Prep 0 mins
Cook 30 mins
Empanadas are a lot of work to make - but they are worth it! They also freeze very well so you can make a large batch and store them away for when you need a quick and delicious meal. This particular recipe is the traditional meat-filled type (called "pino"), but you can use this same dough and experiment with other fillings. I was a vegetarian for 10 years during which time Yaya used to make a delicious veggie filling. You can also make mini empanadas, which make great appetizers! Enjoy!
- 5 cups all-purpose flour
- 1 cup margarine
- 1 tablespoon baking powder (heaping)
- 1 cup soymilk
- 1 tablespoon salt
- 1 egg
- 1 1⁄2 lbs ground meat
- 2 large white onions, diced
- 1⁄4 cup oil
- 1 dash salt
- 1 dash cumin
- 1 dash cayenne pepper
- 1 tablespoon flour
- 5 eggs, hardboiled (optional)
- 3⁄4 cup golden raisin (optional)
- 30 black olives (optional)
- Dough: Combine the 5 cups of flour and baking powder in a large bowl. Cut in the margarine until the mixture has a crumbly consistency. In a small pot boil the soy milk with 1 tablespoons salt. Pour the boiling liquid into the flour mixture and mix without kneading. Cover with a tea towel and let the dough rest for approximately 1/2 hour. It is very important to let the dough rest at this stage or you will not be able to roll it out.
- Filling: Heat the oil in a pot or a saucepan that has a tight-fitting lid. Add the ground meat, diced onion and spices. Stir. If using raisins they should be mixed in at this stage so that the flavours blend into each other during cooking. Cover, reduce heat, and let cook for approximately 15 minute or until the meat is cooked through and the onions are transparent. The mixture will release liquid during cooking. If the mixture looks dry (the liquid may have evaporated if the heat was too high, or due to an ill-fitting lid) you can add a couple fo tablespoons of water. Take off the stove and stir in 1 tablespoons of flour. Let cool.
- Assembly: Roll out dough using extra flour to avoid sticking. Cut out large circles. Fill each circle with approximately 1 heaping tablespoon of meat, 1 slice of hardboiled egg, and 1 black olive. Dab the perimeter of the dough with a tiny bit of water to help seal the edges.
- Folding: There are 2 ways to fold the empanada (if making 2 types of filling you can use the 2 different syle of folding the empanada to distinguish between them). Method A: Fold the circle in half to form a semi-circle. Pinch the edges all the way around the circle. Method B: Fold the circle in half to make a semi-circle. Fold over the rounded edge of the semi-circle to make a rectangle. Now fold over both sides edges of the dough to make an "envelope" shape. Press the corners. This option only seems more complicated than the first. It is best because it results in a more secure seal, although some juices inevitably escape during baking!
- Baking: Preheat oven to 350. Arrange empanadas on a greased cookie sheet. Brush with egg wash. Bake for about 30-35 minute or until they are golden. Let them rest for 5 minute before biting into them!