Are you ready for a culinary adventure that will transport you to the vibrant streets of Latin America?
Empanadas, the irresistible stuffed savory pastries, are here to tantalize your taste buds and bring a burst of flavor to your table.
Picture a perfectly baked or fried golden crust enveloping a delectable filling that can be customized to your heart’s content. Whether you’re hosting a casual gathering or simply craving a delicious snack, empanadas are the answer!
What are Empanadas?
Originating from Latin America, empanadas are hand-held pastries typically stuffed with a variety of savory fillings, offering a tantalizing medley of flavors in every bite.
From traditional combinations like ground pork, ground beef, green olives, and diced vegetables to innovative creations featuring unique ingredients, the possibilities are endless.
The empanada recipe here is a juicy amalgam of ground pork, corn, poblano peppers, and heirloom tomatoes seasoned with aromatic spices like chili powder, coriander, cumin, and dried oregano.
The generous sprinkle of shredded Monterey Jack cheese adds melty, gooey goodness to each bite.
The empanada pastry dough is like the unsung hero that holds everything together. This End of Summer Empanadas recipe provides a flaky and buttery crust that encases the soft, savory filling, creating a perfect balance of textures.
END OF SUMMER EMPANADAS
Equipment
- Oven
- Food processor
- Baking sheet
- Rolling Pin
- Pastry brush
- Large pan
- Pastry cutter
Ingredients
End of Summer Empanadas
- 1 tbsp vegetable oil
- 1 1/4 pounds ground pork
- 1 nos. yellow onion small, diced
- 2 nos. poblano peppers diced
- 2 nos. ears of corn kernels cut off the cob
- 2 nos. heirloom tomatoes diced, medium ripe
- 1 nos. Jalapeno minced
- 2 nos. cloves garlic minced
- 1 tbsp chili powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 cup Monterey Jack cheese shredded
- 1 nos. egg beaten
- Kosher salt and black pepper freshly ground to season
- Empanada dough (recipe follows)
Empanada dough
- 4 1/2 cups Flour
- 1 tbsp kosher salt
- 1 cup cold unsalted butter 2 sticks diced
- 2 nos. eggs
- 2/3 cup ice water
- 2 tbsp white vinegar distilled
Instructions
End of Summer Empanadas – Instructions
- Heat 1 tablespoon vegetable oil in a large pan over medium-high heat.
- Add the ground pork and cook until browned.
- Season with salt and pepper and transfer to a plate.
- Lower the heat to medium and add another tablespoon of oil to the pan.
- Add the onion, season with salt, and cook for a few minutes, until softened.
- Add the poblanos and corn kernels; cook for a few more minutes.
- Add the tomatoes, jalapeno, garlic, and a big pinch of salt, stirring until the tomatoes start to release their juices.
- Add the chili powder, coriander, cumin, and oregano, stir for a minute, and remove from the heat.
- Add the cooked pork back into the pan and toss along with the rest of the ingredients of the filling.
- Taste and adjust seasonings if needed.
- Preheat oven to 425 degrees F.
- Prepare a parchment-lined baking sheet.
- Remove a disk of dough from the fridge and cut it into 12 equal pieces. Roll each piece out to a 5-6″ circle.
- Place some of the filling in the center of each circle.
- Top with a generous pinch of cheese and fold the circle in half, pinching the edge to close.
- Transfer folded empanadas to the parchment-lined baking sheet.
- Repeat with the second disc of dough.
- Brush the empanadas with the beaten egg wash and sprinkle the tops with flaky salt.
- Bake for about 30 minutes, until the tops are golden brown.
Empanada Dough – Instructions
- Sift flour and salt into a large bowl.
- Work the butter into the flour using your fingers or a pastry blender until it resembles a coarse meal.
- In a separate bowl, beat together the eggs, water, and vinegar.
- Stir into the dry mixture just until it's incorporated.
- Flour your hands and the work surface.
- Lightly knead the dough a few times, cut it in half, and form into two flat discs.
- Wrap each disc in plastic wrap and refrigerate for at least 1 hour.
Notes
- Prepare a batch of empanadas ahead of time and freeze them for later. Simply assemble the unbaked empanadas, freeze them on a baking sheet, and then transfer them to a freezer bag. When you’re ready to enjoy them, bake them straight from the freezer.
- Using store-bought puff pastry as the base for your empanadas is an easy shortcut. Avoid using frozen puff pastry, however, as it will not yield the same flaky crust.
- Opt for baked empanadas instead of fried if you prefer a lighter version You’ll still enjoy the crispy crust without the extra oil.
- Not a fan of pork? Try a medley of spicy shredded chicken, black beans, and corn. Ground beef empanadas are actually a classic. Simply switch the pork with ground beef mixture and follow the other instructions for the empanada filling as usual.
- You can make a vegetarian version with sautéed mushrooms, spinach, and feta cheese.
- Use tomato paste instead of heirloom tomatoes for extra tartness
If poblano peppers are hard to find in your locality, use bell peppers, pepperoncini, cubanelle, or banana peppers. Go for Chipotle or extra jalapenos if you want to dial up the heat in your empanadas. - Various condiments can also accompany empanadas. Serve them with a side of tangy salsa, cooling sour cream, or zesty chimichurri sauce for an added burst of flavor.
- Pair these empanadas with a fresh salad or some creamy guacamole, and you have a complete meal.
- Empanadas make a fantastic appetizer or finger food for parties and gatherings. Simply serve them up on a platter with dipping sauces, and watch them disappear quickly.