Empanada Recipe
Empanadas trace their roots back to Spain, where they were introduced during the Moorish occupation. Over time, Spanish colonizers brought this culinary tradition to Latin America, where it evolved into various regional specialties.
Equipment
- Mixing bowl
- Rolling Pin
- Baking sheet
- Pastry brush
- Skillet
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, diced
- ½ cup cold water
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef or chicken
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- ½ cup pitted olives, chopped
- 2 hard-boiled eggs, chopped
- Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
- In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until a dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sauté until softened.
- Add ground beef or chicken to the skillet, cooking until browned. Season with cumin, paprika, salt, and pepper.
- Stir in chopped olives and hard-boiled eggs, then remove from heat and let the filling cool.
- Preheat the oven to 375°F (190°C).
- On a floured surface, roll out the chilled dough into a thin sheet. Use a round cutter or glass to cut out circles.
- Spoon a generous amount of filling onto each dough circle, fold over, and crimp the edges with a fork to seal.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with egg wash.
- Bake for 20-25 minutes, or until golden brown and crispy.