Empanadillas

Imagine a warm, flaky pastry filled with a savory mixture that melts in your mouth. That’s the magic of empanadillas! These delightful Spanish pastries are not only a treat for the taste buds but also a versatile option for meals or snacks. Whether you’re hosting a gathering or simply craving a comforting dish, empanadillas are sure to impress. Today, we’ll dive into making these scrumptious bites that are perfect for any occasion.

Why You’ll Keep Making It

Empanadillas are incredibly satisfying to make and even more delightful to eat. Their versatility allows you to fill them with whatever ingredients you have on hand, making them perfect for using up leftovers. Plus, they’re easy to prepare ahead of time, allowing you to enjoy homemade goodness even on the busiest days. With a crispy exterior and a flavorful filling, once you try these empanadillas, you’ll want to keep them in your regular rotation.

What You’ll Need

• For the Dough:
• 1/2 cup olive oil
• 1/2 cup cold water
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1 tablespoon olive oil (for dough)
• For the Filling:
• 1 large onion, diced
• 1 red bell pepper, diced
• 1/2 pound lean ground beef
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon sweet paprika
• 2 medium tomatoes, diced
• 1 clove garlic, minced
• 1/4 cup chopped green olives
• 2 tablespoons minced parsley
• 1 large egg, beaten (for egg wash)

Must-Have Equipment

• Mixing bowl: For combining the dough ingredients.
• Skillet: For cooking the filling ingredients.
• Rolling pin: To roll out the dough to the right thickness.
• Cookie sheet: For baking the empanadillas.
• Pastry brush: To apply the egg wash for that golden finish.

Directions: Empanadillas

Step 1: Prepare the Dough

In a mixing bowl, combine the 2 1/2 cups of all-purpose flour and 1/2 teaspoon of salt. Make a well in the center, then add 1/2 cup of olive oil and 1/2 cup of cold water. Mix until the dough begins to come together. Add 1 tablespoon of olive oil and knead the mixture until smooth. Cover the dough with a cloth and let it rest for about 30 minutes.

Step 2: Cook the Filling

In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the diced onion and red bell pepper. Sauté for about 5 minutes or until they soften. Add the ground beef, breaking it apart as it cooks. Season with 3/4 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of sweet paprika. Cook until the beef is browned.

Step 3: Add Vegetables

Stir in the diced tomatoes and minced garlic. Cook for an additional 5 minutes until the tomatoes soften. Remove from heat and mix in the chopped green olives and minced parsley. Allow the filling to cool slightly.

Step 4: Roll Out the Dough

After the dough has rested, divide it into small balls (about the size of a golf ball). On a floured surface, roll each ball out into a thin circle, approximately 5-6 inches in diameter.

Step 5: Fill the Empanadillas

Place a spoonful of the filling on one half of each dough circle. Be careful not to overfill, as they need to close properly. Fold the dough over the filling to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for extra security and a decorative touch.

Step 6: Bake

Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper. Place the empanadillas on the sheet, ensuring they aren’t touching. Brush the tops with the beaten egg to give them a beautiful golden color. Bake for 25-30 minutes or until they are golden brown.

Make It Fit Your Plan

• Vegetarian Option: Substitute the ground beef with black beans or lentils for a hearty vegetarian filling.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper to the filling for some heat.
• Cheesy Delight: Mix in shredded cheese with the filling for a creamy texture.
• Make Ahead: Prepare and freeze unbaked empanadillas. Bake directly from the freezer, adding a few extra minutes to the baking time.

What Could Go Wrong

• Dough Cracking: If the dough is too dry, it may crack when rolling. Ensure you add enough water during mixing.
• Filling Leaking: Overfilling can cause the empanadillas to burst during baking. Be conservative with the filling.
• Uneven Cooking: Make sure to space the empanadillas out on the cookie sheet to allow even airflow for cooking.
• Burnt Tops: If the empanadillas are browning too quickly, cover them with foil halfway through baking.

Leftovers & Meal Prep

Empanadillas can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze beautifully! To reheat, simply pop them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. For meal prep, consider making a double batch and freezing half for a quick meal later in the week.

FAQ

Can I make the dough ahead of time?

Absolutely! You can prepare the dough a day in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to use it.

What other fillings can I use?

The options are endless! You can use chicken, pork, or various vegetables. Feel free to get creative with different spices and herbs!

How do I know when the empanadillas are done?

They should be golden brown on top and sound hollow when tapped. If you’re unsure, you can cut one open to check if it’s heated through.

Can I bake empanadillas instead of frying them?

Yes! Baking is a healthier option, and the empanadillas will still be deliciously crispy. Follow the baking instructions provided above for the best results.

Bring It to the Table

Now that you have mastered the art of making empanadillas, it’s time to bring them to the table! Serve them warm with a side of salsa, guacamole, or your favorite dipping sauce. They make for an impressive appetizer or a delightful main course. Your friends and family will be raving about these flavorful pastries long after the last bite.

With their rich filling and tender crust, empanadillas are more than just a dish—they’re a celebration of flavor and tradition. Embrace the joy of cooking and share this recipe with loved ones, creating delicious memories together. Happy cooking!

Empanadillas

These empanadillas are a delightful treat! Warm, flaky pastries filled with a savory mixture, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course, Snack

Cuisine: Spanish

Ingredients Equipment Method Notes

Ingredients

  

For the Dough:

• 1/2 cup olive oil
• 1/2 cup cold water
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1 tablespoon olive oil for dough

For the Filling:

• 1 large onion diced
• 1 red bell pepper red bell pepper diced
• 1/2 pound lean ground beef
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon sweet paprika
• 2 medium tomatoes diced
• 1 clove garlic minced
• 1/4 cup chopped green olives
• 2 tablespoons minced parsley
• 1 large egg beaten (for egg wash)

Equipment

• Mixing bowl
• Skillet
• Rolling Pin
• Cookie sheet
• Pastry brush

Method

 

Directions: Empanadillas

1. In a mixing bowl, combine the 2 1/2 cups of all-purpose flour and 1/2 teaspoon of salt. Make a well in the center, then add 1/2 cup of olive oil and 1/2 cup of cold water. Mix until the dough begins to come together. Add 1 tablespoon of olive oil and knead the mixture until smooth. Cover the dough with a cloth and let it rest for about 30 minutes.
2. In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add the diced onion and red bell pepper. Sauté for about 5 minutes or until they soften. Add the ground beef, breaking it apart as it cooks. Season with 3/4 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of sweet paprika. Cook until the beef is browned.
3. Stir in the diced tomatoes and minced garlic. Cook for an additional 5 minutes until the tomatoes soften. Remove from heat and mix in the chopped green olives and minced parsley. Allow the filling to cool slightly.
4. After the dough has rested, divide it into small balls (about the size of a golf ball). On a floured surface, roll each ball out into a thin circle, approximately 5-6 inches in diameter.
5. Place a spoonful of the filling on one half of each dough circle. Be careful not to overfill, as they need to close properly. Fold the dough over the filling to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for extra security and a decorative touch.
6. Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper. Place the empanadillas on the sheet, ensuring they aren’t touching. Brush the tops with the beaten egg to give them a beautiful golden color. Bake for 25-30 minutes or until they are golden brown.

Notes

• Empanadillas can be stored in an airtight container in the refrigerator for up to 3 days.
• Prepare and freeze unbaked empanadillas for quick meals.
• If dough cracks, add a bit more water when mixing.
• Make sure to space the empanadillas out on the cookie sheet for even cooking.
• Cover with foil if they are browning too quickly.