MAKING EMPANADAS 101

ground meat

🥗Healthier: lean ground turkey

💰Cheaper: ground beef

Turkey is lower in fat, while beef is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be cheaper.

Using a stand mixer, combine flour, salt, and sugar and pulse a few times.

Add butter and pulse a few times until it resembles pea size.

Slowly add egg and water, pulsing until the dough comes together (do not over mix).

Mold the dough into a ball, cut in half, and flatten each half.

Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

Dust a clean surface with flour and roll out the dough to 1/4 inch thickness.

Using a round molder, cut out 14 pieces from the dough.

Keep the round dough in the refrigerator while working on each one.

Place 1 tbsp of filling at the center of each circle, fold the dough, and press edges to seal.

Use a fork to create a crimp design at the edges.

Keep the finished empanadas in the freezer while working on the rest.

Preheat oil and sauté onions and garlic.

Add flour and cook for 30 seconds.

Add ham and tomato sauce, then spinach and cook until wilted.

Add water and cook for 30 seconds, then add cheese and season with ground pepper.

Cool down the filling completely before using.

Fry empanadas at 350°F for 3 minutes, then cool down completely before consuming.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens