If you’ve never had an empanada, you are surely missing out. These do take some time and a little bit of extra effort, but I promise you won’t be disappointed. They are light, crispy, buttery, and filled with goodness! These particular empanadas are filled with cubed pork loin and cheddar cheese, but you can fill them with any type of meat and cheese you like! Sometimes you may even find them with fruit or chocolate. They are the perfect food: versatile and satisfying, and they can be a dessert or main dish of a meal. My favorite part is that it is a pastry, but you can have it for dinner. Or lunch. Or as an appetizer. Or a snack… You get the point.
Ingredients:
Pastry:
- 6 tbsp butter
- 1 1/2 cups flour
- 1/4 heaping tsp salt
- 1 egg
- 1/4 cup cold water
- 1 tbsp white vinegar
Filling:
- 1 tbsp olive oil
- 1/4 of a yellow onion, small diced
- 1 clove of garlic, minced
- 1 lb pork loin, cubed
- 1/2 tsp cumin
- 1/4 tsp ground cayenne pepper
- 1/4 tsp paprika
- 1 tsp oregano
- 1/4 tsp salt
- 2 tbsp flour
- 1 cup beef bouillon
- 1 1/2 cups cheddar cheese, cubed
Egg Wash: (not pictured)
- 1 egg
- 2 tsp water
*makes 6 empanadas*
Directions:
1. In a medium bowl, heat the butter in the microwave until melted.
2. Stir in flour and salt with a fork
3. Stir in the water, vinegar, and egg until completely combined.
4. Knead dough with hands until formed into a smooth ball.
5. Place the dough back in the bowl, cover, and refrigerate while cooking the filling.
6. Heat oil in a pan on medium heat.
7. Saute the garlic and onion, until the onion is translucent.
8. Add the cubed pork and cook for a couple minutes.
9. Add all of the seasonings and continue to cook.
10. Spread the pork around the pan evenly and sprinkle the flour over the top.
11. Stir it around for a minute or two.
12. Add in the beef broth and heat until the sauce is bubbling, stirring occasionally.
13. Remove from heat and let thicken while you roll out the pastry dough. The meat mix will look something like this after it has cooled some and thickened.
14. Preheat the oven to 375℉
15. Roll out the refrigerated dough on a floured surface to 1/4 inch thick.
16. Cut out six 5-inch rounds. You can use a bowl for a guide.
17. Spoon a bit of the cooked meat mixture onto one half of one pastry round.
18. Add a few cubes of the cheddar cheese.
19. Mix your egg wash and brush some onto the very edge of the entire pastry round.
20. Fold over, closing completely, and press closed with your finger.
21. Repeat steps 17-20 until all 6 rounds are filled and folded.
22. After all 6 pastry rounds are filled and closed, place them a few inches apart on a lightly greased baking sheet.
23. Use a fork to press the edge of each one.
24. Brush the remaining egg wash onto the tops of each empanada.
25. Place the baking sheet in the preheated oven and bake for 30 minutes, until the pastry is a nice golden, brown.
26. Remove from oven and let cool at least 5 minutes before serving.
27. Serve with refried beans, rice, chips and/or homemade pico de gallo, or even just by themselves for an easy finger food!
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