Empanadas

Empanadas

42 ratings

Bernardo, pianist


„Lovely, flaky outside - spicy and flavorful inside. All you want from a good empanada.“

Difficulty

Medium 👍
90
min.
Preparation
25
min.
Baking
20
min.
Resting

Ingredients

Servings:-10+
800 g
all-purpose flour
2 tsp
salt
180 ml
vegetable oil
260 ml
milk
2
shallots
1 clove
garlic
20 g
cilantro
½
chili (red)
400 g
ground meat (e. g. lamb, beef, pork)
200 g
tomatoes (canned)
100 g
kidney beans (canned)
100 g
sweet corn (canned)
¼ tsp
cumin
1
egg
salt
pepper
flour for work surface
vegetable oil for frying
Metric
Imperial
  • 800 g all-purpose flour
  • 2 tsp salt
  • 180 ml vegetable oil
  • 260 ml milk
  • 2  shallots
  • 1 clove garlic
  • 20 g cilantro
  • ½  chili (red)
  • 400 g ground meat (e. g. lamb, beef, pork)
  • 200 g tomatoes (canned)
  • 100 g kidney beans (canned)
  • 100 g sweet corn (canned)
  • ¼ tsp cumin
  • 1  egg
  • salt
  • pepper
  • flour for work surface
  • vegetable oil for frying

Utensils

  • large saucepan
  • pastry brush
  • round cutter (Ø 10 cm)
  • oven
  • stand mixture or hand mixer with dough hooks
  • plastic wrap
  • cutting board
  • knife
  • spatula
  • rolling pin

Enjoy with

Malbec
A young, uncomplicated Chilean red, with enough body to stand up to the strength of the dish, is the right choice.

Nutrition per serving

Cal
626
Protein
21g
Fat
30g
Carb
69g

Step 1/7

Combine flour, salt, and vegetable oil using a stand mixer with a dough hook. Gradually add milk and beat until incorporated. Continue to knead by hand until a smooth, elastic dough forms. Cover with plastic wrap, transfer to fridge, and allow to set for approx. 30 - 40 min.
  • 800 flour
  • 2 tsp salt
  • 180 ml vegetable oil
  • 260 ml milk
  • plastic wrap
  • stand mixer or hand mixer with dough hooks

Combine flour, salt, and vegetable oil using a stand mixer with a dough hook. Gradually add milk and beat until incorporated. Continue to knead by hand until a smooth, elastic dough forms. Cover with plastic wrap, transfer to fridge, and allow to set for approx. 30 - 40 min.

Step 2/7

Finely dice shallot, mince garlic, and roughly chop cilantro. Cut chili into fine slices.
  • 2 shallots
  • 1 clove garlic
  • 20 cilantro
  • ½ chili
  • cutting board
  • knife

Finely dice shallot, mince garlic, and roughly chop cilantro. Cut chili into fine slices.

Step 3/7

Heat some vegetable oil over medium heat in a large saucepan. Add onions and garlic and sauté for approx. 2 - 3 min. until translucent. Then add minced meat and continue to cook for approx. 3 - 4 min. until lightly browned. Avoid too much stirring to keep the meat juicy and flavorful.
  • 400 ground meat
  • large saucepan
  • spatula

Heat some vegetable oil over medium heat in a large saucepan. Add onions and garlic and sauté for approx. 2 - 3 min. until translucent. Then add minced meat and continue to cook for approx. 3 - 4 min. until lightly browned. Avoid too much stirring to keep the meat juicy and flavorful.

Step 4/7

Then, add tomatoes, kidney beans, and sweet corn. Season to taste with salt, pepper, and cumin. Continue to cook for approx. 3 - 4 min.
  • 200 tomatoes
  • 100 kidney beans
  • 100 sweet corn
  • ¼ tsp cumin
  • salt
  • pepper

Then, add tomatoes, kidney beans, and sweet corn. Season to taste with salt, pepper, and cumin. Continue to cook for approx. 3 - 4 min.

Step 5/7

Remove from heat and add chopped cilantro. Stir to combine and set aside.

Remove from heat and add chopped cilantro. Stir to combine and set aside.

Step 6/7

Preheat oven to 180°C/350°F. Lightly flour work surface. Roll dough into a thin layer with a rolling pin. Using a dough cutter, cut out rounds.
  • flour for work surface
  • oven
  • round cutter
  • rolling pin

Preheat oven to 180°C/350°F. Lightly flour work surface. Roll dough into a thin layer with a rolling pin. Using a dough cutter, cut out rounds.

Step 7/7

Whisk egg. Then, divide filling evenly among rounds, spreading it over half of each and leaving a border. Brush border of bottom with egg wash and fold over top part to enclose the filling. Tightly seal edges with finger tips and crimp using a fork. Transfer to preheated oven and bake at 180°C/350°F for approx. 25 - 30 min. until golden brown. Enjoy warm or cold.
  • 1 egg
  • pastry brush

Whisk egg. Then, divide filling evenly among rounds, spreading it over half of each and leaving a border. Brush border of bottom with egg wash and fold over top part to enclose the filling. Tightly seal edges with finger tips and crimp using a fork. Transfer to preheated oven and bake at 180°C/350°F for approx. 25 - 30 min. until golden brown. Enjoy warm or cold.