Empanadas
About this recipe
Empanadas are delicious stuffed pastries that can be filled with a variety of ingredients, making them a versatile dish perfect for any occasion. In this video, Babish shares a straightforward take on empanadas, focusing on a classic beef and egg filling, along with a chicken and red pepper option. The dough is simple to make and results in a crispy, flaky crust that perfectly complements the flavorful fillings.
Ingredient notes
- Use 275g of hot water for best results when making the dough.
Tips from Binging with Babish’s video
- Knead the dough for about 6 minutes to develop gluten, but be careful not to overwork it to avoid a dry texture.
- For a unique twist, try adding a slice of guava paste and queso blanco as a filling option.
Good to know
- How many empanadas does this recipe make?
- This recipe yields 16 empanadas.
- What temperature should I fry the empanadas?
- Fry the empanadas at 400°F for 4-6 minutes until golden brown.
No life story here — the video and the recipe are the whole point. All credit to Binging with Babish: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Mix together the flour and salt in a bowl.
- 2
Add the lard (or butter/oil) and rub it into the flour until it resembles damp sand.
- 3
Gradually add hot water (225-275g) and mix by hand until no dry flour remains.
- 4
Cover the dough with a bowl or plastic wrap and let it rest for 20-30 minutes.
- 5
Knead the dough for about 6 minutes until gluten is developed, then divide into 16 pieces and roll into rounds.
- 6
For the beef filling, sauté chopped onion in oil for 3-5 minutes until softened, then add crushed garlic and cook for 30 seconds.
- 7
Add ground beef and cook until browned, then stir in annatto seeds and season with salt and pepper.
- 8
Remove from heat and mix in chopped boiled eggs.
- 9
For the chicken filling, poach butterflied chicken in hot water for 18 minutes, then shred.
- 10
Sauté half an onion and half a red bell pepper until soft, then add grated garlic and cook for 30 seconds.
- 11
Stir in tomato paste, cumin, and oregano, cooking for another 30 seconds.
- 12
Add the shredded chicken and a splash of cooking water, season with salt, pepper, and paprika, and cook for 1-3 minutes to meld flavors.
- 13
To assemble, place a couple tablespoons of filling in the center of each dough round, moisten the edges, and seal tightly.
- 14
Crimp the edges with a fork or by hand, then fry in oil at 400°F for 4-6 minutes until golden brown.
- 15
Serve with salsa, sour cream, or hot sauce.
Heads up — we had to guess a little:
- Used 275g of water for best results based on context.
Credit where it’s due: this recipe was transcribed from Binging with Babish’s original video on YouTube. Follow them there — it’s their dish.
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