Baking Empanadas

just like Mexico!

I am no fan of baking.  But in my quest to continue to learn and improve my skill I make sure to include baking recipes.  Why don’t I enjoy baking?  If I had to guess it’s because I really don’t like sweet foods, so I don’t find joy in making sweet foods.  I was really happy to find a recipe for something savory to bake, and guess what?  I actually enjoyed baking this time around!

The next recipe comes from Stonewall Kitchen Appetizers.


The recipe tagged was for Spanish Style Empanadas.

To start with I made the dough.  I mixed flour with salt and then mixed in cubed butter with my hands, until the result was crumbly.


I then made a well into the center and added ice cold water, an egg and white vinegar.  I mixed until all combined.  Then I kneaded for a couple of minutes on a lightly floured surface.


I formed the dough into a flat rectangle, covered in plastic wrap and refrigerated overnight.


Next I got to work on the filling.  I heated olive oil in a large skillet over medium low heat.  I then added finely chopped onions and let them cook for 10 minutes stirring occasionally.


I then added chorizo to the skillet and cooked, breaking up the bigger pieces, for 4 minutes.


I seasoned with salt and pepper, added some dried oregano and stirred.  Then I added finely chopped potato, green and red bell pepper were added and stirred.  The skillet was covered and let cook for 12 minutes.  Then it was removed from the heat, a splash of hot sauce stirred in and it was let cool before being covered and refrigerated overnight.


The next day I took the dough and cut it into 12 equal pieces.  I rolled each piece out on a lightly floured surface into 6 inch circles.

...well close to a circle, guess my baking can still use some improving!
…well close to a circle, guess my baking can still use some improving!

I placed 2 heaping tablespoons of the filling on the center of each circle.


Then I folded the circle into a half moon.


And I used a fork to crease the ends of the exposed sides.


I placed each empanada on parchment paper on 2 baking sheets.  Then I made a glaze by whisking an egg with water and oregano.


I used a brush to brush each empanada with the glaze.


I placed the baking sheets in the oven on 2 different shelves.  I cooked for 10 minutes and then switched the shelves the baking sheets were on.  I cooked an additional 10 minutes and removed from the oven.


I let the empanada cool slightly and then enjoyed by the pool.  Yum!

just like Mexico!
just like Mexico!

The Verdict:  I enjoyed baking!!!  I actually enjoyed baking!  Yay for me!  The flavors of the empanada were great.  All the flavors on the interior melded well together.  The exterior of the empanada was a bit greasy, so I suggest eating in a paper towel or some other sort of wrapper, but the greasiness wasn’t offensive, it kind of added to the empanada on a whole.  It could be really fun too coming up with other flavor combinations for the filling.

Chorizo Empanadas
  1. 2 1/4 cups all purpose flour, plus more for rolling
  2. 1 tsp salt
  3. 1/2 cup butter, cut into small pieces
  4. 1/3 cup ice cold water
  5. 2 eggs, divided
  6. 1 TB white vinegar
  7. 1 1/2 TB olive oil
  8. 1 cooking onion, finely diced
  9. 1/2 lb chorizo
  10. 1 tsp dried oregano, divided
  11. salt & pepper
  12. 1/2 cup green bell pepper,finely diced
  13. 1/2 cup red bell pepper, finely diced
  14. 1/2 lb yukon gold potatoes, peeled and finely diced
  15. hot sauce, to taste
  16. 1 1/2 TB water
  1. Make the dough by mixing flour and salt in a large bowl. Add the butter and mix with your hands until combined. Make a well in the dough and add ice water, 1 of the eggs (lightly beaten) and the vinegar. Mix and once all combined placed on lightly floured surface and knead for 3 minutes. Form the dough in a rectangular shape and cover in plastic wrap. Refrigerate for at least an hour or up to overnight.
  2. Meanwhile make the filling. Heat the oil in a large skillet over medium low heat. Add the onion and cook stirring for 10 minutes stirring occasionally. Add the chorizo cooking for 4 minutes, stirring and breaking up into smaller pieces. Add 1/2 tsp of the dried oregano, salt and pepper. Mix and add green and red bell pepper and potato. Mix, lower heat to low, cover and cook for 12 minutes. Add hot sauce to taste and remove from heat. Let cool. Cover and refrigerate until needed.
  3. Working on a lightly floured surface cut dough into 12 equal pieces. Working with one piece at a time roll the dough into a 6 inch circle. Place the circle on a parchment lined baking sheet (you will need 2 parchment lined baking sheets, 6 empanadas for each sheet). Put 2 heaping TB of the filling in the center of the circle. Fold the dough in half, cover the filling and using a fork press the unsealed sides. Repeat for the rest of the dough pieces.
  4. Preheat oven to 400F. Whisk the last egg, 1 1/2 TB water, remaining 1/2 tsp oregano and salt and pepper. Using a pasty brush, lightly brush each empanada with the glaze.
  5. Place the baking sheets on 2 shelves of the oven. Cook for 10 minutes then move each baking sheet to the other shelf. Cook an additional 10 minutes. Cool for a few minutes before eating or serve at room temperature.
Adapted from Stonewall Kitchen Appetizer
Adapted from Stonewall Kitchen Appetizer
Cooking with Rosemary

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