This recipe comes from Joy in Texas.  It looks fantastic!  This is definitely a weekend recipe but I would love to try it. 

This is a 2 part recipe, so don’t let it scare you.  It looks like it’s complicated if you have never made it, but if you take it step by step, you will do fine.

So the original purpose of empanadas was to use leftovers.  The wife would take them and make empanadas, little pouches, for the husband to take to the fields to work for lunch.

With that being said, you can stuff your empanadas with anything.  I will give you the typical Spanish filling… remember onions, lots of onions.

Empanada Dough

3 cups flour
½ t salt
1 t chili powder (optional)
6 oz unsalted cold butter, cut into chunks
1 egg
¼-1/2 cup cold water

Preheat oven 400 degrees
Add the flour, salt and chili powder to food processor, pulse to combine.
Add the butter chunks, pulse till you have pea sized chunks or smaller (I prefer smaller)
Add the egg
Begin adding the cold water in small increments until a clumpy dough forms.
Split the dough into two parts, flatten into a disk and wrap in plastic wrap and refrigerate. 1-2 days max or freeze.

Roll out dough till thin (flour your surface) and cut out circles… I used an 8” plate as my guide.  You can go smaller or bigger, preference.

**It’s best to use cooled filling so your dough doesn’t melt.
Fill your empanada, but not over full… it’s easier to seal an empanada that is under-full than overfull. The more practice the better judgement you have.

To seal the empanadas, fold the disc in half and seal the edges by pressing the dough with your fingers.  You can use an egg wash as glue and fold the edges over themselves.

Refrigerate the empanadas 20-30 minutes then brush with an egg wash. Bake 18-20 min till golden brown.

Empanada Filling

1 lb ground beef

½ lb ground pork

3-4 yellow onions, sliced thin in half moons

5-7 cloves garlic, minced

So this is where you become creative…

Spice your meat how you like it… we use smoked paprika and the Southwest Mrs. Dash, salt and pepper… it’s YOUR flavor!

The most lengthy process is the onions…. Caramelize them properly. DO NOT rush this step… it takes time… when they are properly caramelized, then combine them with your meat.  Now let them cool a bit cuz they will melt the dough if they are too warm.

When the filling has cooled, stuff the empanadas (add some shredded cheese if you’re a cheese head) and bake!


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