purpose flour

salt

unsalted butter (frozen)

water

olive oil

beef

Kosher salt

onion

red bell pepper (diced)

garlic

green olives (minced)

tomato paste

cumin

paprika

red pepper

In a large bowl, mix together the flour and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they&#x27;re evenly distributed and resemble the size of small peas.

In a measuring cup, measure out the water and whisk in the egg. Pour the liquid into the flour; the mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (I usually need to about 1 more tablespoons). Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Form into a disc. Wrap the disc in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.

To Make the Dough:

In a medium saucepan, set over medium heat, add the olive oil. When the oil is warm, add the ground beef. Break up the ground beef using a wooden spoon. Sprinkle with a few pinches of salt and pepper. Cook the meat until mostly browned. Add the diced onion, red bell pepper and garlic. Cook until softened, about 5 minutes. Add the green olives, tomato paste, cumin, paprika, crushed red pepper and a few pinches of salt. Give it a good mix and cook about 5 minutes more, stirring occasionally. If the mixture seems a bit dry (this will depend on how much fat your ground beef has), add a splash of water.

To Make the Filling:

Roll out the disc of dough into a 1/8-inch thickness. Using a 6-inch round cutter (or you could use a bowl and trace out circles with a sharp paring knife), cut out as many circles as you can. Re-roll the scraps and cut out a few more.

Transfer the rounds to a parchment-lined baking sheet. Lightly brush each dough round with egg wash. Add a tablespoon of the meat filling to one side of the circle of dough; fold the dough over, creating a half-moon shape. Using the tines of a fork, seal the empanada's seam together by pressing them together. Repeat until you've worked through all of the empanadas.

Transfer the baking sheet of empanadas to the freezer to chill for 15 minutes. Preheat the oven to 400 degrees F. Brush the empanadas with egg wash and using a knife, pierce the top to allow steam to escape. Bake for 20 to 25 minutes, until golden brown. Eat immediately or room temperature. Serve with salsa or chimichurri.

To Assemble the Empanadas:

Delicious little pies that can be made ahead for parties and entertaining. These empanadas have a subtle spicing and are easy to make.

Vegan Spiced Butternut Squash Empanadas

300 g plain flour ((2 cups))

100 g neutral coconut oil ((1/2 cup)

tsp baking powder

150 ml plant milk ((1/2 cup + a tablespoon more) oat

butternut squash

romano peppers (or one large red pepper)

harissa (more if you like extra spicy)

pine nuts ((1/3 cup) optional but yummy!)

Salt

milk

Peel &amp; chop the butternut squash into 2cm cubes

Cut the pepper into roughly 2cm squares

Break up the garlic bulb into individual cloves (but don&#x27;t peel them!)

Toss all the filling ingredients  in a roasting dish and mix the oil &amp; harissa through to coat. Add salt to taste.

Roast in a moderate oven (Gas Mark 6/ 200c) for around half an hour- until the squash is cooked and slightly caramelised on the edges.

Remove from the oven &amp; let to cool a bit.

Squish out the soft garlic from their papery shells, and mix it back in with the rest of the filling, squashing it all up together a bit, ready to fill the empanadas. Add the pine nuts here if using.

For the filling

Melt the coconut oil and mix together with the plant milk ( you want it to be slightly warm)

Mix the baking powder &amp; salt in with the flour.

Slowly add the oil to the flour and mix together to form a soft ball of dough.

Knead it together very very lightly (so it&#x27;s just coming together) then put in the fridge to cool.

NB: leave in the fridge for around half an hour. If you leave it for longer it will be hard to work with. If that happens, leave it for 10-15 mins until it warms up a bit!

Roll out the dough on a floured surface and cut into circles with a large cookie cutter or glass. I used a cutter that&#x27;s around 12cm diameter, which makes quite a small pastry. Make them larger if you like!

In your hand pick up a pastry and add in around a Tablespoon of filling.

Fold the pastry in half and pinch together the edges

Lay out on a tray lined with baking paper &amp; using a fork, seal the edges.

Repeat with all the other pastry. Depending on the size of the pastry circle you will end up with between 12 -14 pastries. (Or you COULD make just a few huge ones! Up to you!)

Brush with the oil &amp; milk mixture for a pretty glossy finish

Bake in a preaheated oven at 200c / Gas Mark 6 for around 20 mins until golden &amp; crispy.

Leave to cool a little before munching and sharing.

For the pastry

Skip the mess and enjoy your elote in a portable and flaky crust with these Street Corn Empanadas.  Light, flaky, and cooked in an air fryer for less calories!

Mexican Street Corn Empanadas

Mexican Street Corn Salad

empanada dough discs

Salsa or Pico de Gallo

Add 3 tablespoons of the Street Corn Salad...

Add 3 tablespoons of the Street Corn Salad to the center of each empanada dough disc.

Fold the disc in half.

Press out any air.

Press the edges to seal.

Crimp with a fork or fold over the...

Crimp with a fork or fold over the edges to seal.

Brush with non-stick spray or an egg wash.

Air Fry for 20 minutes at 325F.

Remove when golden brown.

Let cool for 2-3 minutes.

Serve with salsa or pico de gallo.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/qjdsmyr3i5zxnetrduz7.mp4

Skip the mess and enjoy your elote in a portable and flaky crust with these Street Corn Empanadas. Light, flaky, and cooked in an air fryer for less calories!

Street Corn Empanadas

Son super faciles, no hay que cocinar el relleno, y al horno, nada mas, con todo comprado!

Empanadas de roquefort y nueces

queso tierno, mozarella o queso mantecoso, unos 150 gr

también queso azul, otros 150 gramos

apio picado cocido

cdas de nueces picadas bien gruesas

masa para tartaletas

Corto los quesos bien chiquititos, o pueden rallarlo, y con un tenedor aplasto el roquefort y los mezclo

También le agrego una cucharada de apio picado, yo tenía este en conserva, que me gusta mas, porque es mas tierno al estar cocido

Por supuesto unas 2 cdas de nueces picadas bien gruesas, que se noten

Para la masa, esta vez quise probar esta masa para tartaletas, y la verdad es que me gusta mucho mas que la masa tradicional de empanadillas.

Pongo relleno y cierro uniendo y apretando bien los bordes

Y uno las puntas. antes de meterlas en el horno, pincho con un palillo cada empanada y llevo al horno super caliente, unos 10 min a 200ºC. Y listo, a comerlas antes que desaparezcan, se los digo por experiencia!

Flaky pie crust filled with fresh spinach, garlic, and ricotta cheese. These Spinach and Cheese Empanadas are an easy dinner or appetizer recipe, and best served with fresh Chimichurri sauce!

Spinach and Ricotta Empanadas

refrigerated pie crust, makes two pies

unsalted butter

onion, diced

spinach

ricotta cheese

parmesan cheese

tsp kosher salt

tsp black pepper

nutmeg

egg beaten,

Unroll pie crust from package. Using a 4-inch...

Unroll pie crust from package. Using a 4-inch biscuit cutter, get all your crusts ready. Re-roll crust and cut out more. You should get about 12 circles. Set aside.

In a large skillet, saute butter, onion, and...

In a large skillet, saute butter, onion, and fresh spinach over medium high heat. Stir and cook for several minutes, until spinach cooks down. Set aside.

In a large bowl, combine egg, ricotta cheese,...

In a large bowl, combine egg, ricotta cheese, parmesan, salt, pepper, and nutmeg. Stir in spinach mixture until combined.

Using about 1 large tablespoon scoop, fill each...

Using about 1 large tablespoon scoop, fill each pie crust circle with a dollop of filling. Fold in half and pinch edges. Seal by pressing the tines of a fork along the edge. Repeat with all circles.

Place empanadas on a parchment paper lined baking...

Place empanadas on a parchment paper lined baking sheet. Brush tops with beat egg yolk for a rich color (optional). Bake for 18-22 minutes in a 425°F oven. Serve with chimichurri sauce and enjoy!

These savory Mexican empanadas are made with a mixture of masa harina, baking powder, and a touch of flour that cooks up light, crispy, and flavorful when pan-fried. Note that you’ll need a tortilla press for making them. But if you are short on time, some stores sell frozen empanada shells that you can simply fill, seal by pressing with a fork, and bake according to package instructions. Either way, you’ll love the tasty combination of sauteed mushrooms and chorizo with melty cheese. It’s a perfect office or picnic lunch because the empanadas travel well and no silverware is needed. The recipe, which makes 8 empanadas, is a Yummly original created by [Ericka Sanchez](https://www.yummly.com/dish/author/Ericka-Sanchez).

Mushroom Chorizo Empanadas

masa harina

chorizo sausage Mexican-style,

vegetable oil divided

white onion

cremini mushrooms chopped, about 8 oz.

baking powder

mozzarella cheese divided

vegetable oil

sour cream

Step 1: In a large bowl, co…

In a large bowl, combine masa harina, salt, and water, kneading with your hands until a smooth ball forms. Masa should be moist but not sticky. Cover with plastic wrap and let rest about 30 minutes for the moisture to even out.

Step 2: While dough rests…

While dough rests, prepare filling: Set a large frying pan over medium-high heat. Squeeze chorizo from casings into pan, discard casings, and cook chorizo, breaking up pieces, until it starts to get crisp, 3-4 minutes. Transfer chorizo to a plate and discard fat from pan.

Step 3: Reduce heat under f…

Reduce heat under frying pan to medium and add 1/2 Tbsp. vegetable oil. Add onion and cook, stirring frequently, until onion is tender, about 3 minutes. Add mushrooms and continue cooking, stirring often, until tender, about 10 minutes. Fold in cooked chorizo, then set mixture aside until cool enough to handle, about 10 minutes.

Step 4: Make an indentation…

Make an indentation in the masa with a spoon. Add 1/2 Tbsp. oil, the baking powder, and flour. Knead with hands until oil, baking powder, and flour have mixed in completely. 

Step 5: Divide masa into 8…

Divide masa into 8 balls (each a generous 2 Tbsp. or about 1 3/4 oz.). Set aside a pinch of masa to test the oil. Keep masa covered to avoid drying out. 

Step 6: Line a tortilla pre…

Line a tortilla press with 2 sheets of thick plastic (such as a zip-top bag cut into pieces). Place a masa ball in between the plastic sheets and press to 5 1/2 inches. Gently remove the top plastic sheet. Place 2 Tbsp. filling and 1 Tbsp. mozzarella on one side of the pressed masa disc, leaving a 1/2-inch border on that side. Using the bottom plastic sheet, gently fold the masa disc over the filling, like a folded taco. Press edges with your fingers (through the plastic), sealing in the filling. 

Step 7: Transfer empanada t…

Transfer empanada to a sheet pan lined with plastic wrap or waxed paper, and cover with plastic wrap or waxed paper to keep it drying out. Repeat to make remaining empanadas. Save any extra filling for another batch of empanadas or to serve over pasta.

Step 8: Heat remaining 1 cu…

Heat remaining 1 cup oil in a large frying pan over medium heat. Test oil by dropping in the reserved piece of masa. If the masa bubbles, it’s ready. Gently fry 2 empanadas, turning once, until golden and edges are crispy, 2-3 minutes per side. Transfer to a paper towel-lined plate to absorb excess oil. 

Step 9: Serve empanadas wit…

Serve empanadas with a side of sour cream.

On the hunt for the perfect app for gameday? Look no further. These football-shaped turkey empanadas will be the MVP of your watch party! Perfect to prep beforehand or fun to make with friends, our ground turkey empanada recipe is bursting with flavor and fresh ingredients.

Football Empanadas

lb turkey

garlic cloves, minced

(4.5 oz) Old El Paso™ Chopped Green Chiles

tbsp juice from 1/2 lime

(10 oz) Old El Paso™ Enchilada Sauce Green Chile

Monterey Jack or mixed cheddar and Jack

boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)

Egg wash (1 egg beaten with 1 tsp water)

garlic clove,

(4 oz) Old El Paso™ chopped green chiles (undrained)

green onion (6 small green onions)

cilantro

juice from 1/2 of a lime

avocado

Heat the vegetable oil in a large skillet over medium high heat. Brown the ground turkey, then add onion and garlic to pan.

When the onion is translucent, add the taco seasoning and green chiles.

Stir in green enchilada sauce and cook 5 minutes to thicken sauce.

For football-shaped pies: Unroll one of the pie crusts.

Using a 3 1/2 inch football cookie cutter (you can also use a pliable round cutter and bend it into the shape of a football), cut out 7 footballs from the crust. Repeat with the second crust. Reroll the dough scraps together and cut out 4 more footballs. Repeat with the second box of pie crust.

Place about 2 tablespoons of the filling in the center of a football, then spread it out slightly to create an even layer of dough with a 1/4 inch border around all sides. Brush the egg wash around the outer edge of the football, then place a second dough football over top and press the edges down to seal them together. Repeat with the remaining pieces of dough.

Crimp the edges with a fork, then brush the tops with egg wash.

Bake for 23-25 minutes until golden brown and delicious.

For round pies: Unroll one of the pie crusts.

Place tablespoons of the filling: 7 around the outer edges of the circle and 1 in the middle so there’s plenty of room to cut them all out without overlapping.

Brush egg wash around the filling. Unroll the second pie crust and lay over top of the bottom crust.

Lightly press the dough around each mound of filling. Using a 3-inch round cookie cutter, cut out circles of the dough with the filling in the middle of each pie. If you don’t get egg wash on the dough scraps, you can reroll them to get 2 more pies.

Makes 16 footballs or 16-20 round pies depending if you re-roll the dough scraps of the round pies.

Green Chile-Avocado Crema: Add all the ingredients to a blender jar and blend until smooth. Add a pinch of salt if needed.

Pork Picadillo Empanadas With Lean Ground Pork, Onions, Pimento Stuffed Olives, Raisins, Empanada Dough, Knorr Chicken Flavor Bouillon, Water, Vegetable Oil, Knorr Garlic Minicub, Eggs

Pork Picadillo Empanadas

pork

onions small, chopped

pimento stuffed olives chopped (optional)

raisins

empanada dough frozen, thawed

Knorr Chicken Flavor Bouillon

eggs

Step 1: Heat oil in 10-inch…

Heat oil in 10-inch nonstick skillet over medium-high heat and brown pork with onion, stirring occasionally, about 5 minutes; drain, if desired. Reduce heat, then stir in remaining ingredients except dough and egg. Cook, stirring frequently, until liquid is almost absorbed, about 5 minutes. Refrigerate mixture until cool.

Step 2: Preheat oven to 425…

Preheat oven to 425°F. 

Roll dough into 10 (5-in.) circles on lightly floured surface. Spoon 2 tablespoons pork mixture into centers. Fold each in half, pressing out air bubbles. Moisten edges with water and seal tightly with a fork.

Step 3: Arrange on baking s…

Arrange on baking sheet, then brush with slightly beaten egg.  Bake 10 minutes or until golden.

Step 4: To fry empanadas, h…

To fry empanadas, heat oil to 350°F in a deep medium skillet. Cook empanadas, a few at a time, about 7 minutes or until golden brown, turning once; drain on paper towels. Serve with additional Sauce.

Top 12 empanada recipes from across the web

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

Top Tags

Baked Empanadas Recipe

Vegan Spiced Butternut Squash Empan...

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Mushroom Chorizo Empanadas

Football Empanadas

Pork Picadillo Empanadas

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Pita (quiche) od poriluka

Top 12 empanada recipes from across the web

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

Top Tags

Baked Empanadas Recipe

Vegan Spiced Butternut Squash Empan...

Mexican Street Corn Empanadas

Empanadas de roquefort y nueces

Spinach and Ricotta Empanadas

Mushroom Chorizo Empanadas

Football Empanadas

Pork Picadillo Empanadas

Fatay de Carne, Empanadas Árabes Ca...

Flaky Sourdough Pie Crust (Sweet or...

Espinagada de llom, receta mallorqu...

Pita (quiche) od poriluka

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