Basic Empanadas Buttery Dough (Print Version)
Buttery pastry encases spiced ground meat in golden turnovers—classic flavors with a crisp, tender finish.
# Ingredients:
→ Filling
01 -
2 pounds ground beef or pork
02 -
2 medium onions, finely diced
03 -
2 jalapeño chiles, minced (ribs and seeds removed for less heat, if desired)
04 -
½ teaspoon chili powder
05 -
2 cans diced tomatoes (14.5 ounces each)
06 -
Coarse salt and ground pepper
07 -
1 cup fresh cilantro, chopped
→ Dough
08 -
4 cups all-purpose flour, plus more for dusting
09 -
2 teaspoons baking powder
10 -
2 teaspoons salt
11 -
½ cup cold unsalted butter, cut into small pieces
12 -
1 cup ice water
13 -
1 large egg, lightly beaten with 1 tablespoon water
# Steps:
01 -
In a 12-inch skillet over medium-high heat, cook ground meat until no longer pink, breaking it up into small pieces, for 5 to 7 minutes.
02 -
Add diced onions and minced jalapeños to the skillet; cook until softened, about 5 minutes.
03 -
Stir in chili powder and diced tomatoes into the skillet.
04 -
Cook the mixture over medium heat until it thickens, 12 to 15 minutes.
05 -
Season the filling with salt and pepper, fold in chopped cilantro, and let it cool.
06 -
In a bowl, whisk together flour, baking powder, and salt until well combined.
07 -
Using your fingers, cut in cold butter until the mixture is crumbly. Gradually add ice water until the dough comes together; knead briefly on the counter.
08 -
Shape dough into a rough disc and divide it into eight equal portions. Cover with plastic wrap and let rest at room temperature for 30 minutes.
09 -
Roll out one piece of dough into an 8-inch round. Spoon one-eighth of the cooled filling onto one half of the dough, leaving a 1-inch border. Brush the edge of the filled side with egg wash.
10 -
Fold the dough over the filling, press edges together to seal, and crimp or pleat the edges. Alternatively, seal edges with a fork.
11 -
Preheat the oven to 400°F. Line baking sheets with parchment paper.
12 -
Place the empanadas onto prepared baking sheets and brush tops with egg wash, avoiding the crimped edges.
13 -
Bake empanadas until golden brown, rotating the baking sheets halfway through, for 30 to 40 minutes. Let cool briefly before serving.