"Here is a great dough for using to make Mexican Empanadas. (This recipe includes the dough, and the directions to Assemble The Empanadas) I have posted a recipe for Linda's Chicken Empanada Filling (Step 2) separately, as there are so many little steps to making the dough and filling, and assembling them. This is a great dough, easy to work with, and they are fun to make! These go great with Mexican Rice and Mexican Cornbread! NOTE: Prep Time includes time the dough is in the refrigerator."

Original is 16-20 servings

Metric US

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Step by Step Method

Step 1

Place eggs, wine, and vinegar in a medium-size, non-reactive bowl, and use a whisk to break up the yolks. Set aside.

Step 2

Place flour, sugar, and salt in a large bowl and whisk to combine.

Step 3

Add butter. Using a pastry blender or your fingers, blend until pea-size pieces of butter remain in the dough, about 2 minutes.

Step 4

Drizzle egg mixture over flour mixture, and combine with a wooden spoon or rubber spatula until all the flour from the bottom of the bowl is mixed in, but the dough has not formed a solid ball, about 2 minutes.

Step 5

Turn dough out onto a floured work surface and form into 2 round balls. Wrap each disk in plastic wrap and refrigerate until firm, at least 1 hour.

Step 6

Follow (Step 2) in my recipe for Chicken Empanadas to make the filling, then come back here for the Assembling Instructions.

Step 7

Assembling Instructions: Step 3 Heat the oven to 375 degrees, and arrange a rack in the middle of the oven. Line 2 baking sheets with parchment paper, and set aside. If you don’t have a 4 1/2 inch round cutter to make the Empanada rounds, you can use a plate of the same size and trace around the edge of the place with a knife to make the dough rounds, or cut out a 4 1/2 inch round with a piece of cardboard and use that to trace around the edge with a knife.

Step 8

Combine egg and water in a small bowl, beat together, and set aside.

Step 9

Remove one ball of dough from the refrigerator. Dust work surface lightly with flour, and roll the dough to 1/16 inch thickness, flouring the surface as needed to prevent sticking.

Step 10

Using a 4 1/2 inch round cutter, cut out as many rounds as possible (you should have 4-5). Rewrap the leftover dough in plastic, and put back in the refrigerator.

Step 11

Roll and cut out the second dough ball. Rewrap the leftover dough in plastic and refrigerate.

Step 12

Place 2 level tablespoons of the filling in the center of each dough round. Dip your index finger into the egg wash, and trace around the edge of the round to moisten. (This helps to hold the Empanada together).

Step 13

Place the Empanada in your hand, and fold the sides up like a taco shell. Starting at the bottom left and right sides of the Empanada, squeeze the edges together, and then continue squeezing toward the middle of the Empanada. Put each one on table as you finish them, and continue doing this with the rest of the dough rounds.

Step 14

When done, laying the first Empanada flat on the table, press the back of a fork along the rounded edge to further seal the edge. Place on one of the prepared baking sheets. Repeat with the remaining dough rounds, spacing the 8-10 Empanadas at least 1 inch apart on the baking sheet.

Step 15

Brush tops with egg wash.

Step 16

Bake 25-30 minutes, or until golden brown. Remove from oven, and place on cookie rack while you make the rest of the Empanadas.

Step 17

Meanwhile, remove the rest of the dough from the refrigerator, and repeat rolling (only reroll the scraps one time), making rounds, filling, sealing the edges, etc., until all of the filling is gone, and you have 8-10 more Empanadas on the second baking sheet. Remove the first batch from the oven before baking the second batch.

Step 18

When all are baked, plate and serve while warm, or at room temperature.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Make sure to use chilled butter and wine for the dough. This will help to keep the dough from becoming too soft or sticky.
When making the egg wash, use a small bowl and beat the egg and water together thoroughly.

Ingredient substitutions

For the dry white wine, substitute apple cider vinegar for a slightly more tart flavor. The benefit of this substitution is that it adds a slightly different flavor to the dough, as well as a hint of acidity.
For the unsalted butter, substitute coconut oil for a more tropical flavor. The benefit of this substitution is that it adds a subtle sweetness and a unique flavor to the dough.

Variations

Vegetarian Empanadas Replace the chicken filling with a vegetarian filling of your choice. Use a combination of vegetables such as mushrooms, peppers, onions, and garlic, or a combination of beans, corn, and spices. Saute the vegetables or beans in a pan with a bit of oil, and season with your favorite spices. Add the filling to the empanadas as directed in the recipe.

Cheese and Spinach Empanadas Replace the chicken filling with a combination of cheese and spinach. Saute the spinach in a pan with a bit of oil, and season with salt and pepper. Mix the cooked spinach with shredded cheese and add the filling to the empanadas as directed in the recipe.

Serve with

Mexican Rice: Mexican Rice is a great side dish to serve with Linda's Chicken Empanadas. It is flavorful and easy to make, and pairs perfectly with the empanadas. Mexican Rice is a great way to add a bit of extra flavor to the meal and round out the plate.

Refried Beans: Refried Beans are a classic accompaniment to Mexican dishes like Linda's Chicken Empanadas. They are easy to make and provide a great contrast to the empanadas. Refried Beans are flavorful, filling, and a great way to round out the meal.

FAQ

Q: How do I seal the edges of the empanadas?

A: Dip your index finger into the egg wash, and trace around the edge of the round to moisten. Then, place the empanada in your hand and fold the sides up like a taco shell. Starting at the bottom left and right sides of the empanada, squeeze the edges together, and then continue squeezing toward the middle of the empanada. Finally, press the back of a fork along the rounded edge to further seal the edge.

Q: What is the best way to cook empanadas?

A: Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown. Allow to cool for 5 minutes before serving.

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Fun facts:

Fun Fact 1: Empanadas are a popular dish in many Latin American countries and are believed to have originated in Galicia, Spain. It is said that Christopher Columbus brought the recipe to the Americas during his travels.

Fun Fact 2: Empanadas are a favorite of many celebrities, including actor Will Smith, who was once quoted saying: "Empanadas are my favorite food. I could eat them all day!"