Empanadas are a versatile and delicious pastry, perfect for any occasion. These delightful hand-held pies can be filled with a variety of ingredients, making them suitable for appetizers, main courses, or desserts. Here’s a classic recipe to get you started on your empanada journey.
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg
- 3/4 cup cold water
- 1 tablespoon white vinegar
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 pound ground beef (or chicken, pork, or vegetables for a different twist)
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1/4 cup green olives, chopped (optional)
- 1/4 cup raisins (optional)
- 1 hard-boiled egg, chopped (optional)
For Assembly:
- 1 egg, beaten (for egg wash)
Instructions
Making the Dough:
- In a large bowl, combine the flour and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
- In a small bowl, beat the egg and mix with cold water and vinegar. Gradually add this mixture to the flour mixture, stirring until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead briefly until smooth. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preparing the Filling:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the ground beef (or your choice of protein/vegetables) to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the minced garlic, cumin, paprika, oregano, salt, and pepper. Cook for another 2-3 minutes.
- Remove the skillet from heat and stir in the chopped olives, raisins, and hard-boiled egg if using. Let the filling cool slightly.
Assembling the Empanadas:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one of the dough disks to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
- Place a tablespoon of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges.
- Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
Enjoy your delicious empanadas warm, fresh out of the oven!
