Description
Classic homemade empanadas featuring a flaky, buttery dough filled with a savory mixture of ground beef or chicken, seasoned with aromatic spices and optionally enhanced with diced potatoes or peas. These empanadas can be baked to golden perfection or fried for a crispier texture, making them a versatile and delicious snack or meal.
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
For Assembly and Cooking
- 1 egg (beaten, for brushing)
- Oil for frying (if frying option chosen)
Instructions
- Prepare the Dough: In a large bowl, mix 3 cups all-purpose flour with 1/2 teaspoon salt. Cut in 1/2 cup chilled, diced unsalted butter until the mixture becomes crumbly. In a separate bowl, whisk together 1 egg, 1/3 cup cold water, and 1 tablespoon vinegar. Gradually add this wet mixture to the flour mixture, kneading gently until a soft dough forms. Shape the dough into a ball, wrap it in plastic, and refrigerate for 1 hour to rest.
- Prepare the Filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the finely chopped onion and minced garlic until softened and fragrant. Add 1/2 pound ground beef or chicken, cooking until browned and breaking it apart to avoid clumps. Stir in 1/2 teaspoon cumin and 1/2 teaspoon paprika along with optional 1/2 cup diced potatoes or peas. Season with salt and pepper to taste. Remove from heat and let the filling cool.
- Assemble the Empanadas: Preheat your oven to 375°F (190°C). On a floured surface, roll out the dough to about 1/8-inch thickness. Cut the dough into circles approximately 4 to 6 inches in diameter. Place a spoonful of the cooled filling onto each circle. Fold each dough circle in half to form a half-moon, pressing the edges together firmly and sealing them with the tines of a fork to prevent filling leakage.
- Brush and Cook: Arrange the assembled empanadas on a baking sheet. Brush the tops with a beaten egg to help achieve a glossy, golden finish when baking.
- Baking Method: Bake the empanadas in the preheated oven for 20-25 minutes or until golden brown and crisp.
- Frying Method (Alternative): Heat oil in a deep skillet or frying pan. Fry empanadas for 2-3 minutes per side until golden and crisp. Drain on paper towels before serving.
Notes
- Chilling the dough before rolling helps achieve a flakier crust.
- Filling can be customized with vegetables or different meats as desired.
- If frying, ensure the oil is hot enough to avoid greasy empanadas—about 350°F (175°C) is ideal.
- Empanadas can be made ahead and frozen before cooking; adjust cooking time accordingly.
- Use a fork to seal dough edges tightly to prevent filling from escaping during cooking.
