Empanadas

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“This is a traditional Mexican recipe. You can make 12 for a tapas-light snack-or 6 for a hearty meal. I could live on these!”
READY IN:
1hr 48mins
SERVES:
4-6
YIELD:
6 large empanadas
UNITS:
US

Ingredients Nutrition

Directions

  1. ------For the Dough--------.
  2. In a large bowl add flour and cut in the lard/shortening to small pea size.
  3. Dissolve the salt in the hot water and work it into the flour mixture.
  4. Knead several minutes until smooth.
  5. Divide into six OR 12 balls, place on a plate and cover with plastic wrap.
  6. Let rest at room temp for 30 minutes.
  7. -----For the filling--------.
  8. Place tomatoes in a food processor and puree until smooth, adding 1/3 cup water as you go along.
  9. Heat the oil in a large skillet over medium heat.
  10. When hot add the onion and cook until soft, around 4 or 5 minutes.
  11. Stir in the garlic and cook for 2 more minutes.
  12. Add the pork and cook until done-drain.
  13. Add remaining ingredients, except almonds and salt, and cook for 30 minutes.
  14. Toast the almonds and stir into the filling, taste and add salt.
  15. Remove from heat and let cool a bit.
  16. Roll out the balls of dough and place equal amounts of filling off center on each round.
  17. Fold over and crimp-I like using the rope edge, fold pinch, fold pinch, etc.
  18. Place on a lightly greased baking sheet and bake at 375 for 20 minutes or until lightly browned OR fry in hot oil until golden brown, around 3 minutes per side.

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