Description
This classic empanada recipe features a flaky, buttery dough filled with a savory mix of ground beef or chicken, onions, garlic, and spices. The versatile filling can include optional vegetables like diced potatoes or peas. Empanadas can be baked to golden perfection or quickly fried for a crispier texture, making them a delicious snack or meal for any occasion.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1 egg
- 1/3 cup cold water
- 1 tablespoon vinegar
Filling Ingredients
- 1 tablespoon olive oil
- 1/2 pound ground beef or chicken
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 cup diced potatoes or peas (optional)
- Salt and pepper to taste
Instructions
- Prepare the Dough: In a large bowl, mix the flour and salt. Cut in the chilled butter using a pastry cutter or fingers until the mixture looks crumbly.
- Mix Wet Ingredients: In another bowl, whisk together the egg, cold water, and vinegar. Gradually add this mixture to the flour and butter, mixing gently until combined.
- Knead and Chill: Lightly knead the dough to bring it together into a ball. Wrap it tightly in plastic wrap and refrigerate for 1 hour to allow it to rest and become easier to roll out.
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté the chopped onions and minced garlic until they are softened and fragrant.
- Cook the Meat: Add the ground beef or chicken to the skillet, breaking it apart with a spoon, and cook until browned and fully cooked through.
- Add Spices and Veggies: Stir in the cumin, paprika, and optional diced potatoes or peas. Season with salt and pepper to taste. Remove from heat and let the filling cool completely before using.
- Preheat Oven: Set the oven temperature to 375°F (190°C) if you plan to bake the empanadas.
- Roll Out Dough and Cut Circles: On a floured surface, roll the dough to about 1/8-inch thickness. Cut the dough into 4- to 6-inch diameter circles for each empanada.
- Fill and Seal: Place a spoonful of the cooled filling onto the center of each dough circle. Fold the dough over to form a half-moon shape. Press the edges together and seal by crimping with a fork to prevent leakage during cooking.
- Apply Egg Wash: Arrange the empanadas on a baking sheet if baking. Brush each empanada with a beaten egg to help them brown beautifully in the oven.
- Cook Empanadas: To bake, place the empanadas in the preheated oven and bake for 20-25 minutes or until golden brown. Alternatively, fry the empanadas in hot oil for about 2-3 minutes per side until they are crisp and golden.
Notes
- Chilling the dough is important to achieve a flaky texture and make rolling easier.
- The filling can be customized with your choice of vegetables or ground meats.
- Ensure the filling is cooled before assembling to prevent the dough from becoming soggy.
- Frying yields a crispier empanada, whereas baking offers a lighter, less oily version.
- For a vegetarian version, substitute meat with mushrooms, beans, or extra vegetables.
