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I just made these and really really liked them.
It was my first time making anything like this because, like most guys, I don’t bake. Ya know what? I bake now! The pastry was really easy to make and it came out perfect. You can cut the recipe in half with no worries and fill them with just about anything.
One thing I did notice was you need to make sure whatever stuffing you use it is completely dry. Any wet fillings or fatty /oily residue will cause the empanadas to open when cooked because the wet edges will not stick to each other.
This is my new go to cooking blog. Thank you so much !
Love from Boston
You call them “empanadas” but we call them “Curry Puffs” in South East Asia. They are usually deep fried and not baked. Fillings can be either curried beef, chicken or mutton with diced potatoes.
RasaMalaysia has got a recipe for this too. I do have some recipes for the curry puffs I got from the web. You may want to try them out.
They are great.
I made this recipe using ground turkey instead of pork, and it was delicious! I doubled the recipe for a party, made them in the morning, and kept them in the fridge unbaked until dinnertime. Everyone raved! I had an extra tray that didn’t get baked that night, so I baked them a couple days later and they were just as good. Don’t skip out on making this homemade pastry, it was super easy to work with and way better than anything you can buy pre-made!
I have been craving Empanadas for quite a while now. However, I was thinking more of a Columbian/Venezuelan version, and curry makes me think “Indian”. Do you think the same pastry, but with a South American ground beef filling will do (as far as tasting south american)? Or is this pastry best for this filling? If possible, can you put up a recipe for South American empanadas? The ones with ground beef, eggs, olives and raisins in the filling?
This is a pretty standard empanada pastry recipe, so it should work with any variety of fillings. ~Elise
I made these last night and they were wonderful! I used pillsbury pie crust dough instead of making it myself and it was nice and flakey. They will be a hit at my upcoming tapas party. Thanks!
I added shredded carrots, turmeric, and added a little more of each spice, and was immediately in heaven! Thank you so much for this recipe and all of the others. You’ve really made a change in my cooking styles, and my husband is overjoyed! :) Thank you!
I wish I’d paid more attention to my late Mother in-law Dorothy’s recipe for her empanadas, but I never thought I’d want to cook with tongue! LOL Does anyone have a recipe that is closer to mincemeat version? I know she used ground pork and beef, beef tongue, and I think sometimes kidney. It had raisins in it and I think I remember tasting cinnamon too. Please give details how to cook the tongue meat, as I’ve never cooked it before.
For a lighter crust it works well to use tortilla/sopapilla dough. That’s what Dorothy used and it was great!
Back in my hometown we make it more like Amber does, except that we use a spicy prawn filling and the turnovers are given another egg wash dipped in breadcrumbs and simply pan fried with very little vegetable oil.
Awesome, awesome awesome. Everyone gobbled these up (I’m still munching on them!) I am not much of a cook and your site has so inspired me. I have tried 3 dishes so far and each one has been incredible. I am some what torn between telling everyone I know about you and keeping your site all to myself so everyone thinks I can finally cook. ;)
Back last November I asked if one could substitute commercial pizza dough in making these empanadas; you suggested I let you know how it turned out. Well, it worked pretty well. I rolled the dough as thin as possible, stuffed and sealed them. I baked half as directed, the others I did the trick of Chinese dumplings (steam-fried) and that was even better than baked. (Maybe I over-baked them, must try again.)
We have made these in my family for generations, we also call them meat pies. I often wondered how they made it into our family as we live in Louisiana and are African American / La Creole, but my mom and grandmere always said their mother made them and they didn’t know. But now after reading what buki wrote, I think it may have came from our African roots. A good tip is to use a marble roller for rolling the dough and if you have one a marble slab. Fortunately I have a slab that has been passed down three generations and it stays cool all the time so it keeps the dough cool. On the fillings we use all sorts of things, including shrimp, boudin, andoullie sausage, etc. But my favorite is ground lamb with curry powder and served with mint jelly for dipping. Oh that is another thing, we always serve them with something for dipping like melted cheese, hot sauce mixed with melted butter, sour cream, etc. depending on the filling. I love all of your family recipes, I’m going to try some this weekend. Thanks for taking the time to do this, it has inspired me to start documenting my family recipes, right now they are just in our heads.
There is an Empanadas joint in my town that makes Empanadas with different international fillings, including spinach, jamaican curried beef, spanish chorizo and desert style with fruit fillings. They are all delicious.
I made these tonight using light cream cheese and they were flakey and delicious. You should publish a book! Everything I have made from this site has made it into my regular rotation. Thanks for teaching me so much about food!
Where I come from in africa, we make the empanadas with minced beef and potatoes and are therefore aptly called meat pies (or where chicken is substituted, chicken pies). The pastry is made with margarine and flour but without cheese. Your recipe sounds good and am willing to try the pastry with cheese. Perhaps it will give my pies a different and better taste. And thanks for the tip on standing them on the baking sheet! Never thought of that before.
This is my family’s recipe for empenadas:
1 lb ground chuck or steaks cut into small cubes
1 yellow onion small dice
2 cloves garlic minced
1 tsp ground cumin
1 tsp oregano
2 tsp chile powder
1 8oz can tomato sauce
1 chopped tomato small dice
3 large potatoes small dice
1 can whole black olives cut in half
salt and white pepper to taste
1 tbsp chopped cilantro
basic shortening dough (bad i know!)
2 1/4 cup flour
3/4 tsp salt
3/4 cup butter flavored shortening
5 tbsp ice water
Brown meat, add onions and cook till translucent, add seasonings tomato sauce and veggies along with a can (8oz) water or beef broth. Simmer until the liquid is mostly absorbed and the potatoes are tender.
Let cool and fill dough with about 2 heaping tablespoons full and pan fry or bake (350 15 mins).
Serve with fresh salsa and sour cream.
I just made these today and they were so tasty! My husband claims that the pastry is even better than the ones that we get at Kensington Market in Toronto. Can’t wait to make them again!
There’s a girl at work who makes her Costa Rican mother’s recipe for every potluck we have at work. We just pressure her until she gives in and says she’ll make them. Too delicious! There’s never any left over.
This curried version sounds interesting. The version she makes typically has ground beef, peppers (including both sweet and hot varieties), and cream cheese. I always sneak some early in the morning before the potluck even begins. Thanks for the recipe. I’m going send her a link to this version and maybe she can make them next time. Is that wrong? :)
I made this last night for a dinner party and it was a hit! Granted, I was hesitant to use such an enormous amount of cream cheese AND butter, but it was worth it. The pastry was perfectly flaky and delicious. I made both small and large sizes, and they both turned out excellent. Also, I added grated carrot and zucchini squash to my filling mix…can never go wrong with additional fiber….
My father was Argentinian and my mother is Filipino, so you can imagine I ate a lot of empanadas growing up. My father’s favorite was the classic: baked with ground beef, green olives, hardboiled egg, and raisins. I liked cheese and onion. My mother’s favorite is the traditional Filipino empanada, which has a sweeter dough and is usually deep fried. She made it with pork and julliened potato; it was delicious.
I’m definitely going to have to try this recipe, though I think I’ll use my mother’s sweeter dough, omit the raisins, add potato, and fry ’em. Thank you Elise for another wonderful recipe!
Here’s my go-to empanada recipe. It’s a beef version, with a different dough than yours. I’ve incorporated your browning method, though, as I have used it in other of your recipes and it works like a charm!
1 cup water
3/4 cup unsalted butter
2 3/4 cups flour
2 tsp salt
a pinch of paprika
1 lb. ground beef
2 tbsp olive oil
1 smallish yellow onion, diced
1 smallish red bell pepper, de-seeded and diced
1/2 tsp smoked paprika
1/2 tsp crushed red pepper flakes
1 tsp cumin
1/3 cup golden raisins
handful of arbequina (or other spanish green olives), pitted and sliced
4 scallions, cleaned, trimmed and chopped
Heat water and butter together over low heat until butter is fully melted and warm but not hot. While butter is warming, mix flour, salt, and paprika together in a large bowl, and make a well in the center. Pour a bit of the warm liquid into the center and use your fingers to work in some of the flour. Continue adding liquid and then working in flour, in batched, until it’s thoroughly combine and you have a wet, shiny dough. Wrap with plastic wrap, and refrigerate at least 2 hours. (It can be left overnight if tightly wrapped.)
1) Heat a large, heavy-bottomed skillet over med-high heat. Sprinkle pan with salt. When hot, put in the ground beef, broken up into small pieces in the pan in a single layer, being careful not to crowd the pan. Cook about 3 minutes, until browned on one side, then turn and cook about 3 more minutes, or until browned on the other. Remove beef and set aside. Return pan to burner and reduce heat to medium.
2) Add 2 tbsp olive oil to pan, along with onions, red bell pepper, paprika, crushed red pepper, and cumin. Stir, and cook until onions have softened, about 6-8 minutes.
3) Add beef back into the pan and mix thoroughly, 1-2 mins. Remove from heat to a bowl to cool.
4) Once filling is cool, add in raisins, olives, and scallions, and mix thoroughly. Add salt, and any other spices to taste.
Preheat oven to 400 degrees.
Pull off pieces of dough and form into golf-ball size balls. On a lightly floured surface, use a rolling pin to roll dough into 4-inch rounds. Put a few tbsps of dough in the center of each round, then fold dough over to form a half-moon shape. Use your fingers to sort of twist the dough into a rope-like shape to seal. You can also use a fork to crimp and seal the edges. Not quite as pretty, but it does the job just fine! You can use a couple of drops of water to help seal if needed, but I have never needed to do this, as this dough tends to be sticky enough on its own. Place empanadas on a baking sheet, and bake for 15-20 minutes until golden brown and crisp on the outside. Makes about 12 empanadas.
They store well in the fridge. Just re-heat at 350 for 10 mins or so. I imagine they’d freeze well, too, but we never have enough leftovers to test that theory!