Description
A delightful recipe for homemade empanadas with a flaky crust, perfect for gatherings or cozy nights in.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup cold water
- 1/2 teaspoon salt
- 1 cup cooked, shredded chicken or beef
- 1/2 cup diced onions
- 1/2 cup bell peppers, diced
- 1 teaspoon cumin
- 1 egg (for egg wash)
Instructions
- In a bowl, mix the flour and salt until well combined.
- Cut in the cold, diced butter until the mixture resembles coarse crumbs.
- Stir in the cold water until the dough forms a ball.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- In a skillet, sauté the diced onions and bell peppers over medium heat until soft.
- Add the shredded chicken or beef and cumin to the skillet and mix well.
- Roll out the chilled dough on a floured surface until 1/8 inch thick and cut into circles.
- Place a spoonful of filling in the center of each dough circle, fold over and seal the edges.
- Brush the tops with egg wash.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown.
Notes
Serve warm with salsa or guacamole. They can be made ahead and frozen for later.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg