Empanada

In Spain, Latin America, and the Philippines, an empanada is essentially a stuffed pastry.

Ingredients

• 1 tsp salt
• 2–3 cups cold water
• 1 kg (about 8 cups) flour
• 2 eggs
• 200 g (about 1 cup) butter or margarine
• Olive oil
• Cornstarch
• 1 kg ground beef
• 1 large onion
• 2 tbsp vegetable oil
• 2 tbsp sugar
• 1 ½ tsp black pepper
• 1 ½ tsp paprika
• 1 tsp salt
• ½ tsp ground cumin (comino), optional. Cumin is very invasive and gives the filling a whole different flavor.
• ½ tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp cloves
• ½ cup raisins
• Green olives (optional)
• Diced hard-boiled egg (optional)
• Diced boiled potatoes (optional)
• 1 kg ground beef
• 2 cloves garlic
• 3 large onion
• 2 tbsp olive oil
• 1 tbsp sugar
• 1 ½ tsp black pepper
• 1 ½ tsp paprika
• 1 tsp salt
• ½ tsp ground cumin (comino)
• 1 bay leaf
• ½ cup raisins
• Black olives
• Diced hard-boiled egg

Steps

1. Dissolve salt in water.
2. Mix eggs, flour, butter and 1 cup of water to form a dough. While kneading the dough, gradually add in more water until the dough is soft and stretchy. If the dough becomes sticky, add more flour.
3. Once the dough is the desired consistency, allow to rest for a couple minutes, then roll it out to a thickness of ~2–3 mm (1/10 inch).
4. Cut the dough into discs roughly 10–15 cm (4–6 inches) in diameter.
5. Dice onion into small pieces and sauté in vegetable oil in a large frying pan. Add ground beef, and brown it.
6. While beef is browning, mix in salt, sugar and spices.
7. Once meat has finished cooking, remove from heat and add raisins.
8. If desired add sliced olives, egg, or potatoes.
9. Dice onion into small pieces and sauté in olive oil in a large frying pan. Mince garlic and add to the onions. Add and brown ground beef.
10. While beef is browning, mix in salt, sugar, spices and bay leaf.
11. Allow to simmer for about 20 minutes for flavours to blend.
12. Remove bay leaf, and add olives and raisins.
13. Place 1–2 tablespoons of empanada filling into the center of one of the dough discs (tapa).
14. If Chilean empanadas are being made add one piece of the diced hardboiled egg next to the filling.
15. Wet the outer edge of the tapa with cold water and fold the tapa in half to encase the filling, ensuring there is no air left inside (the wet portion will help the dough stick together, air will burst out when cooked).
16. Holding the empanada in the palm of one hand, with the round edge pointing outwards, pinch and twist over a small (finger-sized) portion of the dough at the top. Continue pinching and twisting around the outer edge until you reach the bottom of the empanada, so that the open edge is sealed shut. You can also use a fork to smash together the lips of the outer edge, but it is not the traditional way and the filling can burst through.
17. Repeat for the remaining filling and dough.
18. To cook the empanadas, deep fry in vegetable oil on medium heat until golden brown. Alternatively, you can brush them with butter and bake on a cookie sheet in the oven at 400 °F for 8–10 minutes or until light brown.
19. Allow empanadas to cool and then eat.

More recipes with flour, eggs, butter, cornstarch, beef, onion, paprika, cumin, cinnamon, nutmeg, cloves, raisins, olives, garlic or bay leaves

Adapted from “Empanada” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.