Crust 1 2/3 cup all-purpose flour 1/8 teaspoon salt 4 ounces butter or margarine 1/3 cup milk Filling 1 pound ground beef 2 tablespoons vegetable oil, olive preferred 1 large onion, finely chopped 1 red bell pepper, seeds and stem removed, finely chopped 2 jalapeno chiles, seeds and stems removed, minced 1 medium potato, peeled, boiled, finely chopped 2 hard cooked eggs, finely chopped 10 green olives, finely chopped 2 tablespoons raisins 1 tablespoon ground paprika 1 tablespoon chopped fresh parsley or substitute dried salt and freshly ground black pepper, to taste Glaze 1 egg, beaten 1 tablespoon milk
To make the crust, sift the dry ingredients into a bowl. Work the margarine or butter into the flour using your fingers or two forks. Add the milk and mix just until the dough comes together and can be formed easily into a ball. Refrigerate for at least an hour.
Saute the beef in a skillet until well done, stirring frequently with a fork to keep the meat broken-up. In a separate skillet, saute the onion, bell pepper, and jalapenos until the onions are a golden brown.
Combine all the remaining ingredients for the filling and nix well. Preheat the oven to 400 degrees F. Divide the dough in two and roll out to a thickness of 1/8-inch and cut into circles 7" in diameter. Spoon the filling onto one half of each leaving room to fold in half and seal. Press the edges with the tip of a fork and cut a 1" slice in the top. Place on an ungreased baking pan. Combine the ingredients for the glaze. Bake for 10 minutes. Reduce the heat to 350 degrees F and continue baking until the crust turns light brown. Brush the tops with glaze and bake for an additional 5 minutes.
Really good flavor but the proportions are off as others have mentioned. Double the dough for sure.
Apr 16, 2012
chanmancut Member since: April 16, 2012 REVIEW:
This recipe may make fantastic empanadas, however, I lived in Argentina for 2 years and not once did I ever come across a jalapeno, much less eat an empanada that contained one, and I ate thousands of empanadas during that time. For any of you looking to make authentic Argentine cuisine, skip the jalapenos:)
Dec 18, 2010
Delicious! I do agree with the other comments that it takes some time to get it done and that the dough ingredients have to be at least doubled to almost finish the filling. Other than that, great recipe!
Nov 2, 2009
Guest Foodie REVIEW:
My empanadas were delicious! It is a great recipe in that it is very easy, but I definitely agree that there was way too much filling for the dough. The dough recipe should probably be doubled or tripled; this recipe only made about 10-11 empanadas (relatively small) and I had to roll the dough VERY thin which made the whole process more difficult.
Also agree that it is very time-consuming. Note that the dough has to refrigerate for at least an hour, and the rolling, stuffing, filling, baking does taking quite a while. Totally took me about three hours.
Worth it! Thanks.
Jun 15, 2009
I thought the dough recipe was easy and quick to make! You just have to roll the discs out really thin and I managed to make 30 empanadas! I have a little gadget that's really handy. It's a plastic empanadas maker, see photo from a blog I found on google: [sorry, urls don't work in the reviews]
And I didn;t quite make the same filling, just used left over burrito filling, ground beef, onions, garlic, herbs, spices and tomatos. Very nice indeed.
Aug 4, 2008
Per the other review: The dough was NOT proportional to the filling. I would triple the dough recipe. But the filling is great! I served with a Roasted Yellow Pepper Sauce. Give yourself a LOT of time to make this as making dough, rolling, cutting and pocket-ing are very time consuming.
Jul 12, 2008
Tasty, but a little dry- though I may have left them in the oven too long. The amount of dough and filling are disproportionate; I would at least double the ingredients for the dough. I only got 9 small empanadas (5 in, not 7), enough for 2 or 3 people,with these proportions, and lots of filling left over.