How to Make Empanadas
Sift the flour., Mix the sifted flour and salt in a large bowl. , Blend in the solid butter or lard with your fingers (best to crosscut with two sharp knives) until it breaks up., Beat together the eggs, water, and vinegar in a bowl., Place the...
Step-by-Step Guide
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Step 1: Sift the flour.
The flour mixture should have an even, coarse texture.
The butter lumps should be no larger than the size of a pea. , Add to the flour mixture and mix. , Knead with the heel of your hand to bring the dough together. ,, Cut into circles about 4-6 inches (10
- 15 cm) in diameter and lightly flour them. , Mince the onions and garlic, and add to the pan.
Cook until the onions become translucent. , Break it up with a spoon and cook, stirring until lightly browned.
Drain off fat. ,, Carefully mix into the meat mixture.
Add salt and pepper to taste. ,, Place 2–3 tablespoons (29.6–44.4 ml) of the filling in the center of each wrapper.
Dampen the outer perimeter of the dough. , Pinch a corner of the dough, and then fold that section onto itself.
Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so it slightly overlaps the first piece.
Repeat along the length of the folded side, until you create a braided or twisted seal. , Bake 15-20 minutes, or until golden brown. , -
Step 2: Mix the sifted flour and salt in a large bowl.
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Step 3: Blend in the solid butter or lard with your fingers (best to crosscut with two sharp knives) until it breaks up.
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Step 4: Beat together the eggs
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Step 5: and vinegar in a bowl.
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Step 6: Place the mixture on a floured surface.
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Step 7: Cover the dough and allow to sit in a cool place for at least an hour.
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Step 8: Roll out the dough until it is about 1/8 of an inch (0.3 cm) thick.
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Step 9: Heat some oil in a large saucepan.
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Step 10: Add the ground meat.
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Step 11: Mix in the cumin
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Step 12: chili powder
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Step 13: and sugar.
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Step 14: Chop the hard-boiled eggs and halve the stuffed olives.
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Step 15: Preheat the oven to 400ºF/200ºC.
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Step 16: Stuff the empanada dough wrappers.
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Step 17: Fold over
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Step 18: forming a semicircle.
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Step 19: Place the folded empanadas on a greased cookie sheet.
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Step 20: Finished.
Detailed Guide
The flour mixture should have an even, coarse texture.
The butter lumps should be no larger than the size of a pea. , Add to the flour mixture and mix. , Knead with the heel of your hand to bring the dough together. ,, Cut into circles about 4-6 inches (10
- 15 cm) in diameter and lightly flour them. , Mince the onions and garlic, and add to the pan.
Cook until the onions become translucent. , Break it up with a spoon and cook, stirring until lightly browned.
Drain off fat. ,, Carefully mix into the meat mixture.
Add salt and pepper to taste. ,, Place 2–3 tablespoons (29.6–44.4 ml) of the filling in the center of each wrapper.
Dampen the outer perimeter of the dough. , Pinch a corner of the dough, and then fold that section onto itself.
Pinch and pull out another 1/2-inch (1.2 cm) section and fold over, so it slightly overlaps the first piece.
Repeat along the length of the folded side, until you create a braided or twisted seal. , Bake 15-20 minutes, or until golden brown. ,
About the Author
Rachel Stone
Brings years of experience writing about home improvement and related subjects.
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