Description
These homemade empanadas feature a flaky, buttery crust filled with a savory mixture of ground beef or chicken, aromatic spices, and optional vegetables like potatoes or peas. Crisply baked or quickly fried, they make a perfect handheld snack or appetizer packed with robust flavors and textures.
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
- 1 tablespoon olive oil
Filling
- 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, combine the all-purpose flour and salt. Cut in the chilled, diced butter until the mixture becomes crumbly. 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 ball, wrap in plastic wrap, and refrigerate for 1 hour to rest.
- Prepare the Filling: Heat the olive oil in a skillet over medium heat. Sauté the finely chopped onions and minced garlic until softened and translucent. Add the ground beef or chicken, cooking until browned and breaking it apart with a spatula. Stir in the cumin, paprika, salt, pepper, and the optional diced potatoes or peas. Cook until vegetables are tender, then remove from heat and let the filling cool.
- Assemble the Empanadas: Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to approximately 1/8-inch thickness. Using a round cutter or a glass, cut the dough into circles about 4 to 6 inches in diameter. Place a spoonful of the cooled filling on one half of each circle. Fold the dough over to form a half-moon shape and seal the edges by pressing with a fork.
- Cook the Empanadas: Arrange the assembled empanadas on a baking sheet. Brush the tops with a beaten egg for a golden finish. Bake in the preheated oven for 20 to 25 minutes or until golden brown. Alternatively, for frying, heat oil in a pan and fry each empanada for 2 to 3 minutes per side until crisp and golden.
Notes
- You can substitute ground beef with ground chicken or turkey for a leaner option.
- Adding diced potatoes or peas is optional but adds texture and flavor to the filling.
- Ensure the dough is well chilled before rolling to make it easier to handle and to achieve a flaky crust.
- Empanadas can be baked or fried; baking provides a lighter texture while frying yields a crispier crust.
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
- Reheat baked empanadas in the oven to retain crispiness.
