I am addicted to Empanadas. I had a friend that was able to make them sooo good. Lately I have been crazing them so I found this recipe to make myself. 

Score! They were awesome.

The only thing I would do differently would be to make less of the filling...I had about half of it left over after using ALL of the dough.
What you'll need [for the dough]

2 Sticks Unsalted Butter
1 (8-ounce) package of Cream Cheese
1/2 C Heavy Whipping Cream
3 1/4 C Flour
1 Tspn Salt

     *I cheated and used the salted butter we already had but left out the teaspoon of salt.
     **you also want to make sure your butter and cream cheese is at room temperature. 
What you'll need [for the filling]

1 Tblpn extra-virgin olive oil
1 C Onion, finely chopped
   *about 1 medium
1 C Green Bell Pepper, finely chopped
    *about 1 large
1 1/2 lbs Ground Beef 
1 1/2 Tspn Ground Cumin
    *I don't know if I'm allergic to this or just hate it
 but I don't use Cumin in anything. The recipe was still great!
1 C Pimento Green Olives, sliced
1 C Raisins
2 Tspns Honey
1 1/2 Tspn Salt
1/4 teaspoon freshly ground black pepper
Dashes of hot sauce, to taste
3 Large Eggs, separated

Limes for serving
Start by throwing your cream cheese, butter and cream in an electric mixer or a bowl for a electric hand mixer. 
Mix it up on a low setting so your cream doesn't fly out everywhere!
Then keep your mixer on a low setting while you slowly add your salt and flour. Mix that up really good.
Divide the dough into three chucks. One at a time lay of a floured surface and flatten into disks, don't completely roll out. Wrap the three disks separately in plastic wrap and throw in the fridge to cool for 30 minutes.

While that that is cooling you can get your filling ready...
I started by finely chopping my onion and bell pepper
Saute your onion and green peppers until soft.
Next throw in your hamburger and cook until browned. If there is any excess liquid scoop it out now.
Add you olives, raisins, honey, salt, pepper and hot sauce. Cook until flavors are blended together and liquid evaporated.
Cool your mixture in the fridge; about 15 minutes. Your dough probably also has about another 15 minutes or so, depending on how speedy you are. Pre-heat your oven to 375 oF

You can just hang out for a bit while your mixture and dough finishes settling.
When you about ready to pull out your mixture separate out your eggs. Keep your three eggs whites in one bowl and 2 egg yokes in another (Yes, only 2 of the eggs yokes is needed).
Mix your egg whites into your cooled mixture.
Bring out your dough when cooled and roll out on a floured surface. You want to roll it thin but not transparent. Cut it into circles with a bowl turned upside down (using rim). The recipe suggested a four inch diameter, mine was a bit bigger.
Put some filling on half of your circle. Fill it well but you want to make sure you can still close it. To close wet the rim of your circle on the side with your meat [above] with your finger and a bowl of water.  

Fold over your dough on to your filling creating a semi-circle.
Press the edges shut with a fork and cover with egg wash made from your 2 egg yokes and 2 tblpn of water. Continue until you have used all of your dough.
Bake your Empanadas for about 20 minutes, or until golden brown. You will probably have to do at least two batches. 

Don't they look b-e-a-utiful?!
Cut some lime wedges to go with and serve!


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