Even a cup of coffee in the morning can be paired with empanada. Does that not excite you to know the recipe , in a very easy way, we have for you?
If it is not the first time you hear the word Empanada and had a taste of it before, once you hear its name, you can easily imagine how it looks, wrapped and stuffed and I bet, you can even remember how it tastes. But did you know, the word Empanada comes from the Latin word “empanar” which means “ to wrap or coat”. This pastry originated from Spain that makes the previously colonized countries such as the Philippines and South America familiar with it. No wonder, empanada still exists in these countries nowadays.
A perfectly cooked dough with a flavorful filling makes a Perfect Empanada.
There are two components in making the pastry. One of which is the dough made from cold butter, cold water, flour and egg which results in flakey and crispy then perfectly cooked to achieve a golden br0wn color. The other one is ground beef with potato, cumin, chili powder, paprika, peas and fresh herbs that adds to its flavor. This recipe will leave you craving.
How to make a flakey-crispy dough?
- First, pour the flour, butter and salt in a food processor fitted with a blade attachment.
- Use pulse(in the food processor) until the texture becomes firm. Once its size becomes like of a pea, add the eggs and cold water.
- Continuously use pulse until you achieve a ball of dough. Use a flat round disk to rest the dough.Entirely cover with plastic wrap then refrigerate for one hour. (See “How to make a Flavorful Empanada Filling?” below)
- Once the dough is ready, roll it out and form a ¼ inch thick layer, cut into a circle about 5 inch in diameter using a ring cutter or bowl. Make 12 layers by dividing the entire dough. In a circular layer, place ¼ cup of filling in the middle then fold in half. You may use Empanada or Dumpling molder to close the edges or use forks alternatively.
How to make a flavorful Empanada filling?
- While having the dough at rest, In a large skillet, pour some olive oil and make sure it is on a medium heat. Add minced onions and jalapenos then saute for 2-3 minutes until changes in natural colors begin. Add chili powder, paprika and cumin and let cook for 4-5 minutes. Put the tomato paste, stir well. Let sit for a couple of minutes. Add salt to taste. Remove from the heat and let cool a bit, then add frozen peas, boiled diced potato, chopped fresh parsley and green onions.
Fry and Serve
- Preheat the oil, at least 1 inch in depth, in a deep pan or pot between 350 to 375 degrees F. Fry at least 3 at a time or more depending on the capacity of the pan. Cook each side for 2-3 minutes until golden brown.
- Rest in a strainer to remove excessive oil. You may also use parchment paper on the plate before serving.
- Empanadas are best served when hot or warm. You may serve it with sour cream, salsa, or chipotle cream.
If you prefer baking the Empanadas, not a problem!
- In an oven, bake the empanada at 400 degrees F. Use egg wash to make it golden brown. Baking the Empanadas will make it oil-free but a little dryer pie than fried.
Tired of having the usual? Add more to the recipe!
- Mexican cheese or Cheddar cheese can make the filling more flavorful.
- Peas can be substituted by corn, dried carrots or celery.
- For more spiciness, add more diced jalapeno. Lessen or remove them if you feel so.
- Vegetarian? Just replaced the ground beef with diced veggies or whatever you desire.
- Don’t you love beef? You can use pork, chicken and other meats.
More left? Saving for later? Here’s how you store them.
- If refrigerated, empanadas can last up to 3-4 days.
- Reheating them makes them fresh as newly-cooked. Using an oven toaster, reheat them around 4-5 minutes until warm. Using the oven, reheat them at 400 degrees for 5-8 minutes while using a microwave oven, you may reheat them for 2-3 mins in medium-high heat.
Mexican Empanada
Print RecipeIngredients
- 3 cups flour
- 1/2 cup cold butter cubed
- 1 large egg
- 3/4 cup cold water
- 2 tbsp olive oil
- 1 medium red onion
- 6 oz. boiled diced potato
- 1 tbsp tomato paste
- 1 jalapeno
- 12 oz. ground beef
- 1/2 tsp salt
- 1 tsp chili powder
- 1 tsp paprika powder
- 1/2 tsp cumin powder
- 1/4 cup frozen peas
- 1 tbsp green onions, chopped
- 1 tbsp parsley, fresh and chopped
- oil for frying
Instructions
Dough
- First, pour the flour, butter and salt in a food processor fitted with a blade attachment.
- Use pulse(in the food processor) until the texture becomes firm.
- Once its size becomes like a pea, add the eggs and cold water.
- Continuously use pulse until you achieve a ball of dough.
- Use a flat round disk to rest the dough. Entirely cover with plastic wrap then refrigerate for one hour.
- Once the dough is ready, roll it out and form a ¼ inch thick layer, cut into circle about 5 inch in diameter using a ring cutter or bowl.
- Make 12 layers by dividing the entire dough.
- In a circular layer, place ¼ cup of filling in the middle then fold in half.
- You may use Empanada or Dumpling molder to close the edges or use forks alternatively.
Filling.
- While having the dough at rest, In a large skillet, pour some olive oil and make sure it is on a medium heat.
- Add minced onions and jalapenos then saute for 2-3 minutes until changes in natural colors begin.
- Add chili powder, paprika and cumin and let cook for 4-5 minutes.
- Put the tomato paste, stir well.
- Let sit for a couple of minutes.
- Add salt to taste.
- Remove from the heat and let cool a bit, then add frozen peas, boiled diced potato, chopped fresh parsley and green onions
Fry and Serve.
- Preheat the oil, at least 1 inch in depth, in a deep pan or pot between 350 to 375 degrees F. Fry at least 3 at a time or more depending on the capacity of the pan. Cook each side for 2-3 minutes until golden brown.
- Rest in a strainer to remove excessive oil. You may also use parchment paper on the plate before serving.
- Empanadas are best served when hot or warm. You may serve it with sour cream, salsa, or chipotle cream.
