How To Make Your Own Empanadas

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

empanada dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough offers more fiber, while store-bought is convenient and cost-effective.

Stir fry chopped bell pepper, onion, and chorizo in a pan with hot oil for about 5-10 minutes until the red chili oil comes out of the chorizo.

Add chopped garlic, chopped chili, and cooked potato to the pan and mash the potatoes while mixing.

Once combined, stir in ground cumin and leave to cook.

Let the mixture cool before using it as filling for the empanadas.

Roll out store-bought puff pastry on a floured surface.

Use a 2-inch cutter to cut out circles from the pastry.

Lightly brush the circles with beaten egg.

Place a teaspoon of the filling on one half of each pastry circle, being careful not to overfill.

Fold the pastry over the filling and press the edges together to seal.

Use the back of a knife to gently press the edges to ensure they are sealed.

Use a fork to seal the edges further and create a decorative edge, being careful not to pierce the pastry.

Make a couple of small holes in the center of each empanada with a fork to allow steam to escape.

Place the empanadas on an oiled baking tray, leaving space between each one.

Bake in a hot oven until puffed and golden brown, about 20 empanadas should be made depending on size.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens