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Empanadas

Crispy, golden pastries filled with savory meat or vegetables, perfect for gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 empanadas
Course: Appetizer, Main Course, Snack
Cuisine: Latin American, Spanish
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough ingredients
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup water Cold water is preferred
  • 1/2 tsp salt
  • 1 egg for egg wash Optional, for glaze
Filling options
  • 1 cup cooked meat or vegetables (e.g., beef, chicken, cheese, spinach) Use your choice of filling

Method
 

Preparation
  1. In a large bowl, combine flour and salt.
  2. Add the chilled, diced butter and mix until the mixture resembles coarse crumbs.
  3. Gradually add cold water, mixing until the dough comes together. If the dough is too crumbly, add more water one tablespoon at a time.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling and Assembly
  1. While the dough chills, mix your chosen cooked meat or vegetables in a bowl and season to taste.
  2. Once chilled, divide the dough into halves and roll one half out to about 1/8 inch thick on a floured surface.
  3. Cut out circles from the rolled dough, around 4-5 inches in diameter.
  4. Place a spoonful of filling in the center of each circle, fold the dough to create a half-moon shape and pinch the edges to seal.
Baking
  1. Preheat the oven to 400°F (200°C). Beat the egg and brush it over the empanadas.
  2. Arrange the empanadas on a baking sheet and bake for 20-25 minutes, or until golden brown.
  3. Enjoy them warm with your favorite dipping sauce or chutney!

Notes

For a vegetarian option, replace meat with diced vegetables or cheese. Ensure edges are sealed well to prevent leaking. Leftovers can be refrigerated for up to 3 days or frozen for a month. Reheat in the oven for best results.