How to make Empanadas | Tender and flaky baked pastry

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats, while margarine is often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free option, while processed cheese is often cheaper.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potato adds nutrients, while mashed cauliflower is lower in carbs.

In a mixing bowl, add flour, salt, and sugar; mix well.

Use a food processor on pulse mode or mix by hand.

Add 1 cold egg, cubed butter, and water into the well in the flour mixture.

Mix until the mixture has a sandy texture.

Add vinegar and slowly incorporate cold water until the dough reaches a play-dough-like texture.

Knead the dough lightly 2-3 times, being careful not to over-knead to keep it flaky.

Wrap the dough and refrigerate for about 30 minutes.

Prepare the filling by adding sugar, oyster sauce, and soy sauce to the ground meat.

Incorporate diced carrots and cook until tender, but not fully cooked.

Add diced potatoes to the mixture, allowing them to absorb the sauce.

Incorporate frozen peas and raisins into the filling, mixing well.

Let the filling cool completely before assembling the empanadas.

Divide the chilled dough into sections and keep them refrigerated.

Roll out the dough and use a cup to cut out circles for the empanadas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens