Description
These homemade empanadas feature a flaky all-purpose flour dough filled with a savory mixture of ground beef or chicken, onions, garlic, and spices. The versatile recipe allows optional additions like diced potatoes or peas, creating a delicious and satisfying snack or meal that can be either baked to golden perfection or fried for a crispy exterior. Perfect for gatherings, these empanadas yield 12 servings and take about 55 minutes from start to finish.
Ingredients
Scale
Dough
- 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
- 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 Baking
- 1 egg, beaten (for brushing dough)
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Cut in the chilled and diced unsalted butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg, cold water, and vinegar, then gradually add this liquid to the flour mixture. Gently knead the dough until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for 1 hour to rest and chill.
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onions and minced garlic until translucent and softened. Add the ground beef or chicken to the skillet and cook until browned, breaking up the meat into small pieces. Stir in cumin, paprika, and the optional diced potatoes or peas. Season with salt and pepper to taste. Remove from heat and allow the filling to cool completely.
- 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. Use a round cutter to cut the dough into circles approximately 4 to 6 inches in diameter. Place a spoonful of the cooled filling on one half of each dough circle. Fold the dough over to form half-moons, and crimp the edges with a fork to seal them securely. Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg to achieve a golden finish when baking.
- Cook the Empanadas: Baking Option: Bake the empanadas in the preheated oven for 20 to 25 minutes or until they turn golden brown. Frying Option: Alternatively, heat oil in a skillet or deep fryer and fry the empanadas for 2 to 3 minutes on each side until crispy and golden. Drain on paper towels before serving.
Notes
- You can substitute ground beef with ground chicken or turkey as preferred.
- Optional vegetables like diced potatoes or peas add texture and flavor but can be omitted for a more classic filling.
- Ensure the filling is cool before assembling to prevent the dough from becoming soggy.
- If baking, brushing with beaten egg enhances browning and shine.
- Frying yields a crispier empanada but is higher in fat compared to baking.
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: Latin American
