Empanadas are a savory turnover originating in Argentina, but enjoyed throughout Latin America. This recipe captures the essence of these delicious pockets with a flaky dough and flavorful fillings.
Ingredients:
For the Dough:
- 4 cups All-Purpose Flour
- 2 teaspoons Salt
- ½ cup Unsalted Butter, cold and cubed
- 1 Egg, beaten
- 2 tablespoons Olive Oil
- ¾ – 1 cup Warm Water
- 1 Egg (for egg wash)
For the Beef Filling:
- ½ pound Ground Beef
- ¼ cup Onion, diced
- ½ teaspoon Ground Cumin
- ½ teaspoon Chili Powder
- ½ teaspoon Salt
- 4 ounces Diced Green Chiles
- 4 ounces Diced Pimento Peppers
- 2 tablespoons Tomato Paste
Optional Fillings:
- Shredded Chicken with sofrito (sauteed vegetables)
- Spicy chorizo with potatoes and peppers
- Spinach and ricotta cheese
Instructions:
- Make the Dough: In a large bowl, combine flour and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour until it resembles coarse crumbs. Stir in the beaten egg, olive oil, and gradually add warm water until a shaggy dough forms. Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Wrap in plastic and refrigerate for at least 30 minutes.
- Prepare the Filling: In a skillet over medium heat, cook the ground beef with onions until browned. Drain any excess fat. Add cumin, chili powder, salt, green chiles, pimento peppers, and tomato paste. Simmer for 10 minutes, allowing the flavors to meld. Let cool slightly before assembling. (For other fillings, follow similar preparation methods).
- Assemble the Empanadas: Preheat oven to 400°F (200°C). Divide the dough into two balls. On a lightly floured surface, roll out one dough ball to a thin sheet. Using a round cookie cutter or a glass, cut out circles from the dough. Place a spoonful of filling in the center of each dough circle. Brush the edges with egg wash. Fold the dough over the filling and crimp the edges with a fork to seal. Repeat with remaining dough and filling.
- Bake: Brush the empanadas with egg wash and place on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.
Tips:
- You can blind bake the empanadas for 10 minutes before adding the filling to prevent a soggy bottom.
- Feel free to experiment with different fillings to suit your taste.
- Leftover empanadas can be stored in the refrigerator for up to 3 days or frozen for longer storage.