This is the Empanada recipe we use in our classes. The recipe is for the dough, so you've got a blank canvas to enhance with any filings or flavors that strike your fancy. Whether you choose to make them sweet, savory, vegetarian or meaty, you'll be amazed at how delicious homemade empanadas can be!
Empanadas - Filled and Folded By Hand
Empanadas Filled and Folded By Hand
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Category
dessert
Cuisine
South American
Servings
16-18
Prep Time
45 minutes
Cook Time
15-20 minutes
Ingredients
- 4 Tbls (56 gr) butter or plant butter, plus more for brushing tops
- 3 cups (375 gr) all-purpose flour
- ¾ tsp (4 gr) salt
- 1 cup (236 ml) water
-
1 large egg
- mixing bowl
- cutting board
- Glass or cookie cutter
- kitchen knife
-
rolling pin or similar
- measuring cups and spoons
- baking sheet
-
wooden or kitchen spoon
- parchment paper
- skillet
Supplies
Method
Set up a cutting board or countertop to knead dough
Make the dough:
Put 1 cup boiling water, 4 tbsp butter, and 3/4 teaspoon salt in large mixing bowl. Stir to melt butter and dissolve salt. Set aside to cool.
- Measure flour - 3 cups (375 gr) - could use masa harina or a blend of cornmeal and flour
Gradually stir in flour with a wooden spoon until dough comes together.
Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky.
Wrap and refrigerate for 1 hour.
Prep the filling of your choice
Meat
- 8 oz (225 gr) beef, pork or chorizo - start here, cook until brown
- Medium onion - chop the onion, carmelize
- 2 cloves of garlic - peel and mince, add to onion, add herbs and extras
- vegetable oil
- salt and pepper
- dried herbs
Sweet
- 2 apples - red or green - chop apples, peel if you want
- 4 Tbls (56 gr) butter or plant butter - melt in skillet, add apples
- cinnamon
- 3 tbsp brown sugar - sautee until apples are soft
Vegetarian
- 14 oz (400 gr) can of diced tomatoes - drain,
- Fresh basil - chiffanade
- 2 cloves garlic - minced
- 1 tbsp of olive oil - toss to combine
- 8 oz (225 gr) mozzarella cheese - shredded
Set cooked fillings in the fridge to chill
- Preheat the oven to 375F/190C.
Form the empanadas
Divide chilled dough into 2-inch balls - makes about 18, could be bigger or smaller. Roll each piece into a 4½-inch circle. Use the glass or cutter to clean up the edge if you’d like to. Lay circles on a f lightly floured baking sheet.
Put about 2 tablespoons filling in the center of each round.
Paint water around the outside edge.
Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
Try different patterns and folds.
Make artful slits in the top with a knife
Place empanadas on a parchment covered baking sheet, about 1 inch apart. Brush tops with egg wash.
Bake the empanadas
Bake on top shelf of oven until golden brown, 15 to 20 minutes. Enjoy while they are warm!