Skip to main content

An Array of Empanadas #CulinaryCam

I rarely make the same thing twice. That's just the truth. I always adjust based on what I have in the kitchen. So, if I use apples one time, but only have pears the next...well, I use the pears and skip the store. 

But I have this Precise Kitchen Elf who lives in my house. Read about when I should have known he was a Precise Kitchen Elf. So, when he asks when I planned to make homemade empanadas again ("exactly the same way as last time, please"), I just tell him that he needs to ensure they are done correctly. And he usually agrees. He's been my resident empanada maker for years as you can see from the photos above; he's been helping to make these for the greater part of a decade.

When we talked about the most important part of an empanada, we disagree. I think it's the dough that makes the empanada; R says it's the filling; and D insists that it's the egg-wash. Uh-huh. But one thing on which we all agree: we love empanadas! So, Jake and I decided to film a video for our  #CulinaryCam YouTube channel and post it ahead of Empanada Day which is April 8th.

We did an array of empanadas - both sweet and savory - with the same dough. You can get creative with your fillings. 

For instance, for the mushroom empanada, I used some leftover mushroom ragù, stirred in some chopped chestnuts and shredded cheese. You don't really even need to measure.

makes approximately 36 medium empanadas

Empanada dough
  • 6 cup flour
  • 2 egg yolks
  • 1 cup butter
  • 2 cups milk, warmed (I used whole milk)
  • 1 teaspoon salt

The Carne
  • 1 pound ground beef
  • 2 Tablespoons smoked paprika
  • 2 Tablespoons chili powder
  • 1 Tablespoon fresh oregano, chopped
  • ½ Tablespoon ground cumin
  • ½ cup butter
  • 2 onions, peeled and diced
  • 2 cloves garlic, minced
  • 1 fresh poblano chile pepper, seeded and diced
  • 2 Tablespoons tomato sauce
  • freshly ground salt
  • freshly ground pepper
  • 4 hard boiled eggs, cubed
  • ½ cup green olives, pitted and halved

Jamón y Queso (Ham and Cheese)

  • 2/ 3 cup chopped prosciutto or ham plus more for garnishing the top
  • 2/ 3 cup cubed cheese (I used a smoked cheddar)
  • 2/3 cup cream cheese
  • freshly ground pepper

Robina's Garden (Named for our CSA Farm, Robina's Organics)

  • 1/3 cup onions
  • 1/3 cup celery
  • 2/3 cup thinly sliced greens (I used a combination of kale and chard)
  • 2/3 cup ricotta cheese
  • 1/2 teaspoon fennel pollen
  • freshly ground salt
  • freshly ground pepper

The Caprese

  • 1 cup chopped tomatoes
  • 1 cup cubed fresh mozzarella
  • 1 to 2 Tablespoons fresh organic basil, thinly sliced
  • freshly ground salt
  • freshly ground pepper

Membrillo (Sweet Quince Paste) y Queso

  • cream cheese, softened
  • slices of quince paste

To Finish
  • eggs, lightly beaten


Empanada dough
Mix the flour and salt in a large mixing bowl. Add the butter and blend well. Add the egg yolk and, then, the milk. Knead until the dough comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Once chilled, roll the dough out between two pieces of parchment paper. Cut out round disc shapes for empanadas.

The Carne
Combine the first five ingredients together in a mixing bowl. Melt the butter in a large, flat-bottom pan. Add the onions, garlic, and poblano and cook till the onions are softened and translucent. Add the meat mixture to the onions and cook on medium heat until the meat is cooked thoroughly, stirring frequently. Stir in 2 Tablespoons fresh tomato sauce and season to taste with salt and pepper.

Let the meat mixture cool, then place at your work area with the hard boiled eggs and green olives.

Preheat the oven to 400 degrees Fahrenheit. To assemble the empanadas place a spoonful of the filling on one half of the empanada disc. Fold the empanada discs in half and seal the edges, You can twist and fold the edges with your fingers. Like this...

Or you can use an empanada fork, what R used to call his "empanada generator." It's actually called an empanada fork. Lightly brush the top of the empanadas with the beaten egg. This gives them a nice golden glow when they bake. 

Bake for 20 to 25 minutes - till nicely browned and firm to the touch. Let cool for a few minutes before serving. But serve hot. Enjoy!


Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa