A Step-by-Step Guide on How to Make Empanadas

Written by Shawn Krajewski

Every week or so, I get a new food hyperfixation. When this happens, it's almost like I can't control myself, and I have to eat it. This week's food hyperfixation originated in Spain and was brought with the Spanish colonies. It is delicious and an absolute powerhouse in small, snack-like foods. This food is none other than the deep-fried dumpling-adjacent delicacy known as an empanada.  Empanadas are similar to onigiri in that they're small enough to be a snack, but if you eat three, they can be a full meal.

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Full Recipe:

Equipment:

• Large pan

• Large pot

• Sheet pan

• Pan spray

• Spatula

• Slotted spoon

• Pastry brush

Ingredients:

• 1 lb ground beef

• 2 tbsp of beef fat (or a vegetable oil)

• 2 tsp salt

• 1 tsp oregano

• 1 tsp red pepper flakes

• ½ tsp paprika

• ½ tsp ground white pepper 

• ½ tsp cumin

• ½ cup diced onions

• ½ cup diced potatoes

• ½ cup diced tomatoes

• 1 tbsp tomato paste

• Flour

• 1 egg

• 1 cup water

• 1 lb Pepper Jack

• 20 empanada dough discs (homemade or store-bought)

• Canola oil

Step 1: Cooking the Beef

Let’s start with the literal meat and potatoes of this recipe. To start, take out your large pan and place it on the stove. Set it to medium heat and let it heat up. Following this, add 1 tbsp of beef fat to the pan to add flavor and lubricant to the dish. This will also help ensure the beef doesn't stick to the pan. Once it's fully melted, add the one pound of beef. Cook until it's brown and resembles a cooked hamburger. Stir occasionally so every part cooks, not just the bottom. Don't worry if the beef starts to slightly stick to the pan when you're beginning the process. This is completely normal, and eventually, while cooking, it should disperse. 

Step 2: Adding the Vegetable Fillings

Image Credit: Shawn Krajewski

Once the beef is nice and brown, grab all other ingredients, except for the tomatoes, potatoes, and tomato paste. Add them into the pan and stir until they're fully mixed. After about 5 minutes, add the potatoes, and repeat the stirring. Then, add the tomatoes and stir. Finally, add in the last tbsp of beef fat and tomato paste. This will make the mixture just barely not a solid, but not a liquid. The reason for this is to create a texture that is satisfying to bite into. Plus, it makes the empanadas taste better in general.

Step 3: Making the Raw Empanadas

It is now time to create the outside of this snack. The dough provides a satisfying crunch and is the vessel for the stuffing. Start by putting a thin layer of flour onto the countertop and spreading it out. Next, place 20 empanada dough circles onto the floured counter. On each of the dough circles, place a small pinch of cheese followed by a scoop of empanada filling. You want to put it on the upper half of the dough so you can effectively fold it later.

Image Credit: Shawn Krajewski

Speaking of which, take out a small bowl and add an egg and water to it. Gently mix it—it should look like watery pre-cooked scrambled eggs. Take a brush, dip it into the egg concoction, and then lightly spread it onto the edges of the dough. This creates a type of pseudo-glue that will keep the empanada together.  After folding the circles of dough in half, take out a fork and press the edges of the non-folded half of the empanada. Do this for the whole edge. You are now ready for the most dangerous part. 

Step 4: Cooking the Empanadas

First, take out a baking sheet and spray it with the baking spray. Then, grab a large pot and fill it with enough canola oil to create a 1-inch-deep pool of oil. Put the stove on high heat. Now, with this next step, extreme precaution is required. You can easily burn yourself, so please read carefully and pay attention. Once the stove/oil is hot, slowly dip your empanadas into the oil. Make sure you do not touch the oil and that none splashes on you.

When the empanadas are in the oil, let them rest for a couple of minutes. Then, using a slotted spoon, flip them over in the oil and let them rest again. When they're golden brown, remove them from the pot and place them onto the baking sheet. Your pot can likely handle 4 empanadas at a time, so you can probably cook all of them in 5 batches. 

Once all the empanadas are on the sheet, they're done! However, you can also reheat them in the oven for five minutes at 375º if you want. I hope you enjoy this recipe and end up with some delicious empanadas! And, of course, hopefully you didn't deep-fry your hands.

Thumbnail Credit:

Shawn Krajewski