My nickname is Empanadita. Little Empanada. I love these. Ever since my mom made them when I was a kid and even our next door neighbor would snag a dozen or more, I knew these were delicious.
I mean, super easy to make, baked or fried, whatever filling you like. You couldn’t ask for a better snack/breakfast item/I’m too lazy to actually cook today so let’s have empanadas again, food!
As promised, I’m updating my previous post with one that has a homemade dough recipe. They’re so tasty, flaky and buttery, they’re only slightly more of a pain as compared to their frozen pre-made cousin. Trust me, you’re going to want to try this. The end result is worth it!
- 2 1/2 cups (240 g) all-purpose flour, plus more for rolling
- 1 egg
- 1/2 cup water, chilled
- 1 stick margarine or butter, chilled
- 1 1/2 tsp salt
- In a large mixing bowl, add flour and sprinkle salt on top. Mix well.
- Cut stick of butter in half the long way, then each half again, the long way. You should be left with four sticks of butter. Now cut these into little cubes.
- Add butter to flour/salt mixture and use this tool – a pastry cutter or a sturdy fork to incorporate the butter and flour. It should be coarse. (*Alternatively you can brats the butter on top of the flour then mix)
- Make a little whole in the middle of the flour, add egg and water. Mix until dough forms. Do not over mix or knead.
- Cover dough and place in fridge for 1 hour.
- Cut dough in half. Sprinkle surface with flour and knead dough 4-5 times so dough is smooth. Do not over knead!
- Cut small pieces of dough off the just kneaded dough to make small discs for your empanadas. They can be shaped into a circular disc by hand or shaped and then rolled flat. Discs should be about 3 – 4 inches wide depending on how large you’d like to make them.
- Place portion of filling in the center of disc, fold disc in half, gently pinch closed.
- Optional: pinch edges with a fork!
- Repeat steps 6-9 for other half of dough!
- Freeze assembled empanadas for baking later.
To bake Empanadas:
- Heat oven to 450 degrees F
- On greased or parchment lined pan, bake empanadas for 20 minutes. Make sure you make enough 😉 these are so tasty!
- Serve with chimichurri or cholula hot sauce and enjoy!