Empanadas
An Argentine classic: a delicious pastry stuffed with whatever savory filling you like
Ingredients
- 2 packages empanada dough discs *or make your own
- 4 cups filling see above post for ideas
- 3 Tbsp water or whisked egg for sealing and brushing
Instructions
- Thaw empanda discs overnight in the fridge. If you let them thaw at room temperature, the dough gets dry and cracks when you fill them.
- To fill: gently stretch a dough disc in each direction to thin the dough. Spread 2 Tablespoons of filling in the center of the disc. Rub water or a whisked egg along the edge of half the disc. Fold in half and press to seal. Then fold or use a fork to finish.
- Optionally brush the tops of each empanada with an egg wash.
- Bake at 375 for 20 minutes, or until golden brown.
Notes
You can search for videos to learn empanada folding techniques. Or simply press the edges with a fork.