Our Senior Chef camp spent a week baking recipes from around the world. While baking often tends to lean toward the sweet side, we mixed in a good number of savory dishes as well. Empanadas are enjoyed in many countries, but they are said to have originated in Spain and Portugal. They are filled with various ingredients ranging from cheese, meats, or pumpkin before being encompassed in a flaky crust, and then fried or baked to golden perfection. They can be made in any size including large for an entrée down to bite size for a snack or party food.
Yields 12-15 empanadas
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Ingredients
- 3 cups all purpose flour
- ½ tsp salt
- 1 ½ sticks cold, unsalted butter
- 1 large egg
- ¼ to ½ cup water (adjust as needed to form smooth dough)
- 2-3 cups shredded cheese (flavored with cumin, chili powder, salt, and pepper)
- 1 egg beaten with 1 tsp water for egg wash
Instructions
- Preheat oven to 400 degrees. Mix the flour and salt in a food processor.
- Add the butter and pulse until texture resembles wet sand. Small chunks of butter should still be visible.
- Add egg and water. Start with ¼ cup water and add until a clumpy, but not sticky dough, forms.
- Portion the dough into 12 equal pieces. Roll into a ball and then flatten with hands to a thin sheet.
- Place a spoonful of cheese in the center of each empanada disc. Don’t overstuff!
- Seal by folding disc in half and crimping the edges closed with the tines of a fork.
- Brush the top with egg wash and prick top a couple of times to allow steam to escape.
- For best results, refrigerate empanadas for 10-20 minutes before baking.
- Bake for 18-25 minutes or until golden brown on top and crispy on the bottom. Allow to cool for a few minutes, serve warm.
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https://kitchenhouseaustin.com/cheese-empanadas/
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