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Baked Empanadas
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Baked Empanadas

Prep Time1 hr 45 mins
Cook Time25 mins
Servings: 16 empanadas

Ingredients

  • Crust Ingredients:
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter chopped
  • 1 beaten egg
  • 1/2 cup cold water
  • Filling Ingredients:
  • 2 tablespoons oil
  • 1 chopped onion
  • 3 finely chopped garlic cloves
  • 1 lb. 5 oz. ground meat I used a combination of turkey and pork
  • 1/4 lb. baby spinach leaves 2 cups
  • 1 teaspoon finely chopped fresh oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/4 cup finely chopped cilantro

Instructions

  • To make the dough, combine flour and salt in a bowl. Use a whisk to combine and remove any flour lumps.
  • Add butter and using a pastry blender or fork, cut the butter into the flour until it is the size of small peas. Add egg and mix with a spoon.
  • Add water and mix. Start kneading by hand until the liquid forms into a ball of dough.
  • Wrap in plastic wrap and chill in refrigerator for 1 hour.
  • Meanwhile, make the filling.
  • Heat oil in a skillet. Add onion and garlic and saute until it starts to change color.
  • Add meat and cook until the meat is browned and cooked through, about 10 minutes.
  • Add spinach, oregano, cumin, pepper, salt and cilantro. Stir to combine and cook until spinach wilts, about 2 minutes.
  • Set aside to cool.
  • Preheat oven to 400 F. Spray a cookie sheet with non stick spray or place a piece of parchment paper on the cookie sheet.
  • Divide dough in half. Leave the other half refrigerated while you work with the first half.
  • On a lightly floured board, roll out dough as thin as possible without the dough breaking. Using a 4 1/2" cookie/bisuit cutter, cut out circles. Place about 1 1/2 tablespoons of filling for each circle. Brush the perimeter with milk. Fold over and seal, using the tines of a fork. Place on prepared cookie sheet. Repeat until all the dough has been used.
  • Brush the tops with milk and bake for 20-25 minutes, until golden brown.

Notes

Vegetarians can substitute beans or soya chunks for the meat.
This is a very resilient dough and easy to work with.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!