Empanada Instructions:

1. Make the dough:
   • In a large bowl, combine 2 ½ cups (300g) all-purpose flour, 1 teaspoon salt, and ½ cup (120g) cold butter (cut into small cubes).
   • Use your hands or a pastry cutter to blend the butter into the flour until the mixture is crumbly.
   • Gradually add ½ cup (120 ml) cold water, mixing until the dough comes together. Knead gently for a few minutes until smooth.
   • Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
2. Prepare the filling (choose one or make all three!):
   • Cheese Filling: In a bowl, mix 1 ½ cups (150g) shredded cheese (cheddar, mozzarella, or a blend) with 2 tablespoons sour cream or cream cheese for extra creaminess. Add a pinch of black pepper and salt to taste.
   • Beef Filling: In a skillet over medium heat, cook 1 lb (450g) ground beef with ½ cup diced onions and 2 minced garlic cloves until the beef is browned. Season with 1 teaspoon cumin, 1 teaspoon paprika, salt, and pepper. Stir in ¼ cup tomato paste and 2 tablespoons chopped green olives. Let it cool slightly before filling the dough.
   • Chicken Filling: Shred 2 cups cooked chicken (leftover or rotisserie chicken works great). In a skillet, sauté ½ cup diced onions and 2 minced garlic cloves until soft. Add the chicken and season with 1 teaspoon cumin, 1 teaspoon chili powder, salt, and pepper. Stir in ¼ cup cream cheese or sour cream for added creaminess.
3. Assemble the empanadas:
   • Preheat your oven to 375°F (190°C).
   • Roll out the dough on a lightly floured surface to about ⅛-inch (3mm) thickness.
   • Cut out 4-5 inch (10-12 cm) circles using a cookie cutter or the rim of a glass.
   • Place 1-2 tablespoons of your chosen filling in the center of each circle.
   • Fold the dough in half over the filling to create a half-moon shape. Press the edges together with a fork to seal.
   • If you prefer, brush the tops with a beaten egg for a golden finish.
4. Bake: Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the dough is golden and crispy.
5. Serve: Let the empanadas cool slightly before serving. Enjoy them warm with a side of salsa, guacamole, or sour cream.

Empanada Ingredients:

For the Dough:

• 2 ½ cups (300g) all-purpose flour
• 1 teaspoon salt
• ½ cup (120g) cold butter, cubed
• ½ cup (120 ml) cold water

Cheese Filling:

• 1 ½ cups (150g) shredded cheese (cheddar, mozzarella, or a blend)
• 2 tablespoons sour cream or cream cheese
• Black pepper and salt, to taste

Beef Filling:

• 1 lb (450g) ground beef
• ½ cup diced onions
• 2 minced garlic cloves
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• ¼ cup tomato paste
• 2 tablespoons chopped green olives

Chicken Filling:

• 2 cups cooked chicken, shredded
• ½ cup diced onions
• 2 minced garlic cloves
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• ¼ cup cream cheese or sour cream

Empanada FAQ

What are empanadas made from?

Empanadas are made from dough filled with a variety of ingredients like cheese, beef, or chicken, and then baked or fried until golden and crispy.

Can I fry the empanadas instead of baking?

Yes! You can fry empanadas in hot oil at 350°F (175°C) for about 3-4 minutes per side, until golden brown.

Can I make the dough in advance?

Absolutely! You can prepare the dough up to 2 days in advance and keep it refrigerated. You can also freeze the dough for up to 3 months.

Can I freeze empanadas?

Yes! Unbaked empanadas can be frozen for up to 3 months. Place them on a baking sheet to freeze, then transfer to a freezer-safe bag. When ready to bake, just pop them in the oven from frozen, adding a few extra minutes to the cooking time.

What can I serve with empanadas?

Empanadas are delicious on their own or served with dipping sauces like salsa, guacamole, sour cream, or a spicy chimichurri sauce.