Go Back

Empanadas

Every country has their form of empanadas - be it calzones, runzas, hand pies, gujhias, or samosas... Whatever form or name, they're fun and delicious!
Makes 12 empanadas
Pin Recipe
Course: Main Course
Cuisine: Mexican
Servings: 6
Prep Time 1 hour
Cook Time 45 minutes
Dough Resting: 1 hour
Total Time 2 hours 45 minutes
Print Recipe

Ingredients  

Dough:

  • 1 cup milk
  • 2 tsp salt
  • 8 Tbsp butter
  • 2 large egg yolks (save the whites for brushing)
  • 4 cups all-purpose flour

Chilean/Argentinian Meat Filling: (Apparently Chilean filling has much more onion and is juicier that Argentinian) - for 12

  • 1 ½ lb ground beef
  • 2 Tbsp butter
  • 1 cup onion (chopped)
  • minced garlic
  • chili powder
  • cumin
  • oregano
  • paprika
  • salt
  • ½ cup beef broth
  • 1 Tbsp flour
  • 40 raisins
  • 2 large eggs (hard-boiled and sliced)
  • 12 black olives

Sweet Potato Empanadas (Empanadas de Camote): - for 8 empanadas

  • 3 medium sweet potatoes (cooked and cooled)
  • ⅓ cup half & half (or milk)
  • maple syrup (or honey or sugar)
  • cinnamon
  • anise (optional)

Instructions: 

Empanada Dough:

  • In a microwavable bowl, combine the milk, butter, and salt.
  • Heat until the milk is warm and the butter has melted.
  • Mix the egg yolks into the warm milk mixture.
  • Measure the flour into a mixing bowl then add the milk mixture.
  • Knead until a soft dough forms and it's easy to handle - 2-3 minutes.
  • Form into a ball, wrap in Saranwrap, and refrigerate for at least an hour.

Beef Empanada

  • In a large skillet, saute the onion and garlic in a little butter.
  • When translucent, add the ground beef and spices.
  • When the meat is cooked, sprinkle flour over the meat, stir, then add the broth and raisins.
  • Simmer until saucy but not soupy.

Sweet Potato Empanada

  • In a bowl, mash up the sweet potato with some half & half, cinnamon, and enough sweetener to taste.

Assembly:

  • Preheat the oven to 350°. Grease a baking sheet.
  • When it's time to make the empanadas, remove from the fridge, divide into 12 balls, and roll each ball into a 5 to 6-inch circle.
  • Add a couple tablespoons of filling to the rolled out dough. (For the Chilean/Argentinian empanadas add a slice of boiled egg and 1 black olive on top of the meat filling.)
  • Brush the edges of the dough with beaten egg white, fold in half, and crimp. (The Chileans crimp the sides then fold the edges in, making a rectangle.)
  • Place the empanadas on the baking sheet, brush the tops with more egg white (if making sweet empanadas, you can sprinkle sugar on top too), then bake for about 45 minutes, or until heated through and golden brown on top.

Notes:

Make Ahead:
You can easily make up both the filling and dough ahead of time.
I'd probably wait to assemble until shortly before cooking so the dough doesn't get soggy.
You could also bake these ahead of time and reheat.