Empanadas are a beloved treat in Cuban cuisine, known for their flaky, golden crust and endless filling possibilities. Today, I’m sharing a go-to recipe for the perfect empanada dough! Once you master this base, you can fill it with your favorite ingredients—be it something savory and flavorful or delightfully sweet! Let’s get started!
Filling Suggestions
Off the top, I want to introduce some filling ideas to get some delicious ideas going. Then once your dough is ready, it’s time to fill those empanadas!
- Picadillo: A flavorful hash with spices and olives.
- Ropa Vieja: Delicious stew cooked in a savory sauce.
- Black Beans: A hearty option that’s both filling and nutritious.
- Dulce de Leche: A sweet, creamy caramel filling that’s perfect for dessert empanadas.
Pssst… here’s an even better idea: mix and match fillings to create your very own empanada assortment. (Just remember which are which… or be surprised by a bite!)
Tips for Making Perfect Empanadas
- Chill the Dough: After mixing the dough, refrigerate it for at least 30 minutes. This helps the butter solidify, resulting in a flakier crust.
- Handle the Dough with Care: When mixing and rolling out the dough, be gentle. Overworking can lead to tough empanadas. Mix until just combined and roll out to the desired thickness.
- Roll Evenly: Aim for an even thickness when rolling out the dough. This ensures uniform cooking and helps avoid any tough or undercooked spots.
- Seal Properly: To prevent filling from leaking out, make sure to crimp the edges well with a fork.
- Don’t Overfill: While it’s tempting to add lots of filling, overfilling can make it difficult to seal the empanadas. A tablespoon of filling is usually enough.
- Egg Wash for Shine: Brush the empanadas with an egg wash before baking. This gives them a beautiful golden color.
- Keep Uncooked Empanadas Cold: If you’re preparing a large batch, keep uncooked empanadas in the refrigerator until you’re ready to bake them. This helps maintain their shape.
Including these tips can help make well-made, flaky, perfectly-filled empanadas every time!
With these Cuban Empanadas you can create a variety of delicious empanadas (savory + sweet!) perfect for any occasion. Whether you’re gathering with loved ones or just craving a tasty snack, these empanadas are sure to impress. Enjoy!
From my table to yours,
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Empanada Dough (For Savory + Sweet!)
Ingredients
For Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter chilled and cubed
- 1/2 tsp salt
- 1/4 cup cold water
For Egg Wash
- 1 egg beaten
- 1 tablespoon water
Instructions
Mix the Dry Ingredients
- In a mixing bowl, combine the flour and salt.
Add Butter
- Add the chilled butter and mix until the mixture resembles coarse crumbs.
Add Water
- Gradually add cold water, mixing until the dough comes together.
- You may need to adjust the water slightly.
Chill
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.
Assemble the empanadas
- After 30 minutes of chilling time, preheat the oven to 375°F.
- Roll out the dough and cut into circles.
- Place a spoonful of desired filling on one half, fold over, and crimp the edges with a fork to seal.
- Prepare egg wash, sit aside.
Bake
- Place empanadas on a baking sheet, brush with egg wash, and bake for 20-25 minutes or until golden.
Serve
- Allow empanadas to cool slightly, then serve!
Notes
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