Homemade Empanadas

Welcome to our weekly Foodie Friday link up! I’m linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl to create awesome healthy recipes each week! This week’s theme is Baked Goods! (It also happens to be National Meatball Day, so you should totally check out my Pistachio Crusted Meatballs!)

This actually would’ve been perfect for last week’s theme of “Portable Meals,” but alas, I didn’t make em’ until the day afterward. Better late than never though! :]!

As I mentioned before, my friend and I have been getting together every couple weeks to make a bunch of food! I’ve made us our own blog tag (FFHR) so it’ll be easier to go back and find all our creations and/or explorations (because she’s also my part-time travel buddy when we’re both miraculously + simultaneously free)!

My friend had a bunch of vegetables and other foods that her former housemates left that she didn’t want to go to waste, so we decided to put em’ all into the filling!

I don’t have any photos other than the one pictured above of the half-circle ones we made (oops!), but if you don’t feel like rolling out as many circles, you can definitely do those so you can make more! (Yay for built-in portion control?) We did half and half for variety’s sake. The one pictured broke apart (heh…), but no matter–I just filled it with hot sauce and bam! More deliciousness to be had!

The hot sauce we used was one that my friend brought back from Malaysia, so I sadly cannot tell you where to get it over here in the U.S. These can be served with whatever type of dipping sauce floats your boat though!

Homemade Empanadas

Print Recipe

Homemade Empanadas

Learn how to make your own beef or chicken empanadas from scratch for a delicious savory portable meal/snack!

Prep Time1 hour hr

Cook Time25 minutes mins

Course: Appetizer, Side Dish, Snack

Cuisine: Spanish

Servings: 36 servings

Ingredients

Empanada Dough*

• 3 cups all-purpose flour
• 1/2 tsp salt
• 1 1/2 sticks butter
• 1 egg
• ~1/4 cup water adjust as needed to get a smoother dough-like consistency

Filling

• 1 lb ground beef
• 1 lb ground chicken
• 5 medium carrots diced
• 4 garlic cloves minced
• 1 red onion diced
• 1 bunch green onion finely chopped
• 2 tsp chili powder
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• freshly ground black pepper to taste
• sea salt to taste

Instructions

Dough

• Mix flour + salt together, then add butter and mix together. Add the egg and water and continue mixing until a dough forms, then roll into a ball. Split the dough into small 1"-diameter individual balls and flatten into a circle. (You can use a pasta maker or tortilla press to flatten if you'd like!) Refrigerate for ~30 minutes prior to baking.

Filling

• Preheat oven to 375.
• Saute garlic + onions with extra virgin olive oil until softened (~3-5 min), then add ground meat + spices. Cook until browned.
• Place ~1 tbsp-portions onto each empanada dough circle. Fold in half, or if making round empanadas, top with a second empanada dough circle. Seal with a bit of water if needed. Use a fork to seal the edges. (You can also twist + fold the edges of the empanadas if you wanna get fancier.)
• Whisk an egg in a small bowl and brush each empanada prior to baking for a nice golden finish.
• Bake for 20-25 minutes or until golden brown.
• Serve warm, with your choice of dipping sauce.

Notes

*Can be refrigerated for 1-2 days.

End-of-Week-ish Recap!

• Come catch up on life with me at March’s Ultimate Coffee (tea for me!) Date!
• It’s been a while since I’ve done a “day in the life“–check out what it was like whilst on my Neurology rotation!

• Have you ever tried making your own empanadas? What would you use for a filling?!

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