Delicious Empanadas: Recipes and Step-by-Step Guide
Empanadas, those delightful little pockets of savory goodness, are a culinary staple in many cultures across the globe. From Latin America to Spain and the Philippines, each region boasts its own unique take on this classic dish. Whether you prefer a flaky, buttery crust or a more rustic dough, and a filling of seasoned ground beef, chicken, cheese, or even vegetables, there’s an empanada recipe out there to satisfy every palate. This guide will walk you through the process of making empanadas from scratch, providing detailed instructions and tips to ensure perfect results every time.
Understanding Empanadas: A Brief History
The word “empanada” comes from the Spanish verb “empanar,” which means “to wrap or coat in bread.” The dish is believed to have originated in Galicia, Spain, during the Middle Ages, likely influenced by Moorish cuisine. Early empanadas were large pies filled with various meats, seafood, or vegetables. As Spanish colonization spread, empanadas traveled to Latin America, where they evolved into smaller, individual pastries with regional variations in fillings and dough.
Essential Components of Empanadas
An empanada consists of two key components:
* **The Dough (Crust):** The dough provides the structure and texture of the empanada. It can be made from various ingredients, including wheat flour, corn flour, or even puff pastry. The choice of dough significantly impacts the final product’s flakiness, tenderness, and overall flavor.
* **The Filling:** The filling is the heart and soul of the empanada, offering a wide range of possibilities. Common fillings include seasoned ground beef, shredded chicken, cheese, vegetables, and seafood. The filling should be flavorful and well-seasoned to complement the dough.
Recipe 1: Classic Ground Beef Empanadas
This recipe provides a detailed guide to making traditional ground beef empanadas, a beloved classic enjoyed worldwide.
**Yields:** Approximately 12 empanadas
**Prep Time:** 45 minutes
**Cook Time:** 25-30 minutes
Ingredients:
**For the Dough:**
* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cut into cubes
* ½ cup cold shortening, cut into cubes
* ½ cup ice water
* 1 large egg, beaten (for egg wash)
**For the Filling:**
* 1 pound ground beef
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 teaspoon ground cumin
* ½ teaspoon smoked paprika
* ½ teaspoon dried oregano
* Salt and black pepper to taste
* ¼ cup beef broth
* 2 tablespoons olive oil
* Optional: ¼ cup raisins, ¼ cup chopped green olives
Equipment:
* Large mixing bowl
* Food processor (optional, for making the dough)
* Rolling pin
* 4-inch round cookie cutter or bowl
* Baking sheet
* Parchment paper
* Fork
* Skillet or frying pan
Instructions:
**Making the Dough:**
1. **Combine dry ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Incorporate fats:** Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs. Alternatively, pulse the flour, salt, butter, and shortening in a food processor until the mixture resembles coarse crumbs.
3. **Add water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. If using a food processor, pulse until the dough forms a ball.
4. **Shape and chill:** Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours) to allow the gluten to relax.
**Preparing the Filling:**
1. **Brown the beef:** Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. **Sauté vegetables:** Add the chopped onion, garlic, and bell pepper to the skillet and cook until softened, about 5-7 minutes.
3. **Add spices:** Stir in the cumin, smoked paprika, oregano, salt, and pepper. Cook for another minute until fragrant.
4. **Simmer:** Pour in the beef broth and bring to a simmer. Reduce the heat to low and cook for 10-15 minutes, or until the liquid has reduced and the filling has thickened slightly. Stir in the raisins and green olives, if using. Let the filling cool completely before assembling the empanadas.
**Assembling the Empanadas:**
1. **Preheat oven:** Preheat oven to 375°F (190°C).
2. **Roll out the dough:** On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
3. **Cut circles:** Use a 4-inch round cookie cutter or bowl to cut out circles from the dough. Re-roll scraps as needed.
4. **Fill the empanadas:** Place a spoonful (about 2 tablespoons) of the cooled beef filling in the center of each dough circle.
5. **Fold and seal:** Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal tightly. You can also use your fingers to create decorative edges.
6. **Egg wash:** Brush the tops of the empanadas with the beaten egg. This will give them a golden-brown color.
7. **Bake:** Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until golden brown.
8. **Cool and serve:** Let the empanadas cool slightly before serving. They are delicious served warm or at room temperature.
Tips for Perfect Ground Beef Empanadas:
* **Keep the dough cold:** Cold ingredients are essential for a flaky crust. Make sure your butter, shortening, and water are ice-cold.
* **Don’t overmix the dough:** Overmixing develops the gluten in the flour, resulting in a tough crust. Mix just until the dough comes together.
* **Chill the dough:** Chilling the dough allows the gluten to relax, making it easier to roll out and preventing it from shrinking during baking.
* **Cool the filling:** Filling the empanadas with hot filling can melt the butter in the dough, resulting in a greasy crust.
* **Seal the edges well:** Ensure the edges of the empanadas are tightly sealed to prevent the filling from leaking out during baking.
* **Egg wash is key:** Brushing the empanadas with egg wash gives them a beautiful golden-brown color and adds a slight sheen.
Recipe 2: Chicken Empanadas with a Twist
This recipe offers a flavorful variation on the classic empanada, using shredded chicken and a blend of spices for a delicious and satisfying meal.
**Yields:** Approximately 12 empanadas
**Prep Time:** 45 minutes
**Cook Time:** 25-30 minutes
Ingredients:
**For the Dough:**
* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cut into cubes
* ½ cup cold shortening, cut into cubes
* ½ cup ice water
* 1 large egg, beaten (for egg wash)
**For the Filling:**
* 2 cups cooked shredded chicken (rotisserie chicken works well)
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 green bell pepper, chopped
* 1 (10 ounce) can diced tomatoes and green chilies (such as Rotel), drained
* 1 teaspoon chili powder
* ½ teaspoon ground cumin
* ½ teaspoon smoked paprika
* Salt and black pepper to taste
* ¼ cup chicken broth
* 2 tablespoons olive oil
* Optional: ½ cup shredded cheddar cheese, ¼ cup chopped cilantro
Equipment:
* Large mixing bowl
* Food processor (optional, for making the dough)
* Rolling pin
* 4-inch round cookie cutter or bowl
* Baking sheet
* Parchment paper
* Fork
* Skillet or frying pan
Instructions:
**Making the Dough:**
1. **Combine dry ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Incorporate fats:** Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs. Alternatively, pulse the flour, salt, butter, and shortening in a food processor until the mixture resembles coarse crumbs.
3. **Add water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. If using a food processor, pulse until the dough forms a ball.
4. **Shape and chill:** Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours) to allow the gluten to relax.
**Preparing the Filling:**
1. **Sauté vegetables:** Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and bell pepper and cook until softened, about 5-7 minutes.
2. **Add chicken and tomatoes:** Stir in the shredded chicken and diced tomatoes and green chilies.
3. **Add spices:** Add the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute until fragrant.
4. **Simmer:** Pour in the chicken broth and bring to a simmer. Reduce the heat to low and cook for 10-15 minutes, or until the liquid has reduced and the filling has thickened slightly. Stir in the shredded cheddar cheese and cilantro, if using. Let the filling cool completely before assembling the empanadas.
**Assembling the Empanadas:**
1. **Preheat oven:** Preheat oven to 375°F (190°C).
2. **Roll out the dough:** On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
3. **Cut circles:** Use a 4-inch round cookie cutter or bowl to cut out circles from the dough. Re-roll scraps as needed.
4. **Fill the empanadas:** Place a spoonful (about 2 tablespoons) of the cooled chicken filling in the center of each dough circle.
5. **Fold and seal:** Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal tightly. You can also use your fingers to create decorative edges.
6. **Egg wash:** Brush the tops of the empanadas with the beaten egg. This will give them a golden-brown color.
7. **Bake:** Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until golden brown.
8. **Cool and serve:** Let the empanadas cool slightly before serving. They are delicious served warm or at room temperature.
Tips for Perfect Chicken Empanadas:
* **Use high-quality chicken:** Rotisserie chicken is a convenient and flavorful option for this recipe. You can also use leftover cooked chicken.
* **Don’t overfill the empanadas:** Overfilling the empanadas can make them difficult to seal and cause the filling to leak out during baking.
* **Experiment with spices:** Feel free to adjust the spices to your liking. Add a pinch of cayenne pepper for extra heat, or use a different blend of spices to create a unique flavor profile.
* **Add cheese:** Shredded cheese adds a creamy and melty element to the filling. Cheddar, Monterey Jack, or Oaxaca cheese are all good choices.
* **Serve with a dipping sauce:** Empanadas are delicious on their own, but they are even better with a dipping sauce. Try serving them with salsa, guacamole, sour cream, or a spicy aioli.
Recipe 3: Vegetarian Empanadas with Black Beans and Corn
This recipe offers a delicious and satisfying vegetarian option, packed with flavor and nutrients. It’s perfect for vegetarians and meat-eaters alike.
**Yields:** Approximately 12 empanadas
**Prep Time:** 45 minutes
**Cook Time:** 25-30 minutes
Ingredients:
**For the Dough:**
* 2 ½ cups all-purpose flour
* 1 teaspoon salt
* ½ cup (1 stick) cold unsalted butter, cut into cubes
* ½ cup cold shortening, cut into cubes
* ½ cup ice water
* 1 large egg, beaten (for egg wash)
**For the Filling:**
* 1 tablespoon olive oil
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 red bell pepper, finely chopped
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15-ounce) can corn, drained
* 1 teaspoon chili powder
* ½ teaspoon ground cumin
* ½ teaspoon smoked paprika
* Salt and black pepper to taste
* ¼ cup chopped cilantro
* ½ cup shredded Monterey Jack cheese
* Optional: 1 jalapeno pepper, seeded and minced
Equipment:
* Large mixing bowl
* Food processor (optional, for making the dough)
* Rolling pin
* 4-inch round cookie cutter or bowl
* Baking sheet
* Parchment paper
* Fork
* Skillet or frying pan
Instructions:
**Making the Dough:**
1. **Combine dry ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Incorporate fats:** Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs. Alternatively, pulse the flour, salt, butter, and shortening in a food processor until the mixture resembles coarse crumbs.
3. **Add water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. If using a food processor, pulse until the dough forms a ball.
4. **Shape and chill:** Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours) to allow the gluten to relax.
**Preparing the Filling:**
1. **Sauté vegetables:** Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Add the garlic and jalapeno (if using) and cook for another minute until fragrant.
2. **Add beans and corn:** Stir in the black beans and corn.
3. **Add spices:** Add the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute until fragrant.
4. **Simmer:** Cook for 5-10 minutes, stirring occasionally, until the filling has thickened slightly. Remove from heat and stir in the cilantro and Monterey Jack cheese. Let the filling cool completely before assembling the empanadas.
**Assembling the Empanadas:**
1. **Preheat oven:** Preheat oven to 375°F (190°C).
2. **Roll out the dough:** On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
3. **Cut circles:** Use a 4-inch round cookie cutter or bowl to cut out circles from the dough. Re-roll scraps as needed.
4. **Fill the empanadas:** Place a spoonful (about 2 tablespoons) of the cooled filling in the center of each dough circle.
5. **Fold and seal:** Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal tightly. You can also use your fingers to create decorative edges.
6. **Egg wash:** Brush the tops of the empanadas with the beaten egg. This will give them a golden-brown color.
7. **Bake:** Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until golden brown.
8. **Cool and serve:** Let the empanadas cool slightly before serving. They are delicious served warm or at room temperature.
Tips for Perfect Vegetarian Empanadas:
* **Use high-quality ingredients:** Fresh vegetables and flavorful spices are key to making delicious vegetarian empanadas.
* **Don’t overcook the vegetables:** Overcooked vegetables can become mushy and lose their flavor. Cook them until they are just tender-crisp.
* **Add some heat:** A jalapeno pepper or a pinch of cayenne pepper can add a nice kick to the filling.
* **Experiment with different cheeses:** Monterey Jack, cheddar, or pepper jack cheese are all good choices for this recipe.
* **Serve with a dipping sauce:** Empanadas are delicious on their own, but they are even better with a dipping sauce. Try serving them with salsa, guacamole, or a creamy avocado dip.
Variations and Adaptations
The beauty of empanadas lies in their versatility. You can easily adapt these recipes to suit your own tastes and preferences. Here are a few ideas:
* **Dough Variations:**
* **Cornmeal Dough:** Substitute some of the all-purpose flour with cornmeal for a more rustic and slightly sweet dough.
* **Puff Pastry:** Use store-bought puff pastry for a quick and easy empanada with a flaky and buttery crust.
* **Gluten-Free Dough:** Use a gluten-free flour blend to make gluten-free empanadas.
* **Filling Variations:**
* **Seafood Empanadas:** Fill empanadas with shrimp, crab, or fish.
* **Cheese Empanadas:** Make empanadas with various cheeses, such as mozzarella, provolone, or queso fresco.
* **Sweet Empanadas:** Fill empanadas with fruit, such as apple, peach, or berry, and add a sprinkle of cinnamon and sugar.
* **Spicy Empanadas:** Add jalapenos, chipotle peppers, or hot sauce to the filling for a spicy kick.
* **Cooking Methods:**
* **Fried Empanadas:** Deep-fry empanadas for a crispy and golden-brown crust. Be sure to use a safe cooking oil and maintain a consistent temperature.
* **Air Fryer Empanadas:** Air fry empanadas for a healthier alternative to deep-frying. Brush with oil before air frying.
Serving and Storage
Empanadas are best served warm or at room temperature. They can be enjoyed as a snack, appetizer, or main course. Serve them with your favorite dipping sauce, such as salsa, guacamole, sour cream, or aioli.
**Storage:**
* **Refrigerating:** Cooked empanadas can be stored in the refrigerator for up to 3-4 days. Store them in an airtight container to prevent them from drying out.
* **Freezing:** Empanadas can be frozen for up to 2-3 months. To freeze, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. Reheat them in the oven or microwave until heated through.
Tips for Success
* **Quality Ingredients:** The quality of your ingredients will directly impact the flavor of your empanadas. Use fresh, high-quality ingredients whenever possible.
* **Proper Sealing:** Properly sealing the empanadas is crucial to prevent the filling from leaking out during cooking. Crimp the edges with a fork or use your fingers to create a decorative seal.
* **Even Baking:** Ensure even baking by placing the empanadas on a baking sheet lined with parchment paper and spacing them evenly apart.
* **Monitor Temperature:** Keep a close eye on the empanadas while they are baking to prevent them from burning. If they start to brown too quickly, tent them with foil.
* **Resting:** Allow the empanadas to cool slightly before serving to allow the flavors to meld and the filling to set.
Conclusion
Empanadas are a delicious and versatile dish that can be enjoyed in countless ways. With these recipes and tips, you can create your own homemade empanadas that are sure to impress your family and friends. So, gather your ingredients, roll up your sleeves, and get ready to embark on a culinary adventure! Experiment with different fillings, doughs, and cooking methods to find your perfect empanada recipe.
Enjoy your homemade empanadas! They are a labor of love, but the delicious result is well worth the effort. Happy baking!