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Basic empanada pastry recipe

Basic empanada pastry recipe


  • Recipes
  • Dish type
  • Pies and tarts
  • Empanadas

This simple and basic empanada pastry is made in one single step with the food processor. Once the circles or discs are cut, they could be stored in the freezer using plastic freezer bags or cling film.

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IngredientsMakes: 12 empanada pastry discs

  • 250g plain flour, sifted
  • 50g margarine, melted
  • 90ml water
  • 1/2 teaspoon salt

MethodPrep:15min ›Extra time:30min chilling › Ready in:45min

  1. Combine the sifted flour and melted margarine in the food processor, and pulse until mixture develops into a crumb texture.
  2. In a small saucepan over a medium heat, warm the water then add the salt and stir until it is completely dissolved. Allow to cool then add slowly to the flour mixture, and pulse until a soft pastry ball is formed and easily separates from the walls of the bowl. Add water (1 teaspoon at a time) if needed. (The amount of water/liquid needed will depend on the room humidity, room temperature and even on the flour brand). Wrap the pastry tightly in cling film and chill in the fridge for at least 30 minutes.
  3. Using a rolling pin, roll out the pastry on a lightly floured work surface to a thickness of 5mm then using a large tea cup or saucer and a sharp knife, cut the pastry into circles about 11cm in diameter.
  4. At this stage, you can fill the pastry circles and make the empanadas or you can freeze discs separated by cling film (this prevents the pastry from drying).

Freezing tips:

If you freeze empanada pastry, defrost it in the fridge for 24 hours before rolling.

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Ebony's Basic Empanadas

Prep: This is the time to basically get everything you need together. You will need besides your ingredients a cutting board, fork, frying pan, pot and roller which is optional.

Cook:
-Take your ground turkey and add to a pot to cook all the way. At this time you can add additional seasonings you will normally use on ground turkey.
-While the ground turkey is cooking, take your onion and slice however you choose and then add it to the ground turkey half way through the cooking process. (You add it half way so that onions are still in pieces and not shriveled up within the ground turkey when it is done.)
-Cook ground turkey w/onions until the turkey is no longer pink, or to your liking.
-Once ground turkey is done, take 1 Empanadas Disc at a time and slightly stretch with fingers. A rolling pin can be used, but remember the dough can get sticky and adding flour will add uneeded calories.
-Once the disc is slightly strecthed out, add 1.5 oz of the ground turkey w/onion mixture to the disc.
-Fold the disc over to the side, like a pastry, and use the fork to press down upon the edges to seal the disc closed.
-Repeat for all 10 Discs.
-Heat frying pan with corn oil. Lightly fry each disc until they are golden brown on each side.
-Repeat frying process for all discs.


Simple Empanada Dough for Baking

If making empanada dough from scratch intimidates you, don’t let it! Homemade empanada dough requires only a handful of ingredients, flour, salt, egg, cold water and butter, and it comes together in under ten minutes!

I love using my food processor for my homemade dough because it is quicker and easier than making it using your hands. If you don’t own a food processor or just prefer making it by hand, feel free. Follow the same directions, but use your hands instead of the food processor to mix the ingredients together. This empanada dough can also be prepared ahead of time, just seal tightly in plastic wrap and refrigerate for up to 2 days.

A good empanada is all about the crust for me. Learn how to make it, then choose from one of my delicious fillings:


Empanada Filling

This savory empanada filling can be made up to three days in advance which can save you some time in the kitchen. Here’s what you’ll need:

  • Pork Loin Roast: The meat is cut into 2-inch cubes and cooked in a broth of water, salt, black pepper, onion, garlic and bay leaves on the stove until tender. Make sure to use pork loin roast and not pork tenderloin!
  • Tomato and Onion: These are minced and then sauteed in some oil until the onions begin to caramelize.
  • Seasonings: The cooked pork is seasoned with ground cumin, garlic powder, salt, dried oregano and nutmeg to give it the ultimate savory flavor.

What Are Some Vegan Empanada Options?

If you replace the butter in the featured recipe with vegetable, peanut, or olive oil, you can produce vegan empanadas. For the fillings, you can use a vegetable stock anywhere you see chicken or beef base.

Meats can be substituted with tofu or a vegetable protein, or you can stuff the empanadas full of seasoned veggies. To replace eggs in the filling recipe, you can use one tablespoon of flax mixed with three tablespoons of warm water.


Recipe Summary

  • 2 pounds ground pork or beef
  • 2 medium onions, finely diced
  • 2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
  • 1/2 teaspoon chili powder
  • 2 cans (14.5 ounces each) tomatoes, diced
  • coarse salt and ground pepper
  • 1 cup fresh cilantro, chopped
  • 4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1/2 cup (1 stick) cold butter, cut into small pieces
  • 1 cup cold water
  • 1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.

Add onion and jalapenos cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.

Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.

Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic freeze in plastic bags.

To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.


Masa Para Empanadas: Empanada Dough

If you've wanted to learn how to make empanada dough, then you've come to the right place. This recipe produces a slightly sweet pastry that contrasts perfectly with savory fillings. Empanada dough is less flaky than pie crust (although you can substitute frozen pie crust dough in a pinch). It has a more tender texture that soaks up the filling without becoming soggy.

This dough can be used for baked or fried empanadas, which are both great handheld dishes. The term empanada roughly translates to "wrap in bread," a fitting name as they are made by wrapping the dough around a filling.

Empanadas are originally from the northwest of Spain, but many Latin American countries have their own recipes. Empanadas can have many different fillings including beef, chicken, beans, cheese, and yes, even pizza toppings. Some restaurants make sweet empanadas by filling them with fruit pie filling or chocolate. Once you've made this dough, you can choose to go as traditional or creative with the filling as you please.


What is an Empanada?

Basically, an empanada is a half-moon-shaped pastry turnover, filled with either sweet or savory ingredients. It can be either baked or fried. The name &ldquoempanada&rdquo comes from the Spanish word &ldquoempanar&rdquo, which simply means &lsquoto coat with bread.&rsquo

You can make your empanadas as massive or bite-sized as you please! For quick snacks or a full dinner, you can adjust the size or filling to suit your personal preference without much hassle.


Empanada Recipe

One dish that we share with other cultures is the Empanada. It is a stuffed pastry or bread that is either baked or fried. The stuffing is usually made with meat, vegetables, cheese or fruits, and the dough is folded over it. It is then sealed by folding the edges and pinching it with a fork. You will surely love this empanada recipe folks!

The Philippines has different versions of the Empanada, depending on what part of the country it originated. The meat that is usually used is chicken, pork or ground beef.  Onions, raisins, carrots and green peas are also added, while potatoes serve as extenders. In the Northern regions, they contain bean sprouts, shredded green papaya, eggs and chorizo (sausage). It also differs in color because the addition of achuete (annatto) gives it an orange color.

This Empanada recipe uses chicken for the filling.

Preparation Time:   30-40 mins
Cooking Time:   1 hour
Yield:   20 pcs

Ingredients:
Filling
1 lb chicken breast or thigh, cubed
1 medium sized onion, minced
4 cloves garlic, minced
1 medium potato, diced
1 small carrot, diced
1 cup water or chicken broth
1 cup green peas
1/4 cup raisins
1/2 tsp salt
1/2 tsp pepper
cooking oil

Dough
3 cups flour
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1 cup butter
1/3 cup cold water
1 egg (for egg wash)

Cooking Directions:
1.   ਏor the dough, combine all the dry ingredients in a bowl. Add the cold butter cubes in the mixture by rubbing it until it looks like coarse bread crumbs.
2.    Gradually add the cold water, and knead until you form a soft and smooth dough ball. Chill in the refrigerator for half an hour.
3.    To prepare the filling, heat the oil, and then sauté the garlic and onion.
4.   򠫝 the cubed chicken and cook until it turns brown.
5.   򠫝 the carrots and potatoes and cook for about 3 minutes. Pour in the water or chicken broth and let it simmer until the carrots and potatoes are tender.
6.   򠫝 the raisins and green peas and simmer for another 5 minutes. Season with salt and pepper.
7.    Transfer to a bowl and make sure that it is drained of any liquid. Allow to cool for about half an hour.
8.    With floured hands, press the dough on a floured surface. Use a rolling pin to flatten to about 1/8” thick, and cut it into 4” circles with a bowl and cookie cutter.
9.    Put about 1-2 teaspoons of the filling in the middle of the dough. Fold the dough to make the edges meet and form a half circle. Seal by pressing the edges with a fork.
10.    Make the egg wash by mixing the beaten egg white and a little water. Brush the crust with the egg wash.
11.   ਏry them, three at a time, in a saucepan at medium high. Constantly flip them to avoid burning. Transfer to a plate lined with paper towel to drain excess oil.
12.    You can also bake them at 200° C (400° F) for about 20 to 25 minutes or until they turn light brown.
13.   ਊllow to cool off before serving.
14.   ਎njoy!

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