why make this recipe
Mexican Empanadas are a delicious treat that is perfect for any occasion. They are crispy on the outside, filled with flavorful meat, and easy to make. Whether you’re hosting a party or just want a tasty snack, empanadas will surely be a hit. Plus, you can customize the filling to suit your taste, making them a versatile dish.
how to make Mexican Empanadas
Making Mexican Empanadas is a fun and straightforward process. Here’s how you can create this delightful dish:
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/2 teaspoon salt
- 1/4 cup cold water
- 1 pound ground meat (beef, chicken, or pork)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Directions:
- In a bowl, mix the flour and salt. Cut in the butter until the mixture looks like coarse crumbs. Slowly add the cold water, stirring until a dough forms. Divide the dough into balls, cover, and refrigerate.
- In a skillet, cook the chopped onion and minced garlic until softened. Add in the ground meat and spices, cooking until browned.
- Roll out the chilled dough. Cut the dough into circles, fill each with the meat mixture, then fold the dough over and seal the edges.
- Preheat the oven to 400°F (200°C). Place the empanadas on a baking sheet and brush the tops with the egg wash.
- Bake in the preheated oven for about 20 minutes or until they are golden brown. Enjoy!
how to serve Mexican Empanadas
Empanadas can be served warm or at room temperature. They are great on their own, but you can also serve them with dipping sauces like salsa, guacamole, or sour cream. A fresh salad on the side can complement the dish well.
how to store Mexican Empanadas
To store leftover empanadas, let them cool completely. Then place them in an airtight container and store them in the refrigerator for up to three days. If you want to keep them longer, you can wrap them individually in plastic wrap and freeze them. They can be frozen for up to three months. To reheat, simply bake them in the oven until warm.
tips to make Mexican Empanadas
- Make sure the butter is cold for a flakier crust.
- You can adjust the spices in the meat filling to suit your preference.
- Use a round cutter or a cup to cut uniform circles from the dough for even-sized empanadas.
- Don’t overfill the empanadas, as this can make them difficult to seal.
variation
You can try different fillings for your empanadas, such as cheese, vegetables, or beans. For a sweet twist, consider making dessert empanadas filled with fruit or chocolate.
FAQs
1. Can I use store-bought dough?
Yes, you can use store-bought empanada dough to save time. Just follow the package directions for filling and baking.
2. What kind of meat can I use?
You can use beef, chicken, pork, or even turkey. Some people also make vegetarian empanadas with cheese and vegetables.
3. Can I bake them instead of frying?
Yes, baking is a healthier option, and the recipe above is for baked empanadas. They come out crisp and delicious without the extra oil.
Mexican Empanadas
Ingredients
Method
- In a bowl, mix the flour and salt. Cut in the butter until the mixture looks like coarse crumbs.
- Slowly add the cold water, stirring until a dough forms.
- Divide the dough into balls, cover, and refrigerate.
- In a skillet, cook the chopped onion and minced garlic until softened.
- Add in the ground meat and spices, cooking until browned.
- Roll out the chilled dough.
- Cut the dough into circles, fill each with the meat mixture, then fold the dough over and seal the edges.
- Preheat the oven to 400°F (200°C).
- Place the empanadas on a baking sheet and brush the tops with the egg wash.
- Bake in the preheated oven for about 20 minutes or until they are golden brown.