This past weekend my fiancé and I made empanadas, or as my co-worker called them– hot pockets. This ended up being a really fun and straight-forward dish (especially with strawberry margaritas!).
This recipe can be the delicious base for any and all flavored empanadas you want to make. We used a [tiny] food processor to try and give the dough the best consistency, but you can always do this by hand with a little elbow grease. One thing we’ve learned with having a small food processor is that you pretty much almost always split the recipe into smaller portions and then mix them together later, it just ends up being more time consuming.
This recipe is adapted from laylita.com.
3 cups AP flour
1/4 teaspoons kosher salt
6 oz chilled butter
~8 tablespoons ice water (it’s very important that the water is cold!)
2 large eggs
To start, pour the flour and salt into the food processor and pulse it to mix. Then, chop the butter into small pieces, add it (and one of the eggs) to the flour-salt mixture, and then process away. About halfway to it being completely mixed, start to incrementally add in tablespoons of your ice water.
Once dough mixture slowly starts to turn into a buttery, powder-like substance (a little on the damp side) you can stop adding water.
Next, empty the mixture into a bowl and start to press it together into the shape of a ball.
Once all of the dough is part of one mass, you can either put it in the fridge for later or roll it out immediately, on a lightly floured surface, until it is around a quarter of an inch in thickness.
After the dough has been rolled out, take a small bowl to cut out your empanada disks. You can alternatively use a small plate and a knife.
After your disks have been finished and before you begin to fill them with your desired filling, take the last egg and separate the egg white from the yolk. Beat them separately to make them easy to spread, this step will give your empanadas both a stronger structure and a beautiful golden color.
When filling the disks, take a couple tablespoons of your mixture and place it in the center.
Then use the egg white on the edges of the disk before you fold it over (this makes for a better seal) take a fork and press down on the joined edges then flip the empanada and press down on that side. Finally, use the egg yolk to wash over the top of the sealed empanada before putting it in the oven!
The amount of time and temperature for baking is dependent on the size and filling of your empanadas. Our empanadas took about 20-25 minutes at 375 F.