Pizza Empanada

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Total Time
40mins
Prep
30 mins
Cook
10 mins

I ate so many of these when I was a kid! They are so so good. Courtesy of Héctor Rodriguéz @ about.com.

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Ingredients

Nutrition
  • Dough

  • 3 cups flour (plus a little more for kneading)
  • 1 teaspoon salt
  • 12 cup cold water
  • 1 egg
  • 1 egg white
  • 1 teaspoon vinegar
  • 3 tablespoons shortening
  • Filling

  • 1 (15 ounce) can pizza sauce
  • 2 cups shredded mozzarella cheese or 2 cups pizza cheese
  • 1 12 cups pepperoni (diced or sliced)
  • oil (for frying)

Directions

  1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
  2. In a separate bowl, mix together the 3 cups of flour and salt.
  3. Cut the shortening into the flour mix with a pastry blender or two butter knives.
  4. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
  5. Mix the wet and dry ingredients with a fork until it becomes stiff.
  6. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
  7. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
  8. After 1 hour, place the dough on a floured counter top. Roll it out into 1/8 inch thick. Cut the dough into circles with round cookie cutters or biscuit cutters. For large empanadas use 6 inch cutters for empanaditas use 3 inch cutters.
  9. Tip: If you want to keep the dough longer than 24 hours, you can freeze it.
  10. Filling:.
  11. Spread a spoonful of pizza sauce on the circle of dough. Do not go all the way to the edge.
  12. Sprinkle a spoonful of shredded cheese onto the pizza sauce.
  13. Place a couple slices of pepperoni on top of the cheese.
  14. Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash.
  15. Fry the filled empanadas at 360 degrees for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels.
  16. Tip: Do not overfill the empanadas. They will tear and you will lose your filling in the oil.