A Delectable Empanada Recipe

Empanadas, savory turnovers with a rich history spanning various cultures, are beloved worldwide for their delicious fillings encased in golden, flaky pastry. Originating from Spain and Portugal, these hand-held delights have evolved into countless variations, each reflecting the unique culinary traditions of its region. Here, we explore a classic empanada recipe that promises to transport your taste buds to culinary bliss.

Ingredients:

For the dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 large egg
• 1/2 cup cold water
• 1 tablespoon white vinegar

For the filling:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 lb ground beef or your choice of filling (chicken, pork, or vegetarian options)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup pitted green olives, chopped
• 1/4 cup raisins (optional)
• 2 hard-boiled eggs, chopped

Instructions:

For the dough:

1. Prepare the dough: In a large mixing bowl, combine the flour and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Mix the wet ingredients: In a separate bowl, whisk together the egg, cold water, and vinegar until well combined.
3. Combine the mixtures: Gradually pour the wet ingredients into the flour mixture, stirring with a fork until the dough comes together. If the dough is too dry, add more water, 1 tablespoon at a time. Be careful not to overwork the dough.
4. Knead the dough: Transfer the dough to a lightly floured surface and knead gently until smooth. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to rest.

For the filling:

1. Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and diced bell peppers, and cook for an additional 2-3 minutes.
2. Cook the meat: Add the ground beef (or your choice of filling) to the skillet, breaking it up with a spoon. Cook until browned and cooked through, stirring occasionally.
3. Season the filling: Stir in the ground cumin, paprika, dried oregano, salt, and pepper, mixing well to combine. Cook for another 2-3 minutes to allow the flavors to meld.
4. Add the final touches: Remove the skillet from the heat and stir in the chopped olives, raisins (if using), and chopped hard-boiled eggs. Adjust the seasoning to taste and let the filling cool slightly.

Assembling the empanadas:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Roll out the dough: On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cutter or a small plate to cut out circles of dough, about 5-6 inches in diameter.
3. Fill and seal the empanadas: Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then use a fork to crimp the edges firmly to seal.
4. Bake the empanadas: Arrange the filled empanadas on the prepared baking sheet, leaving some space between each one. Brush the tops with beaten egg for a golden finish, if desired. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crisp.
5. Serve and enjoy: Allow the empanadas to cool slightly before serving. They can be enjoyed warm or at room temperature, either on their own or with your favorite dipping sauce or salsa.

Tips:

• Feel free to customize the filling according to your taste preferences. You can add ingredients like corn, cheese, spinach, or even sweet fillings like apples or dulce de leche.
• If you’re short on time, you can use store-bought empanada dough or puff pastry instead of making the dough from scratch.
• Empanadas can be made ahead of time and frozen before baking. Simply assemble the empanadas, place them on a baking sheet lined with parchment paper, and freeze until firm. Once frozen, transfer them to a freezer bag or container for long-term storage. When ready to bake, simply brush with egg wash and bake from frozen, adding a few extra minutes to the baking time.

With this classic empanada recipe, you can recreate the flavors of traditional South American cuisine in the comfort of your own kitchen. Whether enjoyed as a snack, appetizer, or main course, these savory turnovers are sure to delight your taste buds and transport you to culinary bliss.