Empanadas consist of a flaky dough stuffed with a variety of meats and veggies. It's a good way to use leftover pulled pork or carnitas, shredded beef or chicken or leftover taco meat. Fry up some bell peppers, onions and mushrooms and add a little cheese before wrapping them. Top with some guacamole, salsa and hot sauce or really whatever else you like. You can make this dough ahead of time and keep in the refrigerator for up to two days. You can use your food processor or your hands to make the dough. It was very easy in the food processor and obviously faster but if you don't have one or just prefer to use your hands, follow the same directions, using your hands to mix in a large bowl.
Makes: 12-16 depending on the size
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 stick of butter, cold and cut into cubes
- 1 egg
- 1/4 cup ice cold water
- 1 egg beaten for brushing empanadas
Add flour and salt to your food processor. Pulse a few times to combine.
Add cubed butter, 1 egg and ice water to the flour mixture and pulse until well combined. Make sure to scrape down the sides of the food processor periodically. Mix until the flour is mixed in and the dough is crumbly.
Dust a clean surface with a little flour and kneed the dough for 30 seconds to make sure it stays together. Form into a ball, wrap in plastic wrap and place in the refrigerator for 30 minutes.
Preheat your oven to 400 degrees.
Remove dough from the refrigerator and place on a lightly floured surface. Roll out the dough until it is very thin, but still thick enough to be stuffed and folded over without ripping. Cut with a large biscuit cutter if you have one, a large round cookie cutter, a small bowl or a glass.
Brush edges with a beaten egg, stuff with desired filling, fold over and press edges with a fork or press and fold with your fingers.
Arrange on a pan lined with a silicone baking sheet or a pan sprayed with cooking spray. Bake for 12-15 minutes or until the outside is golden and crispy.
Recipe by My Colombian Recipes