You can freeze formed, unbaked empanadas on a sheet pan before transferring to a freezer bag for longer storage. They’re ready to bake straight from the freezer, just don’t forget the egg wash and finishing salt!
By Brittany Everett
You can freeze formed, unbaked empanadas on a sheet pan before transferring to a freezer bag for longer storage. They're ready to bake straight from the freezer, just don't forget the egg wash and finishing salt!
Author: Brittany Everett
Recipe Type: Main
Serves: 24 empanadas
- Vegetable oil
- 1¼ pounds ground pork
- 1 small yellow onion, diced
- 2 poblano peppers, diced
- 2 ears corn, kernels cut off cob
- 2 medium ripe heirloom tomatoes, diced
- 1 jalapeño, minced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ~1 cup shredded monterrey jack cheese
- 1 egg, beaten
- Kosher salt and freshly ground black pepper
- 4½ cups flour
- 1 tablespoon kosher salt
- 2 sticks (1 cup) cold unsalted butter, diced
- 2 large eggs
- ⅔ cup ice water
- 2 tablespoons distilled white vinegar
- Sift flour and salt into a large bowl. Work the butter into the flour using your fingers or a pastry blender until it resembles a coarse meal.
- In a separate bowl, beat together the eggs, water and vinegar. Stir into the dry mixture just until it's incorporated.
- Flour your hands and the work surface. Lightly knead the dough a few times, cut it in half, and form into two flat discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour.
Filling and assembly
- Heat 1 tablespoon vegetable oil in a large pan over medium high heat. Add the ground pork and cook until browned. Season with salt and pepper and transfer to a plate.
- Lower the heat to medium and add another tablespoon of oil to the pan. Add the onion, season with salt and cook for a few minutes, until softened. Add the poblanos and corn kernels; cook for a few more minutes. Add the tomatoes, jalapeño, garlic and a big pinch of salt, stirring until the tomatoes start to release their juices. Add the chili powder, coriander, cumin and oregano, stir for a minute and remove from the heat. Taste and adjust seasonings if needed.
- Preheat oven to 425 degrees F and line two baking sheets with parchment. Remove a disk of dough from the fridge and cut into 12 equal pieces. Roll each piece out to a 5-6" circle. Place some of the filling in the center of each circle (I used a scant standard ice cream scoop). Top with a generous pinch of cheese and fold the circle in half, pinching the edge to close. Transfer folded empanadas to a baking sheet. Repeat with the second disc of dough.
- Brush the empanadas with the beaten egg and sprinkle the tops with flaky salt. Bake for about 30 minutes, until the tops are golden brown.