Basic Empanadas Buttery Dough

These golden empanadas are a beloved comfort food in my home set apart by their flaky buttery dough and a deeply flavorful spiced meat filling. Baked to perfection they make for a hearty meal or an irresistible snack you will want to serve at gatherings or save all for yourself

I still remember the first time my cousin and I folded dough together in her tiny kitchen laughing as we tried to get that perfect crimp along the edges and reveling in the aroma as they baked

Ingredients

• Ground beef or pork: brings rich savory flavor and a satisfying bite I always look for meat with good marbling for extra juiciness
• Onions: are essential to create sweetness and depth Dice them finely for even cooking and a smoother filling
• Jalapeños: deliver a gentle spicy kick Remove seeds if you want less heat Look for firm shiny peppers
• Chili powder: offers warmth and earthy notes Use fresh spice for the best punch
• Canned diced tomatoes: keep the filling saucy and tangy Choose tomatoes with no added salt for more control
• Coarse salt and ground pepper: are important for seasoning Taste as you go to balance the flavors
• Fresh cilantro: adds bright herbal freshness Look for vibrant green leaves and avoid wilted bunches
• All purpose flour: forms the base of the dough Choose unbleached for deeper flavor
• Baking powder: gives the dough a light tender lift Check that yours is fresh for proper rise
• Salt: is needed for flavor in the dough Use kosher if possible
• Cold unsalted butter: is what makes the crust flaky Cut it in while still chilled for best results
• Ice water: helps hold everything together without melting the butter Use it ice cold and add just enough for the dough to form
• Large egg and water: create a shiny golden crust right before baking Only beat the egg when needed to keep it fresh

Step-by-Step Instructions

Prepare the Meat Filling:

Crumble beef or pork into a large skillet and cook over medium high heat breaking the meat up with a spoon until no longer pink and nicely browned This step builds savory flavor as the meat caramelizes

Sauté the Aromatics:

Add finely diced onions and minced jalapeños to the meat mixture Stir and cook until the onions turn translucent and everything softens about five minutes This is key to deepening the base flavors

Spice and Simmer:

Sprinkle in the chili powder then pour in the diced tomatoes Stir well and bring to a simmer Let the filling cook over medium heat until thickened and most of the excess liquid evaporates usually twelve to fifteen minutes

Season and Add Herbs:

Taste the filling and season with coarse salt and ground pepper Fold in fresh chopped cilantro at the end for a pop of brightness Allow the filling to cool to room temperature which ensures the dough stays easy to handle

Make the Dough:

In a large bowl whisk together all purpose flour baking powder and salt Add the cold butter pieces and use your fingertips to pinch and rub until the mixture looks crumbly Pour in just enough ice water for the dough to hold together then turn it out on the counter and gently knead until smooth

Divide and Rest:

Pat the dough into a rough disc then cut into eight equal pieces Shape each into a ball and cover loosely with plastic so they rest at room temperature for thirty minutes This resting step relaxes the gluten making the dough easier to roll

Roll and Fill:

Dust your work surface with flour and roll out one dough ball into an eight inch circle Spoon one eighth of the cooled meat filling over half the round leaving a clear one inch border

Seal the Empanadas:

Brush the border with egg wash then fold the dough over to enclose the filling Gently press the edge with your fingers to seal Work your way around crimping and pleating for that traditional look or simply press with a fork

Bake to Perfection:

Arrange formed empanadas on a parchment lined baking sheet Brush the tops lightly with egg wash taking care not to touch the crimped edges so they puff Bake in a preheated four hundred degree oven rotating the pans halfway through until the empanadas are deeply golden brown Usually this takes thirty to forty minutes Let them cool a few minutes before eating

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I always reach for jalapeños at the market loving how their gentle heat balances with the buttery crust One time my uncle helped roll and seal every empanada on the kitchen table turning prep into an afternoon of stories and laughter

Storage Tips

Empanadas keep well in the fridge for up to four days simply store them in an airtight container For frozen storage wrap each empanada in foil then transfer to a freezer bag They reheat beautifully in the oven so the crust crisps back up Avoid microwaving which softens the pastry

Ingredient Substitutions

Feel free to swap in ground turkey or shredded rotisserie chicken for a lighter filling If you are out of cilantro try parsley or even a handful of fresh oregano For extra richness add a little shredded cheese to each empanada before sealing and baking

Serving Suggestions

These empanadas shine as the main dish with a crisp salad or rice and beans on the side Try offering chimichurri or a simple salsa for dipping They are perfect for picnics lunchboxes or appetizers at gatherings Slice one in half and serve with a fried egg for a brunch twist

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Cultural and Historical Context

Empanadas trace their roots to Latin America with every country having its own spin from savory baked beef in Argentina to sweet filled hand pies in Spain Making empanadas is often a communal process in families celebrated on holidays and special occasions Each pleat along the edge is a symbol of tradition and care

Recipe FAQs

→ What meats work best for these empanadas?

Both ground beef and ground pork create rich and flavorful fillings. Feel free to use either, or even a blend for a deeper taste.

→ How do you achieve a tender, flaky dough?

Cut cold butter into the flour until crumbly, then add ice water just until the dough comes together. Resting the dough helps relax gluten for a delicate texture.

→ Is it possible to make the filling ahead of time?

Yes, the meat filling can be made a day in advance and refrigerated. This allows flavors to meld and saves time during assembly.

→ Can these turnovers be frozen before or after baking?

Empanadas freeze well both unbaked and baked. For unbaked, assemble and freeze on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes to the baking time.

→ What are some tips for sealing the edges?

Brush the edge with egg wash and gently crimp or pleat the dough, or use a fork to press and seal for a tidy finish.