Prep 20 mins
Cook 20 mins
This is an empanada recipe that i've adapted, it's easy, tasty, and not too steep in the pockets! NOTE: You can use any pie crust, empanada dough, or goya/wonton wrapper recipe for the dough of the empanada, however; I will provide a generic pie crust recipe (the one I used)for those of you who'd rather not have to search. Also, feel free to adjust the spices to your liking, they are a recomendation.
FOR THE DOUGH
- 1 1⁄2 cups white flour
- 1 cup wheat flour (you can use all white if wanted though)
- 1⁄2 teaspoon salt
- 1 cup butter, chilled and diced
- 1⁄2 cup cold water
FOR THE FILLING
- 2 -3 tablespoons olive oil (although veggie oil works too)
- 1⁄4 cup black olives, pitted, sliced
- 1 lb ground lean meat (I used beef, but turkey will substitute just fine)
- 1 tomatoes, crushed
- 4 hard-boiled eggs, diced
- 2 garlic cloves, minced
- 2 green onions, chopped
- optional spices
- 1 teaspoon dried oregano
- 1⁄2 teaspoon coriander
- 1 teaspoon cumin
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon cayenne
- 1 teaspoon chili powder
- 1 teaspoon salt
- For the Dough; In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the water, and knead until mixture forms a ball. Wrap in plastic and refrigerate for 1-4 hours or overnight. Roll out the dough on a lightly floured surface, about 1/4 inch thick and cut out 3-6 inch circles (depending on how large you want your empanada to be). Set aside.
- For the Filling; Mix all of the filling ingredients(starting at olives) together in a large bowl and mix well.
- Heat the oil in a large skillet over medium-high heat. Add the meat mixture; cook, breaking up with a wooden spoon or spatula, until browned (about 4 minutes). Remove from heat.
- Assembling your empanada; Place 1 empanada disc between 2 pieces of wax paper(or one of those nifty dough press sets); roll out slightly to 7 inches. Place 1/3 cup filling in center of each empanada. Moisten edges; fold empanada over filling, and tightly crimp with a fork. Repeat with remaining empanadas. Transfer to a parchment paper-lined baking sheet and brush both sides with olive oil; bake until browned (12-15 minutes).