Flaky Mexican Empanadas Recipe 🥟✨
“What an incredible, melt-in-your-mouth treat! I printed this recipe just three days ago and have already made it TWICE! Definitely doubling the batch next time. Amazing job on this one!”
Ingredients:
- For the Dough:
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 sticks softened butter (or 2/3 cup Crisco)
- 1 egg
- 1 tablespoon water (plus more if needed for dough)
- Optional Fillings:
- Sweet: Fruit preserves, sweetened cream cheese, or Nutella
- Savory: Shredded chicken, seasoned ground beef, beans, or cheese
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine the flour and salt.
- Add softened butter or Crisco and use your hands to mix until the texture becomes crumbly.
- In a small bowl, whisk the egg with 1 tablespoon of water. Pour into the flour mixture and mix until a soft dough forms.
- Add more water, one tablespoon at a time, as needed, until the dough is smooth and pliable.
- Knead the dough gently on a floured surface until smooth. Divide into two halves, and then roll each half into 7 evenly-sized balls (total of 14 dough balls).
2. Fill and Shape:
- Roll out each dough ball into a small circle on a floured surface.
- Place your desired filling in the center of each circle (avoid overfilling).
- Fold the dough over to create a half-moon shape and seal the edges by pressing them together. Use a fork to crimp the edges for a decorative and secure seal.
3. Bake:
- Preheat your oven to 375°F (190°C).
- Brush the tops of the empanadas with an egg wash (whisk an egg with a splash of water) for a golden finish.
- Place the empanadas on a baking sheet lined with parchment paper.
- Bake for 20–25 minutes or until golden brown and flaky.
- Allow to cool slightly before serving.