Empanada
Empanadas are half-moon pastries filled with seasoned meat, cheese or vegetables, then baked or fried until golden. The dough is tender and flaky and the filling is juicy and savory. They are popular all over South America and make a perfect portable meal.
Tapa de empanadillitas: Tamorlan, CC BY 3.0 (Wikimedia Commons)
Where it comes from
The empanada came to Latin America with Spanish and Portuguese cooks and developed distinct local styles. In Argentina and Chile they are baked, while in Colombia the dough is made of corn and fried.
Explore the cuisine of Argentina, Chile.
Make Empanada at home
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold butter or lard
- 1 egg, plus 1 egg for brushing
- 1/2 cup cold water
- 1 lb ground beef
- 1 onion, finely chopped
- 2 hard-boiled eggs, chopped
- 1/3 cup green olives, sliced
- 1 teaspoon cumin and 1 teaspoon paprika
How it's made
- Rub the butter into the flour and salt, add 1 egg and cold water, and knead into a dough; rest 30 minutes.
- Brown the beef with the onion, cumin and paprika until cooked through; cool completely.
- Stir in the chopped egg and olives.
- Roll the dough thin and cut 5-inch circles.
- Place a spoonful of filling on each, fold over and seal the edge by crimping with a fork or twisting the edge in a repulgue.
- Brush with beaten egg and bake at 400 F for 20 minutes until golden.
Variations
- Empanada de pino: Chilean version with raisins and olive.
- Empanada tucumana: Argentine hand-cut beef filling.
- Colombian empanada: made with corn dough and fried.
Cook’s tip: Cool the filling fully before assembling or the dough will turn soggy and tear.
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Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- Tapa de empanadillitas: Tamorlan, CC BY 3.0 (Wikimedia Commons)