Empanadas Recipe

Empanadas Recipe

These savory, flaky bites are packed with ground pork and spices—perfect for easy snacking.

YIELD: 8 EMPANADAS | ACTIVE TIME: 30 MINUTES | TOTAL TIME: 1 HOUR AND 45 MINUTES

INGREDIENTS

FOR THE DOUGH

  • 1 tsp kosher salt
  • 6 tbsp warm water (110F)
  • 1 1/2 cups flour
  • 3 tbsp lard or unsalted butter cut into small pieces

FOR THE FILLING

  • 2 tsp extra-virgin olive oil
  • 1 yellow onion, minced
  • 1 garlic clove, minced
  • 3/4 lb ground pork
  • 1 (14oz) can of crushed tomatoes
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cinnamon stick, chopped
  • 2 whole cloves
  • 2 tbsp raisins
  • 2 tsp apple cider vinegar
  • 2 tbsp slivered almonds, toasted
  • canola oil, as needed

 

INSTRUCTIONS

1. To prepare the dough, dissolve the salt in the warm water. Place the flour in a mixing bowl, add the lard or butter, and work the mixture with a pastry blender until it is coarse crumbs. Add the salted water and knead the mixture until a stiff dough forms. Cut the dough into eight pieces, cover them with plastic wrap, and chill in the refrigerator for 20 minutes.

2. To prepare the filling, place the olive oil in a skillet and warm over medium heat. When the oil starts to shimmer, add the onion and cook until it has softened, about 5 minutes. Add the garlic, cook for 2 minutes, and then add the ground pork. Cook, breaking it up, until it is light brown, about 5 minutes. Drain off any excess fat and add the tomatoes, salt, pepper, cinnamon stick, cloves, raisins, and vinegar. Simmer until the filling is thick, about 30 minutes. Remove from heat and let cool before folding in the toasted almonds.

3. Add canola oil to a Dutch oven until it is 2 inches deep and bring it to 350®¨F. Preheat the oven to 200®¨F and place a platter in the oven.

4. Place the pieces of dough on a flour-dusted work surface and roll each one into a 5-inch circle. Place 3 tablespoons of the filling in the center of one circle, brush the edge with water, and fold into a half-moon. Crimp the edge to seal the empanada tight, pressing down on the filling to remove as much air as possible. Repeat with the remaining filling and pieces of dough.

5. Working in two batches, place the empanadas in the hot oil and fry until golden brown, about 5 minutes. Drain the cooked empanadas on paper towels and place them in the warm oven while you cook the next batch.

* Taken from The Encyclopedia of Tapas. For this and other recipes, check it out here.

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