Easy empanada pastry recipe
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- Dish type
- Pies and tarts
This easy traditional empanada pastry is made in the food processor. You can make the dough in advance and freeze it in discs for later use.
10 people made this
IngredientsMakes: 24 emapanda pastry discs
- 210ml water
- 2 teaspoons salt, divided
- 840g plain flour, sifted
- 2 eggs
- 350g butter or margarine, chilled and cubed
MethodPrep:20min ›Cook:15min ›Extra time:30min chilling › Ready in:1hr5min
- Place water and 1 teaspoon of salt in the microwave for 1 minute. Stir well until salt is dissolved.
- Combine sifted flour, 1 teaspoon of salt, eggs, cubed butter in a food processor and pulse until mixture resembles breadcrumbs.
- Add salt water mixture slowly, and pulse until a soft dough ball is formed and easily separates from the bowl. Wrap tightly in cling film and chill in the fridge for at least 30 minutes.
- Remove dough and knead gently on a floured surface. Divide dough in half and roll out each portion to 2mm thickness.
- Cut 10cm circles with a pastry cutter or sharp knife. Use in your favourite empanada recipe
Freeze the empanada pastry after the last step, separating each round of pastry with greaseproof paper. Wrap well in cling film, then in aluminium foil, and freeze for up to 3 months.
Reviews & ratingsAverage global rating:(9)
» 2lbs, Ground Venison
» 1Tbsp Minced Garlic
» 1 Cup Small Diced Spanish Onion ½ Cup Minced Scallion (green and white of scallion)
» ¾ Cup Slivered Almonds Toasted
» 1 Cup Chopped Green Olives (eg. Picholine)
» ½ Cup Rough Chopped Cilantro
» ½ Cup Tomato Paste
» 2 Tsp Ground Corriander
» 1 Cup Small Diced Sweet Green Peppers
» 1 Minced Jalapeno seeds removed
» Olive Oil
» Salt and Pepper to taste
1. Heat large sauté pan or cast iron skillet over med-high heat.
2. Use enough olive oil to moderately coat surface of pan.
3. Sauté onions, garlic, both peppers until tender and transparent.
4. Add ground venison, coriander sauté to brown meat.
5. Add tomato paste, olives, almonds and fresh cilantro.
6. Sautee several minutes to blend and mildly brown tomato paste.
7. Season with salt and pepper.
8. Adjust spice (coriander/cilantro/s&p) at this time.
9. Remove from heat to cookie sheet and cool in refrigerator.
Empanada Dough Ingredients
» 3 Cups All-Purpose flour
» ¼ tsp salt
» 6 oz unsalted butter (1 ½ sticks) cold and cut into small cubes
» 1 egg
» 5 Tbsp water
1. Mix flour and salt in food processor.
2. Add egg, butter and water.
3. Process until clumpy dough forms.
4. Remove from processor shape into ball wrap tightly in plastic wrap and chill for at least one hour.
5. Roll dough on lightly floured surface into thin sheet.
6. Cut 4” circles using cookie cutter or trace the bottom of a glass with a sharp knife.
Preheat oven to 350°
» 1 egg
» 1 Tbsp water
1. Mix egg and water together.
2. Place 2 oz of meat-filling in the center of dough disc.
3. Brush perimeter of disc with prepared egg wash.
4. Fold disc over press edges with fork to seal.
5. Place on Cookie Sheet lined with parchment paper.
6. Bake approximately 20 minutes or until pastry is golden brown.
- 2 pounds pork butt roast
- 1 onion, quartered
- 2 cloves garlic
- ½ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 ½ cups all-purpose flour
- ¾ cup masa harina
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup lard
- 1 egg, beaten
- ½ cup milk
- 1 cup chipotle salsa
To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours. While pork is cooking, prepare dough.
To make the dough: Sift together the flour, masa harina, baking powder and salt. Add the shortening to the dry ingredients and mix well. In a separate bowl, beat together the egg and 1/2 cup milk. Make a well in the center of the dry ingredients. Add the egg mixture and stir with a fork until the dough comes together in a ball. Divide the dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate.
Preheat oven to 375 degrees F (190 degrees C).
After the pork has simmered for 1 1/2 hours, remove from liquid. Place pork in a baking dish and bake for 1 hour or until meat shreds easily with fork. Remove from oven (keep oven turned on) and shred into small pieces. Add salsa to shredded pork.
Lightly grease a baking sheet.
On lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of filling in the center of the dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with fork to seal.
Place on prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.
Bake in preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.
- 7 baking potatoes, peeled and cubed
- ¼ cup vegetable oil
- 2 onions, chopped
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 2 teaspoons white sugar
- 1 teaspoon minced garlic
- 2 eggs
- ½ cup vegetable oil
- 1 cup warm water
- 1 teaspoon salt
- 4 cups all-purpose flour
- 2 egg yolks
- 2 tablespoons milk
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat 1/4 cup of vegetable oil in a skillet over medium heat. Stir in the onion cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine potatoes and onions in a large bowl season with 2 teaspoons of salt, pepper, sugar, and garlic. Mash until smooth set aside.
Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Beat eggs, 1/2 cup of vegetable oil, warm water, and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 9x13-inches. Slice the rolled dough in half lengthwise, then spread the potato mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with six logs.
Cut each log into 1-inch slices and place cut side down on the prepared baking sheet. Gently press the edges of the dough toward the center of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture.
Easy Cheese Empanadas
PREHEAT oven to 375° F. Grease large baking sheets.
COMBINE cheese, parsley and bouillon in medium bowl set aside.
PLACE 1 heaping tablespoon cheese mixture in center of each pastry disc. Wet edges with water fold in half and crimp edges with fork. Place empanadas on prepared baking sheets brush lightly with oil.
BAKE for 25 to 30 minutes or until golden. Serve warm.
Amount Per Serving
Servings: 12 empanadas
|Calories from Fat||60|
|Total Fat 7g||11%|
|Saturated Fat 3.5g||18%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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Beef Empanadas with Olives + How Do You O-live Sweepstakes!
This post is sponsored by STAR FINE FOODS, maker of awesome Olive Oils, Vinegars, glazes, capers, anchovies, onions, and the list goes ON and ON! Thank YOU, friends, for supporting the brands that make Diethood possible!
Beef Empanadas with Olives – Made with puff pastry dough, and filled with an incredible beef and olives mixture, these empanadas are quick to prepare and they’re absolutely delicious!
Hey-yo! How are you, my friends? How’s your Wednesday? Hope it’s going great!
My day, thus far: I’ve written this blog post and drank 3.5 cups of coffee. I also made breakfast, took the kids to school, took a shower, and it’s only 9 a.m. Who AM I. Superwoman, that’s who. Tootin’ my own horn, I know, but it’s well deserved.
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P.S. I’m exhausted. Hoping that these beef empanadas – or turnovers? or hand pies? or burek? – whatever you call ’em, hoping that a few bites will recharge my batteries.
But honestly, friends. These are very good. There’s so much I love about these guys, but first and foremost the filling.
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Beef + STAR Pimiento Stuffed Manzanilla Olives = darn good tasting food! WHO would’ve thought? RIGHT? The combination is a flavor bomb that I didn’t expect, but was super glad that I finally tried it.
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I like to enjoy STAR’s Pimiento Stuffed Olives straight from the jar during a Netflix binge, but stuffing them inside beef empanadas is genius. Firm yet tender, smoky but also sweet, the olives add not just flavor, but also a smooth yet chewy texture that I know we all love.
Olives play an integral role in Mediterranean cuisine and are loved the world over for their great taste. Also, olives don’t just taste great on their own there are so many different ways to enjoy them – e.g. Beef Empanadas!
And here’s how this empanadas makeage goes:
You’re going to get your beef mixture together in a skillet all while cutting out circles of puff pastry dough. Once the mixture is done, we’re going to place a tablespoonful of the mixture in the middle of the dough, then fold the dough over to close it up, and finally brush the empanadas with an egg wash. 18-ish minutes later you will be greeted by these comforting, delicious beef empanadas beauties ready to be devoured.
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Empanada Recipes for a Sweet & Savory Treat
1. Blueberry Goat Cheese Empanadas
Spoil your sweet tooth with these incredibly sweet empanadas stuffed with creamy goat cheese and fresh blueberries. Who would have thought blueberries pair with goat cheese will make a delicious and sweet empanada filling?
2. Taco Empanadas
Fill your empanadas with a delicious mixture of ground beef, refried beans, and Monterrey Jack cheese. These are perfect for game day or any other days. Taco empanadas for the win!
3. Pumpkin Empanadas
Caramelized pumpkin, also known as “dulce de zapallo,” is what makes these empanadas such a treat. These tasty pumpkin empanadas are packed with fall flavor which never goes out of style!
4. Caramel Apple Empanadas
McDonald’s has nothing on these caramel apple empanadas. If you want a simple yet impressive dessert recipe, these rich empanadas won’t disappoint.
5. Spicy Beef Empanadas
If you’re looking for a satisfying meal that’s easy to cook for tonight, we’ve got you set! This is an easy empanada recipe with beef and a kick of spiciness. Something to look forward!
6. BBQ Chicken Empanadas
If you love BBQ, you’ll sure love this chicken empanada recipe packed with shreds of chicken and smothered in BBQ sauce and mozzarella cheese.
7. Chocolate Dulce de Leche Empanadas
Change your mood from bad to good with these lip-smacking empanadas made with homemade chocolate dough and creamy dulce de leche or caramel.
8. Spicy Pork & Cheddar Empanadas
Start your meal off right with these appetizer-sized empanadas that come with seasoned spicy pork and sharp cheddar. They’re so good you won’t stop at just one.
9. Black Bean Baked Empanadas
This is a simple black bean empanada recipe that’s definitely hearty with a few simple ingredients. It’s the perfect choice when you crave for something savory with less oil.
10. Berry Sweet Empanadas
Summer berries such as blackberries and raspberries make these empanadas just so delightful. There’s something so unique and mouthwatering with berries and cheese combo.
11. Chicken Bacon Ranch Empanadas
These are meaty empanadas you can put together in no time using store-bought pie crusts. Chicken, bacon, and ranch make a great blend of flavoring for empanada fillings. A must try!
12. Mushroom Cheese Empanadas
Get ready for the earthy vibes from these tangy and sweet pockets of mushroom and fontina cheese. Pretty simple but absolutely mouth-watering. If you’re a huge fan of mushroom then this recipe is the best option.
Learn how to make melt-in-your-mouth empanada dough with this simple step-by-step tutorial from The Frugal Chef:
Now that you know a dozen empanada recipes, make sure to serve your family delicious and hearty snack any time of the day. The best thing about empanadas is you won’t run out of ideas for the fillings. You can mix different flavors base on your cravings. Empanadas are so easy and simple but hearty and satisfying all at once. Try these recipes for a quick treat today!
What do you think of these sweet and savory empanada recipes? Which recipe are you planning to try? Share your experience with us in the comments section below.
Don’t forget to keep in touch, foodies!
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Editor’s Note: This post was originally published on January 20, 2016, and has been updated for quality and relevancy.
What Exactly Is an Empanada?
In a word, a turnover. But there is no one ultimate way to make empanadas the dough, fillings, and cooking methods vary all across Latin America, and in Portugal and Spain, where empanadas originated. You’ll also find empanadas in Indonesia. (Indian samosas are similar and were the inspiration for the first empanadas sambousek and other Middle Eastern turnovers also share much in common. So too do Italian calzones. Basically, everybody loves a dumpling.)
The only thing empanadas all have in common is their half moon shape, and the fact that they involve a delicious dough wrapped around an equally tasty filling. They’re usually served with some sort of dip, but don’t have to be.
Make them a little bigger, fill with a rich meat stew, serve next to a green salad, and you’ve got an ideal light dinner. Make them a little smaller, and empanadas are a perfect thing to tide you over between mealtimes. And as you’ll see, they can pull breakfast or dessert duty too.
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I'm a mom of 5 and love making healthy baby food with wholesome, natural ingredients. In 2005 I started the Homemade Baby Food Recipes website, sharing recipes for everything from simple fruit purees to gourmet curries for the baby food connoisseur! You'll also find plenty of tried and tested tips to help encourage even the most reluctant diner to enjoy a wide range of nutritious new foods. If you enjoy cooking, then you will LOVE learning to become head chef for a very special little customer!
Easy empanada pastry recipe - Recipes
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the beef and cook until well browned, stirring often to separate meat. Pour off any fat. Stir in the olives, raisins, hard-cooked egg and garlic. Season with the salt. Remove the skillet from the heat and let the beef mixture cool.
Heat the oven to 350°F. Line a baking sheet with parchment paper. Beat the uncooked egg in a small bowl with a fork.
Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square. Using a round cutter, cut the pastry into 4 (5-inch) circles. Repeat with the remaining pastry sheet.
Spoon aboutق tablespoons beef mixture in the center of each pastry circle. Fold the pastry over the filling and press the edges to seal. Crimp the edges with a fork. Using a sharp knife, cut small slits in the tops of the pastries. Place the pastries onto the baking sheet. Brush the pastries with the uncooked egg.
Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet on a wire rack for 10 minutes.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.
Always flip and place the cut side of the Puff Pastry down on the baking sheet.