Empanada is great for a family or friend gathering, because they are perfect to share! Super easy to make and look super good on pictures. You can also make it ahead and freeze it for a warm breakfast. Let’s dig into it!
Make about 10-15 empanadas
For the bread
- 150g all-purpose flour
- 100g cold unsalted butter, cut to small cubes
- 4-5 tbsp cold water
- 1 pinch of salt
For the filling
Just play around with everything you have in the fridge. But basically, you need:
- 2 tsp olive oil
- 4 garlic cloves, grated
- 1 medium carrot, shredded
- 4-5 mushrooms, chopped
- 2 tsp soy sauce
- 1 onion, chopped
- Fresh parsley and/or basil leaves
- Salt and pepper to taste
- Add red pepper, minced meat, cheese … or anything else to your wish.
- 1 egg, beaten
- Mix the flour and salt together in a bowl, use a fork to incorporate the butter cubes to the dry mixture until crumbs are formed.
- Add cold water to the bowl gradually, stir well with the same fork
- Wrap the dough in plastic and let chill in the fridge for 1-2 hours.
- Heat the oil in a large frying pan.
- Add garlic, (minced meat), mushrooms, onion, carrot, soy sauce to the pan and cook until soften. Reduce the heat, add parsley/basil and spices to the pan. Remove the pan from heat and leave to cool down in room temperature.
- Preheat the oven at 180C.
- Flour a surface to avoid stickiness, roll the dough out to about 1-2cm thick.
- Use a small cup or bowl (about 80-cm circle) to cut out circles from the dough. Repeat with the remaining dough until we have about 10-15 circles.
- Place 1-2 spoons of the filling to one half of the circle. Soften the edges of the circle with water and then fold the circle over to form a semi-circle. Use a fork to seal the edges as seen in the picture.
- Place the empanadas on a baking stray with baking paper on. Brush egg wash on top of each empanada and bake for 25-30 minutes.
These empanadas are best served by dipping to fish sauce or soy sauce. Hope you enjoy these babies!