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Homemade Empanadas

Originally from the Spanish region of Galicia, empanadas are now viewed as a Latin-American treat. The name comes from the Spanish verb empanar, which means wrap in bread. You can make them with lots of fillings, but today we've decided to go for a classic filling, one with ground beef and tomato sauce.
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Originally from the Spanish region of Galicia, empanadas are now viewed as a Latin-American treat. The name comes from the Spanish verb empanar, which means wrap in bread. You can make them with lots of fillings, but today we've decided to go for a classic filling, one with ground beef and tomato sauce.

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Ingredients

1 tablespoon vegetable oil
1 red onion
1 onion
3 garlic cloves, sliced
1 pound ground beef
1 jalapeno, thinly sliced
1 teaspoon chili powder
salt
pepper
1 cup canned tomatoes
2 tablespoons of fresh parsley, chopped
2 cups of flour
1 teaspoon baking powder
3 ounces of butter
1 egg, whisked

Ingredients

Steps

1
Done

Heat the vegetable oil in a skillet over medium heat. Add the onion, the red onion and cook them until softened.

2
Done

Add the ground beef and cook it until browned.

3
Done

Season it with jalapeno, chili powder, salt, and pepper.

4
Done

Pour the canned tomatoes and add the parsley. Simmer for 15 minutes.

5
Done

Sift the flour through a strainer in a large bowl. Add salt, baking powder, and butter.

6
Done

Add around 1/4 cup of cold water and mix with your hands to create a smooth, homogenous dough.

7
Done

Dust your working space with flour and level the dough with a rolling pin.

8
Done

Use a bowl and knife and make round shapes of dough, around 4 inches (10 cm) in diameter.

9
Done

Add 2 tablespoons of meat mixture over each round dough. Start from one of the ends and pull over the opposite end, covering the filling.

10
Done

Pinch the sides with a fork.

11
Done

Line a baking dish with parchment paper. Lay the empanadas over it. Brush them with eggwash.

12
Done

Slide the tray into the oven for the next 40 minutes at 400 degrees F/200 degrees C.

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Nutritional Chart

608 kcal
Calories
23 g
Protein
36 g
Fat
47 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

18 Comments Hide Comments

do you need to let the dough dry for several hours or something? or can you just start rolling it after you’ve mixed it with your hands?

Actually, both ways are OK. The dough can be used immediately if you’re in a hurry. However, some say it is better to let the dough for 1 hour (you can even refrigerate it for 1-2 days).

I had some amazing ones in Mexico and they served them with dipping sauces. Any recipes for some sauces you’d recommend? Thanks. Looks yummy

These look so good and very easy to make…they remind me of Cornish Pasties we used to have back home in England…

in the process now of making these had to add more butter and water to have a dough consistency! will follow up with results later

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