Martha Stewart Basic Empanadas

Martha Stewart basic empanadas take 2 hours and a spiced pork or beef filling with jalapeno, tomatoes and cilantro to make a tender, buttery baked turnover. Save this easy party appetizer for summer cookouts, game day or potluck nights, because it's baked instead of fried and freezes well.

Let the filling cool all the way before it touches the dough, because warm meat melts the butter in the pastry. Skip that and the dough turns greasy and tears, so the filling leaks out in the oven.

Martha rubs plain cold butter into the flour with her fingers instead of using lard or extra egg. That keeps the dough tender yet sturdy enough to hold a meaty filling, and baking on parchment skips the mess of frying.

Martha Stewart Basic Empanadas

0.0 from 0 votes

Course: AppetizerCuisine: American, Latin AmericanDifficulty: Medium

Servings

8

servings

Prep time

1

hour 

Cooking time

1

hour 

Calories

520

kcal

A buttery, tender dough wraps a thick, spiced meat filling and bakes to a golden crimped turnover. Cooling the filling and sealing the edges well keeps every empanada intact in the oven.

Ingredients

• 2 pounds ground pork or beef
  

• 2 medium onions, finely diced
  

• 2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
  

• 1/2 teaspoon chili powder
  

• 2 cans (14 1/2 ounces each) tomatoes, diced
  

• coarse salt and ground pepper
  

• 1 cup fresh cilantro, chopped
  

• 4 cups all-purpose flour, plus more for dusting
  

• 2 teaspoons baking powder
  

• 2 teaspoons salt
  

• 1/2 cup (1 stick) cold butter, cut into small pieces
  

• 1 cup cold water
  

• 1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)
  

Directions

• Brown the meat: Cook 2 pounds ground pork or beef in a 12-inch skillet over medium-high heat, breaking it into small pieces. It takes 5 to 7 minutes, and it's ready when no pink remains.
• Soften the vegetables: Add 2 finely diced medium onions and 2 minced jalapeno chiles to the meat. Cook for 5 minutes until they turn soft.
• Add the tomatoes: Stir in 1/2 teaspoon chili powder and 2 cans (14 1/2 ounces each) diced tomatoes. Then let everything come together in the pan.
• Simmer the filling: Cook the mixture over medium heat for 12 to 15 minutes. It's done once it has thickened and no loose liquid pools in the pan.
• Season and cool: Season the filling with coarse salt and ground pepper, then fold in 1 cup chopped fresh cilantro. Let it cool completely before you assemble anything.
• Mix the dry ingredients: Whisk 4 cups all-purpose flour, 2 teaspoons baking powder and 2 teaspoons salt in a large bowl. Whisk until the mixture looks evenly blended.
• Make the dough: Rub 1/2 cup cold butter, cut into small pieces, into the flour with your fingers until the mixture turns crumbly. Add just enough of the 1 cup cold water to bring it together, knead briefly, then divide into eight equal pieces.
• Rest the dough: Pat the dough into a rough disc before dividing, then cover the pieces with plastic wrap. Let them rest at room temperature for 30 minutes so they roll out easily.
• Roll and fill: Roll one piece at a time into an 8-inch round on a floured counter. Spoon one-eighth of the filling over half the dough, leaving a 1-inch border. Then brush that border with the egg wash made from 1 large egg and 1 tablespoon water.
• Fold and seal: Fold the dough over the filling and press along the edge with your fingers to seal. Starting at one corner, roll or pleat the edge toward the filling to make a crimped look.
• Preheat and arrange: Preheat the oven to 400°F while you shape the rest. Set the empanadas on parchment-lined baking sheets.
• Glaze and bake: Brush the tops with egg wash, avoiding the crimped edges. Bake for 30 to 40 minutes, rotating the sheets halfway through, until golden brown, then cool briefly before serving.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, J.K. Adams French rolling pin. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I freeze empanadas before baking them?

Yes, and the recipe actually suggests it. Freeze the formed empanadas without egg wash on a baking sheet for about 2 hours. Then wrap each one in plastic and store them in a freezer bag for up to 3 months. Brush with egg wash and bake straight from frozen at 400°F for 40 to 50 minutes.

How do I store and reheat leftover empanadas?

Keep baked leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven for 10 to 15 minutes so the crust crisps back up. The microwave works in a pinch, but they lose their crispness.

Can I use turkey or another meat instead of pork or beef?

Ground turkey works well, and Martha's headnote lists it as an option next to pork and beef. Turkey is leaner, so add a splash of oil to the skillet when browning it. Cook it until no pink remains, just like the other meats.

Do I need a fork or special tool to seal them?

No special tools are needed, and your fingers do the whole job. You can roll or pleat the edges toward the filling, or press them closed with the tines of a fork if that's easier. Just seal the whole edge well so nothing seeps out as they bake.

Why did my empanadas burst in the oven?

Overfilling is the usual cause, because too much filling pushes against the seam as it bakes. Divide the filling into eight portions before you start so each one gets a fair share. A warm filling also softens the dough, so make sure it has cooled completely.