How to make an Empanada

Photo of empanadas





  1. Beat the water, egg, egg white and vinegar together in a bowl. Set aside for later use.
  2. In a seperate, large bowl, mix together flour and salt.
  3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
  4. Mix the wet and dry ingredients with a fork until it becomes stiff.
  5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
  6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.




  1. Heat olive oil in skillet.
  2. Add ground beef, green pepper, garlic and cook until beef is browned, about 6 to 7 minutes.
  3. Add olives, vinegar, flour, allspice, cumin, cayenne pepper, salt and black pepper, and cook over medium heat until thick, about 5 minutes.
  4. Remove from heat stir in the Monterey Jack cheese and the cilantro, let cool.
  5. Take out refrigerated dough, and roll dough into 1/4 inch thickness.
  6. Cut dough into 6-inch rounds.
  7. Place 3 tablespoons of filling in center of round.
  8. Fold dough over filling, making a semi-circle, and close by crimping edges together with the tines of a fork.
  9. Heat vegetable oil in a deep 21-inch skillet over medium heat until it registers 360 degrees F on thermometer.
  10. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.

Makes about 10 6-inch empanadas. This recipe uses ground beef, however, chicken or pork can be substituted for the beef.

NOTE: Empanada dough recipe is credited to Hector Rodriguez.

NOTE: Empanada filling recipe is a modified recipe, containing elements from , and epicurious .