Empanadas are a Spanish or Latin American pastry turnover filled with a variety of savory ingredients that are baked or fried. The fillings for empanadas range from savory meat filling to delicious sweet fillings, and spicy veggies.
From the Spanish verb empanar, which means to coat or wrap in bread, the empanada is said to originate from Spain, although many countries claim empanadas as their own, including Mexico, Argentina, and Portugal.
How to make empanadas:
- Make the filling of your choice, and let it cool before filling your pastry
- In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until the mixture is crumbly. Add just enough cold water so the dough comes together. Form 10 dough balls.
- Take a rolling pin and flatten out dough balls. Use waxed paper or a cutting board to keep the dough from sticking.
- Make 6 to 7-inch wide circles.
Add some filling to each fold the dough over into a half-moon to enclose the filling. Use a fork to press and seal the edges closed or fold over the edges to seal.
The technique to master this recipe is holding the open empanada with one hand and using the other hand to crimp the outer edge for a decorative braid. The less dexterous among us should use a fork for this.
Storing Empanadas: Baked empanadas can be refrigerated for up to 3 days. Simply reheat them in the microwave or toaster oven when you are ready to eat.
Fruit Empanada
We Recommend these Fillings for Empanadas:
Storing Empanadas: Baked empanadas can be refrigerated for up to 3 days. Simply reheat them in the microwave or toaster oven when you are ready to eat.
To freeze, lay the unbaked empanadas on a parchment-lined baking sheet. Note: make sure to keep space between them, or else the empanadas will freeze together.
Fruit Empanada
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