Making Mexican empanadas at home is a rewarding experience that results in a delicious treat for you and your loved ones. Whether you prefer them baked or fried, the combination of a flaky dough and a savory filling is sure to be a hit. Experiment with different fillings and find your favorite way to enjoy this classic dish. Happy cooking! Let us know in the comments if you have any tips or variations you love when making empanadas. And as always, we wish you the best culinary adventures. Enjoy!
Empanada dough Ingredients:
4 cups AP flour
1 cup cold water (if arid climate use 1 1/4 cups cold water)
1/2 cup shortening (cold)
1 stick salted butter (cold)
1 tsp salt
1/4 tsp sugar
Coating- 1 egg + 1/2 tbsp water add mix
Ground beef/ picadillo filling Ingredients:
1.5 pounds ground beef
2 medium potatoes (soak in 1 1/2 cups of water)
1/2 onion
2 green onions
1 tsp salt
1 tsp black pepper
Small bunch of cilantro
Instructions:
In a bowl, combine the all-purpose flour, salt, and sugar. Add the butter and shortening, and mix until well combined and crumbly.
Gradually add cold water to the flour mixture, mixing until a dough forms. Knead the dough on a floured surface until smooth, then refrigerate for 20-30 minutes.
In a pan, sauté the onions until translucent. Add the ground beef, salt, and pepper, cooking until browned. Stir in the green chilies, potatoes, and water. Cook until the potatoes are soft, then add cilantro.
Roll out the dough on a floured surface and cut into rounds. Place a spoonful of the beef filling in the center of each round.
Moisten the edges of the dough with water, then fold over to form a half-moon shape. Press the edges to seal the empanadas. Continue folding and pressing the edges in the same manner, creating a braided pattern by folding sections of the edge in towards the center alternately. As you fold and press, make sure to tuck in any excess dough to prevent the filling from spilling out during baking.
Beat an egg with water and brush the tops of the empanadas for a shiny finish.
Bake the empanadas in a preheated oven at 425°F for 10 minutes, then reduce the temperature to 350°F and bake for an additional 30-35 minutes.
Serve the delicious empanadas hot and enjoy!
Tip:
-If you want more to your filling add 1 cup of corn and season with an additional 1/2 tsp paprika and 1 tsp ground cumin.
-Recipe yields 12 to 14 empanadas.
-This recipe can be easily doubled and frozen for later use.
-I used a 5-inch cookie-cutter ring.
-Allow Set Time: after filling and sealing each empanada, let them sit for a few minutes before shaping them further. This brief resting period helps the dough firm up, making it easier to handle and shape without losing the filling.
Feel free to adjust the seasoning and filling quantities according to your preferences. Enjoy making and savoring these tasty ground beef empanadas!
Comments