EMPANADAS!!! EM PA NA DAS!!! You guys should seriously try these delicious empanadas ❤️ It’s definitely worth the try, I’m telling you!! Empanadas are basically meat pies popular throughout the Latin world. The variety of fillings for empanadas is endless!! You can try experimenting different mixtures of chicken, ham, fish, pork, vegetables, and other sort of savoury ingredients. Guess what? It can be a dessert as well!! Don’t dare miss the chance of trying one!
This is the original recipe of the Authentic Vigan Empanada that everyone loves 😀
1 1/2 cups rice flour
1/2 cup water
orange food coloring or annatto seeds(dilute in water)(optional)
50 grams butter
cooking oil for greasing and frying
4 pieces Vigan Longganisa, skin removed
1 unripe papaya, grated
1 onion, chopped
2 gloves garlic, finely chopped
6 raw eggs
salt and pepper to taste
1. In a pan, heat oil and saute garlic and onion.
2. Add longganisa then season with salt and pepper, cook until brown.
3. Transfer in a bowl then add grated papaya then mix and set aside.
1. In bowl, combine all ingredients then mix until dough is formed. Set aside.
1. Place a plastic wrap on the table then brushed with oil.
2. Take 3 tablespoons of dough then flatten using a rolling pin.
3. Place 3 tablespoons of filling over flatten dough then make a small space in the middle for raw egg.
4. Fold and seal the sides then trim the edges using a plastic plate.
1. In a pan, heat enough oil then deep fry empanada for 3 minutes or until crisp.
2. Drain on paper towel then serve with garlic vinegar.
To help you explore more the world of empanadas, below are the different recipes that you can try :)))
- Empanadas de Cajeta
- 8 ounces of cream cheese, at room temperature
- 1 cup unsalted butter, at room temperature
- 2 1/2 cups all purpose flour
- 1/2 tsp sea salt
- 1 egg lightly beaten with 1 tsp water
- 1 tbsp cinnamon
- 1 tbsp sugar
- 1/2 cup cajeta
- Preheat oven to 375 degrees and lightly grease a baking sheet.
- In a mixer bowl combine cream cheese and butter until well blended.
- Scrap down sides to fully incorporate.
- Add the flour and salt. Mix well.
- Turn the dough out onto a lightly floured surface and gently knead for about 1 minute.
- Wrap in plastic wrap and refrigerate for at least 20 minutes.
- On a lighlty floured surface, roll out dough to 1/4 inch thick.
- Divide dough and roll out each piece to 1/8 inch thick.
- Using a glass, circle cookie cutter or knife cut desired rounds.
- Larger for empanadas or smaller circles for empanaditas.
- Add cajeta with spoon.
- Fold over dough and seal or crimp tightly with fingers or fork.
- Arrange on baking sheet and place in fridge for 20 minutes (helps to prevent cajeta from seeping)
- Brush tops with egg wash.
- Combine sugar and cinnamon and sprinkle over empanadas.
- Bake 12- 17 minutes for larger empanadas/ 10-13 for empanditas, rotate pan
2. Grandma Pearl’s Amazing Empanadas
- 2 tbsps olive oil
- 1 small onion, finely chopped
- 2 tsps cumin
- 1 1/2 lbs ground beef (we like chuck)
- 1 tbsps flour
- 3/4 c pimento stuffed green olives , chopped
- 1/2 c raisins (you can omit if you don’t like raisins but this really makes them special)
- salt and pepper to taste (go easy on the salt because the olives are salty)
- 1 tsp red pepper flakes
- 2 hard boiled eggs, chopped
- 24 empanada wrappers, thawed (I prefer Goya)
- 5 cups vegetable oil for frying (grandma uses Crisco and I am sure lard if it were still easy to find)
Preheat a large frying pan with olive oil over medium heat. Add onions and cook for about 8 minutes or until slightly soft.
Stir in ground beef and cook, using a wooden spoon to break up lumps. Cook until beef is no longer pink, about 8 minutes. Sprinkle in flour to absorb excess oil. Allow mixture to cool for about 15 minutes.
Stir in the olives, raisins, salt, pepper, red pepper flakes, and chopped eggs.
Sprinkle a little flour on your counter and spread out a few empanada wrappers. Place a tablespoon of the beef mixture into the center of each disk. Moisten edges of each disk with a tiny bit of water and fold over to form a semicircle, then crimp closed with a fork. Keep going until you have used up all of your wrappers.
Heat vegetable oil in a deep 12-inch skillet or stockpot over medium heat until it registers 360°F on thermometer. Fry empanadas, 3 at a time, turning once, until crisp and golden, 6 minutes per batch. Transfer the cooked empanadas to a baking sheet to keep warm in a 200 degree oven while you fry the remaining empanadas.
3. Chicken Pasilla Empanadas
Yield: Makes 8
1 – box puff pastry
1 – chicken breast (grilled and chopped small)
1 – pasilla chile (roasted, peeled, stem and seeds removed, then diced)
1/4 – cup chopped onion
3 – tablespoons corn kernels
salt and pepper to taste
1 – egg
1 – tablespoon water
- Preheat oven to 400 degrees fahrenheit
- Bring puff pastry to room temperature.
- In a bowl combine chopped grilled chicken, pasilla chile, onion, and corn. Mix well, then season with salt and pepper to taste. Set to the side.
- Then cut pieces of jack cheese and set to the side.
- Make a egg wash by mixing an egg and 1 tablespoon of water together. Set to the side.
- Unfold puff pastry and cut each sheet into 4 equal parts. You will have a total of 8 squares.
- Take 1 square and face a point towards you, then take a heaping tablespoon of the chicken filling and place on the middle, then add a few chunks of cheese.
- Next brush on egg wash to half of the square… forming a “V” or two lines of a triangle, this will help seal the ends together. Then fold over puff pastry covering the filling completely. Press the edges together with your fingers, then go around the edges with the tips of a fork. Sealing the empanada completely. Then poke a few holes on top of empanada and brush entire empanada with the egg wash.
- Place on a lined cookie sheet, and continue to the next one.
- Once finished…. place in oven and bake for 20 minutes. Let cool for 3 to 5 minutes and eat hot! Or let cool completely and enjoy for a lunch or picnic.
4. Monkey Kiss Empanadas
Yield: Makes about 10
2 dough ready made pie crusts
2 bananas, sliced in rounds
1/3 cup chocolate chips
1/2 cup sweetened shredded coconut
1 egg, beaten
1/2 cup brown sugar
- Preheat oven to 350’F
- Unroll pie crusts on a floured surface and flatten with a rolling pin.
- Cut 3-inch squares with a knife and place banana slices, chocolate chips, and 1 teaspoon shredded coconut (or more if you wish).
- Brush edges of square with egg and pinch the dough square corners, carefully sealing the chocolate/banana/coconut filling.
- Brush “monkey kiss” with egg and place in the oven for 15 minutes or until golden brown.
- Remove from oven and immediately sprinkle with brown sugar.
5. Peach Empanadas
Yield: Makes 24
Fresh Peach Filling:
8 cups peeled and diced peaches 1 cup sugar, depending on sweetness of peaches 1/4 to 1/2 cup water 1 or 2 cinnamon sticks 3 whole cloves
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup shortening
½ cup milk
2 tablespoons granulated sugar
Make Peach Filling:
Peel and dice peaches. In a saucepan, combine peaches, sugar, water, cinnamon, and cloves. Bring to a boil over medium heat, stirring constantly. Cook until peaches are soft.
Remove excess water, and discard cinnamon and cloves. Mash cooked peaches with masher how much mashing? Like refried beans mashed? and cook for another 15 minutes stirring so peaches will not burn. Remove from heat. Set filling aside or refrigerate.
Make Empanada Dough:
Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, and sugar. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
Assemble and bake empanadas:
Preheat the oven to 350 degrees F.
Take out half the dough and split it into 12 equal balls of dough.
On a floured surface, roll out the dough balls into small round circles. Place a small dollop of peach filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked.
Repeat with remaining dough and filling.
Brush each empanada with some egg whites, sprinkle with cinnamon and sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking.
Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days. Reheat in a toaster oven or bake at 350 degrees for 8 minutes.
6. Empanadas de Fresa (Strawberry)
Yield: Make 18-20
- 3 cups all purpose flour, plus a little more for rolling dough
- ½ tsp salt
- 3 tsp piloncillo, grated with zester
- 2 sticks of butter, diced and chilled in freezer until needed
- ¾ milk, chilled and divided
- 2 cups strawberries, diced
- 1 tsp cinnamon
- ¼ cup brown sugar
- For egg wash:
- 1 egg beaten with 1 tbsp of milk
Prepare filling (can be made the day before)
- Over medium high heat in a medium saucepan add strawberries, cinnamon and brown sugar.
- Cook until brown sugar dissolves and strawberries become thickened about 15 minutes.
- Move filling to a bowl and cool to room temperature.
- Add the flour, salt and piloncillo into a food processor, pulse twice to combine.
- Add butter, cover and pulse eight or nine times until butter and flour combine to the crumbly texture.
- Add the ¼ cup of milk and pulse twice. Continue to add milk and pulse until dough comes together.
- If the dough does not combine continue to add milk. Remove dough and knead into a ball, wrap in plastic and refrigerate for at least 2 hours or overnight.
- Heat oven to 400 degrees
- On a large work surface and lightly dust with flour.
- Roll dough and cut into 4 inch circles.
- If working on a small surface cut dough in half. Roll into a smaller rectangle and cut your circles.
- Spoon 1 tbsp of filling in center of circle.
- Brush one edge lightly with water and fold the dough over.
- Using a fork seal edges, transfer to ungreased baking sheet and brush with egg wash.
- Bake 15 minutes.