Why Make This Recipe
Flaky Mexican empanadas are a delicious and satisfying treat that can be enjoyed any time of the day. They are perfect for a snack, appetizer, or even a main dish. The combination of seasoned meat, cheese, and colorful veggies wrapped in a flaky crust makes each bite flavorful and enjoyable. Plus, they are easy to make and can be customized to suit your taste. Whether you’re cooking for yourself or a group, empanadas are sure to impress!
How to Make Flaky Mexican Empanadas
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup water
- 1/2 teaspoon salt
- 1 cup cooked and seasoned meat (beef, chicken, or pork)
- 1/2 cup cheese (queso, cheddar, or your preference)
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 egg (for egg wash)
Directions:
- In a bowl, mix the flour and salt. Add the diced butter and mix until the mixture is crumbly.
- Gradually add water until the dough forms.
- Chill the dough for 30 minutes in the refrigerator.
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a floured surface and cut it into circles.
- Fill each circle with a spoonful of meat, cheese, onions, and peppers.
- Fold the dough over to create a half-moon shape and seal the edges with a fork.
- Brush the tops with beaten egg for a nice golden color.
- Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown.
How to Serve Flaky Mexican Empanadas
These empanadas can be served hot or warm. They are great on their own or with a side of salsa, guacamole, or sour cream for dipping. You can also serve them with a fresh salad for a complete meal. Enjoy them at gatherings, parties, or even as a simple weeknight dinner!
How to Store Flaky Mexican Empanadas
If you have leftover empanadas, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also freeze uncooked empanadas. Just assemble them, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be baked straight from the freezer; just add a few extra minutes to the baking time.
Tips to Make Flaky Mexican Empanadas
- Make sure your butter is cold to achieve a flaky texture in the dough.
- Feel free to experiment with different fillings like vegetables, beans, or even sweet options like fruit and cream cheese.
- Don’t overfill the empanadas to prevent them from bursting while baking.
- Use a round cutter or a glass to cut perfect circles for even-sized empanadas.
Variation
You can make vegetarian empanadas by using beans, cheese, and a variety of veggies instead of meat. Just cook and season your filling to add flavor.
FAQs
1. Can I use a store-bought dough?
Yes, you can use store-bought dough for a quicker option. Look for pie crust or pastry dough that can be used for baking.
2. How do I know when the empanadas are done?
Empanadas are done baking when they are golden brown on top. The baking time may vary, so keep an eye on them as they cook.
3. Can I make these empanadas in advance?
Yes, you can prepare them in advance and keep them in the refrigerator or freeze them. Just bake them when you’re ready to serve!
Flaky Mexican Empanadas
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced Ensure the butter is cold for a flaky texture.
- 1/4 cup water Add gradually to form dough.
- 1/2 teaspoon salt
Filling
- 1 cup cooked and seasoned meat (beef, chicken, or pork)
- 1/2 cup cheese (queso, cheddar, or your preference)
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 piece egg (for egg wash) Beaten for brushing on tops.
Instructions
Preparation
- In a bowl, mix the flour and salt.
- Add the diced butter and mix until the mixture is crumbly.
- Gradually add water until the dough forms.
- Chill the dough for 30 minutes in the refrigerator.
Cooking
- Preheat the oven to 375°F (190°C).
- Roll out the dough on a floured surface and cut it into circles.
- Fill each circle with a spoonful of meat, cheese, onions, and peppers.
- Fold the dough over to create a half-moon shape and seal the edges with a fork.
- Brush the tops with beaten egg for a nice golden color.
- Bake in the preheated oven for 20-25 minutes or until the empanadas are golden brown.