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4.43 from 7 votes

Empanadas

Tender flakey empanadas loaded with ground beef, potatoes, peas and tons of Mexican spices. I've included instructions for frying or baking these easy empanadas. Just in time for Cinco De Mayo!
Prep Time35 minutes
Cook Time25 minutes
chill time1 hour
Total Time2 hours
Course: Appetizer, Dinner, entree, lunch, Main Course, main dish
Cuisine: Argentine, Chilean, Mexican, Spanish
Keyword: Empanadas, homemade empanada recipe, homemade empanadas, how to make empanadas
Servings: 12 empanadas
Author: Kelley Simmons

Ingredients

Dough

For The Filling

Instructions

Dough

  • Add 3 cups all-purpose flour, ½ cup cubed cold unsalted butter , and ½ teaspoon salt to a food processor fitted with the blade attachment. Pulse a few times until the butter is the size of peas.
  • Add 1 large egg and ¾ cup cold water and pulse just until a ball of dough forms.
  • Press the dough into a flat, round disk and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour.

Filling

  • While the dough chills, prepare the filling by heating 2 tablespoon olive oil in a 14-inch skillet over medium-high heat. Add 1 medium red onion and ⅓ cup finely diced jalapeno and cook for 2-3 minutes until softened..
  • Add 12 ounces ground beef continue to cook for 7-10 minutes, until the beef is fully cooked and no pink remains.
  • Add in ½ teaspoon salt, 1 teaspoon chili powder, 1 teaspoon paprika , and ½ teaspoon cumin. Stir in 1 tablespoon tomato paste and cook for 2 minutes.
  • Remove from heat and allow to cool slightly. Add 6 ounces boiled and diced potatoes, ¼ cup frozen peas, 1 tablespoon sliced green onions, and 1 tablespoon chopped fresh parsley.
  • Once the dough has finished chilling, roll it out to ¼-inch thickness. Use a 5-inch ring cutter or small bowl to cut out 12 circles of dough. Alternatively, you may divide the dough evenly into 12 portions and roll them out into circles as best you can.
  • Add enough oil for frying to a deep pan or a large, deep pot to reach 1-inch in depth. Heat over medium-high heat until it reaches 350 to 375 degrees Fahrenheit.
  • Add about ¼ cup of filling to the center of each circle and fold in half, crimp the edges of the dough together with a fork.
  • Fry the empanadas in batches of 3, cooking them for 2-3 minutes per side or until golden brown.
  • Serve immediately with salsa or sour cream for dipping!

Video

Nutrition

Calories: 278kcal | Carbohydrates: 28g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 236mg | Potassium: 244mg | Fiber: 2g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 3mg

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