Description
These empanadas are quick to prepare, versatile in fillings, and perfect for busy weeknights, making them a family favorite that travels well for leftovers.
Ingredients
Dough Ingredients
- 3 cups All purpose flour (Keep flour on hand for rolling)
- 1/2 cup Butter, unsalted (Use cold butter for a tender crust)
- 1/2 tsp Chili powder (Adds flavor to the dough)
- 1/2 cup Water (Add a little more if the dough seems dry)
Filling Ingredients
- 1/4 cup Tomato sauce or paste (Use as a base for the filling)
- 1/2 cup Cheddar or mozzarella cheese (Cheese can be swapped based on preference)
Instructions
Preparation
- In a large bowl, mix the flour and chili powder.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in the water and form into a dough.
- Roll out the dough and cut into circles.
Filling and Baking
- Place a small amount of tomato sauce, cheese, and any additional desired fillings on one half of each circle.
- Fold the dough over and seal the edges.
- Bake at 375°F (190°C) for about 25-30 minutes or until golden brown.
Notes
Keep leftovers layered with parchment in an airtight container for up to three days. To freeze, cool on a tray until firm, then stack in a freezer bag with parchment between layers. They can be reheated from frozen in a 375°F oven until hot, about 15-20 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Snack
- Cuisine: Latin American