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“My picky eater loves these, I usually serve this with a salad or vegetable & fruit. I actually get thanked for making these, it's a winner every time. The prep time includes 1 hour chilling dough.”
2hrs 25mins

Ingredients Nutrition


  1. For the dough: Combine flour & butter in a large bowl.
  2. Using a pastry blender or a fork, mix until the butter is evenly distributed among the flour.
  3. Dissolve the salt & sugar in the water & stir into the flour mix.
  4. On a lightly floured surface, lightly knead dough until it forms a ball, adding more water or flour if needed.
  5. Cover the bowl with lid or plastic wrap & refrigerate 1 hour.
  6. Roll dough out on a floured surface about 1/8 inch thick.
  7. With a circle cookie cutter, cut out a 4-inch circle.
  8. Continue until you have used all of the dough.
  9. For filling: Put parsley, ham, breadcrumbs, cheese, sour cream, egg & pepper into a large bowl.
  10. Mix well.
  11. Put dough circles on a greased pan.
  12. Put 2 Tbsp. of filling in center of each circle.
  13. Fold dough circles in half, press & seal with a fork.
  14. For egg wash: beat egg & add about 1 Tbsp water.
  15. Brush egg wash on top of each empanada.
  16. Bake at 375 degrees for 20 - 25 minutes, or until golden brown.

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