Empanadas

Based on 51 ratings

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
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
egg
salt
pepper
flour for work surface
vegetable oil for frying
Metric
Imperial

Utensils

  • plastic wrap
  • stand mixer or hand mixer with dough hooks
  • cutting board
  • knife
  • large saucepan
  • spatula
  • oven
  • round cutter
  • rolling pin
  • pastry brush

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.