Empanadas

Empanadas

  • Prep Time: 20 mins
  • Total Time: 1 hrs 48 mins
  • Serves: 4-6,Yield: 6.0large empanadas

    • About This Recipe

    “This is a traditional Mexican recipe. You can make 12 for a tapas-light snack-or 6 for a hearty meal. I could live on these!”

    Ingredients

    For the dough

  • 2 3/4-3cupsflour
  • 3 -4teaspoons lard or 3 -4teaspoonsshortening
  • 1teaspoonsalt
  • 3/4 cupvery warm water

    • For the filling

  • 3largetomatoes, roasted,peeled,cored and chopped
  • 2teaspoonsvegetable oil
  • 1largeonion, chopped fine
  • 1clovegarlic, minced
  • 1 1/2 lbsground lean pork
  • 1teaspoonblack pepper( fresh grind if you can)
  • 1teaspoonground cinnamon
  • 1/8 teaspoonground cloves
  • 1/4 cupdark raisin
  • 4teaspoonscider vinegar
  • 1/4 cupslivered almonds
  • 1teaspoonsalt

    • Directions

  • ——For the Dough——–.
  • In a large bowl add flour and cut in the lard/shortening to small pea size.
  • Dissolve the salt in the hot water and work it into the flour mixture.
  • Knead several minutes until smooth.
  • Divide into six OR 12 balls, place on a plate and cover with plastic wrap.
  • Let rest at room temp for 30 minutes.
  • —–For the filling——–.
  • Place tomatoes in a food processor and puree until smooth, adding 1/3 cup water as you go along.
  • Heat the oil in a large skillet over medium heat.
  • When hot add the onion and cook until soft, around 4 or 5 minutes.
  • Stir in the garlic and cook for 2 more minutes.
  • Add the pork and cook until done-drain.
  • Add remaining ingredients, except almonds and salt, and cook for 30 minutes.
  • Toast the almonds and stir into the filling, taste and add salt.
  • Remove from heat and let cool a bit.
  • Roll out the balls of dough and place equal amounts of filling off center on each round.
  • Fold over and crimp-I like using the rope edge, fold pinch, fold pinch, etc.
  • Place on a lightly greased baking sheet and bake at 375 for 20 minutes or until lightly browned OR fry in hot oil until golden brown, around 3 minutes per side.

    • Reviews

  • “Absolutely delicious, Di! I made these a day ahead of time, and made 12 smaller ones because just the two of us using them for snacks. Refrigerated them, then cooked just 4 today (in the oven) and froze the rest for later. Even just the 4 were very filling, but I can’t wait to have the rest! Thanks for a great recipe! :o)”

  • “Deciding at 5pm to make empanadas for dinner was not the most well-thought-out choice, but I’m glad I did!So dinner wasn’t until 8pm… Okay, my variations: not fresh tomatoes, but a 15-oz can of diced tomatoes. Misread the recipe & used 3 Tbsp (instead of 3 tsp) of shortening.Probably overhandled dough, because it came out a bit tough.Filling was fabulous (95% lean ground pork).Six 6″ rounds of dough, but enough filling for 7 empanadas.Also, calories shown were for 1 of 4 empanadas, when the recipe makes 6.Had to re-do the math on that.Thank you! I’ve always wanted to try making empanadas, and I call this a successful first try!”

  • “my daughter told me about empanadas, this pastry recipe is so easy to make, with ingredients that I always have on hand. It was easy to roll out, made 6 large empanadas . I did moisten the edges of the pastry to get them to seal properly. I made a different filling for mine using leftover roast beef, mushrooms, onions,black olives and barbequesauce, so I can’t comment on that part.”

  • “Very disappointing.They are edible but taste like Manwich sloppy joes.I have no choice but to serve them with my mexican themed brunch tomorrow, but will not make them again.”

  • “I only used the dough from this recipe and it was great to work with. Next time I will try the filling. Thanks for an easy dough recipe!!!”

  • “i use store bought biscuits instead of the dough. these are amazing!!! my hubby craves these!”

  • “This is truly a keeper.Wow my DH is from PR and he loved this sais it remends him of home.Thank you…”

  • “We loved the seasonings in the filling of this recipe.I was unable to finish the recipe as directed due to running out of time. It was one of those days :)I had made the filling & dough and was letting them chill before rolling & stuffing.When I finally got back to the kitchen in a rush, I simply poured the filling into a casserole dish, rolled out the dough to top it, and baked.It ended up like a pot pie & the flavors were wonderful.Thanks for sharing your recipe!”

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