Ingredients
Scale
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of cold unsalted butter, diced
- 1/4 cup of cold water
- 1 tablespoon of white vinegar
- 1 cup of cooked, shredded chicken or seasoned beans (vegetarian option)
- 1 cup of black beans or diced tomatoes
- 1 cup of shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon of cumin powder
- 1 teaspoon of chili powder
- Fresh cilantro, chopped (optional)
- Egg wash (1 beaten egg with a teaspoon of water)
Instructions
- Prepare the empanada dough: combine flour and salt, cut in butter, add water and vinegar, wrap and refrigerate for 30 minutes.
- Make the filling: mix shredded chicken or beans with cumin, chili powder, diced tomatoes, and cheese. Add cilantro if desired.
- Assemble empanadas: preheat oven to 375°F, roll out dough, cut circles, fill with filling, seal edges with a fork, and brush with egg wash.
- Bake: arrange on baking sheet, bake for 20-25 minutes until golden and crispy, then cool slightly before serving.
Notes
- Ensure the dough is well chilled for easier handling and flaky crust.
- Seal edges thoroughly to prevent filling from leaking during baking.
- Customize filling with vegetables or spicy sauces for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Can be vegetarian or meat-based
Nutrition
- Serving Size: 1 empanada
- Calories: 210 Kcal
- Sugar: 2g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg