Ingredients
Scale
- 2¼ cup (315 g) all purpose flour
- 1½ tsp salt
- 1 stick (113 g) unsalted butter, cold and cut into cubes
- 1 large egg, lightly beaten
- 1/3 cup (80 ml) cold water or more, if needed
- Ham slices (Any type and any amount you want)
- Shredded cheese (Any type and any amount you want)
- Chicken filling
- Beef filling
- Water
- 1 large egg, lightly beaten
Instructions
- In a large bowl mix the flour with the salt. Then add the butter and crumble it with your hands or a fork. This process can also be done in the food processor. Now, add the egg and water and knead the dough until firm but don’t overwork it so your empanadas don’t come out too hard. Add more water if you see that the dough is too dry. Knead dough for a few minutes, form into a ball, wrap with plastic wrap and refrigerate for about 30 minutes to 1 hour.
- Pre-heat oven at 400ºF (204ºC).
- Roll out the dough on a floured surface with a rolling pin until it’s really thin. Cut out the dough into medium sized circles (approx. 4-5 inches or 10-13 cm) with a large cookie cutter or a bowl. Fill the empanadas with the filling of your choice, cheese, ham and cheese, chicken or beef, moisten the edges of the dough with a little bit of water, fold it over in half and seal the edges with your fingers. Now, twist the edge by folding over one of the corners with your thumb and pinching it. This will form a new pointed edge, fold this new edge over with your thumb and pinch it again. Do this until you reach the other corner of the empanada.
- Brush the empanadas with the beaten egg and bake for 35-40 minutes or until golden brown. You can also fry them at 350ºF (180ºC) for about 6-7 minutes or until golden brown.