For those of you who don’t know what empanadas are, they’re like the original hot pockets or pizza rolls and look like a distant cousin to the Eastern European pierogi, but fried or baked and not boiled.
Watch How to Make These Empanadas Recipe:
Credit: theforkbite
Of course, empanadas have a beefy filling, too. These delectable little pockets of yummy-ness can start a family tradition that your kids will remember forever.
I found several tips that make adding empanadas to the menu even easier. The first is simple. Make a huge batch and freeze them.
While Martha Stewart says to individually wrap them in plastic, put them in a freezer bag and freeze them for up to three months.
I actually freeze them on a cookie sheet until frozen, toss them in a freezer bag and as for the three months…
I don’t even date them because they normally barely last a month at my house.
This recipe allows you to make baked or fried empanadas. If it’s summer and turning on the oven is out of the question, you can fry them.
It also provides a guilty delight for me, since I don’t have fried foods very often.
For a more grown up—healthier version—or during the winter, you can bake the same empanadas in the oven.
The baked version is also great if you’re taking these to a family celebration and have the oven space. Clean up is far easier.
Empanada Dough
One last tip that is so important and one that many people may already know if they’ve worked with dough, refrigerate the dough for about an hour or longer before you start rolling it and cutting it in circles for the empanadas.
It’s less sticky and cooperates far better.
After you cut enough rounds to work with easily, put the scraps back in the bowl and put it back in the refrigerator to firm.
You’ll need less flour so your dough will be flakier and less tough.
I don’t care how old you are or how mature, these are so tasty that you’ll love picking them up with your fingers and eating them.
They make a great meal by just adding a salad or you can use them as a late night snack.
I’m personally trying them with different dipping sauces, just to see how the flavors blend, but it’s only to experiment.
I love them plain and so will your family.
Empanadas Recipe - These delectable little pockets of yummy-ness can start a family tradition that your kids will remember forever. 1.) You can store uncooked empanadas in the freezer using airtight bag. Bake them in a 350° oven without thawing. 2.) If you want to bake the empanadas: Preheat the oven to 350°. Beat 1 egg with 1 tablespoon of milk. Evenly space the uncooked empanadas on 2 baking sheets and brush with the egg wash. Empanada Beef and Cheese Recipe
Ingredients
Instructions
Notes
3.) Bake in the upper and lower thirds of the oven for about 25 minutes, until golden brown.Nutrition information
Amy | The Cook Report says
Empanadas have been one of my favourite foods for years, these cheesy ones sound perfect
Cindy Rodriguez says
Savory empanadas sound bomb right now! Especially beef and cheese filled, yuuuum.
Laura says
Thank you for this recipe, I was looking for it. The suggestions of freezing them it is excellent….that is if I have any left over.
Ginny McMeans says
I love Mexican style food and people don’t make empanadas enough. Homemade dough is the best!!!
Ashley - Forking Up says
Empanadas are my jam. So tasty and filling and PORTABLE! They’re like, hot pockets for adults. These look absolutely delicious.
Jeni @ Coquette Kitchen says
I love empanadas, and you’re right, they’re a perfect party food. I like the idea of freezing them too, because something like this is good to always have on hand!