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Fiery Fiesta Empanadas
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Spicy empanadas are a delicious treat for any food lover. These savory pastries are filled with a flavorful mixture of ground beef, scallions, and spices. They can be served as appetizers or a main dish.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
Cornmeal Crust
2 cups all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon salt
1 cup cold butter, cut into pieces
6 tablespoons cold water
Filling
1 pound ground beef
1 clove garlic, crushed
3 scallions, chopped
1/4 cup bottled taco sauce
1/4 cup pitted ripe olives, chopped
4 teaspoons green hot sauce, divided
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 cup shredded Cheddar or Monterey Jack cheese
1 large egg, beaten
directions
Preheat the oven to 375 degrees F. Grease a baking sheet.
Combine the flour, cornmeal, and salt in a bowl. Add the butter pieces and cut the butter into the flour using a pastry cutter until the mixture is crumbly.
Add the water 1 tablespoon at a time to the crust mixture, stirring with a fork until the dough sticks together.
Lightly flour a work surface. Turn the dough out onto the work surface and divide the dough in half and form each half into a ball. Roll out one dough ball to 1/4-inch thick using a floured rolling pin. Cut the dough into two 7-inch rounds. Repeat with the remaining dough ball. Gather the dough scraps and re-roll the dough, cutting out as many additional 7-inch dough circles as possible.
Cover the dough rounds with a towel and set aside.
Heat a skillet over medium-high heat. Add the ground beef and garlic and cook, stirring frequently, until the beef is browned. Drain off any excess grease.
Add the scallions, taco sauce, olives, 3 teaspoons of the green hot sauce, the oregano, cumin, and salt to the skillet. Mix well.
Stir the cheese into the beef mixture and mix well. Remove the skillet from the heat.
Combine the beaten egg and remaining green hot sauce in a shallow dish and whisk to mix.
Place one of the dough rounds on a lightly floured work surface. Spoon about 1/2 cup of the beef filling onto the bottom half of the dough round, leaving a 1/2-inch border. Brush the border with some of the spicy egg wash. Fold the dough over the beef filling, gently pressing out the air. Press the edges of the dough together to seal and if desired, use a fork to crimp the edges. Place the filled empanada on the baking sheet.
Repeat with the remaining dough and beef filling.
Place the baking sheet in the oven and bake at 375 degrees F for 25 minutes or until the empanadas are golden brown.
Remove the empanadas from the oven and let cool for 5 minutes before serving.
recipe tips
Make sure to use cold butter and water for a flakier crust.
If the dough feels too sticky while rolling, sprinkle a little extra flour on your work surface.
Make sure to seal the edges of the empanadas well to prevent the filling from leaking out while baking.
Try different cheeses in the filling, such as pepper jack for added spice.
For extra crispiness, brush the tops of the empanadas with an egg wash before baking.
Try adding sweet fillings, like spiced apples or caramelized bananas, for a dessert version of empanadas.
Serve the empanadas warm, as they are best right out of the oven.
Use a food processor to quickly mix the crust ingredients for a more uniform texture.
common recipe questions
Can I use a different type of fat instead of butter?
You can use shortening or a combination of shortening and butter for a different texture. For a dairy-free version, try using margarine or a plant-based butter.
What if I don't have cornmeal?
If you don't have cornmeal, you can use all-purpose flour instead, though it will result in a slightly different texture and flavor.
Can the empanadas be made ahead of time?
You can prepare the empanada filling and the crust ahead of time. Assemble them and store them in the refrigerator for up to 24 hours before baking.
How can I make sure the empanada crust is flaky?
Keep the butter cold until you're ready to mix it into the flour, and avoid overworking the dough when adding the water.
What's a good vegetarian alternative for the filling?
You can use a combination of sauteed mushrooms, black beans, bell peppers, and cheese for a vegetarian filling. Or use a plant-based meat substitute.
How can I adjust the spice level?
You can increase or decrease the amount of green hot sauce or add ingredients like jalapenos for more heat or eliminate them altogether for a milder flavor.
How do I prevent the empanadas from getting soggy?
Make sure the filling is not too liquidy before assembling and if it is, try mixing in breadcrumbs or a bit of cornstarch to absorb excess moisture.
Can I freeze empanadas before or after baking?
You can freeze empanadas both before and after baking. If freezing before baking, assemble them, place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time. If freezing after baking, reheat in the oven or air fryer (from frozen) at 350 degrees F for 20 minutes or until heated through, making sure they don't get too brown.
How can I reheat leftover empanadas?
Reheat leftover empanadas in a preheated oven or air fryer at 350 degrees F for about 10-15 minutes or until heated through. We don't recommend microwaving as it can make the crust soggy.
What ingredients can I add to the filling?
You can enhance the filling with spices like smoked paprika, chili powder, or adding fresh herbs like cilantro and parsley.
tools needed
Rolling Pin: For rolling out the dough into 1/4-inch thick rounds, allowing for the correct thickness for the empanada crust.
Measuring Cups and Spoons: For measuring ingredients like the flour, cornmeal, salt, taco sauce, olives, and spices.
Mixing Bowl: A large mixing bowl is needed to combine the flour, cornmeal, and salt when preparing the crust.
Pastry Cutter: For cutting the cold butter into the flour mixture until crumbly. You can also use two forks to "shred" the ingredients. A food processor will also handle the task well. If all else fails, freeze the butter and grate it on the fine side of a box grater and then mix it with the flour.
Fork: For stirring the water into the flour mixture and for mixing the beaten egg with the green hot sauce in a shallow dish.
Floured Surface: A clean surface dusted with flour for rolling out the dough and for assembling the empanadas.
Skillet: A skillet for cooking the ground beef filling.
Spatula or Wooden Spoon: For stirring the beef mixture in the skillet.
Baking Sheet: Used to place the assembled empanadas before baking, typically lined or greased to prevent sticking.
Towel: A kitchen towel is needed to cover the dough rounds while they rest, helping to keep them moist.
Whisk: Important for mixing the beaten egg and hot sauce.
Fork or Crimper: Optional tools that can be used to crimp the edges of the empanadas for a decorative and tight seal.
Cooling Rack (optional): A cooling rack can be used after baking to allow the empanadas to cool a bit before serving.
what goes with it?
Salsa Verde: A zesty green sauce made with tomatillos and fresh cilantro, it brightens the dish and enhances the spices in the empanadas.
Guacamole: Creamy and rich, mild guacamole provides a cooling contrast to the heat of the spicy filling.
Chipotle Aioli: This smoky, creamy sauce brings an extra layer of flavor that complements the beef filling while also offering a modern twist on classic dipping sauces.
Pico de Gallo: The fresh tomatoes, onions, and cilantro add a crispy texture and freshness that contrast nicely with the warm, hearty empanadas.
Frijoles Negros: black beans provide a hearty side that packs a protein punch, and their earthiness pairs well with the spiced meat filling.
Crumbled Queso Fresco: Adding a sprinkle of this crumbly cheese brings a creamy texture and mild flavor, which helps mellow the heat from the filling.
beverage pairings
Wine Pairings
Malbec: Its dark fruit flavors and hint of spice complement the rich beef and savory spices of the empanadas. Look for a Malbec that's smooth and has a touch of oak.
Chardonnay: A buttery, oaky Chardonnay can add a creaminess that contrasts beautifully with the spicy filling. Choose one that's not too sweet to keep things balanced.
Grenache: This fruit-forward red offers juicy berry flavors and a bit of spice, making it a great match for the meaty goodness inside the empanadas. Seek out one with soft tannins to keep the focus on flavor rather than tannin bite.
Other Alcohol Pairings
Sangria: A fruity red sangria with a splash of citrus will not only refresh but also enhance the spiced flavors in the empanadas.
Tequila: A good tequila, perhaps in the form of a smooth margarita, pairs fabulously with the spices. Go for a blanco tequila and maybe add in some lime for zest.
Pale Ale: A craft pale ale can provide a hoppiness that cuts through the richness of the empanadas, plus its slight bitterness beautifully contrasts with the spices. Choose one that's not overly bitter for a balanced sip.
Non-Alcoholic Pairings
Sparkling Water with Lime: Keep it classy with some bubbly water and a squeeze of lime. It's super refreshing and won't fight with your flavors.
Mango Lassi: A creamy mango lassi brings sweetness and a touch of spice that latches on nicely to the flavors of the empanadas.
Sweet Tea: A sweetened iced tea brings a comforting sweetness to balance out the savory spices while being super easy to make.
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
August 7, 2009
Fantastic! We didn't get the dough as thinly rolled as maybe it should have been (not the fault of the recipe!) but the filling was very good. It wasn't "fiery" as the title suggests as it used green pepper sauce which is milder than regular hot sauce. Use hot sauce if you want more heat. Overall, not terribly hard to make. The most difficult part is rolling out the dough.