Empanadas
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
9 servings
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Calories
405 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Empanadas
Description
The Empanadas recipe combines a hearty filling made with ground chuck, diced russet potatoes, and an assortment of diced vegetables including onion, carrot, celery, and peas. The filling is seasoned with garlic, tomato paste, chili powder, cumin, cinnamon, salt, and pepper, lending complexity and warmth. The dough is a classic mix of all-purpose flour, salt, cold butter, egg, and water, blended to a crumbly texture then kneaded gently into a smooth ball. Rolled out thin, the dough is shaped into rounds to encase the filling.
The filling cooks until the meat is browned and vegetables tender, with spices melding flavors evenly. Baking at 375°F after applying an egg wash creates a crisp, golden crust with a flaky texture. The finely chopped filling components ensure even distribution and prevent sogginess, resulting in a balanced bite of meat, vegetables, and pastry. This recipe is best enjoyed fresh from the oven when the crust remains crisp and the filling warm.
Empanadas can serve as a meal or snack, pairing well with simple sides or a fresh salad for a complete dish. Leftover filling is versatile and can be repurposed for quesadillas, tacos, or mixed into rice with toppings like avocado or sour cream. Properly covering the dough when idle prevents cracking, preserving its pliability during assembly.
For storage, the filling can be frozen up to three months for quick use. The recipe advises finely dicing fillings to maintain texture and encourages the egg wash step to enhance crust color and crispiness. Dough can be made without a food processor by cutting in cold butter manually and mixing ingredients by hand.
Ingredients
Filling:
- 1 tablespoon olive oil
- ½ pound ground chuck (226g)
- 1 cup peeled diced russet potato, (178g)
- ¾ cup yellow onion 93g, diced
- ⅓ cup carrot 45g, diced
- ⅓ cup celery 45g, diced
- 3 garlic minced, cloves
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon black pepper ground
- ½ cup peas 76g, frozen
Dough:
- 3 cups all-purpose flour (360g)
- ½ teaspoon salt
- ¾ cup butter cut into small pieces (170g, cold unsalted
- 1 large egg
- ⅓ cup water (80mL)
Assembly:
- 1 large egg
- water if needed
Instructions
For the Filling:
- Heat the oil in a large skillet over medium heat. Add the beef, onion, carrot, and celery. Cook until the beef is browned and vegetables are tender, about 8 minutes. Add the garlic, tomato paste, chili powder, cumin, salt, cinnamon, and pepper. Cook, stirring constantly, for 2 minutes. Stir in the peas and cook for an additional 1 minute. Remove from the heat and let cool while making the dough.
- Preheat the oven to 375°. Line a large baking sheet with parchment paper.
For the Dough:
- In the bowl of a food processor, combine flour and salt; pulse 3 times. Add butter and pulse until the mixture is crumbly. Add the egg and the water; pulse until a dough forms a ball around the side of the bowl. Transfer to a clean work surface and knead a few times just until the dough forms a smooth ball. Divide the dough in half.
For the Assembly:
- Working with one half at a time, roll out dough to a 1/16-inch thickness on a lightly floured work surface. Using a 6-inch round cutter, cut out 6 circles. (You can also a round container as a guide and run a sharp knife around it to cut the dough.) Reroll dough as needed. Repeat with the remaining half of the dough.
- Spoon about 2 tablespoons of filling in the middle of each dough circle. Fold circles in half and press the edges together. (If the dough doesn’t want to stick together, rub a little bit of water on the edge of the dough before closing.) Crimp the dough with your fingers or a fork all around the edge to seal. Place empanadas on the lined baking sheet.
- In a small bowl, beat 1 egg. Brush empanadas with the egg wash.
- Bake for 30 to 35 minutes or until golden brown. Let cool for a few minutes before serving. Refrigerate any leftover in an airtight container for up to 3 days, or freeze for up to 2 months.
Notes
- Leftover filling works well in quesadillas, tacos, or stirred into cooked rice with toppings like avocado and sour cream.
- You can freeze the filling for up to 3 months for ready-to-use empanada preparation later.
- Without a food processor, mix flour and salt, cut in cold butter with a fork or pastry blender, then add egg and water, stirring and kneading to form dough.
- Keep dough covered to prevent drying and cracking during assembly.
- Ensure filling ingredients are diced finely and uniformly to distribute flavors and textures evenly in each empanada.
- Applying egg wash before baking helps develop a golden, crispy crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 487mg | 20% |
| Potassium | 279mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1531IU | 31% |
| Vitamin C | 8mg | 9% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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