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Homemade Empanadas

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Delightful homemade empanadas with versatile savory fillings and a crisp, golden crust perfect for any occasion.

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup unsalted butter, chilled and cubed
  • 1 egg
  • ½ cup cold water
  • 1 pound ground beef (or alternative vegetable filling)
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup cooked potatoes, diced
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1 teaspoon oregano
  • 1 egg (for egg wash)
  • Oil for frying (if frying, otherwise bake)

Instructions

  1. Make the dough: In a large bowl, mix the flour, salt, and baking powder. Add the cubed butter and rub it into the flour until it resembles coarse crumbs. In a separate bowl, whisk the egg and cold water together, then slowly add this to the flour mixture, stirring until a dough forms.
  2. Chill the dough: Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  3. Prepare the filling: For beef, cook the ground beef in a skillet over medium heat until browned. Add onions, bell pepper, garlic, cumin, paprika, salt, and pepper. Cook until the vegetables are soft. Set aside to cool. For the vegetable filling, mix cooked potatoes with mixed vegetables, oregano, salt, and pepper in a bowl.
  4. Roll out the dough: On a floured surface, roll out the chilled dough until it’s about ¼ inch thick and cut circles from the dough.
  5. Fill the empanadas: Place a tablespoon of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press the edges together to seal, then crimp with a fork or your fingers.
  6. Prepare for cooking: Preheat your oven to 400°F (if baking) and line a baking sheet with parchment paper. If frying, heat oil in a deep pan over medium heat.
  7. Egg wash: Beat the remaining egg and brush it over the top of each empanada.
  8. Cook: Bake for 20-25 minutes or until golden and crispy, or fry in hot oil for about 3-4 minutes on each side until golden brown.

Notes

Chill the dough for the best texture and avoid overfilling empanadas. For a healthier option, baking is recommended.

Find it online: https://www.chickensecret.com/fall-treats-by-hanmcclelland/