Back to Basic Empanadas All Reviews for Basic Empanadas - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 1 hr total: 2 hrs Servings: 8 empanadas
Ingredients For the Filling 2 pounds ground pork or beef 2 medium onions, finely diced 2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired) 1/2 teaspoon chili powder 2 cans (14.5 ounces each) tomatoes, diced coarse salt and ground pepper 1 cup fresh cilantro, chopped For the Dough 4 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 2 teaspoons salt 1/2 cup (1 stick) cold butter, cut into small pieces 1 cup cold water 1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)
Gallery Read the full recipe after the video.
Recipe Summary prep: 1 hr total: 2 hrs Servings: 8 empanadas
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 1 hr total: 2 hrs Servings: 8
Recipe Summary
prep: 1 hr total: 2 hrs
Servings: 8
prep: 1 hr
total: 2 hrs
prep:
1 hr
total:
2 hrs
Servings: 8
8
empanadas
empanadas
Ingredients
Ingredients
2 pounds ground pork or beef 2 medium onions, finely diced 2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired) 1/2 teaspoon chili powder 2 cans (14.5 ounces each) tomatoes, diced coarse salt and ground pepper 1 cup fresh cilantro, chopped
4 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 2 teaspoons salt 1/2 cup (1 stick) cold butter, cut into small pieces 1 cup cold water 1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)
Directions
Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.
Reviews (17)
Add Rating & Review 378 Ratings 5 star values: 75 4 star values: 101 3 star values: 120 2 star values: 61 1 star values: 21
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Reviews (17)
Add Rating & Review 378 Ratings 5 star values: 75 4 star values: 101 3 star values: 120 2 star values: 61 1 star values: 21
Add Rating & Review
378 Ratings 5 star values: 75 4 star values: 101 3 star values: 120 2 star values: 61 1 star values: 21
378 Ratings 5 star values: 75 4 star values: 101 3 star values: 120 2 star values: 61 1 star values: 21
378 Ratings 5 star values: 75 4 star values: 101 3 star values: 120 2 star values: 61 1 star values: 21
5 star values: 75 4 star values: 101 3 star values: 120 2 star values: 61 1 star values: 21
Martha Stewart Member Rating: 4.0 stars 10/12/2020 I love the empanada dough - I found a secret by accident that letting the dough rest a little makes it super easy to work with. My empanadas turned out soft and delicious. I have used this filling before as well, it’s good but kind of like taco meat. Have also used a more traditional South American beef filling from a different website. Martha Stewart Member Rating: 5 stars 05/13/2019 I did not put cilantro in the empanadas they were fine. Martha Stewart Member Rating: 1 stars 02/25/2018 The dough came out not flakey at all.. I looked up other recipes and they call for less flour and more butter. 4 cups flour to 1 stick of butter is not going to make good empanadas. Too bad I followed this recipe because I made two batches and I don't like them. Martha Stewart Member Rating: 5 stars 02/24/2018 This is amazing! I successfully made three empanadas for dinner! Thank you. Martha Stewart Member Rating: 5 stars 02/24/2018 It is amazing! The only thing that is off in this recipe is ingredient portions. However, I successfully made three empanadas for dinner. Thank you. Martha Stewart Member Rating: 5 stars 07/29/2017 If you want Empanadas in the San Francisco area you can get them catered by Café Patagonia Foods at https://cafepatagoniafoods.wixsite.com/beta Martha Stewart Member Rating: Unrated 06/07/2017 If you are lazy to made this recipe, you can order online frozen empanadas at 4mates empanadas (https://4mates.com.au) and cook them later at home. Martha Stewart Member Rating: Unrated 05/15/2017 What is calorie count on these? Any nutrition facts would be great!! Martha Stewart Member Rating: Unrated 01/29/2017 I don't know where I went wrong but I added all the right ingredients and this damn recipe made 15 [filtered] empanadas! I have a family of 4, how the hell are we supposed to eat 15 when we can barely eat one! I am so angry right now. Anyone want one? Martha Stewart Member Rating: 5 stars 05/10/2012 Another great recipe from MarthaStewart.com! I didn't use the jalapenos in my version, and I added whole kernal corn to mine. Next time I plan on adding sauteed bell peppers as well! My boyfriend, who is a very "meat & potatoes" kind-of-guy, went absolutely crazy for these! The dough recipe provided is just perfect! Martha Stewart Member Rating: 5 stars 11/05/2011 Simply the best. They are perfect for the freezer. In summertime I reheat them in an aluminium foil over the BBQ Martha Stewart Member Rating: Unrated 10/08/2008 These are really good! I'm not very good at rolling out the dough and they don't look very pretty but they taste great. Martha Stewart Member Rating: Unrated 06/29/2008 Really good!!! I made these with a Filipino Lumpia filling instead of the filling in the recipe. i made these for my husband who works in construction, they're perfect for him to take for lunch. :) Martha Stewart Member Rating: Unrated 04/23/2008 Try this recipe using cornmeal. It is delicious! Add a little bit of milk when you are preparing this dough. Your empanadas will be more crunchy. Martha Stewart Member Rating: Unrated 04/22/2008 You can also use frozen pie crusts (Trader Joe's has the best in a pinch for time) which will make this dish fast and delicious!Martha Stewart Member
Rating: 4.0 stars 10/12/2020
I love the empanada dough - I found a secret by accident that letting the dough rest a little makes it super easy to work with. My empanadas turned out soft and delicious. I have used this filling before as well, it’s good but kind of like taco meat. Have also used a more traditional South American beef filling from a different website.
Rating: 4.0 stars
Rating: 5 stars 05/13/2019
I did not put cilantro in the empanadas they were fine.
Rating: 5 stars
Rating: 1 stars 02/25/2018
The dough came out not flakey at all.. I looked up other recipes and they call for less flour and more butter. 4 cups flour to 1 stick of butter is not going to make good empanadas. Too bad I followed this recipe because I made two batches and I don’t like them.
Rating: 1 stars
Rating: 5 stars 02/24/2018
This is amazing! I successfully made three empanadas for dinner! Thank you.
It is amazing! The only thing that is off in this recipe is ingredient portions. However, I successfully made three empanadas for dinner. Thank you.
Rating: 5 stars 07/29/2017
If you want Empanadas in the San Francisco area you can get them catered by Café Patagonia Foods at https://cafepatagoniafoods.wixsite.com/beta
Rating: Unrated 06/07/2017
If you are lazy to made this recipe, you can order online frozen empanadas at 4mates empanadas (https://4mates.com.au) and cook them later at home.
Rating: Unrated
Rating: Unrated 05/15/2017
What is calorie count on these? Any nutrition facts would be great!!
Rating: Unrated 01/29/2017
I don’t know where I went wrong but I added all the right ingredients and this damn recipe made 15 [filtered] empanadas! I have a family of 4, how the hell are we supposed to eat 15 when we can barely eat one! I am so angry right now. Anyone want one?
Rating: 5 stars 05/10/2012
Another great recipe from MarthaStewart.com! I didn’t use the jalapenos in my version, and I added whole kernal corn to mine. Next time I plan on adding sauteed bell peppers as well! My boyfriend, who is a very “meat & potatoes” kind-of-guy, went absolutely crazy for these! The dough recipe provided is just perfect!
Rating: 5 stars 11/05/2011
Simply the best. They are perfect for the freezer. In summertime I reheat them in an aluminium foil over the BBQ
Rating: Unrated 10/08/2008
These are really good! I’m not very good at rolling out the dough and they don’t look very pretty but they taste great.
Rating: Unrated 06/29/2008
Really good!!! I made these with a Filipino Lumpia filling instead of the filling in the recipe. i made these for my husband who works in construction, they’re perfect for him to take for lunch. :)
Rating: Unrated 04/23/2008
Try this recipe using cornmeal. It is delicious! Add a little bit of milk when you are preparing this dough. Your empanadas will be more crunchy.
Rating: Unrated 04/22/2008
You can also use frozen pie crusts (Trader Joe’s has the best in a pinch for time) which will make this dish fast and delicious!
All Reviews for Basic Empanadas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Basic Empanadas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
