You can create flowers, pockets or balls.
Sweet Empanadas
Savory Empanadas
If you are making Chicken Empanadas, START HERE. Use the back button on the Poached Chicken page to return to this recipe.
- Outside is essentially pizza dough (although a bit of sour cream in your dough is a really good touch) so I am not going to focus on the dough, but rather the fillings.
- You can also use puff pastry or pie dough for a flaky dough
- If you are using puff pastry, let it come up to room temperature before you unfold it and roll it. An egg wash before you fold it will cement it shut.
- You can have a sweet empanada or a savory empanada, depending on your audience.
- An empanada is usually about 8-10 inches.
- A small dinner plate works great as a template. Squares are good too, cause you end up with no leftover dough, as you would if making rounds.
- Roll the dough out flat to about 1/8 inch
- I have two recipes here for you
Or use this button:
ALTERNATE FILLINGS
Cheese
Green olives
Black olives
Raisins
Chopped red bell peppers
Shredded carrots
Empanada Pockets
- Use egg roll wrappers or Goya wrappers
- Use 1 TBL each
- cooked and shredded brisket
- sauteed diced onion
- BBQ sauce
- bell pepper – chopped
- Roll wrapper up, sealing with egg wash
- Fry in pan with just a bit of peanut oil
