Monday, July 18, 2011


Like the Mini Beef and Potato Pies, this recipe freezes well. There's something about encasing food in dough that makes it delicious and freezable. I used shredded taco chicken and cheese as filling, and we dipped the empanadas in ranch dressing.

Empanada Dough Recipe

4 c. all-purpose flour, plus more for dusting
2 t. baking powder
2 t. salt
1/2 c. cold butter, cut up
1 c. cold water
1 lightly beaten with 1.5 T. water

Cut butter into dry ingredients. Add cold water until dough comes together. Knead into two smooth balls. Roll 1/4" thick and cut into 4 or 5 inch circles. Fill with 2 t. filling, fold in half, and crimp the edges.

Brush with egg and bake at 400° for 25-35 minutes.

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